This hearty beef stew is packed with tender chunks of beef, carrots, and potatoes, all simmered in a rich broth. The best part? Fluffy dumplings that soak up all that flavor!
Nothing warms you up on a chilly day like this comforting meal. I love piling my bowl high with stew and sneaking extra dumplings—don’t worry, I won’t tell if you do too! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut has great flavor and tenderness when cooked slowly. If you’re looking for a leaner option, you can substitute with sirloin, but keep in mind it may not be as tender.
Vegetable Oil: Olive oil is my go-to for sautéing since it adds extra flavor, but canola or sunflower oil works if you want a neutral taste.
Red Wine: While it adds depth to the stew, you can skip it and use extra broth instead, or a splash of vinegar for some acidity.
Dumplings: For a lighter version, use whole wheat flour instead of all-purpose. For a gluten-free option, try using a gluten-free blend that includes baking powder.
How Do I Get My Beef Perfectly Tender in Stew?
The secret to a tender beef stew is in the cooking process. Slow cooking allows the connective tissues in the beef to break down, resulting in melt-in-your-mouth texture. Here’s how to do it:
- Start with good quality beef and ensure it’s well-seared for flavor.
- Keep the pot covered and simmer on low heat. This keeps moisture in.
- Cooking time is key—1.5 to 2 hours works well for beef chuck.
What’s the Best Way to Make Fluffy Dumplings?
For fluffy dumplings, be gentle when mixing the ingredients. Overmixing can make them tough instead of light. Here’s the process:
- Mix the dry ingredients first and cut in the butter until it looks like sand.
- Add milk gradually, stirring until just combined.
- Drop spoonfuls on the stew and cover while cooking. Don’t peek!
Try to serve them fresh for the best texture. Enjoy your cooking!
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1.5-inch cubes
- Salt and black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 4 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme (or 2 teaspoons fresh thyme)
- 2 bay leaves
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup milk
- 1 tablespoon fresh parsley, chopped (optional)
- 1/2 teaspoon black pepper
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, and 2 to 2.5 hours to cook. With all the flavors melding together, you’ll be delighted at how amazing it smells and tastes by the time it’s ready!
Step-by-Step Instructions:
1. Brown the Beef:
Start by patting the beef cubes dry with a paper towel and season them generously with salt and black pepper. In a large, heavy pot or Dutch oven, heat the oil over medium-high heat. Cook the beef in batches, browning on all sides until nicely seared. Remove the meat and set it aside.
2. Sauté Aromatics and Vegetables:
Using the same pot, add in the diced onion, carrots, and celery. Sauté for about 5-7 minutes until they soften and become fragrant. Then, stir in the minced garlic and cook for an additional minute.
3. Deglaze and Build the Stew Base:
Next, stir in the tomato paste and let it cook for 1-2 minutes. If you’re using red wine, pour it in now while scraping the bottom of the pot to loosen those delightful browned bits. Allow it to reduce for about 2-3 minutes.
4. Add Beef and Broth:
Now it’s time to add the browned beef back into the pot. Pour in the beef broth along with thyme and bay leaves. Bring everything to a simmer, then cover the pot and reduce the heat. Let it cook on low for about 1.5 to 2 hours until the beef is nice and tender.
5. Add Potatoes and Thicken:
Once the beef is tender, add your diced potatoes. If you want a thicker stew, mix 2 tablespoons flour with a bit of cold water to create a slurry, and stir it into the pot. Continue to cook uncovered for an additional 20 minutes until the potatoes are tender and the stew has thickened.
6. Prepare the Dumpling Dough:
While waiting for the stew, let’s make dumplings! In a bowl, combine the flour, baking powder, salt, pepper, and parsley. Cut in the cold butter using a fork or pastry cutter until it resembles coarse crumbs. Add the milk and stir just until combined; avoid overmixing!
7. Add Dumplings to Stew:
Take spoonfuls of the dumpling dough, about 1 large tablespoon each, and drop them onto the surface of the hot stew. Cover the pot tightly and let the dumplings cook for 15-20 minutes without lifting the lid. This is key for them to puff and cook perfectly!
8. Serve:
Finally, remove the bay leaves from the pot. Spoon the delicious beef stew with dumplings into bowls and sprinkle some fresh parsley on top for garnish. Enjoy your warm and hearty meal!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its tenderness, you can use cuts like brisket or stew meat as well. Just keep in mind that cooking times may vary depending on the cut.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or in the microwave, adding a splash of broth if needed to maintain moisture.
Can I Make This Stew in a Slow Cooker?
Yes, you can! After browning the beef and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the dumplings during the last 30 minutes.
What Should I Serve with This Dish?
This hearty stew is perfect on its own, but if you want to add a side, consider a simple green salad or some crusty bread to soak up the delicious broth!