Delicious Beef Stew and Dumplings is a hearty, warming dish perfect for those chilly days when you want something filling and comforting. The stew is full of tender chunks of beef, soft vegetables like carrots and potatoes, all simmered in a rich, flavorful broth. The dumplings on top are fluffy little pillows that soak up all those lovely juices, making every bite so satisfying.
I love making this stew on the weekend when I have time to let it cook slowly and really bring out those deep flavors. The smell that fills the kitchen while it’s cooking always makes me feel cozy and excited to dig in. Plus, the dumplings are a fun and easy way to add a bit of extra heartiness to the meal, and they come together with just a few simple ingredients.
My favorite way to serve this dish is straight from the pot, with a big spoonful of stew and a dumpling on top. It’s one of those meals that just feels like a warm hug in a bowl. If you have friends or family over, this stew is a great way to bring everyone together around the table for a relaxed and tasty dinner that everyone will love.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it gets tender and flavorful when cooked slowly. If you can’t find chuck, try brisket or short ribs—they’ll give nice texture and taste.
Tomato paste: Adds depth to the stew. If you don’t have tomato paste, tomato sauce or canned crushed tomatoes can work, but use less to avoid extra liquid.
Red wine: Optional, but it adds richness. If you prefer no alcohol, use extra beef broth or grape juice diluted with a splash of vinegar for some acidity.
Dumplings: Simple ingredients like flour, baking powder, and parsley make light dumplings. For dairy-free, use plant-based milk and oil instead of butter.
Fresh herbs (thyme & parsley): They brighten up the stew’s flavor. Dried herbs can replace fresh but use less, as they have stronger flavor.
How Do You Make Tender Beef and Fluffy Dumplings?
For tender beef: Brown the meat well; this step adds flavor and seals in juices. Don’t skip it. Then, cook the stew low and slow—slow simmering breaks down tough fibers.
For fluffy dumplings: Mix the batter gently—overmixing can make dumplings tough. Drop them on stew once potatoes are nearly done, cover the pot, and don’t lift the lid while they cook. This traps steam and helps dumplings rise.
Equipment You’ll Need
- Large heavy pot or Dutch oven – I like this because it heats evenly and is perfect for simmering the stew slowly.
- Cutting board and sharp knife – makes chopping ingredients easy and safe.
- Mixing bowls – for preparing the dumpling batter and mixing herbs.
- Wooden spoon or spatula – ideal for stirring everything without scratching your cookware.
- Measuring cups and spoons – helps you add the right amount of ingredients for perfect results.
- Spoon or ice cream scoop – for dropping the dumpling batter onto the stew evenly.
Flavor Variations & Add-Ins
- Use other types of meat like lamb or chicken thighs, which become tender and flavorful when slow-cooked.
- Stir in peas or green beans near the end for extra green freshness and texture.
- Replace parsley with rosemary or thyme in the dumplings for a different herb note.
- Add a splash of Worcestershire sauce or soy sauce to deepen the umami flavor of the stew.
Delicious Beef Stew And Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 2 celery stalks, diced
- 3 large potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tsp Worcestershire sauce
- 2 bay leaves
- 3 sprigs fresh thyme
- 2 tbsp flour (for thickening)
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tbsp fresh parsley, finely chopped
- 3/4 cup milk
- 3 tbsp unsalted butter, melted
How Much Time Will You Need?
All together, this recipe takes about 15 minutes to prepare, then 2 to 2.5 hours for cooking. Most of the time is spent simmering the beef stew slowly to get the meat tender and flavorful, and making the dumplings right before they cook on top of the stew.
Step-by-Step Instructions:
1. Preparing the Beef Stew:
Season your beef cubes with salt and pepper. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure all sides get a nice deep color. Remove the browned meat and set it aside. In the same pot, add diced onions, minced garlic, carrots, and celery. Cook for about 5 minutes until they soften. Stir in tomato paste and cook a minute or two to deepen the flavor. Sprinkle flour over the veggies and stir well for another minute. Return the beef to the pot, then add beef broth, red wine if using, Worcestershire sauce, bay leaves, and fresh thyme. Bring everything to a boil, then lower the heat, cover the pot, and let it gently simmer for 1.5 to 2 hours, until the meat is very tender. Add your potato chunks and cook for another 20-30 minutes, until the potatoes soften.
2. Making the Dumplings:
While the stew cooks, combine the flour, baking powder, salt, and chopped parsley in a bowl. Stir in the milk and melted butter just until everything comes together — be careful not to overmix or the dumplings can get tough.
3. Cooking the Dumplings on Top of the Stew:
When the stew is ready and your potatoes are just tender, drop spoonfuls of the dumpling batter onto the stew, spacing them apart so they have room to puff up. Cover the pot tightly with the lid and cook on low heat for 15 to 20 minutes. Don’t lift the lid — the steam will help cook the dumplings perfectly fluffy and light.
4. Serving Your Hearty Meal:
Take out the bay leaves and thyme sprigs, then ladle the stew into bowls, making sure to get some delicious dumplings with plenty of the rich stew. Garnish with extra fresh parsley or thyme if you like. Serve hot and enjoy the cozy, filling flavors of this classic beef stew with fluffy dumplings!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the fridge overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
Can I Make the Stew and Dumplings Ahead of Time?
Absolutely! Make the stew in advance and refrigerate it for up to 2 days. When ready to serve, reheat gently on the stove and add fresh dumplings right before serving for the best texture.
How Should I Store Leftovers?
Store any leftover stew and dumplings in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat to keep the dumplings fluffy and stew warm without drying out.
Can I Substitute the Milk in the Dumplings?
Yes, you can use any milk substitute like almond or soy milk. Just choose an unsweetened variety to avoid altering the dumplings’ flavor. Adjust the amount slightly if the batter feels too dry or wet.