This Beef Stew with Dumplings is a cozy and hearty dish, perfect for chilly days. Juicy beef, tender veggies, and fluffy dumplings come together in a rich, savory broth that warms your heart!
There’s nothing quite like digging into a bowl of this stew, where every spoonful is a hug in a bowl. Trust me, the dumplings are the star—who can resist those soft pillows of goodness? 😋
I love to serve this stew with a loaf of crusty bread for dipping. It makes every meal feel like a special occasion, and leftovers are even better the next day—if there are any left, that is!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and is full of flavor. If you’re looking for a healthier option, you can use sirloin or round cuts, but they may cook faster and need careful attention to avoid toughness.
Vegetables: Onion, carrots, and celery are classic choices. You can easily substitute or add other veggies like parsnips or sweet potatoes for a twist. If you’re not a fan of pearl onions, regular chopped onions work just fine!
Red Wine: While it adds depth, you can skip it altogether or replace it with more broth or even grape juice for a sweeter option. Using grape juice can alter the flavor slightly but still provides great moisture.
Herbs: Fresh rosemary and thyme enhance flavor beautifully. Don’t fret if you don’t have fresh; dried herbs can work in a pinch. Just remember to use less, as they’re more concentrated.
Dumplings: For a lighter version, consider using whole wheat flour instead of all-purpose. Or, if you’d like a gluten-free option, try almond flour or a gluten-free all-purpose blend, but adjustments in liquid may be needed.
How Do You Make Fluffy Dumplings Every Time?
The key to fluffy dumplings is to handle the dough gently and avoid overmixing. Start by using cold ingredients—chilled butter and milk help keep the dumplings tender.
- Mix the dry ingredients together first to incorporate air.
- Cut in the cold butter until you have pea-sized crumbs.
- Stir in the milk quickly, just until combined. Any extra mixing might make them tough.
- Drop spoonfuls of the batter gently onto the stew, and then cover the pot. Avoid lifting the lid while they cook for the best rise!
Enjoy the delicious contrast of tender beef and fluffy dumplings in every comforting bowl!
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 to 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 2 stalks celery, sliced
- 1 cup pearl onions or small whole onions, peeled (optional)
- 3 cups beef broth
- 1 cup dry red wine (optional; can substitute with extra beef broth)
- 2 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 large potatoes, peeled and cut into chunks (or baby potatoes)
- Fresh parsley, chopped, for garnish
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp cold unsalted butter, cut into small pieces
- 3/4 cup milk
- 2 tbsp fresh parsley, finely chopped (optional)
How Much Time Will You Need?
This hearty dish requires about 20 minutes of prep time and approximately 2 hours for cooking. Plan for about 2 hours and 20 minutes in total, including simmering and cooking the dumplings. Perfect for a weekend, when you’re craving something comforting!
Step-by-Step Instructions:
1. Prepare the Stew Base:
Start by patting the beef cubes dry with paper towels. Generously season them with salt and pepper so that they have great flavor.
2. Brown the Beef:
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot. Cook until all sides are well browned, then remove the beef and set it aside.
3. Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, celery, and pearl onions if you’re using them. Stir occasionally until they start to soften, which should take about 5 minutes. Then add the minced garlic and cook for another minute to release its wonderful aroma.
4. Add Tomato Paste & Flour:
Stir in the tomato paste, cooking for 1-2 minutes. Then sprinkle the flour over the vegetable mixture, stirring well to coat everything, and cook for another minute to ensure the flour is cooked out.
5. Deglaze and Simmer:
Pour the red wine (or additional beef broth) into the pot, scraping the bottom to loosen any browned bits. Let it simmer for 2-3 minutes until slightly reduced.
6. Add Broth and Herbs:
Return the browned beef to the pot. Add the beef broth along with the rosemary, thyme, and bay leaves. Bring to a boil, then lower the heat, cover, and let it simmer gently for about 1 ½ to 2 hours, until the beef is tender.
7. Add Potatoes and Continue Cooking:
About 30 minutes before the stew is ready, add in the potatoes and any remaining pearl onions. Keep simmering until the potatoes are tender.
8. Make the Dumplings:
While the stew is cooking, prepare your dumpling dough. In a medium bowl, combine the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the parsley if you like, and then add the milk, mixing just until combined.
9. Add Dumplings to Stew:
Once the stew is ready and the vegetables are tender, drop spoonfuls of the dumpling batter onto the surface of the simmering stew. Cover the pot and let the dumplings cook undisturbed for about 15-20 minutes, until they are puffed and cooked through.
10. Finish and Serve:
Remove the herb sprigs and bay leaves from the pot. Taste the stew and adjust the seasoning with salt and pepper if needed. Before serving, sprinkle some chopped parsley over the stew and dumplings for a fresh touch.
Serve hot and savor the warm, comforting flavors of this classic Beef Stew with fluffy dumplings! Enjoy every cozy bite!
Can I Use Different Cuts of Beef for This Stew?
Absolutely! While beef chuck is ideal for its tenderness and flavor, you can use cuts like brisket or round. Just ensure they are well-marbled for better results, and adjust the cooking time as needed for different cuts.
How Can I Thicken the Stew?
If you prefer a thicker stew, you can add a slurry of cornstarch and water toward the end of cooking. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the stew. Allow it to simmer for a few more minutes until it thickens up!
What Is the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a splash of water or broth to maintain moisture if needed.
Can I Freeze This Beef Stew?
Yes! This stew freezes beautifully. Place cooled stew in airtight containers or freezer bags, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.