Hearty Beef Stew & Dumplings: A Family Favorite Recipe (Print Version)
Discover our hearty beef stew and dumplings recipe. Tender beef, rich gravy, and fluffy dumplings a perfect meal for chilly evenings. Easy to follow!
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 32 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: British
Dietary: Contains Meat, Gluten
# Ingredients:
→ Stew Essentials
01 -
2 tbsp olive oil
02 -
2 lbs beef chuck roast, cut into 1-inch cubes
03 -
1 large yellow onion, chopped
04 -
2 carrots, peeled and chopped
05 -
2 celery stalks, chopped
06 -
3 cloves garlic, minced
07 -
1 tbsp tomato paste
→ Flavor Foundations
08 -
1 cup dry red wine (like Cabernet Sauvignon)
09 -
4 cups beef broth (low sodium preferred)
10 -
2 tbsp all-purpose flour
11 -
2 bay leaves
12 -
4 sprigs fresh thyme
13 -
Salt and freshly ground black pepper to taste
14 -
1 cup frozen peas (optional)
→ Dumpling Delights
15 -
1.5 cups self-rising flour
16 -
1/2 tsp salt
17 -
1/4 cup cold suet or cold unsalted butter, grated
18 -
4-5 tbsp cold water or milk
→ Finishing Touches
19 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
First up, get that beef beautifully browned. Pat your beef chunks super dry with paper towels—this is honestly the most important step for developing deep flavor. Heat a little oil in your Dutch oven or heavy-bottomed pot over medium-high heat. Work in batches; don't overcrowd the pot, or the beef will steam instead of sear. You want a gorgeous, crusty brown on all sides. This is where the magic starts, the smell alone is enough to get your tummy rumbling. Transfer the browned beef to a plate and set aside, leaving those flavorful bits stuck to the bottom of the pot.
02 -
Reduce the heat to medium. Add your chopped onions, carrots, and celery to the pot. Sauté them gently, scraping up all those delicious browned bits from the beef with your spoon. Cook until the onions are softened and translucent, about 5-7 minutes. Then, stir in your minced garlic and tomato paste. Cook for another minute, stirring constantly, until you can really smell that garlic and the tomato paste darkens slightly. This step is crucial for depth; I once rushed it, and the stew just wasn't as rich, oops!
03 -
Pour in the red wine, scraping the bottom of the pot to loosen any remaining browned bits—this is called deglazing and adds so much flavor! Let it simmer for a couple of minutes until it reduces slightly. Now, sprinkle in the flour and stir well to coat the vegetables. Slowly pour in the beef broth, whisking constantly to avoid lumps. Add the browned beef back into the pot, along with the bay leaves and fresh thyme. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing for about 1.5 to 2 hours, or until the beef is fork-tender. Don't peek too often!
04 -
While your hearty beef stew is simmering away, it’s dumpling time! In a medium bowl, whisk together the self-rising flour and a pinch of salt. Grate in the very cold butter or suet and rub it into the flour with your fingertips until it resembles coarse breadcrumbs. Now, slowly add the cold water or milk, a tablespoon at a time, mixing with a knife until a soft, shaggy dough forms. Be gentle, don't overmix! You want light, fluffy dumplings, not tough little rocks. I usually end up using about 4-5 tablespoons of liquid, but it can vary. Just watch for it to come together.
05 -
Once the beef is tender, remove the bay leaves. Taste the stew and adjust seasonings—you’ll likely need salt and pepper here. Bring the stew back to a gentle simmer. Using floured hands, lightly roll the dumpling dough into small balls, about 1-inch in diameter. Drop them gently onto the simmering stew. Don't overcrowd them; they'll expand! Cover the pot tightly again and cook for another 15-20 minutes, or until the dumplings are puffed up and cooked through. I always make a few extra just in case one decides to go rogue and sink, lol.
06 -
Once the dumplings are gloriously puffed and fluffy, your hearty beef stew and dumplings are ready! If using, stir in the frozen peas during the last 5 minutes of dumpling cooking. Ladle generous portions into bowls. The aroma at this point is just incredible – rich, savory, and utterly comforting. Garnish with a little fresh parsley if you’re feeling fancy. This dish should look robust and inviting, with tender beef, vibrant veggies, and those cloud-like dumplings. Honestly, it’s a masterpiece!
# Notes:
01 -
Don't rush the browning of the beef; that's where all the deep flavor really develops. Trust me, I learned this the hard way with pale, sad stew!
02 -
This stew actually tastes even better the next day, honestly! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it's too thick.
03 -
Ran out of red wine once and used a dark beer instead for the stew. It gave it a surprisingly rich, malty depth! Definitely a 'worked out kinda' moment.
04 -
For an extra special touch, serve this beef stew and dumplings with a sprinkle of fresh parsley and a crusty baguette to mop up every last drop of that incredible gravy. A glass of bold red wine? Chef's kiss!
# Equipment Needed:
01 -
Dutch oven or large heavy-bottomed pot
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
05 -
whisk
06 -
mixing bowls
# Nutrition (Per Serving):
Calories: 450-550 kcal
Total Fat: 20-30g
Total Carbohydrate: 35-45g
Protein: 40-50g