Classic Beef Stew with Dumplings

Introduction

Nothing satisfies quite like a rich, hearty beef stew topped with soft, fluffy homemade dumplings! Slow-simmered tender beef, chunky root vegetables, and a savory gravy combine to create the ultimate comfort meal in a single pot. Here is the complete recipe.

🍲✨ Classic Beef Stew with Dumplings 🥩🥕🥔

Ingredients

For the Beef Stew:

• 2 lbs (900g) beef chuck, cut into bite-sized cubes
• 3 tbsp all-purpose flour (for coating the beef)
• 2 tbsp olive oil or vegetable oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 3 large carrots, peeled and cut into thick rounds
• 2 large potatoes (or parsnips), peeled and cubed
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1.5 tsp baking powder
• 1/2 tsp salt
• 2 tbsp cold unsalted butter, diced
• 1/2 cup milk or buttermilk
• 1 tbsp fresh parsley, finely chopped (optional)

Instructions

Step 1: Make the Beef Stew

1. Coat & Sear Meat: Season the beef cubes with salt and pepper, then toss with 3 tablespoons of flour. Heat oil in a large Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides (3–4 minutes per batch). Remove beef and set aside.
2. Sauté Aromatics: In the same pot, add the onion and sauté for 3 minutes until soft. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. Simmer Stew: Pour in the beef broth and Worcestershire sauce while scraping up any browned bits from the bottom of the pot. Return the beef to the pot, add thyme and bay leaf, and bring to a simmer. Cover, reduce heat to low, and cook for 1.5 hours until the beef is tender.
4. Add Vegetables: Stir in the carrots and potatoes. Cover and simmer for another 20 minutes.

Step 2: Prepare & Cook the Dumplings

1. Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
2. Cut in Butter: Add the cold diced butter and rub it into the flour mixture using your fingers or a fork until it resembles coarse crumbs.
3. Form Dough: Stir in the milk and parsley just until a soft dough forms. Do not overmix.
4. Cook Dumplings: Drop tablespoon-sized balls of dumpling dough directly onto the surface of the simmering stew.
5. Cover & Steam: Cover the pot tightly with the lid and cook on low heat for 15 minutes without lifting the lid (steam is necessary to cook the dumplings through until light and fluffy).

Step 3: Serve

Remove the bay leaf, ladle the rich beef stew and fluffy dumplings into deep bowls, and enjoy hot!