Beef Stew with Herb Dumplings Recipe
Beef Stew with Herb Dumplings Recipe photo by Taste of Home
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Beef Stew with Herb Dumplings Recipe

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Nothing could be more comforting on a chilly day than a bowlful of this nicely seasoned stew.—Anna Broschart, Elkins, West Virginia
TOTAL TIME: Prep: 30 min. Cook: 2-1/4 hours
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Cook: 2-1/4 hours
MAKES: 10-12 servings


  • 1/2 cup all-purpose flour
  • 2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 2 tablespoons canola oil
  • 4 cups water
  • 5 medium potatoes, peeled and cubed
  • 2 medium onions, chopped
  • 1-1/2 cups sliced carrots (1/2-inch pieces)
  • 1 cup chopped celery
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • Browning sauce, optional
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon rubbed sage
  • 3 tablespoons shortening
  • 3/4 cup milk

Nutritional Facts

1 each: 312 calories, 11g fat (3g saturated fat), 49mg cholesterol, 663mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 19g protein.


  1. In a resealable plastic bag, combine four, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a Dutch oven, brown meat in oil. Add water; bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
  2. Add the vegetables, parsley, thyme and bay leaf. Cover and simmer until meat and vegetables are tender, about 30 minutes. Discard bay leaf. Add browning sauce if desired.
  3. For dumplings, combine the flour, baking powder, salt, thyme and sage. Cut in shortening until the mixture resembles coarse crumbs. Stir in milk until moistened.
  4. Drop by heaping tablespoonfuls onto simmering stew. Cover and simmer 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Serve immediately. Yield: 10-12 servings.
Originally published as Beef Stew with Herb Dumplings in Country Extra September 1998, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Kasha User ID: 179140 50669
Reviewed Oct. 25, 2014

"Tasty dumplings!"

Xena7751 User ID: 5742608 68348
Reviewed Jan. 25, 2014

"Wow, this is so good. Comfort food to the max. I didn't use the browning sauce but I kept everything else the same. It makes a ton of food and it threw me back to my childhood when my mom used to make dumplings. Yum!"

Joscy User ID: 2694585 24176
Reviewed Oct. 22, 2013

"Have discovered I have a *knack* for making beef stew with dumplings, after 38 years of marriage. Go figure!

Let's try this again ~ have discovered I have a *knack* for making beef stew with dumplings, after 38 years of marriage. How 'bout that, huh?"

gaylene1126 User ID: 1085471 23379
Reviewed Apr. 2, 2013

"This tastes just like the stew my mil used to make, although she didn't have a recipe to go by. Our family enjoys this comfort food stew."

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