Easy Beef Stew with Dumplings

completed beef stew and dumplings in a pot

Dinner doesn't get more comforting than my Beef Stew with Dumplings recipe! Thick and hearty stew with pillowy and oh-so-easy dumplings!

Course Main Course

Cuisine American

Keyword beef and dumplings stew, beef stew and dumplings, beef stew with dumplings, easy beef stew with dumplings

Prep Time 5

Cook Time 2

Total Time 2 5

Servings

Calories 545kcal

Author Isabel Laessig

Equipment

Large pot or slow cooker
2 Bowls
Cutting board
Knife

Ingredients

Beef Stew Ingredients

3 tablespoons olive oil
1.5 pounds chuck roast or beef stew meat, cut into cubes
¼ cup all-purpose flour
2 ribs celery sliced
3 large carrots sliced into rounds
½ 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

Dumpling Ingredients

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

Instructions

Heat a large pot or Dutch oven over medium heat. Once hot, add in your olive oil.
3 tablespoons olive oil
When your oil is hot, add the cubes of beef to the pot and brown on all sides, about 10 minutes total.
1.5 pounds chuck roast
Sprinkle the flour over the beef and stir to coat each piece.
¼ cup all-purpose flour
Toss in the celery, carrots, peas, potatoes, onions, garlic, bay leaves, thyme leaves, parsley, tomato paste, salt, black pepper, beef broth, and red wine to the pot. Stir to combine and bring the mixture to a boil.
2 ribs celery, 3 large carrots, ½ cup frozen peas, 5 yukon gold potatoes, 1 large yellow onion, 1 clove garlic, 2 bay leaves, ½ teaspoon fresh thyme leaves, ¼ cup fresh parsley leaves, 2 tablespoons tomato paste, 1 teaspoon salt, 1 teaspoon black pepper, 3 cups beef broth, ½ cup red wine
Reduce the heat to low and let the stew simmer for 1 - 1 ½ hours, or until the beef is tender. During the last 20-25 minutes of cooking the stew, make your dumplings.
In a large mixing bowl, whisk together the sour cream, milk, eggs, and fresh thyme.
1 cup sour cream, ½ cup whole milk, 2 large eggs, 2 teaspoons fresh thyme leaves
In a separate bowl, whisk together the flour, baking powder, and salt.
2 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon salt
Slowly add the flour mixture to the sour cream mixture, stirring until just combined.
Use a spoon to drop spoonfuls of the dumpling mixture into the stew. Cover the pot and let the dumplings simmer for about 20-25 minutes, or until they are puffed and fully cooked.
When the stew has finished cooking, remove the bay leaves. Serve the stew hot, garnished with fresh parsley (optional). Enjoy!
parsley

Video

Notes

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!

Nutrition