beef stew and dumplings recipe

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

Beef stew and dumplings is a classic comfort food dish that never fails to warm the heart and fill the belly. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

The dish has its roots in traditional British cuisine, where it was often served at special occasions like weddings and holidays. The combination of tender beef, flavorful broth, and fluffy dumplings is a match made in heaven.

I love that this recipe is easy to make ahead of time and can be reheated for a quick and satisfying meal. My kids devour this dish, and it’s become a staple in our household.

Not only is it delicious, but it’s also packed with nutrients from the beef, vegetables, and whole grains. As a busy mom, I appreciate that this recipe can be made in large batches and refrigerated or frozen for later use.

Whether you’re serving this at a family gathering or just a weeknight dinner, beef stew and dumplings is sure to please even the pickiest eaters. I’ve experimented with various ingredients over the years to make this recipe my own, from adding extra vegetables to using different types of meat.

But at its core, the dish remains the same: a hearty, comforting bowl of goodness that never fails to satisfy.

Beef Stew and Dumplings

Beef Stew and Dumplings

4.7 from 667 votes

A hearty beef stew with tender chunks of beef, root vegetables, and fluffy dumplings. This classic comfort dish is simmered to perfection for a warming meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Stew

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp vegetable oil
1 large onion, diced
3 cloves garlic, minced
4 cups beef broth
2 cups carrots, sliced
2 cups potatoes, cubed
1 cup celery, sliced
2 tbsp tomato paste
1 tsp dried thyme
1 bay leaf

For the Dumplings

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3 tbsp cold butter, cubed
3/4 cup milk
1 tbsp fresh parsley, chopped (optional)

👨‍🍳Directions

1In a bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
2Heat the vegetable oil in a large pot over medium-high heat until shimmering.
3Add the beef in a single layer and cook for 4 to 5 minutes per side until deeply browned.
4Transfer the browned beef to a plate and set aside.
5Reduce heat to medium and add the diced onion to the pot.
6Cook for 3 to 4 minutes until softened, then stir in the garlic and cook for 1 minute until fragrant.
7Return the beef to the pot and pour in the beef broth.
8Stir in the tomato paste, thyme, and bay leaf, then bring the mixture to a gentle boil over high heat.
9Reduce heat to low, cover the pot, and let the stew simmer for 1 hour and 30 minutes.
10The beef should be tender when pierced with a fork.
11Add the carrots, potatoes, and celery to the pot.
12Stir well, cover again, and continue simmering for 20 to 25 minutes until the vegetables are tender.
13While the vegetables cook, prepare the dumplings.
14In a mixing bowl, whisk together the flour, baking powder, and salt.
15Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
16Pour in the milk and stir with a fork just until a soft dough forms.
17Do not overmix.
18If using, fold in the chopped parsley.
19Drop spoonfuls of the dumpling dough onto the surface of the simmering stew.
20Cover the pot tightly and cook over low heat for 15 to 18 minutes without lifting the lid.
21The dumplings should be puffed and cooked through when a toothpick inserted comes out clean.
22Remove the bay leaf and discard.
23Ladle the stew and dumplings into bowls and serve hot.

🔧Equipment

Large heavy pot or Dutch oven
Mixing bowl
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 52g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 34g

📝Notes

For a richer flavor, brown the beef in batches to avoid overcrowding the pot. You can substitute the beef broth with red wine for half the liquid for a deeper taste. The dumplings can be made with whole wheat flour, but they will be denser.

Watch Video Of How Beef Stew and Dumplings Works

This beef stew and dumplings recipe has become a staple in our household – it’s easy to make ahead of time, can be reheated quickly, and is packed with nutrients from the beef, vegetables, and whole grains. Whether you’re serving this at a family gathering or just a weeknight dinner, beef stew and dumplings is sure to please even the pickiest eaters.

For storage ideas, consider freezing individual portions or refrigerating leftovers for up to 3 days – simply reheat when ready. This recipe also works well for meal prep or batch cooking – simply divide into individual portions before freezing or refrigerating.

❓ Frequently Asked Questions About Beef Stew and Dumplings

Q: What type of beef works best in this recipe?

This recipe works well with either chuck or round cuts of beef.

Q: Can I use store-bought dumpling mix?

While store-bought dumpling mix can be convenient, I highly recommend making your own dumplings from scratch for the best flavor and texture.

Q: How long can I store beef stew in the fridge?

You can store beef stew in the fridge for up to 3 days or freeze it for up to 2 months.

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

Yes, you can make this recipe in a slow cooker – simply brown the beef and cook the vegetables before adding them to the slow cooker with the remaining ingredients.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains beef as the main protein source.

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