Beef Stew and Dumplings Recipe

Let me introduce you to the ultimate comfort food: Beef Stew and Dumplings. Picture this—tender bites of beef simmered low and slow with a rainbow of veggies and savory broth, finished with the fluffiest, thyme-scented dumplings bobbing on top. This dish is hearty, soul-warming, and turns even the chilliest night into something special. Whether you’re making this for Sunday dinner or a cozy family meal, Beef Stew and Dumplings is a guaranteed crowd-pleaser and a true celebration of classic flavors.

Ingredients You’ll Need

You don’t need an endless shopping list for Beef Stew and Dumplings. Simple pantry staples come together to create rich, layered goodness. Every item here works some magic, whether boosting flavor, adding nourishment, or crafting fluffy dumplings you’ll crave all winter.

• Butter or Olive Oil (2 Tablespoons): Gets everything started with a rich base for vegetables and beef.
• Onion (1, diced): Adds depth and natural sweetness—essential for a deeply flavored stew.
• Carrots (4, diced): Bring color, mild sweetness, and that comfort-food heartiness.
• Celery (2 stalks, diced): Layers in a subtle earthiness and classic stew profile.
• Garlic (4 cloves, sliced): Gives every spoonful a little aromatic kick.
• Beef (2 lb, cut into 1″ cubes): The star of the show—choose well-marbled cuts for the most tender results.
• Salt and Pepper (to taste): Enhances and balances every other flavor in the pot.
• Thyme (2 teaspoons): The herb that ties the stew and dumplings together, infusing every bite with cozy fragrance.
• Bay Leaves (2): Provides a subtle, woodsy backbone as the stew simmers.
• Tomato Paste (1 Tablespoon): Offers tang and body—just a little goes a long way for richness.
• Worcestershire Sauce (1 Tablespoon): Brings in irresistible umami and depth.
• Beef Stock (8 cups): The essential savory backdrop for tender beef and veggies.
• Crushed Tomatoes (2 cups, optional): For a heartier, slightly tangier broth—choose based on your favorite texture.
• Red Wine (1 cup, optional): Intensifies flavor and adds a subtle touch of luxury.
• For the Dumplings:
• Flour (1 cup): The backbone of the dumplings—use all-purpose for classic, fluffy results.
• Butter (1 Tablespoon): Makes the dumplings tender and flavorful.
• Milk (1/2 cup): Helps create a supple dough that puffs up beautifully in the stew.
• Salt (1 teaspoon): Essential for well-rounded flavor in every dumpling bite.
• Sugar (1 teaspoon): Just a hint, to round out the savory notes in the dumpling dough.
• Baking Powder (2 teaspoons): Key to fluffy dumplings that rise and stay light.
• Thyme (1/2 teaspoon): Brings the dumplings in harmony with the herby stew below.

How to Make Beef Stew and Dumplings

Step 1: Sear the Beef

Start by patting your beef cubes dry with paper towels, a little tip that helps them brown instead of steam. Heat butter or olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches—overcrowding leads to simmering, not searing. Brown them on all sides for a deep, caramelized crust. Each golden-brown piece will add heaps of flavor to your Beef Stew and Dumplings.

Step 2: Sauté the Vegetables

Once the beef is out, keep those beautiful bits stuck to the pan! Add your onions, carrots, and celery, cooking until they’re soft and golden, about 5–7 minutes. Stir in the garlic for the last minute, letting its aroma bloom. This step is crucial—it forms the flavor foundation for a stew that tastes like it’s been simmering all day.

Step 3: Build the Stew Base

Return the seared beef (and any accumulated juices) to the pot. Sprinkle in the salt, pepper, thyme, and bay leaves. Stir in tomato paste and Worcestershire sauce, then pour in the beef stock. If you’re going for extra-richness, add your red wine and/or crushed tomatoes at this stage. Give it a good stir, scraping up any brown bits from the bottom for even more flavor.

Step 4: Simmer Low and Slow

Bring everything to a gentle simmer. Cover and cook on low for 1.5 to 2 hours, or until the beef is fork-tender and the stew is wonderfully aromatic. Stir occasionally and check for liquid levels, adding a splash of water or stock if needed. This slow cooking is what transforms everyday ingredients into the signature comfort of Beef Stew and Dumplings.

Step 5: Make the Dumpling Dough

About 30 minutes before you’re ready to eat, mix up your dumpling batter. In a bowl, combine flour, salt, sugar, baking powder, and thyme. Cut in the butter until it looks like coarse crumbs, then stir in the milk until just combined. Overmixing leads to dense dumplings—gentle is best for fluffy clouds!

Step 6: Drop Dumplings into the Stew

With the stew at a gentle simmer, drop generous spoonfuls of dough across the surface. Cover and cook for 15–20 minutes, without peeking! The trapped steam puffs the dumplings up perfectly. They’ll finish pillowy, infused with the savory steam from the bubbling stew below.

How to Serve Beef Stew and Dumplings

Garnishes

Right before serving, add a flurry of freshly chopped parsley or chives for a burst of color and brightness. A sprinkle of black pepper or a drizzle of extra-virgin olive oil can finish the dish with a little extra flair.

Side Dishes

While Beef Stew and Dumplings is hearty on its own, a crisp green salad or some simply steamed green beans make a lovely, refreshing counterpoint. Try it with rustic bread for soaking up every last drop of that savory broth.

Creative Ways to Present

For a showstopping family-style meal, ladle the stew and dumplings right from the Dutch oven at the table. Or, serve in individual oven-safe bowls—pop them under the broiler for a few seconds to let the dumplings brown lightly. You can even use mini cocottes for an elegant dinner party twist on this homey classic!

Make Ahead and Storage

Storing Leftovers

Let your Beef Stew and Dumplings cool to room temperature before transferring to airtight containers. Store in the fridge for up to 4 days—the flavors deepen, so leftovers are a true treat! Reheat gently so those dumplings stay soft.

Freezing

If you want to prep ahead, stew freezes beautifully! Cool completely and freeze without the dumplings in a sturdy container for up to 3 months. On serving day, thaw overnight in the fridge, bring to a simmer, and make a fresh batch of dumplings right on top.

Reheating

Warm leftovers gently on the stovetop over medium-low heat, covered, stirring occasionally. If the dumplings are already in the stew, add a splash of broth to loosen things up and keep them tender as you reheat.

FAQs

Can I make Beef Stew and Dumplings in advance?

Absolutely! Make the stew base ahead and store it in the fridge for up to 2 days. When you’re ready to serve, reheat the stew and drop in fresh dumplings for that signature pillowy texture.

What cut of beef is best for this stew?

A well-marbled chuck roast or stewing beef works best—the connective tissue breaks down as it cooks, turning the beef meltingly tender. Avoid lean cuts, which can become tough after long cooking.

How can I make the dumplings extra fluffy?

Handle the dough gently and avoid over-mixing. Make sure your baking powder is fresh, and don’t lift the lid while the dumplings are steaming—this is key for light, airy puffs!

Can I add other vegetables?

Definitely! Parsnips, potatoes, or peas all shine in Beef Stew and Dumplings. Just add heartier vegetables early and tender ones, like peas or green beans, in the last 10 minutes.

Is it possible to make Beef Stew and Dumplings gluten-free?

Yes—use your favorite gluten-free flour blend for the dumplings, and ensure your stock and Worcestershire sauce are gluten-free as well. The result will still be wonderfully comforting!

Final Thoughts

If you haven’t made Beef Stew and Dumplings yet, consider this your invitation to a true kitchen classic. Every bite brings warmth, nostalgia, and a hearty helping of joy to your table. Gather your loved ones, give it a try, and enjoy the coziness that only homemade stew and dumplings can deliver!

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