Nothing beats a warm bowl of beef stew when you want something truly comforting. It’s one of my favorite meals to make, especially as the weather gets cooler. The aroma filling your kitchen is just wonderful.
Today, I’m sharing two fantastic beef stew recipes that I love to prepare. Whether you like yours with soft dumplings or packed with hearty vegetables, I have a recipe here that you will enjoy making and eating.
Jump to Recipe:
Beef Stew With Fluffy Dumplings
This beef stew recipe is all about tender beef and rich gravy, made even better with light, fluffy dumplings on top. It’s a satisfying meal that’s perfect for a chilly evening.
Key Ingredients & Tips
- Dumpling Texture: To get truly light dumplings, do not overmix the dough. Just combine until barely mixed.
- Browning Beef: Always sear your beef chuck well before adding liquids. This step builds a lot of deep flavor for your stew.
What You Need
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup all-purpose flour (for dredging and dumplings)
- 2 tsp baking powder
- 1/2 cup milk
- Salt and black pepper to taste
⏱️ Time: 2 hours 30 minutes🍽️ Yields: 6 servings
How to Make It
Step 1: Prep the Beef & Sear
Lightly dust your beef cubes with a little flour, salt, and pepper. Heat some oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides, then remove it from the pot and set aside.
Step 2: Build the Stew Base
Add the chopped onion, carrots, and celery to the same pot. Cook until they soften, about 5-7 minutes. Pour in the beef broth and bring it to a simmer. Return the browned beef to the pot. Cover and let it cook for about 1.5 hours, or until the beef is very tender.
Step 3: Add the Dumplings
While the stew simmers, mix the remaining flour with baking powder and a pinch of salt. Stir in the milk until just combined to form a soft dough. Drop spoonfuls of this dough directly onto the simmering stew. Cover the pot again and cook for another 15-20 minutes, without lifting the lid, until the dumplings are puffed and cooked through. Serve hot.
📝 Final Note
This stew tastes wonderful fresh, but leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Classic Beef Stew With Root Vegetables
This version of beef stew is loaded with hearty root vegetables, creating a rich and satisfying meal. It’s a classic preparation that offers deep, warm flavors in every spoonful.
Key Ingredients & Tips
- Root Vegetable Choices: Potatoes, carrots, and parsnips are great choices as they hold their shape and add sweetness.
- Thickening: For a slightly thicker stew, you can mix a tablespoon of cornstarch with a tablespoon of cold water, then stir it into the stew during the last 15 minutes of cooking.
What You Need
- 2.5 lbs beef chuck, cut into 1.5-inch pieces
- 1 large yellow onion, diced
- 3 medium carrots, peeled and thickly sliced
- 3 medium potatoes, peeled and cut into large chunks
- 2 stalks celery, thickly sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 6 cups beef broth
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
⏱️ Time: 3 hours🍽️ Yields: 8 servings
How to Make It
Step 1: Sear the Beef
Season your beef pieces with salt and pepper. Heat a little oil in a large, heavy-bottomed pot over medium-high heat. Sear the beef until it’s nicely browned on all sides. Remove the beef and set it aside.
Step 2: Build the Flavor Base
Add the diced onion, carrots, and celery to the pot and cook until they begin to soften, about 7-10 minutes. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Return the beef to the pot.
Step 3: Simmer to Tenderness
Pour in the beef broth. Add the dried thyme and bay leaf. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2.5 hours. Add the potato chunks during the last hour of cooking. Continue to cook until the beef is very tender and the vegetables are soft. Remove the bay leaf before serving.
📝 Final Note
This beef stew tastes even better the day after it’s made, as the flavors have more time to blend. It’s a great make-ahead meal for busy days.