stew and dumplings recipe

Written ByJenny Smyth Posted on
stew and dumplings recipe
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The Best stew and dumplings recipe

I’ve been making this stew and dumplings recipe for years, and it’s still a family favorite. The dish has its roots in traditional British cuisine, where hearty stews and comforting dumplings were staples of working-class meals.

The flavors are rich and satisfying, with tender chunks of beef or lamb in a rich broth, served with fluffy, pillowy dumplings that soak up all the juices. As a busy mom, I appreciate that this recipe is easy to make in large quantities, perfect for feeding a crowd on a chilly weekend or after a long week of work.

My kids love helping me mix the dough for the dumplings, and they’re always eager to be the first to taste the finished product. This stew and dumplings recipe is more than just a meal – it’s a warm hug on a cold day, a comforting reminder of home and family.

The best part? It’s incredibly easy to make ahead and reheat, making it perfect for busy families or meal prep enthusiasts.

Whether you’re serving it up at home or taking it to a potluck dinner, this stew and dumplings recipe is sure to impress.

Stew and Dumplings

Stew and Dumplings

4.9 from 978 votes

A hearty beef stew with tender vegetables, slow-cooked in a rich gravy and topped with fluffy herb dumplings. This comforting one-pot meal is perfect for cold evenings and fills the kitchen with a wonderful aroma.

Prep Time20 mins
Cook Time2 hours 15 mins
Resting Time0 mins
Total Time2 hours 35 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Stew

2 lbs beef chuck, cut into 1-inch cubes
3 tbsp all-purpose flour
2 tbsp vegetable oil
2 medium onions, diced
3 cloves garlic, minced
4 medium carrots, peeled and sliced
3 celery stalks, sliced
2 tbsp tomato paste
4 cups beef broth
1 cup red wine (optional, replace with broth)
2 bay leaves
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 lb potatoes, peeled and cubed
1 cup frozen peas

For the Dumplings

2 cups self-rising flour
1 tsp baking powder
1/2 tsp salt
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1/2 cup cold butter, cubed
3/4 cup milk

👨‍🍳Directions

1In a large bowl, toss the beef cubes with 3 tablespoons flour until evenly coated.
2Heat 2 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat until shimmering.
3Add the beef in a single layer, working in batches if needed, and brown for 4 to 5 minutes per side until deeply golden brown on all sides.
4Reduce heat to medium and add the diced onions and minced garlic to the pot.
5Cook for 3 to 4 minutes, stirring frequently, until the onions become translucent and fragrant.
6Add the sliced carrots and celery, then cook for another 2 minutes, stirring occasionally.
7Stir in the tomato paste and cook for 1 minute until it darkens slightly.
8Pour in the red wine, if using, and scrape the bottom of the pot with a wooden spoon to release any browned bits.
9Let the wine simmer for 2 minutes until reduced by half.
10Add the beef broth, bay leaves, dried thyme, salt, and black pepper to the pot.
11Bring the mixture to a gentle boil, then reduce the heat to low.
12Cover the pot and let it simmer for 1 hour and 30 minutes, stirring occasionally, until the beef is tender when pierced with a fork.
13Add the cubed potatoes to the stew and continue to simmer, covered, for another 15 minutes until the potatoes are just tender.
14Stir in the frozen peas and cook for 2 minutes more.
15Taste and adjust seasoning with additional salt and pepper if needed.
16While the stew simmers, prepare the dumplings.
17In a mixing bowl, combine the self-rising flour, baking powder, salt, chopped parsley, and chives.
18Add the cold cubed butter and use a pastry cutter or fork to cut it into the flour until the mixture resembles coarse breadcrumbs.
19Pour the milk into the flour mixture and stir with a fork just until a soft dough forms.
20Do not overmix.
21Drop tablespoon-sized portions of the dough onto the surface of the simmering stew, spacing them slightly apart.
22Cover the pot tightly and cook for 15 minutes without lifting the lid.
23After 15 minutes, check the dumplings by inserting a toothpick into the center; it should come out clean.
24The dumplings will have puffed up and be fluffy and cooked through.
25Remove the pot from heat, discard the bay leaves, and let the stew rest for 5 minutes before serving.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Mixing bowl
Pastry cutter or fork
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 980mg🌾Total Carbs: 48g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 32g

📝Notes

For a richer flavor, sear the beef in batches to avoid overcrowding the pot. You can substitute the red wine with an equal amount of beef broth. The dumplings are best served immediately as they soften over time.

Watch Video Of How Stew and Dumplings Works

This stew and dumplings recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want to impress your family with something truly special.

The beauty of this dish lies in its versatility: serve it up with some crusty bread for a simple weeknight dinner or add some steamed vegetables for added nutrition and visual appeal.

Either way, your family will thank you for this hearty, satisfying meal that warms the belly and soothes the soul.

❓ Frequently Asked Questions About Stew and Dumplings

Q: What type of meat works best in this stew?

A: You can use either beef or lamb in this recipe, whichever you prefer. Beef will give you a slightly leaner flavor profile, while lamb adds a richer, gamier taste. Both options will result in tender chunks of meat that fall apart easily as you eat them.

Q: Can I make this stew in a slow cooker?

A: Yes, you can easily make this stew in a slow cooker! Simply brown the meat and cook the vegetables before transferring everything to the slow cooker with your broth and dumpling mix. Let it cook on low for 6-8 hours or high for 3-4 hours until the meat is tender and the dumplings are cooked through.

Q: Do I have to use store-bought broth?

A: No way! You can easily make your own broth from scratch using beef or chicken bones, carrots, celery, onions, garlic – whatever combination of ingredients you like. This will add an extra layer of depth and complexity to your stew.

Q: How do I get my dumplings to rise properly?

A: To get those fluffy dumplings rising high like they should be rising high above your stew bowl so you can dip into them happily without getting sauce all over your face just simply mix together flour baking powder salt butter milk until just combined then knead gently about 10 times until smooth shiny dough forms don’t overwork or they’ll end up dense tough.

Q: Can I freeze this stew?

A: Absolutely! Freezing is one great way preserve freshness texture quality nutrients all contained within single batch if stored correctly reheated later when needed enjoy fresh delicious homemade comfort food every single time

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