Hearty Beef Stew & Fluffy Dumplings Recipe (Print Version)

Warm up with our hearty beef stew and fluffy dumplings. A comforting, savory meal perfect for chilly evenings, loaded with tender beef and veggies.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 2 Hours 45 Minutes minutes
Total Time: 32 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Meat-based

# Ingredients:

→ Stew Base

01 - 2 lbs beef chuck roast, cut into 1.5-inch cubes
02 - 2 tbsp olive oil, divided
03 - 1 large yellow onion, chopped
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 2 lbs Yukon Gold or red potatoes, peeled and cubed
07 - 4 cups beef broth (good quality)
08 - 2 tbsp tomato paste

→ Flavor Enhancers

09 - 4 cloves garlic, minced
10 - 1 tbsp Worcestershire sauce
11 - 1 tsp dried thyme
12 - 2 bay leaves
13 - Salt and freshly ground black pepper, to taste

→ Dumpling Essentials

14 - 1.5 cups all-purpose flour
15 - 2 tsp baking powder
16 - 1/2 tsp salt
17 - 1/4 cup cold unsalted butter, cut into small pieces
18 - 1/2 cup whole milk (or 2%)

→ Fresh Finishes

19 - 1/4 cup fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get all your chopping out of the way. I find this makes the whole cooking process so much more relaxed, less like a frantic kitchen dash! Dice your beef chuck into roughly 1.5-inch pieces—this size holds up well during the long simmer. Chop your onion, carrots, and celery; I like mine a bit chunky for texture. Mince that garlic, and cube your potatoes. Having everything ready to go is a game-changer for a smooth cooking experience, especially when you're making a hearty beef stew and dumplings.
02 - Next, get that beef beautifully browned. I usually pat my beef chuck really dry before this step; it helps get a really nice crust, which adds so much flavor to the hearty beef stew and dumplings. Heat a tablespoon of oil in your biggest pot—a Dutch oven is my absolute favorite for this. Sear the beef in batches, giving it a good four to five minutes per side until it’s deeply golden brown. Don't overcrowd the pot, or it'll steam instead of sear, and we definitely don't want that! Transfer the seared beef to a plate and set it aside for a bit.
03 - Now for the aromatics! In the same pot, add another splash of oil if needed, then toss in your chopped onions, carrots, and celery. Sauté these for about 5-7 minutes until they start to soften and smell absolutely amazing. This is where the magic really starts to happen, building those deep, savory layers. Stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Oh, the smell at this point is just incredible; it always makes my stomach rumble!
04 - Time to bring it all together! Deglaze the pot with a splash of beef broth, scraping up any delicious browned bits from the bottom—that's pure flavor right there. Return the seared beef to the pot, then pour in the rest of the beef broth and the Worcestershire sauce. Add your dried thyme, bay leaves, and a good pinch of salt and pepper. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 1.5 to 2 hours, or until the beef is starting to get tender. This is where the patience pays off!
05 - After the beef has had its time, stir in your cubed potatoes. Recover the pot and continue to simmer for another 30-45 minutes, or until the potatoes are fork-tender and the beef is fall-apart tender. Taste and adjust seasonings as needed. This is your moment to make it perfect for your palate! I sometimes add a little more salt if it feels like it needs a boost. The kitchen at this point smells utterly divine, honestly.
06 - While the stew finishes, whip up those dumplings! In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Cut in the cold butter until it resembles coarse crumbs—I use my fingertips for this, but a pastry blender works too. Slowly add the milk, mixing just until a shaggy dough forms. Don't overmix, or they'll be tough! Drop spoonfuls of the dumpling dough directly onto the simmering stew. Cover the pot tightly and cook for 15-20 minutes without peeking, until the dumplings are puffed and cooked through. Serve immediately, garnished with fresh parsley. Enjoy your hearty beef stew and dumplings!

# Notes:

01 - Don't rush the browning of the beef; that's where the deep flavor for your hearty beef stew and dumplings really starts.
02 - Leftovers are even better the next day, but store the stew and dumplings separately if you can, so the dumplings don't get too soggy.
03 - If you don't have beef broth, chicken broth works in a pinch, but the flavor won't be as rich, just a heads-up.
04 - Serve this with a crusty baguette to sop up every last bit of that amazing sauce, trust me on this.

# Equipment Needed:

01 - Large Dutch oven or heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - mixing bowls
06 - whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 28g
Total Carbohydrate: 45g
Protein: 35g

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