When the colder days arrive, I always find myself wanting a warm, comforting meal. Beef stews are a go-to in my kitchen, offering rich flavors and a hearty meal that truly satisfies. I’ve put together two of my favorite beef stew recipes for you today.
Whether you’re after a complete meal in one pot with rice or a classic version topped with soft, fluffy dumplings, these recipes are easy to make and perfect for feeding your family or friends. Let’s get cooking!
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Hearty Beef Rice Stew Recipe
This Beef Rice Stew is a comforting one-pot meal, packed with tender beef, wholesome vegetables, and fluffy rice. It’s a satisfying dish that warms you from the inside out, perfect for a cozy evening.
Key Ingredients & Tips
- Beef Chuck: Choose good quality beef chuck for the best results. It gets very tender when cooked slowly.
- Rice Choice: Long-grain white rice works well, but you can also use brown rice for extra fiber, just note it will need a bit more liquid and cooking time.
- Building Flavor: Make sure to brown your beef well before adding liquids. This step adds a lot of depth to the stew.
What You Need for Beef Rice Stew
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 cup long-grain white rice
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
⏱️ Time: 2 hours 45 minutes🍽️ Yields: 6 servings
How to Make Beef Rice Stew
Step 1: Brown the Beef
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then add them to the hot pot in batches. Brown the beef on all sides, about 3-4 minutes per batch, then remove and set aside.
Step 2: Cook Vegetables
Add the chopped onion, carrots, and celery to the same pot. Cook until they soften, about 5-7 minutes. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
Step 3: Simmer the Stew
Return the browned beef to the pot. Pour in the diced tomatoes and beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the beef is very tender.
Step 4: Add Rice and Finish
Stir in the rice. If the stew seems too thick, you can add a little more broth or water. Cover and continue to simmer for another 20-25 minutes, or until the rice is cooked through and has absorbed most of the liquid. Taste and adjust seasonings as needed. Garnish with fresh parsley before serving.
📝 Final Note
This stew tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days.
Classic Beef Stew With Dumplings Recipe
Nothing beats a classic Beef Stew With Dumplings for ultimate comfort food. This recipe delivers a rich, flavorful stew with tender chunks of beef and soft, pillowy dumplings cooked right on top. It’s truly a wonderful meal.
Key Ingredients & Tips
- Dry White Wine: A splash of dry white wine (like Sauvignon Blanc) adds a lovely layer of flavor to the stew base. You can omit it and use more broth if you prefer.
- Fluffy Dumplings: Don’t overmix the dumpling dough. Just mix until combined to keep them light and airy.
- Adding Potatoes: Add potatoes to the stew later in the cooking process so they don’t turn to mush.
What You Need for Beef Stew With Dumplings
- 2 tbsp olive oil
- 2 lbs beef stew meat, cut into 1.5-inch pieces
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine (optional)
- 4 cups beef broth
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 1 lb small potatoes, quartered
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
- For the Dumplings:
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp salt
- 0.25 cup cold butter, cut into small pieces
- 0.5 cup milk
⏱️ Time: 3 hours🍽️ Yields: 4-6 servings
How to Make Beef Stew With Dumplings
Step 1: Sear the Beef
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season beef with salt and pepper. Brown the beef in batches on all sides, then remove from the pot and set aside.
Step 2: Build the Stew Base
Add onion, carrots, and celery to the pot and cook until soft, about 8 minutes. Stir in garlic and cook for 1 minute more. If using, pour in white wine and scrape up any browned bits from the bottom of the pot. Cook until the liquid is mostly gone.
Step 3: Simmer the Stew
Stir in tomato paste and dried thyme. Return the beef to the pot, then add beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Add the quartered potatoes and continue to simmer, covered, for another 45 minutes, or until beef and potatoes are tender.
Step 4: Prepare and Cook Dumplings
While the stew finishes, make the dumplings. In a bowl, whisk together flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add milk and stir until just combined. Drop spoonfuls of the dumpling dough directly onto the simmering stew.
Step 5: Finish and Serve
Cover the pot tightly and cook the dumplings for 15-20 minutes, without lifting the lid, until they are puffed and cooked through. Taste the stew and adjust seasonings if needed. Garnish with fresh parsley before serving hot.
📝 Final Note
For a richer flavor, you can add a bay leaf to the stew during simmering and remove it before serving.