Beef Stew with Dumplings

Name: Easy Beef Stew with Dumplings
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Ingredients: 3 tablespoons olive oil; 1.5 pounds chuck roast (or beef stew meat, cut into cubes); 1/4 cup all-purpose flour; 2 ribs celery (sliced); 3 large carrots (sliced into rounds); 1/2 cup frozen peas; 5 yukon gold potatoes (peeled and cut into bite-size cubes); 1 large yellow onion (chopped); 1 clove garlic (minced); 2 bay leaves; ½ teaspoon fresh thyme leaves (chopped); ¼ cup fresh parsley leaves (chopped); 2 tablespoons tomato paste; 1 teaspoon salt; 1 teaspoon black pepper; 3 cups beef broth; ½ cup red wine; 1 cup sour cream; ½ cup whole milk; 2 large eggs (room temperature); 2 teaspoons fresh thyme leaves (chopped); 2 cups all-purpose flour; 3 teaspoons baking powder; 1 teaspoon salt; parsley (for garnish)

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Jump to Recipe Rate this Recipe

Rich, tender Beef Stew with Dumplings comes together with hearty veggies, flavorful broth, and irresistibly pillowy dumplings in my easy recipe! This one has been such a big hit with my family, I know it will be with yours. This is the most flavorful beef and dumplings stew you'll ever try, and it's ready in just about two hours!

Jump to:

Stew and Dumplings
Why you'll love my beef stew with dumplings
Beef Stew Recipe Ingredients
Homemade Beef Stew Seasoning
Dumplings for Beef Stew Ingredients
Dumplings without Suet
How to Make Beef Stew with Dumplings
Can I make beef stew with dumplings in the slow cooker?
Hearty Beef Dinners
Easy Beef Stew Recipe Tips
Storing Leftover Stew with Dumplings
How to Reheat Stew with Dumplings
Beef Stew Recipe FAQ
Easy Soup Recipes
Easy Beef Stew with Dumplings
Reviews

Stew and Dumplings

If you know me, you know how much I love making homemade soups and stews. Over the years, I've made a lot of beef stew recipes, including instant pot beef stew and beef bourguignon; beef is my favorite meat, and I have a lot of experience cooking with it. Especially chuck roast, which this recipe for stew with dumplings uses!

All that practice making my own soups and chuck roast recipes means I've put a lot of time into perfecting this beef and dumplings stew. For me, the perfect stew is one that's rich, flavorful, and hearty. My easy beef stew with dumplings checks all the boxes.

Believe it or not, it's also easy to make. Between you and me, I'd rather not spend all day in the kitchen working on complex meals, so I've fine-tuned this recipe for beef stew and dumplings to be as easy as possible. It's totally no-fuss, so even if you're not so sure you can make stew how you like it, trust me: you can!

a pot of beef stew and two bowls of stew

Why you'll love my beef stew with dumplings

No-fuss cleanup

It's easy to clean up after. One of the biggest concerns I have when making homemade soup or stew is that it will be a pain to clean up after it, between the prep-work and scrubbing the Dutch Oven after cooking. But, really, this is one easy stew to clean for. Soak the Dutch Oven, toss two bowls in the dishwasher, and you're done. You'll be surprised by how little there is to clean up after!

It will keep you full and happy all evening

It's hearty and filling as well as delicious. Packed with veggies, dumplings, and tender beef, this dumpling stew really does check all of the boxes for flavor and will keep you full and happy for the night. Plus, the leftovers are even better the next day. Personally, I look forward to leaving myself leftovers for this reason. Are you the same way?

Cooking beef stew with dumplings is easy

Cooking my beef stew with dumplings is easy, too. I actually don't think it can get any easier than this. You don't have to fuss with multiple pots, there's no complicated dough recipe; this stew practically makes itself. Even the dumplings are easy! I wanted it to be easy for you, too, so I worked hard in simplifying the process; the dumplings only take five minutes or less to make!

The ingredients in beef and dumplings stew are simple

The ingredients are simpler than you think. It might look like a long list, but don't let that fool you. You most likely have all of the ingredients needed to make beef and dumpling stew at home already. You might have to buy the beef - that's it!

You can customize it to your liking

Customize it however you want. One of my favorite things about cooking homemade meals for my family is being able to customize what goes into a recipe. I've gone wild over this stew and tend to throw in just about any vegetable I have on hand when I make it. You can do the same thing! Everything from sweet potatoes, to turnips, to radishes, and kale enhances the flavor of this dish. Use what you have, and I promise you'll be surprised.

Yes - you can make gluten-free beef stew and dumplings

I've included tips on what you can swap out in the ingredients to make my beef stew with dumplings gluten-free, so if you need to leave out the gluten for dietary needs, don't worry. You can still make this dish, and it will be truly delicious. Trust me, I've tried my beef stew gluten-free and was just as satisfied with the taste and texture!

Beef Stew Recipe Ingredients

all the ingredients for beef stew with dumplings

Chuck roast: You can use chuck roast for this recipe cut into cubes, or get a pack of beef stew meat! I find the best beef for beef stew is any cut that's large and well-marbled, like chuck roast or flank steak. Sliced up, these types of meat for beef stew will soften as the stew simmers and all the fat will melt away.
Olive oil: You'll need a little oil to brown the meat in! I prefer olive oil for the flavor, but you can use other vegetable oils like avocado oil, too, if that's what you have on hand.
Flour: Flour is used to coat the browned beef, creating a crunchy, delicious coating that pulls double duty to help thicken the stew, too! I'm using all-purpose flour. You can also use gluten-free flour (I have tips on making gluten-free dumplings for beef stew below, too, so don't worry).
Celery: A few celery ribs chopped up in the stew soften to delicious little flavor bombs. If you don't like celery you can leave it out, but if you're like me and love it, then it adds a ton of flavor to any stew.
Carrots: Carrots add a sweetness to the stew that balances out the rich beef! I recommend using whole carrots you've chopped, and not baby carrots. Baby carrots become mushy too easily.
Peas: I use frozen peas for convenience, but you could also use snow peas, snap peas, or fresh English peas. Be careful using canned peas, as canned veggies often contain extra sodium that might make your stew too salty.
Potatoes: My favorite potato for stew is Yukon Gold. They have a soft, creamy texture that doesn't get as powdery as Russet can. You can also use fingerling potatoes! Of course, you should use whatever potato you have on hand. Just keep in mind that if you're using a larger potato, be sure to cut them down to size.
Onion: I prefer yellow onion for stew, but sweet onions also work well. Use a large one! I recommend avoiding red onion as the flavor can be too astringent. But, you can use it if it's what you have on hand, and it will still taste great.
Garlic: The amount of garlic you use is up to you. Just make sure to use fresh cloves; the powder won't be enough to flavor this stew. You can also use garlic paste, which is my go-to whenever I don't feel like mincing garlic (though, a garlic press makes it much easier).
Bay leaves: A stew classic! You can't make beef stew without bay leaves!
Thyme: Fresh thyme will be brighter and, well, fresher than dried, which I love in a stew! However, you can also use dried just fine. Just make sure to always use less dried herbs than fresh, when swapping dried for fresh. The flavor is more concentrated in dried herbs.
Parsley: Like the thyme, I prefer fresh, but dried parsley will work great too.
Tomato paste: Tomato paste adds a deep, complex acidity that cuts through the flavor of the beef, adding richness to the entire dish. It is so, so good.
Salt and Pepper: Make sure to use a quality salt, like kosher salt or sea salt, and freshly cracked black pepper. It will make a big difference in a dish as richly flavorful as this one.
Beef broth: You can use beef broth or beef stock! If you're using stock, you may need to add a little more to adjust the thickness of the stew.
Red wine: Red wine is a must in beef dishes; it has a sweet acidity that perfectly complements rich, earthy beef. I recommend Pinot Noir, Merlot, or Cabernet Sauvignon.

Homemade Beef Stew Seasoning

You can add even more flavor by swapping the flour out for my homemade Beef Stew seasoning! It's loaded with herbs and spices, perfect for taking this delicious stew to even greater heights!

Dumplings for Beef Stew Ingredients

Sour cream: Sour cream helps bind the dumplings and adds flavor, almost like a sourdough!
Whole milk: Whole milk, much like sour cream, helps bind the dumplings and adds more flavor than just using water.
Eggs: You'll want more eggs than your usual bread for dumplings, to keep them from falling apart in the stew.
Thyme: Fresh thyme added directly to the dumpling dough flavors them from the inside out with herbal lightness.
Flour: All-purpose flour works great for dumplings! If you're making gluten free dumplings, I recommend using the highest quality flour you can get your hands on, or even adding enriched tapioca starch.
Baking powder: You'll need baking powder to help the dumplings puff up as they boil!
Salt: Just a pinch of salt finishes these dumplings off.

Dumplings without Suet

You may notice that my dumplings don't use suet! While suet is the classic fat to use in North American dumplings, I find that it's too heavy and leaves me feeling bloated. Making dumplings for beef stew without suet by using sour cream and milk as the fat makes for lighter, fluffier dumplings!

That said, what I like might not be what you prefer. This easy dumpling recipe results in dumplings that are light, salty, cake-y, and steamed, with soft tops. You can absolutely swap out the beef stew dumplings for any type of dumpling recipe you'd like!

How to Make Beef Stew with Dumplings

1: Heat the Oil

Heat a large pot or Dutch oven over medium heat. When the pan is heated, add in the olive oil.

2: Brown Beef

Once the oil is hot, add the cubes of beef and brown on all sides, about 10 minutes total.

the flour being sprinkled over the browned beef

3: Add Flour

Sprinkle the flour (or my beef stew seasoning, linked above!) over the beef, and stir to coat. Cook for another minute to form a crust.

all of the ingredients added to the pot and stirred

4: Assemble the Stew

Add in the celery, carrots, peas, potatoes, onions, garlic, bay leaves, thyme, parsley, tomato paste, salt and pepper, beef broth, and red wine. Stir to combine, and bring to a boil.

5: Simmer

Reduce the heat to low and then let the stew simmer for 1-1½ hours, or until the beef is tender. During the last 20-25 minutes, make the dumplings!

6: Whisk Wet Ingredients

In a large bowl, whisk together the sour cream, milk, eggs, and fresh thyme.

the dry ingredients being stirred in a bowl

7: Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt until no clumps remain.

the wet and dry ingredients being combined

8: Combine

Slowly add the flour mixture to the milk mixture, stirring until just combined. Don't over-stir, or the dumplings will get tough!

the dumplings added to the stew to steam

9: Add Dumplings

Take the lid off the stew. Using a metal spoon, drop spoonfuls of the dumpling mixture into the stew. Cover again, and let simmer for about 20-25 minutes, or until puffed and fully cooked.

10: Serve!

Once the stew has finished cooking, remove the bay leaves. Serve hot, garnished with fresh parsley, and enjoy!

Can I make beef stew with dumplings in the slow cooker?

You can just as easily make my beef stew with dumplings in the slow cooker! It's almost the same process, but the ingredients are added to the crock pot after the meat is browned in a pot on the stove. Cook on LOW for 8 hours, or HIGH for 4-6 hours. Take off the lid to pop in the dumplings, cook for another 25 minutes until puffed, and serve!

Hearty Beef Dinners

Try more of my favorite Sunday Dinner Ideas for even more inspiration.

Easy Beef Stew Recipe Tips

You can adjust the amount of flour added as desired, or add more broth and wine. I like my beef stew quite thick!
This stew is perfect for adding in any veggies you'd like. I've had it with green beans, parsnips, radish, and other root vegetables and they've all tasted amazing simmered in broth. This is a great way to eat up frozen kale, spinach, or other leafy greens!
If you're making gluten free dumplings, you can mix the dough thoroughly and the dumplings won't get tough. I found that they puff up great and taste wonderful, but need a little extra sour cream, as gluten free flour soaks up moisture.
Because of the long cook time, you don't need to trim all the fat off the beef. Leaving it in will just add more flavor to the dish!

Storing Leftover Stew with Dumplings

Refrigerator: To store leftover beef stew, store it in airtight containers in the fridge for up to one week. Eat it quickly, as the longer it stays in the fridge, the more the dumplings will soften and disintegrate.
Freezer: I don't recommend freezing beef stew once the dumplings have been added, as the dumplings are likely to start melting into the stew, making it extremely thick and starchy. Instead, if you plan to freeze the stew, portion out the amount you want to freeze before the dumplings are added.

How to Reheat Stew with Dumplings

Microwave: You can easily reheat beef stew in the microwave! Reheat for one minute at a time, stirring gently each time. Don't over-stir, as it can break up the dumplings too much.
Stovetop: The stovetop is a great way to reheat the soup thoroughly without too much stirring! Place the stew in a pot with a lid and heat over medium-low heat, stirring now and then to avoid the bottom burning.
Thawing: You can thaw frozen beef stew in the fridge overnight or by placing it in a cold water bath for 30 minutes. I don't recommend trying to heat it from frozen, as it tends to thaw unevenly.

Beef Stew Recipe FAQ

Can I make beef dumpling stew with suet dumplings?

Yes! You can absolutely make it with suet dumplings, or your favorite dumpling recipe. I find the sour cream dumplings to be easiest to put together, but you should use whatever form of dumpling you prefer.

What can I use instead of red wine in beef stew with dumplings?

If you don't have red wine, you can swap it out for a tart, strong fruit juice like grape juice or apricot juice. If you don't have any juices, swap the red wine for more beef broth. You can also use white wine or dark beer!

How can I make dumplings and beef stew thicker?

A great way to thicken beef stew is to add some of the broth to a bowl, then add 3-4 Tablespoons of flour. Whisk it well until no lumps remain before adding back to the pot and mixing well.

Easy Soup Recipes

Leftover Ham Soup - take one sip of this soup, and you'll know you've found a winner. I sometimes make ham just to make soup!
Hungarian Mushroom Soup - the combination of flavors in this creamy soup is out of this world. It might be one of my favorite dishes I've ever made.
Turkey Carcass Soup - Don't throw out that Thanksgiving bird, or for that matter, the rotisserie chicken bones! Toss them in a soup, instead!
Chick-Fil-A Chicken Noodle Soup - this takeout soup is a classic favorite, so what's better than making it yourself for half the price?
Chick-Fil-A Chicken Tortilla Soup - Like my chicken noodle soup recipe, this incredible bean-packed soup is loaded with fiber, protein, and irresistible flavor!

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Stew and Dumplings