Homemade Beef Stew and Dumplings

Homemade Beef Stew and Dumplings

This homemade beef stew and dumplings is classic comfort food made from scratch! Chunks of beef, potatoes, and vegetables simmer in a rich, savory broth, then get topped with fluffy, herb-seasoned dumplings. Everything cooks in one pot for a hearty, satisfying family dinner that's perfect for chilly fall and winter nights.

Course Dinner, Lunch

Cuisine Irish

Recipe Type Beef, Dutch Oven, Fall, Fall Dinner, High-Protein Meals, One-pan, Rainy Day, Served Hot, Soups, St. Patrick's Day

Skill Level Easy

Prep Time 10

Cook Time 1 30

Total Time 1 40

Servings

Calories 458kcal

Author Angela G.

Equipment

dutch oven

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

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.

Notes

Beef: Use chuck roast or stew meat. Simmer until fork-tender before adding dumplings.
Dumplings: Mix dough just until combined. Cover and simmer without lifting the lid until dumplings are fluffy and cooked through. Biscuit mix can be used in place of flour, baking powder, salt and butter. Just add herbs and milk.
Slow cooker: Cook stew on low for 7–8 hours or high for 4–5 hours, until beef is tender. Add dumplings near the end and cook covered on high until done.

Nutrition