Delicious Beef Stew and Dumplings – Hearty, Tender & Comfort in Every Bite
This Delicious Beef Stew and Dumplings recipe is the ultimate comfort food—rich, savory, and deeply satisfying. Slow-simmered chunks of beef, carrots, and potatoes are bathed in a flavorful gravy, then topped with fluffy, golden dumplings that soak up all the goodness. Perfect for cold evenings, family dinners, or Sunday suppers, this one-pot wonder is easy to make and guaranteed to warm you from the inside out. Serve with crusty bread or a side salad for a complete, cozy meal.
Equipment
- Heavy-bottomed pot, Dutch oven, or slow cooker
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Measuring Cups and Spoons
- Skimmer or ladle
Ingredients
For the Stew:
- 2 lbs beef chuck, cut into 1–2 inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 2–3 potatoes, peeled and diced
- 2 parsnips (optional), peeled and diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tsp Worcestershire sauce
- 2 tsp fresh thyme leaves or 1 tsp dried
- 1–2 bay leaves
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
For the Dumplings:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- 2 tbsp cold butter, cut into small pieces
- ½ cup milk
- Pinch of salt
- Optional: chopped herbs (parsley, thyme)
Instructions
- Brown Beef – Heat olive oil in a Dutch oven over medium-high heat. Pat beef dry, season with salt and pepper, and brown in batches. Remove and set aside.
- Sauté Vegetables – In the same pot, cook onions, carrots, and celery until softened. Add garlic and herbs, sauté briefly.
- Deglaze – Pour in red wine (if using) and scrape up browned bits from the bottom.
- Simmer Stew – Return beef to the pot, add broth, Worcestershire sauce, and bay leaves. Bring to a simmer, cover, and cook until beef is tender (1.5–2 hours stovetop; 6–8 hours slow cooker). Add potatoes and parsnips halfway through.
- Prepare Dumplings – Mix flour, baking powder, butter, milk, salt, and optional herbs until just combined. Avoid overmixing.
- Add Dumplings – Drop spoonfuls of dough onto gently simmering stew. Cover and cook 15–20 minutes without stirring until dumplings rise and are fluffy.
- Finish & Serve – Remove bay leaves, adjust seasoning, and garnish with fresh parsley. Serve hot, ensuring each bowl has dumplings and hearty beef with vegetables.
Notes
- Slow Cooker Option: Cook beef and vegetables on low 6–8 hours; add dumplings during last 30–40 minutes.
- Gluten-Free Version: Substitute dumplings with almond flour or gluten-free flour blend.
- Flavor Variations: Add mushrooms, turnips, or a pinch of smoked paprika for depth.
- Make-Ahead Tip: Stew can be made a day in advance; add dumplings fresh before serving to retain fluffiness.
- Storage: Refrigerate leftovers for 3–4 days. Freeze stew base for up to 3 months.