Introduction

This tasty beef stew with dumplings is a comforting classic perfect for chilly days. Tender chunks of beef simmer in a rich broth with hearty vegetables, topped with soft, fluffy dumplings. It’s a satisfying meal that feels like a warm hug in every bite.

A round teal pot holds a rich, dark stew made of chunks of meat and vegetables in a thick reddish-brown sauce, topped with five golden-brown biscuit-like dough pieces that look crispy and fluffy, arranged evenly on the surface. To the right, a white plate with a thin blue rim carries a smaller serving of the stew, with one biscuit resting on top of the meat and sauce. A silver spoon lies next to the food on the plate. The background features a white marbled texture with specks of rust-like marks. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tsp tomato paste (I use Muir Glen organic)
2 qt beef stock
2 lb chuck meat (cut into 1 1/2-inch cubes)
2 tbsp all-purpose flour
1 large onion (chopped)
1 tsp fresh rosemary (finely chopped)
1 tsp black pepper (freshly ground, for best flavor)
2 tsp sea salt
2 sprigs fresh thyme
4 garlic cloves (minced)
3 cups potatoes (peeled and cut into 1-inch chunks)
4-5 carrots (peeled and sliced 1/2-inch thick)
1 cup all-purpose flour (I use King Arthur)
1/2 tsp sea salt
1/3 to 1/2 cup milk
2 tsp baking powder
Fresh parsley and chives (optional, for garnish)
1 tbsp unsalted butter (room temperature)

Instructions

Step 1: Clear detailed instruction. Gather about 2 pounds of stew meat, preferably chuck meat, and season it generously with sea salt, black pepper, and garlic powder on both sides. Add about 2 tablespoons of flour to the meat and mix until it is evenly coated. Heat a pot with butter or oil. Sear the meat on both sides for about 2 to 3 minutes each, ensuring not to overcrowd the pot. Once browned, remove the meat and set it aside.
Step 2: Sauté the Vegetables. Roughly chop a large onion and add it to the same pot with a bit more oil if necessary. Sauté until the onion is softened. Peel and roughly chop 4 to 5 carrots, chop about 3 cups of golden potatoes, and dice about 1 teaspoon of fresh rosemary. Add the carrots, potatoes, and rosemary to the pot. Season the vegetables with about 2 teaspoons of sea salt and 1 teaspoon of black pepper. Add 4 cloves of crushed garlic and 2 teaspoons of tomato paste to enhance the flavor.
Step 3: Combine Ingredients and Begin Stewing. Return the seared meat to the pot and pour in 2 quarts of beef stock, ensuring the liquid covers all the ingredients. Turn the temperature up to high and bring the stew to a simmer. Once simmering, reduce the heat to low. Add 2 sprigs of fresh thyme, cover the pot, and let it simmer on low for about 2 hours.
Step 4: Prepare the Dumpling Batter. While the stew simmers, prepare the dumpling batter. Dice fresh herbs such as parsley and chives, and set aside. In a bowl, combine 1 cup of flour, 2 teaspoons of baking powder, and 1/2 teaspoon of sea salt. Add the diced fresh herbs and mix well. Add 1 tablespoon of room temperature butter to the flour mixture. Use your hands to incorporate the butter until the mixture has a grainy texture. Gradually mix in 1/3 cup of milk with one hand until the dough reaches a sticky consistency, adding more milk if needed. Avoid over-kneading the dough; it should remain airy. Cover with a towel and set aside.
Step 5: Add Dumplings to the Stew. After 2 hours of cooking, remove the thyme stems from the stew. Using a spoon or your hands, scoop the dumpling batter and place it directly into the stew without forming the dough into balls. Aim for a size about that of a golf ball or smaller. For crispy dumplings, put the entire pot in the oven at 350°F (175°C) with the lid off. Alternatively, cover the pot and let the dumplings steam for about 20 minutes on the stove.
Step 6: Serve and Enjoy. Once the dumplings are cooked through, serve the stew hot. Garnish with fresh parsley for added brightness and flavor. Enjoy your hearty and delicious homemade stew!

Tips & Variations

For extra depth, brown the diced vegetables slightly before adding the meat back in.
Substitute fresh herbs with dried if needed—use about 1/3 the amount.
Add a splash of red wine or Worcestershire sauce to the stew for richer flavor.
For gluten-free dumplings, try using a gluten-free flour blend instead of all-purpose flour.
You can add peas or green beans in the last 15 minutes for some extra color and nutrition.

Storage

Store leftover stew and dumplings in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or in the microwave until warmed through. Dumplings may soften after refrigeration but still taste delicious. For longer storage, freeze the stew without dumplings for up to 3 months; prepare fresh dumplings when reheating.

How to Serve

A close-up of a white pot filled with a thick brown stew that has round, golden-brown dumplings sitting on top in a single layer. The stew has visible chunks of orange carrots and pieces of meat, with a thick texture that slightly coats the dumplings. The pot rests on a blue and white cloth, placed on a white marbled surface, with white stacked bowls and a glass of water in the background. The pot lid, white and round, sits nearby on the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, but chuck meat is best because it becomes tender and flavorful during slow cooking. Other stew cuts like brisket or round can work but may vary in texture.

Can I make the dumplings ahead of time?

It’s best to add dumplings fresh to the hot stew to keep them light and fluffy. Preparing the batter in advance is fine, but avoid cooking them too early to prevent them from becoming dense.

Tasty Beef Stew and Dumplings Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

This hearty Beef Stew and Dumplings recipe combines tender seared chuck meat simmered in a rich beef stock with aromatic herbs, root vegetables, and fluffy herb-studded dumplings. Perfect for a comforting meal, the stew simmers slowly to develop deep flavors while the fluffy dumplings add a satisfying texture. You can choose to steam the dumplings on the stovetop or finish them off in the oven for a crispy top.

Author: Marco
Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Yield: 6 servings 1x
Category: Stew
Method: Stovetop
Cuisine: American

Ingredients

Scale

Beef Stew Ingredients

2 tsp tomato paste (Muir Glen organic preferred)
2 qt beef stock
2 lb chuck meat, cut into 1 1/2-inch cubes
2 tbsp all-purpose flour
1 large onion, chopped
1 tsp fresh rosemary, finely chopped
1 tsp black pepper, freshly ground
2 tsp sea salt
2 sprigs fresh thyme
4 garlic cloves, minced
3 cups potatoes, peeled and cut into 1-inch chunks
4–5 carrots, peeled and sliced 1/2-inch thick

Dumpling Ingredients

1 cup all-purpose flour (King Arthur recommended)
1/2 tsp sea salt
1/3 to 1/2 cup milk
2 tsp baking powder
Fresh parsley and chives, diced (optional, for garnish)
1 tbsp unsalted butter, room temperature

Instructions

Prepare and Sear the Meat: Season 2 pounds of chuck meat generously with sea salt, black pepper, and garlic powder on both sides. Coat the meat evenly with 2 tablespoons of flour. Heat a pot with butter or oil, then sear the meat on both sides for 2 to 3 minutes each, ensuring not to overcrowd the pot. Once browned, remove the meat and set it aside.
Sauté the Vegetables: In the same pot, add more oil if needed and sauté a large chopped onion until softened. Add peeled and chopped carrots and potatoes along with finely chopped fresh rosemary. Season with 2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper. Add 4 crushed garlic cloves and 2 teaspoons of tomato paste to enhance the flavor.
Combine Ingredients and Begin Stewing: Return the seared meat to the pot and pour in 2 quarts of beef stock until all ingredients are covered. Bring to a simmer over high heat, then reduce the heat to low. Add 2 sprigs of fresh thyme, cover the pot, and let it simmer gently for about 2 hours until the meat is tender and the flavors meld.
Prepare the Dumpling Batter: While the stew simmers, dice fresh parsley and chives if using. In a bowl, combine 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon sea salt. Mix in the diced herbs, then add 1 tablespoon room temperature butter and incorporate until crumbly. Gradually add 1/3 cup milk by hand until a sticky, airy dough forms. Avoid over-kneading. Cover with a towel and set aside.
Add Dumplings to the Stew: After 2 hours, remove thyme sprigs from the stew. Scoop golf-ball-sized or smaller portions of the dumpling dough directly into the simmering stew without shaping into balls. For crispy dumplings, transfer the pot to a 350°F (175°C) oven uncovered and bake until dumplings are cooked through. Alternatively, cover the pot and steam the dumplings on the stove over low heat for about 20 minutes.
Serve and Enjoy: Once dumplings are cooked, serve the stew hot, garnished with fresh parsley for brightness and extra flavor. Enjoy your hearty and delicious homemade beef stew with dumplings!

Notes

Use chuck meat for the best tenderness after long simmering.
Do not overcrowd the pot when searing the meat to ensure even browning.
Fresh herbs greatly enhance the flavor, but dried can be substituted if needed (adjust quantities accordingly).
When making dumplings, avoid over-kneading to keep them light and fluffy.
Dumplings can be steamed on stove or baked in the oven; baking gives a crispy top.
Add extra milk a tablespoon at a time if the dumpling dough feels too dry.
This stew is best made in a heavy-bottomed pot or Dutch oven for even cooking.

Keywords: beef stew, dumplings, comfort food, hearty stew, homemade stew, chuck beef stew, slow simmer, herb dumplings