Beef Stew and Dumplings Recipe – Hearty One-Pot Comfort Food
This Delicious Beef Stew and Dumplings recipe is the ultimate comfort food—rich, savory, and soul-warming. Tender beef simmers in a flavorful broth with carrots, onions, and herbs, then gets topped with soft, fluffy dumplings that soak up all the goodness. Perfect for chilly nights, Sunday dinners, or when you need a cozy, satisfying meal. Make it in one pot for easy cleanup and maximum flavor!
Equipment
- Dutch oven or large pot with lid
- Mixing bowls
- Whisk or spoon
- Knife and cutting board
- Measuring Cups and Spoons
Ingredients
Stew Base
- 2 lbs beef chuck or stewing beef, cubed
- 1 tbsp oil (for browning)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 2 potatoes, cubed
- 1 small turnip, diced
- 4 cups beef stock
- ½ cup red wine (optional)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp tomato paste (optional)
- ½ cup green peas (optional)
- Fresh parsley for garnish
Dumplings
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 3 tbsp suet or cold butter
- ½ cup milk or water
- Optional: 1 tsp chopped herbs (thyme, rosemary, parsley)
Instructions
- Brown the Beef Heat oil in a Dutch oven over medium-high heat. Brown beef in batches until well-seared. Remove and set aside.
- Sauté Aromatics Add onion and garlic to the pot. Cook until softened. Stir in tomato paste if using.
- Deglaze & Simmer Pour in red wine and scrape up browned bits. Add beef stock, Worcestershire sauce, thyme, paprika, bay leaf, and return beef to the pot.
- Add Vegetables Stir in carrots, celery, potatoes, and turnip. Bring to a simmer, cover, and cook on low for 2–3 hours until beef is tender.
- Make Dumplings In a bowl, mix flour, baking powder, salt, and herbs. Cut in suet or butter until crumbly. Stir in milk to form a soft dough.
- Add Dumplings Drop spoonfuls of dough onto the surface of the stew. Cover tightly and cook for 15–20 minutes without lifting the lid.
- Finish & Serve Remove bay leaf. Stir in peas if using. Garnish with parsley and serve hot.
Notes
- Use beef chuck for the best flavor and tenderness.
- Red wine adds richness—optional but recommended.
- Add herbs to dumpling dough for extra flavor.
- For a spicy twist, include chili flakes or smoked paprika.
- Make stew ahead and refrigerate—flavors deepen overnight.
- Freeze stew (without dumplings) for up to 3 months.
- Reheat gently and refresh with herbs or vinegar before serving.
- Dumplings are best fresh but can be reheated with a splash of broth.