Go Back
–+ servings
Beef Stew and Dumplings

Hearty Beef Stew and Dumplings for Ultimate Comfort Nights

A comforting Beef Stew and Dumplings dish perfect for chilly nights with tender beef and fluffy dumplings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 lbs Beef Stew Meat Choose chuck meat for tenderness
  • Sea Salt Essential for flavor
  • Black Pepper Essential for flavor
  • 2 tbsp Garlic Powder Savory depth
  • 1 cup All-Purpose Flour For stew thickening; use gluten-free blend if needed
  • 2 tbsp Butter or Oil For searing the meat
  • 1 large Onion Infuses sweetness and depth
  • 4-5 Carrots Peeled and chopped
  • 3 cups Golden Potatoes Chopped; sweet potatoes can be used
  • 1 tsp Fresh Rosemary Diced
  • 4 cloves Crushed Garlic
  • 2 tsp Tomato Paste Adds richness
  • 2 quarts Beef Stock For a flavor-packed stew
  • 2 sprigs Fresh Thyme Infuses aromatic goodness
For the Dumplings
  • ⅓ cup Milk Plant-based milks for dairy-free
  • 2 tsp Baking Powder For fluffy dumplings
  • Fresh Herbs Parsley, Chives; feel free to substitute

Equipment

  • Large pot
  • Mixing Bowl
  • Wooden Spoon

Method
 

Step‑By‑Step Instructions
  1. Season the beef stew meat with sea salt, black pepper, and garlic powder. Toss in flour until evenly coated.
  2. In a large pot, add butter or oil over medium heat. Sear the seasoned beef for 2-3 minutes until browned.
  3. Sauté chopped onion in the same pot for about 3-4 minutes until translucent and fragrant.
  4. Add chopped carrots and potatoes, stirring to combine. Season with salt and pepper, then mix in crushed garlic and tomato paste.
  5. Return seared beef to the pot and pour in beef stock. Bring to a gentle simmer.
  6. Lower the heat, add thyme, cover, and let the stew simmer for 2 hours.
  7. For dumplings, mix dry ingredients in a bowl, cut in butter, then blend in milk to form a wet, sticky batter.
  8. After 2 hours, remove thyme sprigs. Drop dollops of dumpling batter onto the stew.
  9. Cover and steam dumplings on the stove for about 20 minutes or bake in an oven until golden brown.
  10. Serve the beef stew and dumplings in bowls, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

Store any leftovers in an airtight container for up to 3 days. Freeze stew without dumplings for up to 3 months.

Tried this recipe?

Let us know how it was!