This hearty beef stew packed with tender chunks of meat and soft, fluffy dumplings is the ultimate comfort food. It’s like a warm hug in a bowl on chilly days!
The best part? Watching the dumplings puff up and float right above the stew is always fun! I like to serve this with fresh bread to soak up every delicious drop. Yum!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stewing because it becomes so tender when cooked slowly. If you can’t find chuck, you could use brisket or even round, but you’ll want to cook them a bit longer for that tenderness.
Red Wine: While wine adds depth, it’s okay to substitute with more beef broth if preferred. An adequate substitute is apple juice or grape juice for a touch of sweetness if you’re looking for non-alcoholic options.
Vegetables: Carrots and potatoes are traditional, but feel free to swap in other vegetables like parsnips, peas, or celery based on what you have at home. Frozen veggies can also be used, just adjust the cooking time!
Dumplings: Always fluffy and fun! If you’re looking for a healthier option, swap all-purpose flour for whole wheat flour or use cornbread mix for a different flavor and texture!
How Do I Get My Beef Chunks Perfectly Tender?
Getting your beef to that melt-in-your-mouth stage can require patience, but it’s worth it! First, browned beef is essential since that adds flavor. After browning, let it simmer low and slow. Here are some tips:
- Use a heavy-bottomed pot or Dutch oven to distribute heat evenly.
- Don’t rush—let the stew cook covered for at least 1.5 to 2 hours initially. Low heat breaks down the tough fibers in the meat.
- Check the tenderness periodically. If it’s not fork-tender yet, keep simmering and check again after 20 minutes.
Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 to 1.5-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tbsp vegetable oil or olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or additional beef broth)
- 3 large carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cut into chunks
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp dried thyme or 2-3 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp all-purpose flour (for thickening)
For the Dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp unsalted butter, cold and cubed
- 1/4 cup milk (whole or 2%)
- 2 tbsp chopped fresh parsley (optional)
How Much Time Will You Need?
This hearty beef stew with dumplings takes about 30 minutes of prep time and requires about 2 to 2.5 hours of cooking time for a deliciously tender result. Don’t forget to let it simmer slowly to enhance the flavors!
Step-by-Step Instructions:
1. Prepare the Beef Stew Base:
Start by seasoning your beef cubes with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Make sure not to overcrowd the pot, then set the browned beef aside.
2. Sauté Aromatics and Start Stew:
Using the same pot, add the diced onions and cook for about 5 minutes until they become translucent. Next, add the minced garlic and cook for an additional minute to release the lovely fragrance. Then, stir in the tomato paste and let it cook for 1-2 minutes, allowing the flavors to meld.
3. Deglaze and Simmer:
If you’re using red wine, pour it in now and scrape up any browned bits from the pot. These bits add great flavor! Add the browned beef back in, along with the beef broth, Worcestershire sauce, thyme, and bay leaves. Bring everything to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours until the beef starts to get tender.
4. Add Vegetables and Thicken:
Once the beef is tender, add in the chopped carrots and potatoes. Mix the flour with a little cold water to make a slurry and stir it into the stew to help thicken it. Keep simmering, covered, for another 30-45 minutes until the vegetables are soft and the beef is easily pull-apart tender.
5. Prepare the Dumpling Dough:
In a separate mixing bowl, combine the flour, baking powder, and salt. Cut the cold butter into the mixture using a fork or pastry cutter until it resembles coarse crumbs. Finally, gently stir in the milk and parsley until just combined into a soft dough.
6. Add Dumplings and Cook:
Drop spoonfuls of the dumpling dough (around 1.5 tablespoons each) onto the surface of the simmering stew. Cover the pot tightly and let it simmer gently for 15-20 minutes without lifting the lid. This is crucial for the dumplings to steam and become fluffy!
7. Final Touches:
After the dumplings have cooked, remove the bay leaves and any thyme sprigs. Taste your stew and adjust seasoning with extra salt and pepper if needed. You can also sprinkle some fresh parsley on top for a nice touch!
8. Serve:
Dish up your creamy beef stew hot with the fluffy dumplings on top, and if you like, serve some sliced crusty bread on the side to mop up the rich, flavorful gravy.
Enjoy your comforting, flavorful Beef Stew with Dumplings! It’s perfect for cozy evenings!
Can I Use Different Cuts of Beef?
Yes, you can! While beef chuck is ideal for its tenderness when slow-cooked, cuts like brisket or round will also work. Just be aware that they may require slightly longer cooking times to achieve that tender texture.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the stew up to 2 days in advance and store it in the refrigerator. When ready to serve, reheat gently on the stove. Cook the dumplings fresh just before serving for the best texture.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the stew gently on the stove or in the microwave. If the stew thickens too much, you can add a splash of beef broth or water to loosen it up.
What If My Dumplings Don’t Rise?
If your dumplings aren’t rising, it could be due to overmixing the dough or lifting the lid during cooking. Ensure you mix just until combined and keep the lid on while they cook to let them steam properly!
