Beef Stew and Dumplings: 6 Irresistibly Steps

When life feels like a whirlwind of to-do lists, emails, and “What’s for dinner?” questions, Beef Stew and Dumplings is the kind of meal that swoops in like a warm hug. It’s rich, hearty, and so satisfying—basically, comfort food royalty. The best part? It simmers away while you get on with your evening, filling your kitchen with that irresistible, savory aroma that makes everyone wander in asking, “Is it ready yet?”

Whether it’s a chilly Sunday afternoon or you just need something that tastes like home, this Beef Stew and Dumplings recipe is your one-pot ticket to cozy-town.

Why You’ll Love This Beef Stew and Dumplings Recipe

Here’s the thing about this dish: it’s simple magic. Tender chunks of beef, melt-in-your-mouth carrots and potatoes, and fluffy dumplings soaking up all that rich, savory broth—this is the kind of meal that makes you feel like you’ve got it all together, even if the laundry’s still in the washer.

Plus, it’s:

• Family-approved – Even picky eaters can’t resist those dumplings.
• Budget-friendly – Chuck meat and pantry staples turn into something extraordinary.
• Perfect for make-ahead meals – The flavors only get better the next day.

Let’s get cooking, shall we?

Ingredients You’ll Need

For the Stew:

• 2 pounds stew meat (preferably chuck)
• 2 tablespoons flour
• 1 large onion
• 4 to 5 carrots
• 3 cups golden potatoes
• 1 teaspoon fresh rosemary
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 4 cloves garlic
• 2 teaspoons tomato paste
• 2 quarts beef stock
• 2 sprigs fresh thyme

For the Dumplings:

• 1 cup flour
• 2 teaspoons baking powder
• ½ teaspoon sea salt
• 1 tablespoon butter (room temperature)
• ⅓ to ½ cup milk
• Fresh herbs (parsley and chives, optional)

Step-by-Step: How to Make Beef Stew and Dumplings

Step 1: Prepare and Sear the Meat

Let’s start with the star of the show—our beef.
Season 2 pounds of stew meat with sea salt, black pepper, and a sprinkle of garlic powder. Dust it with flour for that perfect sear.

Heat your pot (a Dutch oven works beautifully) with a little butter or oil. Sear the beef in batches for 2–3 minutes per side until golden brown. Don’t overcrowd the pan—give the beef some space to work its magic! Once browned, remove and set aside.

(Pro tip: those browned bits on the bottom? That’s flavor gold. Don’t wipe them away!)

Step 2: Sauté the Vegetables

Add your chopped onion to the same pot. Sauté until it softens and smells amazing (you’ll know). Then toss in your chopped carrots, diced potatoes, and rosemary. Season with salt and pepper.

Add minced garlic and a dollop of tomato paste—this little combo adds that deep, rich stew flavor that makes everyone go, “Mmm.”

Step 3: Combine Everything and Start Stewing

Time to bring it all together. Add your seared beef back to the pot, then pour in the beef stock until everything’s covered in liquidy goodness. Add the fresh thyme sprigs and bring to a gentle simmer.

Once it starts bubbling, lower the heat, cover, and let it do its thing for about 2 hours. This is the “set it and forget it” phase—go fold that laundry, binge your favorite show, or take a well-deserved breather.

Step 4: Make the Dumplings

While the stew simmers, whip up those fluffy dumplings.

In a bowl, mix flour, baking powder, and salt. Add in your fresh herbs for an extra flavor pop. Cut in the butter with your fingers until the mixture looks crumbly, then slowly pour in the milk.

You’re looking for a sticky dough—not too wet, not too dry. Cover it with a towel and let it rest until the stew’s ready for topping.

(If you’re tempted to knead the dough, resist! Overworking it makes tough dumplings. We want clouds, not cannonballs.)

Step 5: Add the Dumplings

Once your stew has simmered for a couple of hours and the beef is tender, fish out the thyme stems.

Drop spoonfuls of dumpling dough right into the stew—no need to roll or shape them. Keep them golf-ball-sized or smaller.

For crispy-topped dumplings, pop the whole pot (lid off) into a 350°F oven for about 20 minutes. Prefer soft, pillowy dumplings? Cover and let them steam on the stovetop for 20 minutes instead.

Either way, you’re in for a treat.

Step 6: Serve and Savor

When the dumplings are fluffy and cooked through, your Beef Stew and Dumplings is ready to make everyone at the table smile.

Ladle generous portions into bowls, sprinkle fresh parsley on top, and enjoy that cozy, hearty goodness.

It’s one of those meals that makes you slow down and savor every bite.

Mounia’s Tips for the Perfect Beef Stew and Dumplings

• Want a thicker stew? Let it simmer uncovered for 10 minutes before adding the dumplings.
• Batch cook magic: This stew tastes even better the next day, so don’t be afraid to double the recipe.
• Add a twist: A splash of red wine or Worcestershire sauce adds extra depth.
• No fresh herbs? Dried ones work just fine—just use about half the amount.

FAQs About Beef Stew and Dumplings

Bring Comfort to Your Table

Beef Stew and Dumplings isn’t just dinner—it’s comfort in a bowl. It’s that nostalgic, soul-soothing kind of meal that warms you from the inside out and makes even the craziest days feel a little calmer.

So go ahead, grab your pot, and let the aroma of this hearty stew fill your kitchen. You deserve this cozy, delicious moment.

More Cozy Recipes You’ll Love

If this Beef Stew and Dumplings recipe brought that warm, “everything’s-right-with-the-world” feeling to your kitchen, you’ll definitely want to try a few more comforting dishes next. Each of these handpicked recipes pairs beautifully with the same slow-cooked, hearty vibes that make this meal so special:

• For another rich and cozy stew that celebrates the season, try my Autumn Harvest Beef Stew — it’s like fall in a bowl, filled with earthy flavors and tender beef.
• If you’re craving a vegetable-forward comfort dish, my Stuffed Butternut Squash brings together creamy squash, savory stuffing, and herbs for a meal that feels both wholesome and indulgent.
• When you’re in the mood for something sweet after your stew, these Caramel Apple Cheesecake Bars are the perfect cozy dessert — crisp apples, creamy filling, and buttery crumble layers.
• And for a unique, flavorful twist on comfort food, don’t miss my Crockpot Creamy Pumpkin Chili — it’s a smooth, spiced blend that proves chili season and pumpkin season are a match made in foodie heaven.

Each of these recipes continues the story of easy, homey cooking — meals that let your slow cooker (or oven) do the work while you enjoy the comfort

Beef Stew and Dumplings

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• Author: Mounia
• Total Time: 2 hours 40 minutes
• Yield: 6 servings 1x

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Description

This comforting Beef Stew and Dumplings recipe is the ultimate cozy dinner! Tender chunks of beef simmer slowly with carrots, potatoes, and herbs in a rich, flavorful broth. Topped with fluffy homemade dumplings, it’s a hearty one-pot meal that warms you from the inside out — perfect for busy weeknights or a slow Sunday supper.

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Ingredients

Scale 1x2x3x

For the Stew:

• 2 pounds stew meat (preferably chuck)

• 2 tablespoons flour

• 1 large onion, chopped

• 4 to 5 carrots, peeled and chopped

• 3 cups golden potatoes, diced

• 1 teaspoon fresh rosemary, chopped

• 2 teaspoons sea salt

• 1 teaspoon black pepper

• 4 cloves garlic, minced

• 2 teaspoons tomato paste

• 2 quarts beef stock

• 2 sprigs fresh thyme

For the Dumplings:

• 1 cup flour

• 2 teaspoons baking powder

• ½ teaspoon sea salt

• 1 tablespoon butter (room temperature)

• ⅓ to ½ cup milk

• 1 tablespoon chopped parsley (optional)

• 1 tablespoon chopped chives (optional)

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Instructions

1. Sear the Beef:
   Season stew meat with salt, pepper, and garlic powder. Toss with flour until coated. Heat butter or oil in a large pot and sear the beef on both sides, 2–3 minutes per side. Remove and set aside.

2. Sauté the Vegetables:
   In the same pot, sauté onion until softened. Add carrots, potatoes, rosemary, salt, and pepper. Stir in garlic and tomato paste, cooking for 1–2 minutes.

3. Simmer the Stew:
   Return beef to the pot and pour in beef stock. Add thyme sprigs. Bring to a simmer, then reduce heat to low. Cover and simmer for about 2 hours until beef is tender.

4. Make the Dumplings:
   In a bowl, mix flour, baking powder, salt, and herbs. Cut in butter until crumbly, then stir in milk until dough forms a sticky texture. Do not overmix.

5. Add the Dumplings:
   Drop spoonfuls of dough onto the simmering stew. Cover and cook for 20 minutes, or transfer to a 350°F oven uncovered for golden tops.

6. Serve and Enjoy:
   Remove thyme stems, garnish with fresh parsley, and serve warm with crusty bread if desired.

Notes

For thicker stew, simmer uncovered for 10–15 minutes before adding dumplings.
Substitute red wine for part of the broth for deeper flavor.
Store leftovers in the fridge up to 4 days — it tastes even better the next day!
Freeze without dumplings for up to 3 months; add fresh ones when reheating.

• Prep Time: 20 minutes
• Cook Time: 2 hours 20 minutes
• Category: Dinner
• Method: Stovetop / Oven
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (about 1½ cups stew + 2 dumplings)
• Calories: 480 kcal
• Sugar: 4 g
• Sodium: 920 mg
• Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 4 g
• Protein: 35 g
• Cholesterol: 95 mg