Beef Stew with Dumplings

Beef stew with dumplings is the ultimate comfort food, combining tender, slow-cooked beef with a rich and savory broth, complemented by soft, fluffy dumplings that soak up all the delicious flavors. This hearty dish has been a favorite in kitchens around the world for centuries, offering a satisfying and warming meal, especially on chilly days. Perfect for family dinners, special occasions, or just a cozy night in, this dish is packed with nutrients, protein, and deep, comforting flavors. The slow cooking process allows the beef to become fork-tender, while the dumplings add a delightful contrast of texture. Whether you’re a seasoned home cook or a beginner, this recipe is simple to follow and guarantees a flavorful, filling meal.

In this guide, we’ll walk through every detail of making the perfect beef stew with dumplings, from choosing the best cuts of beef to mastering the art of fluffy, perfectly cooked dumplings. You’ll also find variations, freezing tips, serving ideas, and answers to common questions to ensure you get the best possible results every time you cook this dish.

Why You’ll Love This Recipe

  • Ultimate Comfort Food: Rich, savory, and deeply satisfying, this stew is the definition of home-cooked warmth.
  • One-Pot Wonder: Minimal cleanup with maximum flavor—everything cooks in a single pot!
  • Perfectly Tender Beef: Slow cooking ensures the beef becomes melt-in-your-mouth tender.
  • Fluffy Dumplings: Light, pillowy dumplings soak up the delicious broth for an extra layer of texture.
  • Make-Ahead Friendly: This dish tastes even better the next day as the flavors meld together.
  • Family-Friendly: A great meal to serve a crowd, appealing to both kids and adults alike.
  • Highly Customizable: Easily adapt the recipe to include different vegetables, herbs, or even a healthier twist.

Preparation Time and Servings

  • Prep Time: 20 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 6 servings
  • Serving Size: 1 bowl with 2 dumplings

Nutritional Information (per serving)

  • Calories: 480 kcal
  • Carbohydrates: 45g
  • Protein: 32g
  • Fat: 18g
  • Fiber: 6g
  • Sugar: 6g

Ingredients

For the Beef Stew:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 3 large carrots, sliced
  • 3 celery stalks, chopped
  • 2 medium potatoes, peeled and cubed
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 1 cup red wine (optional, or substitute with more broth)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
  • 2 tablespoons all-purpose flour (for thickening, optional)

For the Dumplings:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons butter, cold and cubed
  • ½ cup milk
  • 1 tablespoon fresh parsley, chopped (optional, for flavor)

Step-by-Step Instructions

Step 1: Brown the Beef

  • In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
  • Add the beef cubes in batches, ensuring they are in a single layer. Sear for 3–4 minutes on each side until browned. Remove and set aside.

Step 2: Sauté the Vegetables

  • In the same pot, add the diced onion and cook for 2–3 minutes until softened.
  • Add the minced garlic, carrots, and celery, stirring for another 2 minutes.

Step 3: Build the Flavor

  • Stir in the tomato paste and cook for 1 minute to enhance its depth of flavor.
  • Add the salt, pepper, smoked paprika, thyme, and rosemary.
  • Pour in the red wine (if using) and let it simmer for 3 minutes to deglaze the pot.

Step 4: Simmer the Stew

  • Add the beef back into the pot along with potatoes, Worcestershire sauce, and bay leaves.
  • Pour in the beef broth, ensuring everything is well submerged.
  • Bring to a gentle simmer, cover, and cook on low heat for 1 ½ to 2 hours, stirring occasionally.

Step 5: Make the Dumpling Dough

  • In a bowl, whisk together the flour, baking powder, and salt.
  • Cut in the butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
  • Stir in the milk and parsley until a soft dough forms.

Step 6: Add Dumplings to the Stew

  • Remove the bay leaves from the stew.
  • Drop spoonfuls of dumpling dough onto the simmering stew. Cover and cook for 15–20 minutes without lifting the lid.

Step 7: Serve and Enjoy!

  • Once the dumplings are cooked through and fluffy, ladle the stew into bowls and serve hot.

Ingredient Background

  • Beef chuck: The best cut for stew, as it becomes tender and flavorful with slow cooking.
  • Red wine: Adds depth, but can be replaced with extra broth.
  • Worcestershire sauce: Provides umami and a hint of tanginess.
  • Dumplings: Traditionally made with simple pantry staples and act as a delicious sponge for the stew.

Technique Tips

  • Searing the beef: Helps lock in flavor and creates a richer broth.
  • Don’t lift the lid: Keeping the lid closed while the dumplings cook ensures they steam properly.
  • Thickening the broth: If you prefer a thicker stew, mix 2 tablespoons of flour with a bit of water and stir it in.

Alternative Presentation Ideas

  • Serve the stew in bread bowls for a rustic touch.
  • Garnish with extra parsley or fresh thyme for added freshness.
  • Pair with a side of crusty bread for extra dipping options.

Additional Tips for Success

  • For extra tenderness, let the stew simmer longer.
  • Use homemade beef broth for richer flavor.
  • If the stew becomes too thick, add a splash of broth or water.

Recipe Variations

  • Vegetable-Packed Version: Add mushrooms, parsnips, or peas.
  • Gluten-Free: Use cornstarch to thicken and gluten-free flour for dumplings.
  • Spicy Kick: Add a dash of cayenne pepper or hot sauce.

Freezing and Storage

  • Refrigerator: Store in an airtight container for up to 4 days.
  • Freezer: Freeze stew without dumplings for up to 3 months.
  • Reheating: Warm on the stovetop over low heat, adding a little broth if needed.

Healthier Twist Ideas

  • Use leaner beef cuts.
  • Substitute dumplings with whole wheat flour.
  • Reduce salt and replace with extra herbs for flavor.

Serving Suggestions for Events

  • Serve in small bowls as an appetizer for dinner parties.
  • Pair with a simple side salad for a balanced meal.
  • Offer with a selection of artisan breads for dipping.

Special Equipment

  • Dutch oven or heavy-bottomed pot
  • Ladle for serving
  • Pastry cutter or fork for dumpling dough

Frequently Asked Questions

1. Can I make this beef stew in a slow cooker?

Yes! To adapt this recipe for a slow cooker, first, sear the beef and sauté the onions, garlic, and vegetables in a pan before transferring them to the slow cooker. Add the broth, seasonings, and other ingredients, then cook on low for 6–8 hours or high for 3–4 hours. Add the dumplings during the last 30–40 minutes of cooking, covering the slow cooker with the lid and letting them steam until fluffy.

2. What if I don’t have red wine?

If you prefer not to use red wine, you can substitute it with additional beef broth, balsamic vinegar, or pomegranate juice. Red wine adds depth and acidity, so a splash of Worcestershire sauce or a teaspoon of red wine vinegar can also help mimic its flavor.

3. How do I make my stew thicker?

If your stew is too thin, you can thicken it in several ways:

  • Flour or Cornstarch Slurry: Mix 2 tablespoons of flour or cornstarch with 2 tablespoons of cold water. Stir it into the stew and let it simmer for a few minutes until thickened.
  • Mashing Potatoes: Take a few cooked potato cubes and mash them directly into the stew to naturally thicken the broth.
  • Reduce the Liquid: Simmer the stew uncovered for an additional 15–20 minutes to allow excess moisture to evaporate.

4. Why are my dumplings too dense or hard?

If your dumplings are turning out dense or hard instead of light and fluffy, consider the following factors:

  • Overmixing the Dough: Stir the dumpling batter just until combined—overmixing can make them tough.
  • Cooking with the Lid Off: Dumplings need steam to cook properly. Keep the lid on while they cook to trap the steam and ensure they become fluffy.
  • Too Much Flour: Adding too much flour makes dumplings heavy. Measure carefully and avoid packing the flour when scooping.

5. Can I make the dumplings ahead of time?

Dumpling dough is best made fresh, but you can prepare it up to 4 hours in advance and keep it covered in the refrigerator. If you need to freeze dumpling dough, shape them into small balls and freeze them on a baking sheet before transferring them to a freezer bag. When ready to cook, drop them directly into the hot stew without thawing.

6. What’s the best cut of beef for stew?

The best cuts of beef for stew are tough, well-marbled cuts that become tender with slow cooking. The top choices include:

  • Chuck roast: The best option for beef stew, as it has a good balance of fat and connective tissue that melts into the broth.
  • Brisket: Slightly fattier but becomes incredibly flavorful after slow cooking.
  • Short ribs (boneless): Rich and tender, but may take longer to cook.
  • Round steak: Leaner but still works well if slow-cooked properly.

7. Can I add other vegetables to the stew?

Absolutely! While traditional beef stew includes carrots, celery, onions, and potatoes, you can add:

  • Mushrooms: For a deeper umami flavor.
  • Parsnips: Adds natural sweetness and a slight nuttiness.
  • Turnips or Rutabagas: A great lower-carb alternative to potatoes.
  • Green Beans or Peas: Stir in during the last 10 minutes for color and texture.

8. Can I freeze beef stew with dumplings?

You can freeze the stew, but dumplings don’t freeze well as they tend to become mushy when thawed. To freeze, let the stew cool completely, then store it in an airtight container for up to 3 months. When reheating, make a fresh batch of dumplings to add on top.

9. How do I reheat leftovers?

  • Stovetop: Reheat the stew over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or water.
  • Microwave: Heat individual portions in a microwave-safe bowl in 1-minute increments, stirring in between.
  • Oven: If reheating a large batch, place it in an oven-safe dish, cover with foil, and bake at 350°F (175°C) for 20–25 minutes.

10. What’s the best way to serve beef stew with dumplings?

This dish is already a complete meal, but you can serve it with:

  • Crusty bread to soak up the delicious broth.
  • A fresh green salad to add a light contrast.
  • Roasted vegetables for extra texture and flavor.
  • Mashed potatoes if you love an extra hearty meal.

11. Can I use store-bought biscuit dough instead of homemade dumplings?

Yes! If you’re short on time, you can use refrigerated biscuit dough instead of making dumplings from scratch. Simply cut the biscuit dough into small pieces and drop them onto the simmering stew. Cover the pot and let them cook for about 15 minutes until fluffy.

Conclusion

Beef stew with dumplings is a timeless, comforting dish that’s easy to make and incredibly satisfying. Whether you follow the classic recipe or customize it to your preferences, this dish is sure to become a family favorite. Enjoy!

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