Our beef stew with dumplings combines tender beef and herb-infused dumplings in a savory broth for a dish that's nothing short of comforting. This easy recipe will keep you warm on cool nights, and it takes just 30 minutes to prep.
Beef Stew with Dumplings
Updated Aug. 25, 2024
When you’re looking for a comforting dish to warm you up on cold nights, this beef stew with dumplings is the perfect choice. This classic comfort dish combines tender chunks of beef stew meat, potatoes, carrots and fluffy herb-infused dumplings in a rich, savory broth.
This beef stew with dumplings recipe makes 12 hearty servings and is an excellent dish for special occasions or large family dinners. With just 30 minutes of prep time, you can enjoy a delicious homemade stew that tastes like it’s been simmering on the stove all day.
Ingredients for Beef Stew with Dumplings
- Flour: All-purpose flour is used to coat the beef and thicken the stew.
- Beef:Â Cubes of beef stew meat form the protein base of this stew, providing tender and flavorful chunks.
- Potatoes: Peeled and cubed potatoes add heartiness to the stew. Use waxy potatoes like red potatoes or Yukon golds for this recipe, as they keep their texture when stewed.
- Carrots, onions and celery: A mix of chopped carrots, onions and celery forms the classic mirepoix base of many soups, including this beef stew with dumplings recipe. They add a fragrant aroma and depth of flavor.
- Herbs and seasonings: Fresh parsley, dried thyme and a bay leaf form the aromatic base of this stew, infusing it with a subtle, herbal flavor.
- Browning sauce (optional): To give your stew a richer color, add a few drops of browning sauce.
Dumplings:
- Flour: Flour makes up the base of the dough for the dumplings.
- Baking powder: A couple teaspoons of baking powder make these dumplings light and fluffy when they’re simmering in the stew.
- Thyme and sage: In the dumplings, dried thyme and rubbed sage impart an earthy flavor.
- Shortening: The shortening adds richness to the dumplings and contributes to their tender texture. Here’s the difference between shortening and other popular cooking fats.
- Milk:Â Whole milk helps bind the dumpling ingredients together and moistens the dough.
Directions
Step 1: Prepare and brown the beef
In a resealable zip-top bag, combine the flour, salt and pepper. Add the beef cubes, a few pieces at a time, and shake well to coat. In a Dutch oven, heat the canola oil over medium-high heat and brown the coated meat in batches.
Step 2: Simmer the stew
Add the water to the browned meat. Bring it to a boil, then reduce the heat, cover and let it simmer for 1 hour and 30 minutes, until the meat begins to tenderize.
Step 3: Add the vegetables and seasonings
Stir in the potatoes, onions, carrots, celery, parsley, thyme and bay leaf. Cover and simmer until the meat and vegetables are tender, an additional 30 minutes. Remove and discard the bay leaf.
Editor’s Tip: For a richer color to the simmering stew, add a few drops of browning sauce.
Step 4: Prepare the dumpling batter
In a large bowl, combine the flour, baking powder, salt, thyme and sage. Cut in the shortening until the mixture resembles coarse crumbs. Stir in the milk until the dough has just moistened.
Step 5: Cook the dumplings
Drop the dumpling batter by heaping tablespoonfuls into the simmering stew. Cover the pot and simmer for 15 to 20 minutes. The dumplings are done when a toothpick inserted into the center comes out clean.
Editor’s Tip: Resist the urge to peek while the dumplings are cooking. Keeping the lid on traps the steam, resulting in light and fluffy dumplings.
Beef Stew with Dumpling Variations
- Amp up the spice:Â Add a pinch of red pepper flakes to the stew for a spicy kick.
- Add more vegetables: Experiment with different vegetables like peas, green beans, sweet potatoes or corn for extra color and nutrients. A cup of shiitake mushrooms will impart a wonderful umami flavor.
- Make it gluten-free: A gluten-free flour blend to coat the beef and make the dumplings will make this dish suitable for people with gluten sensitivities.
- Add beer: Substitute 1 cup of water with a dark beer or stout for a richer, more complex flavor to this beef stew with dumplings.
How to Store Beef Stew with Dumplings
Leftovers of this beef stew with dumplings can be stored in an airtight container in the fridge for up to four days. The dumplings will absorb some of the broth, so add some water or broth when reheating.
Can you freeze beef stew with dumplings?
Yes, you can freeze leftovers of this beef stew with dumplings. Allow the stew to cool completely before transferring it to airtight freezer-safe containers or zip-top bags—leave room at the top for the soup to expand as it freezes. Freeze for up to three months. For the dumplings to keep their shape, freeze them separately.
Beef Stew with Dumpling Tips
Can you make beef stew with dumplings without shortening?
Yes, you can use cold butter in place of shortening in the dumpling recipe. The resulting dumplings will have a slightly different texture but will still be fluffy and delicious.
Can you make beef stew with dumplings in the slow cooker?
This recipe can easily be adapted for the slow cooker. Start by browning the meat and cooking on low for 8 to 10 hours. Follow the steps to make the dumplings.
What can you serve with this recipe for beef stew with dumplings?
You can serve bowls of this stew with a side of crusty homemade bread or a simple green salad. Here’s our list of the best sides to serve with stew.
Can you add different herbs to the dumplings?
You can change the flavor profile of the herb-infused dumplings by customizing the herbs used. Rosemary, basil or oregano are all good substitutions.
How do you thicken beef stew with dumplings?
If you find the stew to be too thin, thicken it by mixing a tablespoon of cornstarch with a small amount of cold water to form a slurry. Stir the slurry into the stew and let it simmer until thickened.
Beef Stew with Herb Dumplings
Prep Time
30 min
Cook Time
135 min
Yield
10-12 servings
Ingredients
- 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
- DUMPLINGS:
- 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
Directions
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
1 each: 312 calories, 11g fat (3g saturated fat), 49mg cholesterol, 663mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 19g protein.
