Beef Stew with Dumplings is a comforting, hearty dish that’s perfect for cool days when you want something warm and filling. Tender chunks of beef, soft vegetables, and rich broth come together in a pot, while fluffy dumplings float on top, soaking up all those delicious flavors. It’s the kind of meal that feels like a warm hug on a plate.
I love making this stew on weekends when I have a little extra time. The slow cooking really helps the beef get tender, and I add a mix of carrots, potatoes, and celery to keep it colorful and tasty. The dumplings are my favorite part—they’re quick to make from simple ingredients and add a lovely, soft texture that everyone loves.
When I serve this dish, I usually ladle the stew into big bowls, piling on the dumplings right on top. It’s awesome with a simple side salad or some crusty bread to soak up the juices. Whenever I bring this stew to family dinners, it’s always gone in no time, and I always get asked for the recipe. It’s definitely one of those classic, feel-good meals that brings people together.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it has enough fat and connective tissue to get tender and flavorful when slow-cooked. If you want a leaner option, try beef brisket or stew meat.
Vegetables: Carrots, celery, and onion form a classic base. You can add parsnips or mushrooms if you like. Potatoes add heartiness but sweet potatoes can bring a nice twist.
Tomato paste: Adds depth and slight acidity. If you don’t have it, a splash of tomato sauce or ketchup works in a pinch.
Red wine: Optional but adds richness. Beef broth alone works fine for a non-alcoholic version.
Dumplings: Simple flour, baking powder, milk, butter, egg, and parsley mix into fluffy bites. For a dairy-free swap, use plant milk and oil instead of butter.
How Do You Make Tender Beef and Fluffy Dumplings?
Browning beef: Don’t skip this. Browning beef in batches locks in flavor and creates a rich base for the stew.
Simmering low and slow: Cooking the stew covered on low heat allows tough beef fibers to break down, making meat tender and juicy—this usually takes 1.5 to 2 hours.
Making dumplings: Mix dry and wet ingredients just until combined. Overmixing makes dumplings tough. Drop spoonfuls gently onto simmering stew and cover tightly so steam cooks them thoroughly for 15-20 minutes.
Final tips: Avoid lifting the lid while dumplings cook—that steam is important. Taste and adjust seasoning before adding dumplings. Serve hot, garnish with fresh parsley for color and flavor.
Equipment You’ll Need
- Large heavy pot or Dutch oven – I use this because it heats evenly and is perfect for slow cooking and simmering the stew.
- Wooden spoon or ladle – helps stir and serve with ease, especially when lifting the dumplings out.
- Measuring cups and spoons – keep things accurate, especially for ingredients like flour and liquids.
- Mixing bowls – great for preparing the dumplings without mess.
- Baking sheet or plate – for placing Dumplings before adding them to the stew.
Flavor Variations & Add-Ins
- Swap beef chuck for lamb or chicken thighs for variety and different flavor profiles.
- Add peas, green beans, or spinach near the end of cooking for added greens and color.
- Mix in herbs like rosemary or thyme in the dumplings or the stew for extra aroma.
- Use a splash of Worcestershire sauce or soy sauce to deepen the stew’s savory flavor.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 pounds (900 g) beef chuck, cut into 1½-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cups beef broth
- 1 cup dry red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 2 bay leaves
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 large potatoes, peeled and chopped into bite-size pieces
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons fresh parsley, chopped
- ½ cup whole milk
- 3 tablespoons unsalted butter, melted
- 1 large egg
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and roughly 2 to 2½ hours of cooking. Most of the time is for simmering the stew to get that tender beef and flavorful broth. The dumplings take just 15-20 minutes to cook on top of the stew at the end.
Step-by-Step Instructions:
1. Prepare the Beef Stew Base:
Season your beef cubes well with salt and pepper. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides in batches so your meat gets a nice crust. Take the browned beef out and set it aside.
2. Cook the Aromatics:
Using the same pot, add the chopped onions, carrots, and celery. Cook for about 5 to 7 minutes until they’re soft. Stir in the garlic and cook for another minute until you smell that lovely garlic aroma.
3. Build the Stew:
Put the browned beef back into the pot with the vegetables. Add the tomato paste and cook it for a minute or two. Sprinkle the flour over everything and mix well—that’ll help thicken your stew. Slowly pour in the beef broth and wine (if using), stirring so you don’t get lumps. Toss in the thyme and bay leaves.
4. Simmer the Stew:
Bring the stew to a boil, then lower the heat. Cover the pot, and let it simmer gently for 1½ to 2 hours. This slow cooking will make the beef wonderfully tender.
5. Add Potatoes:
Stir in the potatoes and keep simmering for another 20 to 30 minutes until they’re just tender. Taste and add more salt or pepper if you want.
6. Make the Dumplings:
In a medium bowl, whisk together flour, baking powder, salt, and parsley. In another bowl, combine the milk, melted butter, and egg. Pour the wet mixture into the dry ingredients and stir just until everything comes together—don’t overmix or dumplings may get tough.
7. Add Dumplings to the Stew:
Drop about tablespoon-sized spoonfuls of the dumpling batter evenly over the simmering stew. Cover the pot tightly and let the dumplings steam for 15-20 minutes. Don’t lift the lid so they cook perfectly fluffy!
8. Serve and Enjoy:
When dumplings are puffed and cooked through, remove the bay leaves. Spoon hearty servings of stew and dumplings into bowls. Sprinkle some fresh parsley on top for a nice touch. This meal is perfect with crusty bread or a fresh side salad. Enjoy warm and comforting!
Can I Use Frozen Beef for This Stew?
Yes, you can use frozen beef, but make sure to thaw it completely in the refrigerator 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! Prepare the stew and let it cool, then refrigerate 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 leftover stew and dumplings in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth or water if the stew has thickened too much.
Can I Substitute the Dumplings with Bread or Pasta?
Definitely! If you prefer, serve the beef stew over crusty bread, mashed potatoes, or egg noodles instead of dumplings for a different twist on this classic.