Tasty Beef Stew and Dumplings

Nothing comforts quite like a bubbling pot of beef stew and dumplings on a cold day. This meal transforms simple ingredients into something truly special with deeply flavorful broth, fork-tender beef, sweet carrots, and pillowy dumplings. If you are craving a nostalgic, stick-to-your-ribs dish that fills your kitchen with the coziest smells, you have found a favorite.

My family cannot get enough of this stew once the temperatures drop. The dumplings are the real star my kids love scooping them from the pot so much that I double the batter every time.

Ingredients

• Stew meat from chuck roast: brings hearty flavor and becomes meltingly tender slow cooked choose well-marbled cuts for best results
• Flour: adds body to the stew and helps brown the beef go for unbleached all-purpose for best thickening
• Onion: gives sweetness and depth yellow onions are classic but white onions work too
• Carrots: provide mellow sweetness large carrots hold their texture well during the long simmer
• Golden potatoes: hold their shape add creamy texture and break down just enough aim for firm small potatoes
• Fresh rosemary: brightens deep flavors with an herbal note use fresh for best results or halve dried amount
• Sea salt: enhances all the flavors choose fine sea salt for easy dissolving
• Black pepper: gives warmth and gentle heat freshly cracked delivers the best flavor
• Garlic: infuses the whole stew with background depth buy firm fresh cloves for the most aroma
• Tomato paste: adds subtle tangy richness for best flavor choose double-concentrated paste from a tube
• Beef stock: is the savory backbone of the stew use homemade or a high-quality low sodium boxed version
• Fresh thyme: lends gentle woodsy flavor sprigs are easier to fish out after cooking
• Flour for dumplings: forms the base for light and fluffy dough
• Baking powder: gives dumplings lift check freshness so your dumplings rise properly
• Sea salt for dumplings: adds balance to the dough
• Butter at room temperature: creates tender dumplings and adds flavor use real butter for richness
• Milk: brings the dough together and keeps dumplings moist whole milk is my pick
• Fresh herbs optional: add pretty color and fresh zing use flat leaf parsley or chives snipped right before using

Step-by-Step Instructions

Prepare and Sear the Meat:

Pat your stew meat dry with paper towels season it well with salt and pepper then sprinkle with flour and toss to coat every piece. Preheat your heavy pot just until it starts to shimmer then melt butter or add a glug of oil. Add the chunks of floured beef in batches searing each side until deep golden brown which should take two or three minutes per side. Avoid crowding the meat to ensure you get a nice crust. Remove each batch to a plate as you go.

Sauté the Vegetables:

Slice your onion and add it straight into the same pot using any browned bits on the bottom as flavor boosters. Cook the onion gently stirring often until completely softened and lightly golden. Next peel and chop carrots into thick coins and cut potatoes into bite sized pieces. Toss both plus finely chopped fresh rosemary into the pot. Sprinkle the vegetables with more salt and pepper stir in minced garlic and tomato paste then cook for a few minutes so everything melds and the paste loses its raw edge.

Combine Ingredients and Begin Stewing:

Fold the seared beef along with any juices back into the pot. Pour over all the beef stock so ingredients are fully submerged. Crank up the heat and bring the mixture to a simmer. Once bubbling reduce the heat to low tuck in a few sprigs of thyme cover the pot snugly and let everything gently simmer for two hours. Take a moment now and then to stir and scrape the bottom clean.

Prepare the Dumpling Batter:

While stew cooks make your dumpling dough. Finely chop your fresh parsley or chives if using. In a mixing bowl whisk together flour baking powder and salt. Rub in the butter with your fingertips until mixture turns sandy. Stir in chopped herbs if desired. Drizzle in milk mixing gently with one hand just until it forms a sticky dough. If dough is dry splash in more milk a teaspoon at a time but resist the urge to overwork the dough or your dumplings will turn tough. Cover with a towel until ready.

Add Dumplings to the Stew:

Once the stew has simmered for two hours and the beef is meltingly soft remove thyme stems. Use a spoon to scoop golf ball sized blobs of dough directly onto the bubbling stew surface. No need to roll them smooth rustic shapes are best as they puff. Place the lid on the pot and let the dumplings steam for about twenty minutes or for a golden topper transfer the uncovered pot to a hot oven and bake until dumplings are lightly browned.

Serve and Enjoy:

Taste the stew and adjust seasoning if needed. Ladle out hot stew making sure everyone gets dumplings and loads of vegetables. Sprinkle fresh parsley over each bowl for a splash of color and herbal freshness. Nothing beats enjoying this right from the pot with a big spoon.

Pin

You Must Know

• Perfect for meal prep and tastes even better the second day
• Flexible with substitutions for vegetarian and gluten free diets
• Simple steps but big payoff a true comfort classic

I have such a soft spot for the tender golden dumplings in this recipe. When I was a kid my grandma always saved the largest dumpling just for me and now when I make the stew for my own kids it brings back all those cozy memories.

Storage Tips

Beef stew with dumplings stores well in the refrigerator for about three days. Let it cool a bit then place leftovers in airtight containers. If possible keep dumplings separate so they do not get soggy but they still reheat nicely when stored together. For longer storage freeze the stew without the dumplings then make a fresh batch of dumplings when you reheat.

Ingredient Substitutions

You can easily swap out beef for big chunks of portobello mushrooms or seitan to make this vegetarian just adjust simmer time. Vegetable or mushroom stock stands in wonderfully for beef stock. For a gluten free option use a gluten free flour blend for both the stew thickening and dumplings or swap cornstarch for stew thickening using about half the amount. Almond flour makes a tasty dumpling base with a slightly nutty edge.

Serving Suggestions

Pile your beef stew and dumplings in big shallow bowls and top generously with fresh snipped herbs. Serve alongside crusty bread or a leafy green salad for a well rounded meal. For a richer dinner splash a teaspoon of vinegar into the finished stew just before serving to brighten all the flavors.

Pin

Cultural Touchpoints

Beef stew and dumplings show up everywhere from British pubs to Southern American tables historically as a way to stretch meat and fill bellies on a cold day. Dumplings come in countless styles from fluffy to dense and every family seems to have a trick from adding chopped herbs to using buttermilk for extra tenderness.

Recipe FAQs

→ How do I make beef extra tender?

For tenderness, choose chuck meat and sear it first, then simmer slowly at low heat for a couple of hours. This breaks down the connective tissue and infuses flavor.

→ Are dumplings better steamed or baked?

Dumplings can be steamed on the stovetop for extra softness, or baked for a light golden crust. Both methods make them deliciously fluffy inside.

→ Can I prepare this dish vegetarian?

Yes! Substitute beef with portobello mushrooms or seitan and use vegetable or mushroom broth. Adjust simmering time as needed for the texture.

→ How do I thicken the stew without wheat flour?

Use a gluten-free flour blend or cornstarch. If using cornstarch, start with half the amount of flour and adjust for the right consistency.

→ What herbs pair well with beef stew?

Fresh thyme, rosemary, parsley, and chives complement the stew, adding depth and brightness to the flavors.

→ Can I make the dumplings ahead?

The dumpling batter is best made fresh before cooking, but you can prepare the dry mix ahead of time for quicker preparation.