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.
Ingredients
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)
Instructions
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.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.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.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.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.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