It’s a chilly evening, and the aroma of savory herbs and tender beef fills the kitchen, doesn’t it? There’s something truly special about a hearty Beef Stew and Dumplings simmering on the stove. It’s more than just a meal; it’s a hug in a bowl, a comforting tradition that brings everyone together.

I remember when my daughter, Lily, was home from college. She called me up and said, “Mom, I’m craving your Beef Stew and Dumplings.” Not just any stew, mind you, but my version. Her request made me realize just how much these simple, home-cooked meals meant to her, and to all of us.

The best part about this Beef Stew and Dumplings is how adaptable it is. You can toss in whatever vegetables you have on hand, adjust the seasonings to your liking, and even experiment with different types of dumplings. The goal is to create a meal that’s both satisfying and uniquely yours. It is really a perfect way to get the family to the dinner table.

Over the years, I’ve tweaked and perfected this beef stew with dumplings recipe, and I’m excited to share it with you. This dish is not just food; it’s about creating moments and memories around the dinner table. It’s about the laughter, the stories, and the feeling of being home.

So, grab your favorite pot, gather your ingredients, and let’s make some magic. This is a dish I know you and your family will cherish as much as mine does. Get ready for a cozy night filled with the goodness of homemade Beef Stew and Dumplings.

What You’ll Need

This Beef Stew and Dumplings recipe uses ingredients you probably already have in your pantry, right? It’s all about simple, wholesome goodness. Don’t be intimidated by the list; it’s all straightforward.

2 lbs Beef Stew Meat: Cut into 1-inch cubes. For the best Beef Stew and Dumplings, I recommend using chuck roast or round steak.
2 tbsp Olive Oil: This is for browning the beef.
1 large Onion: Chopped. Yellow or white onions work perfectly.
2 Carrots: Peeled and chopped.
2 Celery Stalks: Chopped.
4 cloves Garlic: Minced.
8 cups Beef Broth: Low sodium is best so you can control the salt.
1 cup Red Wine: Optional, but adds a depth of flavor. You can use a dry red like Merlot or Cabernet Sauvignon.
2 tbsp Tomato Paste: Adds richness to the stew.
2 tsp Dried Thyme: This is a classic herb for beef stew.
1 tsp Dried Rosemary: Adds a lovely aroma and flavor.
2 Bay Leaves: Don’t forget to remove these before serving!
1 lb Potatoes: Peeled and cubed. Russet or Yukon Gold potatoes are great choices.
1 cup Frozen Peas: Added towards the end for a touch of sweetness and color.
Salt and Pepper: To taste.

For the Dumplings:

1 ½ cups All-Purpose Flour: This is the base of the dumplings.
2 tsp Baking Powder: This makes the dumplings light and fluffy.
½ tsp Salt: Balances the flavors.
¾ cup Milk: Whole milk works best, but you can use 2%.
¼ cup Butter: Melted. This adds richness to the dumplings.

You’ll find everything for this Beef Stew and Dumplings at your regular grocery store. Don’t be afraid to substitute if you’re missing an ingredient. This Beef Stew and Dumplings is forgiving if you need to swap out a vegetable or use chicken broth instead of beef broth.

For the dumplings, make sure your baking powder is fresh. It really makes a difference in how they rise. My family prefers when I use Yukon Gold potatoes in our Beef Stew and Dumplings because they hold their shape well and have a creamy texture.

Raw ingredients for making homemade beef stew and dumplings.

How to Make It

Now, let’s get to the fun part: making this delicious Beef Stew and Dumplings! Don’t worry; it’s easier than you might think. Each step is designed to build layers of flavor and create a truly satisfying meal.

Step-by-Step Instructions

Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef stew meat and brown on all sides. Browning the beef is crucial because it creates a rich, savory flavor base. Remove the beef from the pot and set aside. This beef stew with dumplings recipe starts with this simple step.
Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot. Sauté until the onions are translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Your kitchen will smell amazing while this Beef Stew and Dumplings cooks!
Add Liquids and Seasonings: Pour in the beef broth and red wine (if using). Stir in the tomato paste, dried thyme, dried rosemary, bay leaves, salt, and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the Beef: Add the browned beef back to the pot. Make sure the beef is submerged in the liquid. Cover the pot and let it simmer for at least 2 hours, or until the beef is very tender. This Beef Stew and Dumplings typically takes me about 2 ½ hours to get the beef just right.
Add Potatoes: Add the cubed potatoes to the stew and continue to simmer for another 30 minutes, or until the potatoes are tender. Don’t worry if your Beef Stew and Dumplings looks a little thick; the potatoes will help thicken it up.
Prepare the Dumplings: While the stew is simmering with the potatoes, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter, and stir until just combined. Do not overmix!
Add Dumplings to Stew: Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Make sure the dumplings are not touching each other. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and fluffy. This is where I used to mess up my Beef Stew and Dumplings – now I always remember to keep the lid on tight so the dumplings steam properly!
Add Peas and Serve: Stir in the frozen peas and cook for another 2-3 minutes, until they are heated through. Remove the bay leaves before serving. You’ll know your Beef Stew and Dumplings is ready when the dumplings are golden brown and the stew has thickened. Ladle the easy beef stew and dumplings into bowls and enjoy!

Serving Ideas

Serving this Beef Stew and Dumplings is all about making it feel special. It’s a dish that’s meant to be shared and enjoyed with loved ones. Here are some ideas to make it even more memorable.

My family loves this Beef Stew and Dumplings served with a side of crusty bread for soaking up all that delicious gravy, yum! A simple green salad also goes well with it, adding a fresh contrast to the richness of the stew.

This Beef Stew and Dumplings is perfect for those nights when you want something really satisfying! It’s also great for special occasions like family gatherings or holiday dinners. This comfort meal reminds me of my white lasagna soup recipe!

For presentation, ladle the stew into bowls and top with a sprinkle of fresh parsley or thyme. A dollop of sour cream or plain yogurt can also add a nice touch of creaminess. You can even set out a small bowl of shredded cheddar cheese for people to add to their own bowls.

If you have any leftovers (which is rare in my house!), they taste even better the next day. Store the stew and dumplings separately in the refrigerator to prevent the dumplings from getting soggy. Reheat gently on the stovetop or in the microwave.

I’ve tried a few variations of this homemade beef stew and dumplings over the years. One time, I added a splash of Worcestershire sauce to the stew for an extra layer of umami flavor. Another time, I used sweet potatoes instead of regular potatoes, which added a subtle sweetness.

Everyone reaches for seconds when this Beef Stew and Dumplings comes out with those fluffy dumplings. My kids always ask for extra dumplings, so I usually make a double batch! It’s a comforting meal that brings smiles to everyone’s faces.

To add a smoky flavor to your Beef Stew and Dumplings you can add smoked paprika to your recipe.

Your Questions Answered

Making Beef Stew and Dumplings can bring up a lot of questions, especially for home cooks who are new to the recipe. Here are some common questions I get asked, along with my tried-and-true answers. I hope this helps make your cooking experience even smoother!

Common Questions

Can I make this Beef Stew and Dumplings ahead of time?

Absolutely! In fact, I often find that the flavors meld together even better when the stew sits overnight. Just prepare the stew up to the point of adding the dumplings. Store the stew in the refrigerator, and then make the dumplings fresh when you’re ready to serve.

What if I don’t have red wine?

No problem at all. The red wine adds depth of flavor, but you can easily omit it. Simply replace it with an equal amount of beef broth. You can also add a splash of balsamic vinegar for a similar tang.

How do I store leftover Beef Stew and Dumplings?

Store the stew and dumplings separately in airtight containers in the refrigerator. This will prevent the dumplings from becoming soggy. They will keep for about 3-4 days. To reheat, gently warm the stew on the stovetop or in the microwave. Reheat the dumplings separately to maintain their texture.

Can I freeze this Beef Stew and Dumplings?

Yes, but I recommend freezing the stew without the dumplings. The dumplings tend to get a bit mushy after freezing and thawing. Prepare the stew as directed, let it cool completely, and then transfer it to freezer-safe containers. When you’re ready to serve, thaw the stew overnight in the refrigerator and make a fresh batch of dumplings.

What kind of beef is best for beef stew?

I prefer using chuck roast or round steak. These cuts are relatively inexpensive and become incredibly tender when slow-cooked. Cut the beef into 1-inch cubes and brown it well before adding it to the stew.

Can I make this Beef Stew and Dumplings in a slow cooker?

Yes, absolutely! It’s a great way to make slow cooker beef stew and dumplings. Brown the beef and sauté the vegetables as directed, then transfer everything to your slow cooker. Add the beef broth, tomato paste, herbs, and seasonings. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the potatoes during the last 2 hours of cooking. Make and drop the dumplings during the last 30 minutes of cooking, making sure the lid is on tight. Easy Slow Cooker Beef Stew and Dumplings is a great alternative if you’re short on time. This is a great solution on a cold and chilly night. If you like these types of dinners then you will love my creamy reuben soup!

How do I keep my dumplings from sinking?

Make sure your stew is simmering gently, not boiling vigorously. Also, avoid overcrowding the pot with too many dumplings. Drop them in spoonfuls, leaving a little space between each one. Keeping the lid on tight while the dumplings cook will also help them rise properly.

Can I add other vegetables to this Beef Stew and Dumplings?

Definitely! Feel free to add any vegetables you like. Mushrooms, parsnips, turnips, and green beans all work well. Just adjust the cooking time accordingly, adding the vegetables that take longer to cook earlier in the process. This also reminds me of my potsticker soup. It is also a family favorite!

Beef Stew with Dumplings – I Am Homesteader is another way to prepare beef stew and dumplings.

The Final Word

This Beef Stew and Dumplings is more than just a recipe; it’s a tradition, a memory, and a symbol of home. It’s earned its place in my recipe collection because it’s comforting, satisfying, and always a hit with the whole family. I hope it becomes a cherished favorite in your home too.

Tips for the Best Stew

Browning the beef is key. Don’t skip this step! It adds a depth of flavor that you just can’t get any other way.
Taste as you go. Adjust the seasonings to your liking. A little extra thyme or rosemary can make a big difference.
Don’t overmix the dumpling dough. Overmixing will result in tough, dense dumplings. Stir just until the ingredients are combined.

I’ve tried several variations of this Beef Stew and Dumplings, and they’ve all been delicious in their own way. Sometimes, I add a can of diced tomatoes for a brighter flavor. Other times, I use bone-in short ribs instead of stew meat for an even richer taste. My son, Tom, loves when I add a pinch of red pepper flakes for a little kick.

Remember, cooking is all about experimenting and making it your own. Don’t be afraid to try new things and adjust the recipe to suit your family’s tastes. The most important thing is to have fun and enjoy the process.

I truly hope your family loves this Beef Stew and Dumplings as much as mine does. It’s a meal that brings people together, warms the heart, and creates lasting memories. Happy cooking! Slow Cooker Beef Stew and Dumplings – Supergolden Bakes is a great recipe to try.

This classic beef stew and dumplings recipe is a timeless dish that you and your family can enjoy for many years to come! It is easy to put your own twist on this recipe and make it your own. I am confident that this easy beef stew and dumplings will be a dish that you enjoy for years to come.

Beef Stew and Dumplings

Print Recipe

This classic beef stew is hearty and comforting, perfect for a chilly evening. Topped with fluffy, homemade dumplings, it’s a complete and satisfying meal the whole family will love.

Author: Lyra Saint
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Yield: 6 servings
Category: Dinner
Method: Slow Cook
Cuisine: American

Ingredients

Scale

2 lbs beef stew meat, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
8 cups beef broth
1 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 lb Yukon Gold potatoes, peeled and cubed
1 cup frozen peas
1/4 cup all-purpose flour
Salt and pepper to taste

Dumplings:

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
3 tbsp melted butter

Cook Mode Prevent your screen from going dark

Instructions

Season beef with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown beef in batches, then set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
Stir in tomato paste, thyme, and rosemary. Cook for 1 minute.
Return beef to the pot. Pour in beef broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 1 1/2 – 2 hours, or until beef is tender.
Add potatoes and cook for 20 minutes, or until potatoes are tender. Stir in frozen peas.
In a small bowl, whisk together flour and 1/4 cup water to create a slurry. Stir slurry into the stew to thicken.
Prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Add milk and melted butter and stir until just combined. Do not overmix.
Drop spoonfuls of dumpling batter onto the simmering stew. Cover the pot and cook for 15-20 minutes, or until dumplings are cooked through.
Remove bay leaf before serving.

Notes

Serve hot with a sprinkle of fresh parsley or a dollop of sour cream.