Name: Beef Stew with Dumplings Recipe
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Cuisine: British
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat, cut into 1-inch cubes; Salt and pepper to taste; 1 onion, chopped; 3 cloves garlic, minced; 3 tablespoons all-purpose flour; 4 cups beef broth; 1 tablespoon tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 2 bay leaves; 3 carrots, sliced; 3 celery stalks, sliced; 2 potatoes, peeled and cubed; 1 cup frozen peas; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 cup unsalted butter, cold and cubed; 3/4 cup whole milk; 2 tablespoons chopped fresh parsley (optional)

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If there’s a single dish that says “cozy night in,” it has to be Beef Stew with Dumplings. This recipe is the ultimate winter warmer: think tender chunks of beef, hearty root vegetables, an irresistibly rich sauce, and to top it all off, impossibly fluffy dumplings floating on top. Every spoonful is a hug in a bowl, and the best part? It’s easier than you think to recreate this classic British comfort food from scratch. Trust me, once you taste the meltingly soft beef and those buttery, cloud-like dumplings, you’ll see exactly why Beef Stew with Dumplings deserves a spot at your family table on chilly evenings.

Ingredients You’ll Need

Beef Stew with Dumplings Recipe - Recipe Image

Ingredients You’ll Need

A great Beef Stew with Dumplings relies on simple, honest ingredients—each one playing its part to deliver that deep, slow-cooked flavor we all crave. Here’s what you’ll need and why it matters in the final pot.

Olive oil: Helps brown the beef, adding a rich, savory base flavor.
Beef stew meat: The star of the show; choose well-marbled meat for maximum tenderness after a long simmer.
Salt and pepper: Essential for seasoning every layer, so don’t be shy with the pinches and cracks.
Onion: Adds aromatic sweetness and depth to the stew base.
Garlic: A little goes a long way, balancing richness with mild heat.
All-purpose flour (for stew): Thickens the sauce just enough to make it luscious and glossy.
Beef broth: Provides the savory backbone; use low-sodium if you like more control over seasoning.
Tomato paste: Adds body and a tangy depth that makes the sauce extra satisfying.
Worcestershire sauce: That secret umami pop you never want to skip.
Dried thyme: Classic herbal note that mingles beautifully with beef.
Dried rosemary: Pinch in just enough for an earthy, piney accent.
Bay leaves: Bring their woodsy aroma during the slow simmer, then easily removed before serving.
Carrots: Give sweetness and color, holding up after a lengthy cook.
Celery: For subtle savoriness and a bit of crunch in every bite.
Potatoes: Make the stew hearty, so every bowlful is extra satisfying.
Frozen peas: Stirred in last for a pop of color and tender freshness.
All-purpose flour (for dumplings): The base for tender, fluffy dumplings.
Baking powder: Key to dumplings puffing up light as air.
Salt (dumplings): Rounds out the flavor; don’t forget this!
Unsalted butter: Cold and cubed for maximum flakiness in dumplings.
Whole milk: Binds everything together and makes dumplings extra plush.
Fresh parsley (optional): Adds a vibrant herbal lift to finish off the dumplings.

How to Make Beef Stew with Dumplings

Step 1: Brown the Beef

Let’s start things off right by building flavor from the very beginning. Heat olive oil in your Dutch oven over medium-high, and work in batches to sear the beef cubes. Don’t rush this step—let each side develop that golden crust. It locks in juices and creates a savory base that will only get richer as the stew simmers. Once browned, set the beef aside, but keep those bits in the pan!

Step 2: Sauté the Aromatics

Now toss the chopped onion right into the same pot, letting it pick up all those caramelized drippings. Cook until it’s translucent and sweet-smelling, about four to five minutes—just enough to soften and release its juices. Add your minced garlic and sprinkle in the flour, stirring constantly for about a minute. This simple move starts thickening the sauce and infuses every spoonful with aromatics.

Step 3: Build the Stew Base

Gradually pour in the beef broth, stirring all the while to avoid lumps and ensure a velvety sauce later. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Everything comes together into a pot bubbling with herby, meaty goodness. Return the seared beef (and its juices!) to the pot, bring it to a cheerful simmer, then cover and let it cook on low for a full hour. Patience here is truly rewarded.

Step 4: Add Vegetables

Next, in go the sliced carrots, celery, and potato cubes—the heart and soul of any Beef Stew with Dumplings. Let them simmer gently for another 30 minutes, until they’re fork-tender but never mushy. The root veggies soak up all the beefy, herby flavors, turning buttery soft in the process.

Step 5: Dumpling Time

While the vegetables finish up, mix the dumpling dough. Combine flour, baking powder, and salt, then cut in cold cubes of butter until the mix looks like coarse crumbs (think pea-sized bits). Stir in the milk and, if you’re feeling fancy, lots of fresh parsley for a nice, green pop. You’ll get a sticky dough—just right for spooning atop the bubbling stew.

Step 6: Cook the Dumplings

Drop spoonfuls of dumpling dough over the simmering stew (no need for perfection here—rustic is beautiful!). Cover tightly and let steam work its magic for about 15 to 20 minutes. Don’t peek too early; keeping the lid closed ensures proper puffing. While the dumplings finish, add the peas and fish out the bay leaves. You’re moments away from the drool-worthy final product!

How to Serve Beef Stew with Dumplings

Garnishes

Sprinkle a little extra fresh parsley over each bowl. It brightens up the deep, hearty colors and adds a touch of garden-fresh flavor right at the end. You could also finish with a few twists of black pepper or a hint of flaky sea salt if you’re feeling decadent—these little touches make Beef Stew with Dumplings irresistible.

Side Dishes

Honestly, Beef Stew with Dumplings is a meal complete in itself. But serve it alongside a crisp green salad to cut through the richness, or maybe offer warm, buttered rolls for extra mop-up opportunities. For a cozy pub-style vibe, pair with bitter greens or simple braised cabbage.

Creative Ways to Present

For a dinner party twist, serve Beef Stew with Dumplings in individual oven-safe ramekins, so every guest gets their own mini pot of bubbling stew and two perfect dumplings on top. Or, try ladling the stew into a hollowed-out sourdough bread bowl—talk about edible comfort!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply let the stew cool a bit before storing in an airtight container in the fridge. Beef Stew with Dumplings tastes even better the next day, as the flavors deepen overnight. The dumplings will soften slightly, but their flavor stays on point.

Freezing

The stew itself freezes beautifully—just leave out the dumplings and make a fresh batch when reheating. Portion the cooled stew into freezer-safe containers and it’ll keep for up to three months. When you’re ready, thaw overnight and bring back to a simmer before adding dumpling dough.

Reheating

To reheat, warm the stew gently on the stovetop over medium-low, stirring occasionally so nothing sticks. If you made everything together, the dumplings will reheat right in the stew—that’s comfort food efficiency! For best results, sprinkle a splash of broth or water if the sauce is a bit too thick after chilling.

FAQs

Can I use chicken or another meat instead of beef?

Absolutely! While classic Beef Stew with Dumplings features beef for its hearty, robust flavor, you can swap for chicken thighs or even lamb. Just adjust simmering times to suit the meat—chicken will need less time than beef, while lamb can handle a longer braise.

Do I need a Dutch oven, or can I use a regular pot?

A Dutch oven is ideal because it retains and distributes heat so well, but any heavy-bottomed, lidded pot will work. The key is to keep that low, gentle simmer so the beef stays juicy and never tough.

Can I make Beef Stew with Dumplings gluten-free?

You sure can! Substitute all-purpose flour with a trusted gluten-free blend for both the stew and the dumplings. Just check that your baking powder is gluten-free too, and you’re good to go.

How do I know when the dumplings are cooked through?

Dumplings are ready when they’re puffed up and no longer doughy inside. You can lift one with a spoon and break it open—it should look fluffy and bready rather than sticky or wet. Try to resist peeking before 15 minutes, as lifting the lid too early will interrupt the steaming process!

What’s the best beef cut for this stew?

Go for well-marbled cuts like chuck or brisket. These get meltingly tender after slow cooking and make Beef Stew with Dumplings absolutely luscious. Lean cuts can get tough, so save those for quicker recipes.

Final Thoughts

If you’re craving a bowlful of old-fashioned comfort, give Beef Stew with Dumplings a try. There’s something magical about how simple ingredients come together into such a soul-warming meal. I hope this becomes a beloved staple in your family kitchen—happy cooking!

Beef Stew with Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 10 reviews

Author: Emma
Total Time: 2 hours 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This comforting Beef Stew with Dumplings recipe is a hearty and flavorful dish perfect for cold winter days. Tender beef stewed with aromatic vegetables and topped with soft, fluffy dumplings, this British classic is a one-pot meal that will warm you from the inside out.

Ingredients

Scale

For the Beef Stew:

2 tablespoons olive oil
2 pounds beef stew meat, cut into 1-inch cubes
Salt and pepper to taste
1 onion, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups beef broth
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 bay leaves
3 carrots, sliced
3 celery stalks, sliced
2 potatoes, peeled and cubed
1 cup frozen peas

For the Dumplings:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup unsalted butter, cold and cubed
3/4 cup whole milk
2 tablespoons chopped fresh parsley (optional)

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Instructions

Prepare the Beef Stew: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
Add onion to the pot and cook until softened. Stir in garlic and flour, cook for 1 minute. Gradually pour in beef broth while stirring. Add tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Return beef to the pot, simmer covered on low for 1 hour.
Add carrots, celery, and potatoes. Simmer for another 30 minutes until vegetables are tender. Stir in peas and discard bay leaves.
Make the Dumplings: Mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley to form a sticky dough. Drop spoonfuls of dough over the stew. Cover and cook for 15–20 minutes until dumplings are cooked.