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★ Why You'll Love this Recipe ★
One-pot Recipe
Made in just one pot this beef stew and dumplings recipe is a classic comfort food. Tender bites of beef, hearty vegetables, and a savory broth topped with light and fluffy dumplings. The perfect dinner to curl up with on cool nights.
Tender Beef
Made in a Dutch oven, the chunks of beef are simmered until tender in an herby, hearty sauce that makes them fall apart in your mouth. Grab a bite of soft dumplings with each mouthful and it is pure comfort food. A cozy dinner, any day of the week.
This beef stew recipe is also:
Comforting: There is no better comfort food than homemade beef stew. Adding in warm, fluffy dumplings to the mix takes it to a whole other level.
Simple: Most of the ingredients you need are classic pantry staples you already have on hand.
Great leftovers: Beef stew tastes just as delicious the next day as it does freshly made, making it wonderful for a warm lunch!
★ Ingredients You'll Need ★
There’s two main parts to this recipe, both of which require simple, everyday ingredients.
For the stew:
Stew beef: Cut the beef into bite-sized pieces trying your best to make them similar in size.
Vegetables: You’ll need stew basics like onion, garlic, carrots, celery, and potatoes for it to come together. Peel what you need to and slice all the vegetables.
Oil: Olive oil works best to start the base of the stew.
Beef broth: Use either homemade broth or store-bought. If you need to, choose a low-sodium version or cut half the broth with water.
Red wine: This will add a tasty depth to the stew. If you don’t have any on hand, just use more beef broth though.
Tomato paste: To thicken up the broth and stick to the stewing meat.
Flavor: You’ll want to grab bay leaves, dried thyme, salt and pepper, and Worcestershire sauce for flavor. If you have fresh parsley on hand, it makes a great garnish.
For the dumplings:
All-purpose flour: if possible, sift your flour before you use it so that there are no clumps.
Baking powder: Used to give the dumplings a fluffy texture.
Seasonings: You’ll want dried parsley, thyme, rosemary, and salt for the recipe but can adjust any of the amounts as per preference.
Milk: Will keep the dumplings moist so that they don’t dry out while baking.
Butter: Opt for unsalted butter here as you can adjust it as needed and make sure the butter is melted before you mix it in so that it blends better.
★ How to Make this Recipe ★
This hearty beef stew with homemade dumplings comes together in just a few simple steps.
- Brown beef then set aside.
- Sauté garlic and onions.
- Return browned beef along with remaining ingredients.
- Add brother and herbs. Cover and simmer.
- Combine dumpling ingredients and add dough balls to stew.
- Cover and steam until dumplings are cooked through then serve.
★ Tips & FAQs ★
If you don’t have ingredients for homemade dumplings or want to cut down on the ingredients, use Biscuit mix in place of the flour, baking powder, salt, and butter. Just add the herbs and milk to finish them off.
Let the stew cool completely before placing it in an airtight container. Store it in the fridge for up to 3 days. Reheat it in the microwave on the stove over low heat until warmed through. If reheating on the stove, you may need to add a splash of broth as the stew thickens once it’s stored.
You can use tougher cuts of beef like chuck or stewing beef for stew. These cuts will become tender and infused with flavor as they slow cook.
Make sure not to overmix the dumpling batter. Mix until just combined for the softest dumplings.
Yes! Cook on high for 2 hours or low for 4 hours, stirring as needed to prevent bottom from burning. Add dumpling dough 30 minutes prior to serving on low, 20 minutes on high.
★ More Beef Recipes ★
Want even more beef dinner ideas?
Browse all my easy beef recipes and Pin your favorites for later.
Beef Stew with Dumplings
Equipment
Ingredients
- 1 ½ lb stew beef cut into bite-sized pieces
- 2 tablespoon olive oil
- 1 onion diced
- 3 teaspoon garlic paste
- 3 carrots peeled and sliced
- 2 celery stalks sliced
- 2 potatoes peeled and diced
- 6 cups beef broth
- 1 cup red cooking wine
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- salt and black pepper to taste
Garnish
- parsley chopped fresh
Dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup milk
- 2 tablespoon unsalted butter melted
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Instructions
- Sear beef. Heat olive oil in a large dutch oven or pot over medium-high heat. Add the beef cubes and brown them on all sides, working in batches if necessary. Remove the beef from the pot and set it aside.
- Sauté onion and garlic. In the same pot, add diced onion and minced garlic. Sauté until fragrant and translucent, about 2-3 minutes.
- Create broth. Return the browned beef to the pot. Add sliced carrots, celery, diced potatoes, beef broth, red wine, tomato paste, Worcestershire sauce, bay leaves, dried thyme, salt, and black pepper. Stir to combine.
- Simmer stew. Bring the stew to a simmer, then reduce the heat to low. Cover and let it simmer for 75 to 90 minutes, or until the beef is tender and the vegetables are cooked through. Stir occasionally so nothing gets stuck to the bottom.
- Make dumpling dough. In a mixing bowl, combine all-purpose flour, baking powder, salt, dried parsley, dried thyme, and dried rosemary. Stir in milk and melted butter until just combined, being careful not to overmix.
- Add dumpling dough to stew. Once the stew is ready, form the dough into 6 dumplings and place on top of the stew, spaced evenly.
- Cook dumplings in stew. Cover the pot with a lid and let the dumplings steam on low for 10-15 minutes, or until they are cooked through and fluffy.
- Serve. Ladle the beef stew with dumplings into bowls. Garnish with chopped fresh parsley before serving.
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