Beef Stew and Dumplings

This deeply savory beef stew topped with fluffy homemade dumplings is one of those cherished cool-weather dishes that never fails to comfort. The slow simmered beef grows fork tender while the rich gravy bubbles thick beneath golden pillows of dumpling dough. My kitchen always smells incredible while this is cooking and the finished bowl is a definite crowd pleaser after a chilly day.

I first made this for my husband on a snowy Sunday when we wanted something extra cozy. Now it is in heavy rotation every winter and even the leftovers taste amazing the next day.

Ingredients

• Beef chuck roast: rich in flavor and becomes feather tender when slow simmered look for good marbling
• Vegetable oil: helps brown the meat and prevents sticking choose a neutral oil with a high smoke point
• Yellow onion and carrots: build classic sweetness and depth pick firm vegetables for the best texture
• Celery: adds light earthiness and aroma
• Garlic: brings warmth and sharpness use fresh cloves for best flavor
• Tomato paste: gives the stew a deep satisfying base try double concentrate for extra richness
• Beef broth: creates the rich gravy base opt for low sodium to control seasoning
• Red wine: offers layered complexity use a dry variety you enjoy drinking
• Bay leaves and dried thyme: infuse aromatic notes bay adds subtle bitterness and thyme earthy aroma
• Small potatoes: deliver heartiness and soak up the stew’s juices waxy varieties hold their shape
• Salt and black pepper: round out and sharpen all the flavors
• All purpose flour: forms the backbone of tender dumplings choose a quality unbleached flour
• Baking powder: ensures fluffy dumplings check freshness for proper rising
• Cold butter: adds flakiness and richness cube it for even mixing
• Whole milk: binds the dough and keeps dumplings moist
• Fresh parsley: gives a bright herbal finish

Instructions

Brown the Beef for Maximum Flavor:

Pat the beef cubes completely dry with paper towels and season them all over with salt and black pepper. Heat the vegetable oil in a heavy Dutch oven over medium high heat. Sear the beef pieces in small batches so the pot is never crowded. Allow each side of the beef to develop a deep brown crust which can take up to 8 to 10 minutes. Use tongs to turn each chunk making sure every surface gets color. When each batch looks caramelized and you see the sticky browned bits forming on the bottom of the pot transfer the beef to a plate and set aside.

Build the Aromatic Base:

Keep all that flavorful residue in the pot and immediately add diced onion carrots and celery. Stir well to coat the vegetables in the beefy oil and cook over medium heat for five to six minutes. Wait until the onions are translucent and have softened. Stir in the minced garlic and tomato paste using a wooden spoon to blend them thoroughly. Continue cooking for one minute until the garlic is fragrant and the tomato paste turns a deep brick color.

Deglaze and Combine:

Pour in the red wine while it is still hot and use a wooden spoon to scrape every browned bit off the bottom of the pot. Let the wine simmer briskly for two to three minutes so the alcohol can evaporate. Return all the browned beef and its juices to the pot. Add beef broth bay leaves and dried thyme. Stir everything together making sure the liquid just covers the meat. Add an extra splash of broth if needed so no beef is left exposed.

Slow Simmer to Perfection:

Bring the stew up to a gentle boil then reduce the heat to low. Partially cover the pot and let the mixture simmer for about one and a half hours. Stir occasionally and keep an eye on the liquid level. During the last thirty minutes add the quartered potatoes so they can cook until perfectly tender. The beef should be soft enough to break apart with a fork and the broth thick enough to coat the back of a spoon.

Prepare the Fluffy Dumplings:

While the stew simmers whisk together all purpose flour baking powder and salt in a medium bowl. Cut the cold butter into cubes and work it into the flour using your fingers or a pastry cutter until it feels like coarse crumbs. Pour in the cold milk and sprinkle in the chopped parsley. Mix gently with a spatula just until you have a sticky dough. Take care not to overwork it or your dumplings may turn out dense.

Add Dumplings and Finish:

Remove the bay leaves from the stew and give it a taste to check the seasoning. When you are happy with the flavors use a large spoon to drop generous dollops of dumpling dough over the stew. Each one will puff up as it cooks. Cover the pot tightly and let the dumplings steam undisturbed for fifteen to eighteen minutes so they turn out light and fluffy. Resist peeking as the trapped steam is crucial for perfect dumplings.

My favorite detail about this dish is the way freshly chopped parsley brings a flash of green and aromatic lift right before serving. I remember making this with my grandma who would always sneak a corner dumpling for herself as soon as the lid came off.

Storage Tips

Let the stew cool to room temperature before transferring to airtight containers. Store leftovers in the refrigerator and enjoy within three days. For longer storage freeze portions with or without dumplings and thaw overnight in the fridge.

Ingredient Substitutions

Swap beef chuck for brisket or short ribs for a different cut. Red wine can be replaced with beef broth and a splash of balsamic vinegar. To go gluten free or dairy free simply substitute flour and butter as suggested in ingredient list.

Serving Suggestions

This stew is enough for a cozy main course. Serve with extra fresh parsley on top for brightness. Roasted root vegetables or a crisp green salad pair beautifully with the rich flavors.

Cultural and Historical Context

Classic British and Irish stews often feature a dumpling topper called suet dumplings which inspired the version in this recipe. The heartiness makes it a beloved dish for long winters and family gatherings.

Seasonal Adaptations

Add peas or corn in the last ten minutes for spring freshness. Use butternut squash or parsnips in fall for richer sweetness. Fresh herbs like tarragon or dill can swap in to highlight the season.

This stew is pure comfort and even better the second day. Enjoy sharing with your loved ones—it always disappears fast.

Recipe FAQs

→ How do I make the beef tender?

Brown the beef cubes thoroughly and simmer gently for at least 1.5 hours to ensure they become fork-tender.

→ Can I make the dumplings gluten-free?

Yes, use a gluten-free flour blend in place of regular flour for dumplings with great texture.

→ What can I substitute for red wine?

Use extra beef broth plus a splash of balsamic vinegar to provide similar depth of flavor without alcohol.

→ When should I add potatoes to the stew?

Add quartered potatoes during the last 30 minutes of simmering so they become tender but not mushy.

→ How do I keep dumplings light and fluffy?

Avoid overmixing the dough and cook dumplings with the lid tightly closed to trap steam as they cook.

→ Can I prepare this in advance?

You can simmer the stew ahead of time. Add and cook the dumplings right before serving for best texture.