Beef Stew with Dumplings is a hearty and comforting dish featuring tender chunks of beef simmered in a rich, flavorful broth alongside soft, fluffy dumplings that soak up all the goodness. This meal brings together the satisfying warmth of slow-cooked stew with the delightful texture of light dumplings floating right on top.
I love making this dish on chilly days because it feels like a big, cozy hug in a bowl. The dumplings are my favorite part—they’re easy to whip up and add such a nice touch, making the stew feel extra special. I usually stir a bit of fresh herbs into the dumpling dough to give it a little brightness that balances out the richness of the beef.
One of my favorite ways to enjoy Beef Stew with Dumplings is with some crusty bread on the side to soak up every last bit of the stew’s sauce. It’s the kind of meal that everyone gathers around eagerly, and I always feel like it brings people closer together. If you haven’t tried adding dumplings to your stew before, this recipe is a wonderful way to start—it’s simple, comforting, and just plain delicious.
Key Ingredients & Substitutions
Beef chuck: This cut is perfect for stew because it becomes tender and flavorful when simmered slowly. If you can’t find chuck, brisket or short ribs also work well.
Vegetables: Carrots, celery, onion, and potatoes add classic stew flavors and textures. If you want, swap potatoes for parsnips or turnips for a different twist.
Tomato paste and beef broth: These provide depth to the stew. For a vegetarian twist, try mushroom broth and a splash of soy sauce instead of Worcestershire.
Red wine: It adds richness but can be left out. Extra beef broth or grape juice can substitute for a milder flavor.
Dumplings: These simple flour, butter, and milk dumplings soak up stew flavors. For a dairy-free version, use plant-based milk and coconut oil or vegan butter.
How Do You Get Tender Beef and Puffy Dumplings?
The beef’s tenderness depends on slow, gentle simmering. Start by browning the meat to build flavor, then cook it covered on low heat for at least 1.5 hours. Don’t rush this step!
- Brown beef in batches to avoid steaming.
- Simmer slowly, so the meat becomes soft and juicy.
- Check occasionally but keep the lid on to hold moisture.
For dumplings, don’t lift the lid while they cook. The steam makes them rise and stay fluffy.
- Drop spoonfuls of dough evenly on top of the simmering stew.
- Cover tightly and cook on low heat for 15-20 minutes without peeking.
- If you lift the lid, they may not rise well.
This way, you get rich, tender beef stew with light, fluffy dumplings that soak up all the delicious flavors.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I love it because it evenly distributes heat and is perfect for both browning and slow simmering.
- Wooden spoon or spatula – helps stir ingredients gently without scratching the pot and breaks up cooked beef for a better texture.
- Measuring cups and spoons – keep your ingredients accurate for the best results.
- Mixing bowls – handy for preparing the dumpling batter and mixing flour and herbs.
- Spoon or ice cream scoop – makes evenly portioned dumplings easily.
Flavor Variations & Add-Ins
- Use different proteins like lamb or chicken thighs for new tastes and textures.
- Add peas or green beans near the end for extra color and freshness.
- Stir in a splash of soy sauce or Worcestershire to deepen the savory flavor.
- Mix herbs like thyme or rosemary into the dumpling batter for more aroma and flavor.
Beef Stew with 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 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 3 medium potatoes, peeled and chunked
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons all-purpose flour (for thickening)
- Fresh parsley, finely chopped (for garnish)
For the Dumplings:
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons chopped fresh parsley (or 1 tsp dried parsley)
- 3 tablespoons cold unsalted butter, cut into small pieces
- ¾ cup milk
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and approximately 1.5 to 2 hours of simmering for the stew. Adding the dumplings and steam-cooking them takes an additional 15-20 minutes. Plan for a total of around 2 to 2.5 hours, mostly hands-off simmering, perfect for a cozy but rewarding meal.
Step-by-Step Instructions:
1. Prepare the Stew Base:
Pat the beef dry and season with salt and pepper. Heat vegetable oil in a large heavy pot over medium-high heat. Brown the beef cubes in batches, about 4-5 minutes per batch, until browned all over. Remove and set aside.
2. Sauté Aromatics and Veggies:
Lower the heat to medium. Add the chopped onion to the pot and cook until softened, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Mix in tomato paste and continue cooking for 2 minutes.
3. Deglaze and Combine:
Pour in red wine if using, scraping the bottom to loosen browned bits. Return the beef to the pot. Add carrots, celery, potatoes, beef broth, Worcestershire sauce, bay leaves, thyme, and rosemary. Bring everything to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours, until beef is tender.
4. Thicken the Stew:
Whisk flour with a few tablespoons of cold water or broth to make a slurry. Stir this into the stew and simmer uncovered for 10-15 minutes until thickened. Taste and adjust seasoning with salt and pepper if needed.
5. Make the Dumplings:
In a medium bowl, combine the flour, baking powder, salt, and parsley. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the milk just until combined; don’t overmix.
6. Cook Dumplings on the Stew:
Drop spoonfuls (about 2 tablespoons each) of dumpling batter evenly over the simmering stew. Cover the pot tightly and cook on low heat for 15-20 minutes. Keep the lid on—don’t lift it—to ensure the dumplings steam and rise perfectly.
7. Serve and Enjoy:
Once the dumplings are puffed and cooked through, remove from heat. Serve the stew with 3-4 dumplings in each bowl. Garnish with fresh parsley for a lovely, fresh touch.
Can I Use Frozen Beef for the Stew?
Yes, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps the meat brown properly and cook evenly in the stew.
Can I Make This Beef Stew with Dumplings Ahead of Time?
Absolutely! You can prepare the stew up to the step before adding dumplings and refrigerate for up to 2 days. When ready to serve, reheat gently and add fresh dumplings to cook on top.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Dumplings may soften over time, so if possible, store stew and dumplings separately and reheat gently before serving.
Can I Substitute the Milk in Dumplings?
Yes! You can use any milk alternative like almond, soy, or oat milk. Just choose an unsweetened variety to keep the dumplings savory.
