Comfort food always hits the spot, and nothing says cozy quite like a hearty beef stew. Today, I’m sharing two of my favorite beef stew recipes, perfect for a chilly evening or a comforting family meal.
Whether you prefer yours with fluffy dumplings or packed with a garden of vegetables, these beef stew ideas are simple to make and promise a warm, filling dish for everyone at your table. I know you’ll love them!
Jump to Recipe:
Classic Beef Stew with Fluffy Dumplings
This recipe for beef stew with dumplings is a real crowd-pleaser. Tender beef simmers in a rich broth, topped with soft, fluffy dumplings.
It’s the ultimate comfort food for a cold day, easy to prepare, and sure to bring warmth to your table. You will truly enjoy this dish.
Key Ingredients & Tips for Dumpling Stew
- Choose the Right Beef: Chuck roast works best for stew. It becomes very tender and full of flavor with slow cooking.
- Light Dumplings: When mixing your dumpling dough, do not overwork it. A light touch helps them stay fluffy and not tough.
- Simmer Slowly: Give the stew plenty of time to simmer. This allows the beef to break down and become incredibly soft.
What You Need for Beef Stew
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cups beef broth
- 1 cup water
- 2 potatoes, peeled and cubed
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- For the dumplings: 1 cup self-rising flour, 1/4 cup shredded suet (or cold butter), 1/4 cup cold water
⏱️ Time: 2 hours 45 minutes🍽️ Yields: 6 servings
How to Make Beef and Dumpling Stew
Step 1: Sear the Beef
Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside.
Step 2: Build the Stew Base
Add chopped onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Pour in beef broth and water, scraping up any browned bits from the bottom of the pot. Return the beef to the pot, add bay leaf and thyme. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.
Step 3: Add Potatoes & Dumplings
Stir in the cubed potatoes and continue to simmer for another 20 minutes, or until potatoes are almost tender. While the potatoes cook, prepare the dumplings: in a bowl, rub the suet (or butter) into the flour, then gradually add cold water to form a soft dough.
Step 4: Cook the Dumplings & Serve
Drop spoonfuls of dumpling dough onto the simmering stew. Cover the pot tightly and cook for 15-20 minutes, without lifting the lid, until the dumplings are cooked through and fluffy. Remove the bay leaf before serving. Serve hot and enjoy your hearty beef stew!
📝 Final Note
This beef stew makes wonderful leftovers. Store any extra in an airtight container in the fridge for up to 3 days, reheating gently on the stovetop.
Hearty Beef Stew with Fresh Vegetables
This beef stew recipe is packed with colorful, tender vegetables and rich beef in a deeply flavored sauce. It’s a wholesome meal that warms you from the inside out.
Perfect for a family dinner, this vegetable beef stew comes together easily and is a true comforting classic. You will want to make this often!
Key Ingredients & Tips for Vegetable Stew
- Brown the Beef Well: Don’t rush this step. Searing the beef until it’s deeply browned adds a lot of flavor to your stew.
- Vary Your Veggies: Feel free to use your favorite root vegetables. Parsnips, turnip, or even sweet potatoes make great additions.
- Thickening the Broth: If you like a thicker stew, you can mix a tablespoon of flour with a little cold water to make a slurry and stir it into the stew during the last 30 minutes of cooking.
What You Need for Vegetable Beef Stew
- 2 lbs beef stew meat (chuck), cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and chopped
- 1 cup frozen peas
- 1 cup frozen corn
- 1 tsp dried oregano
- 1/2 tsp dried rosemary
- Salt and black pepper to taste
⏱️ Time: 2 hours 15 minutes🍽️ Yields: 8 servings
How to Make Your Vegetable Beef Stew
Step 1: Sear the Beef
Season beef cubes with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches until a deep crust forms. Remove the beef from the pot and set it aside.
Step 2: Sauté Aromatics and Build Flavor
Add chopped onion to the pot and cook until softened, about 5 minutes. Stir in minced garlic and tomato paste, cooking for another minute until fragrant. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Add diced tomatoes, oregano, and rosemary.
Step 3: Simmer the Stew
Return the seared beef to the pot. Add carrots and potatoes. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 1 hour 45 minutes, or until the beef and vegetables are very tender. Stir occasionally.
Step 4: Finish and Serve
Stir in the frozen peas and corn during the last 5-10 minutes of cooking. Season with additional salt and pepper if needed. Ladle the hearty beef stew into bowls and serve warm. This dish is great with crusty bread.
📝 Final Note
This beef stew tastes even better the next day! Allow it to cool completely before storing in an airtight container in the refrigerator for up to 4 days.