There’s nothing quite like the comforting aroma of a hearty beef stew simmering on the stove, especially when paired with fluffy, pillowy dumplings. This classic dish has a way of making even the coldest evenings feel warm and inviting. Perfect for a cozy family dinner, a casual weekend gathering, or when you simply crave a meal that feels like a hug in a bowl, this recipe is easy enough for beginners yet satisfying enough to impress seasoned home cooks.
The inspiration for this recipe comes from traditional English-style stews, where slow-cooked beef meets tender vegetables and dumplings that soak up every bit of the rich broth. It’s a dish passed down through generations, celebrated for its ability to bring loved ones together around the dinner table. Whether it’s a chilly autumn evening or a rainy day that calls for comfort food, this beef stew and dumplings recipe will quickly become a go-to favorite.
Why This Beef Stew and Dumplings Recipe Works
Tender, flavorful beef – Slow-cooked to perfection, the beef melts in your mouth while absorbing the aromatic herbs and seasonings in the broth.
Rich, savory broth – Combining beef stock, fresh vegetables, and a touch of seasoning, the broth provides depth and warmth that makes this stew irresistible.
Fluffy dumplings – Made with a simple dough, the dumplings steam on top of the stew, soaking up all the flavors while staying soft and tender.
One-pot comfort – Minimal cleanup and maximum flavor make this recipe ideal for busy weeknights or leisurely weekend meals.
Ingredients
For the Beef Stew:
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2 pounds beef chuck, cut into 1-inch cubes
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2 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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4 medium carrots, sliced
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3 celery stalks, sliced
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4 medium potatoes, peeled and cut into chunks
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4 cups beef broth
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1 cup water
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2 tablespoons tomato paste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
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Salt and pepper, to taste
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2 tablespoons cornstarch (optional, for thickening)
For the Dumplings:
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1 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon salt
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2 tablespoons butter, melted
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2/3 cup milk
Directions
Prepare the beef:
Start by preparing the beef properly to ensure the best texture and flavor once cooked. Place the beef cubes on a clean cutting board and pat them dry thoroughly with paper towels. Removing excess moisture is key because it allows the beef to brown instead of steam. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot enough to shimmer, add a single layer of beef pieces. Avoid overcrowding the pot because this will lower the heat and prevent proper browning. Let the beef sear undisturbed for a couple of minutes on each side before turning it. You want a deep brown crust to form, which builds the foundation of flavor for your entire stew. Work in batches if needed, transferring the browned beef to a plate and setting it aside while you continue. This step may take a little time, but the rich taste you achieve makes the effort completely worth it.
Cook the aromatics:
Once all the beef has been browned and removed from the pot, you’ll likely notice browned bits stuck to the bottom. Those bits are flavor gold. Add the diced onion directly into the pot, stirring to coat it in the remaining oil and meat drippings. Cook for 3–4 minutes, or until the onion becomes soft and translucent. As it cooks, the onion will naturally help loosen those flavorful browned bits from the pot. Then add the minced garlic, stirring constantly for about 30 seconds. Garlic cooks much faster than onions, so keeping it moving prevents burning while still allowing it to release its aroma. This step fills the kitchen with that classic savory scent that signals something delicious is on the way.
Build the stew:
Return the browned beef and any collected juices back into the pot. This ensures you don’t lose any incredible flavor. Next, add the chopped carrots, sliced celery, and potato chunks. These vegetables not only make the stew hearty but also help naturally thicken the broth as they soften. Stir in the tomato paste, coating the beef and vegetables evenly. Add the dried thyme and rosemary, which give the stew its warm, homey character. Place the bay leaves into the pot as well. Pour in the beef broth and the cup of water, then stir to combine all ingredients thoroughly. Bring the mixture up to a gentle boil, then quickly reduce the heat to low. Cover with a lid and allow the stew to simmer slowly for 1 ½ to 2 hours. Keeping the heat low is essential because slow cooking breaks down the beef connective tissue, turning the meat wonderfully tender while allowing the flavors to meld together beautifully. Check occasionally to ensure the stew maintains a soft simmer—never a rapid boil—so everything cooks evenly.
Make the dumplings:
While the stew continues to simmer and the vegetables and beef are growing more tender by the minute, it’s the perfect time to prepare the dumpling dough. In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. These dry ingredients are responsible for giving the dumplings their soft, fluffy texture. Pour in the melted butter and milk, using a spoon or spatula to gently stir the mixture into a cohesive dough. It should be soft and slightly sticky, but not runny. Be careful not to overmix; stopping once the dough comes together helps keep the dumplings light rather than dense.
Add the dumplings:
Once the beef is fork-tender and the vegetables have softened to your liking, it’s time to add the dumplings. Using a spoon, scoop portions of dough and drop them gently onto the surface of the stew. The dough will expand, so leave a little space between each spoonful. When all the dumpling dough has been added, place the lid back on the pot. It is extremely important not to lift the lid during this stage because the dumplings cook through steam. That trapped heat inside the pot is what allows them to puff up perfectly. Let the dumplings steam for 15–20 minutes, or until they feel firm and fully cooked when gently pressed.
Finish and serve:
After the dumplings are cooked and the stew has simmered into a rich, savory base, it’s time to put the finishing touches on your dish. Taste the broth and adjust the seasoning by adding more salt or pepper if needed. If you prefer a thicker stew, whisk together a slurry of cornstarch and cold water, then stir it into the pot. Allow the stew to cook for a few additional minutes to thicken. Before serving, remember to locate and remove the bay leaves, as they are not meant to be eaten. Ladle the hot stew into bowls, making sure to include plenty of beef, vegetables, and at least one dumpling per serving. Serve immediately and enjoy the comforting warmth and satisfying flavors of a truly classic dinner.
Tips for Perfect Beef Stew
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Use the right cut: Beef chuck or stew meat works best because it becomes tender without falling apart.
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Don’t rush the simmering: Slow cooking allows flavors to meld and beef to become melt-in-your-mouth tender.
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Vegetables matter: Feel free to add parsnips, turnips, or mushrooms for extra depth.
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Keep dumplings fluffy: Do not lift the lid while dumplings cook; the trapped steam is what makes them rise.
Variations to Try
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Cheesy dumplings: Add ½ cup shredded cheddar to the dough for extra flavor.
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Herb-forward stew: Toss in fresh parsley, dill, or tarragon just before serving.
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Vegetarian twist: Replace beef with hearty vegetables like mushrooms and lentils for a plant-based version.
Storing and Reheating
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Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid overcooking the dumplings.
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Freezer: Freeze the stew without dumplings for up to 3 months. Prepare dumplings fresh when ready to serve.
Common Questions About Beef Stew and Dumplings
1. Can I make this recipe in a slow cooker?
Yes, brown the beef first for extra flavor, then transfer all ingredients (except dumplings) to a slow cooker. Cook on low for 6–8 hours. Add dumplings in the last 30 minutes of cooking.
2. Can I use instant dumplings or store-bought biscuit dough?
Absolutely. Store-bought biscuit dough works as a shortcut. Simply place the biscuits on top of the simmering stew and cook according to package instructions.
3. How do I make the stew thicker?
If you prefer a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into the simmering stew. Allow it to cook for a few more minutes until thickened.
4. Can I prep this recipe ahead of time?
Yes. You can chop vegetables and brown the beef a day ahead. Store in the fridge overnight and proceed with simmering and adding dumplings the next day.
Why This Recipe Is Perfect for Tonight
There’s something incredibly satisfying about a meal that’s both hearty and easy to make. The combination of tender beef, savory vegetables, and soft dumplings creates a balance of textures and flavors that everyone will love. Whether it’s a weeknight family dinner or a meal to impress friends, this beef stew and dumplings recipe is adaptable, forgiving, and endlessly comforting.
With minimal prep, a single pot, and a simple dumpling recipe, you’ll have a dish that feels special without the stress. Serve with crusty bread to soak up the rich broth, and you’ve got an unforgettable meal that fills both stomachs and hearts.
Print
Easy Delicious Beef Stew and Dumplings for Dinner Tonight
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
Description
Comforting, hearty, and full of flavor, this Easy Delicious Beef Stew and Dumplings is the perfect meal for a cozy dinner. Tender chunks of beef simmer slowly with vegetables in a rich, savory broth, all topped with soft, fluffy dumplings that soak up the delicious flavors. It’s a timeless dish that brings warmth to the table and satisfies everyone around it. Whether you’re cooking for a weeknight family dinner or preparing something special for the weekend, this recipe feels like a homemade hug in every bite.
Ingredients
For the Beef Stew:
2 pounds beef chuck, cut into cubes
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
4 medium carrots, sliced
3 celery stalks, sliced
4 medium potatoes, peeled and cut into chunks
4 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and pepper, to taste
2 tablespoons cornstarch (optional, for thickening)
For the Dumplings:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons melted butter
2/3 cup milk
Instructions
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Prepare the beef: Pat the beef dry with paper towels so it browns properly. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add beef in batches, browning on all sides. Remove and set aside.
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Cook the aromatics: Add the diced onion to the same pot and cook until softened. Stir in garlic and cook briefly until fragrant.
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Build the stew: Return the beef to the pot. Add carrots, celery, potatoes, tomato paste, thyme, rosemary, bay leaves, broth, and water. Stir well, bring to a boil, reduce heat, and simmer covered for 1 1/2 to 2 hours until beef is tender.
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Make the dumplings: In a bowl, mix flour, baking powder, and salt. Add melted butter and milk, stirring until a soft dough forms.
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Add the dumplings: Drop spoonfuls of dough over the surface of the simmering stew. Cover and cook 15–20 minutes without lifting the lid, allowing the dumplings to steam until cooked through.
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Finish and serve: Taste and adjust seasoning. If desired, thicken the broth with a cornstarch slurry. Remove bay leaves before serving. Ladle stew and dumplings into bowls and enjoy hot.
Notes
You can add extra vegetables such as mushrooms, peas, or parsnips for more texture and nutrition. For a thicker stew without cornstarch, allow it to simmer uncovered during the last 10 minutes. Dumplings can be customized with herbs like parsley for additional flavor. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
