Easy Beef Stew with Dumplings

By Muhammad Faizan

Description

This Easy Beef Stew with Dumplings is a warm, hearty, and classic comfort dish. Tender chunks of beef simmer in a rich gravy with vegetables, topped with fluffy, soft dumplings that cook right in the pot. It’s simple enough for weeknights yet cozy and satisfying enough for a Sunday dinner.

Servings

Serves: 6
Prep Time: 20 minutes
Cook Time: 2 hours (including simmering)
Total Time: ~2 hours 20 minutes

Ingredients

For the Beef Stew

  • 2 lbs (900 g) stewing beef, cut into chunks

  • 2 tbsp vegetable oil

  • 1 large onion, chopped

  • 3 cloves garlic, minced

  • 3 carrots, sliced

  • 2 celery stalks, sliced

  • 3 cups beef broth

  • 1 cup water

  • 2 tbsp tomato paste

  • 2 tbsp Worcestershire sauce

  • 2 bay leaves

  • 1 tsp dried thyme

  • 1 tsp salt (or to taste)

  • ½ tsp black pepper

  • 2 tbsp flour (for dusting beef)

  • 2 cups potatoes, peeled and cubed

  • 1 cup frozen peas (added at the end)

For the Dumplings

  • 2 cups all-purpose flour

  • 4 tsp baking powder

  • 1 tsp salt

  • 2 tbsp cold butter, cubed

  • ¾ cup milk

  • (Optional) 2 tbsp fresh parsley, chopped

Instructions

1. Prepare the Beef Stew

  1. Dust the beef chunks lightly with flour.

  2. Heat oil in a large pot or Dutch oven over medium-high heat.

  3. Brown the beef on all sides (work in batches to avoid steaming).

  4. Add onions and garlic; sauté 2–3 minutes.

  5. Stir in carrots and celery; cook another 5 minutes.

  6. Add tomato paste, Worcestershire sauce, thyme, salt, and pepper.

  7. Pour in beef broth and water; stir to combine.

  8. Add bay leaves and potatoes.

  9. Bring to a boil, then reduce heat to low.

  10. Cover and simmer for 1½ hours, stirring occasionally, until beef is tender.

2. Make the Dumpling Dough

  1. In a bowl, mix flour, baking powder, and salt.

  2. Cut in butter using a fork or fingertips until mixture resembles coarse crumbs.

  3. Stir in milk until a soft dough forms (don’t overmix).

  4. Fold in parsley if using.

3. Cook the Dumplings

  1. Increase stew to a gentle simmer.

  2. Drop spoonfuls of dumpling dough (about 2 tbsp each) onto the surface of the stew.

  3. Cover the pot tightly.

  4. Cook for 15 minutes—do not lift the lid—until dumplings are puffed and cooked through.

4. Finishing Touch

  1. Stir in frozen peas for the last 3 minutes of cooking.

  2. Remove bay leaves and serve hot.

Nutritional Information (per serving, approx.)

  • Calories: 540

  • Protein: 35 g

  • Carbohydrates: 55 g

  • Fat: 20 g

  • Fiber: 5 g

  • Sodium: 950 mg

  • Sugar: 6 g

(Values will vary based on ingredients.)

Health Benefits

✔ High in protein – supports muscle maintenance and energy.
✔ Rich in vitamins from vegetables (vitamin A from carrots, vitamin C from potatoes and peas).
✔ Slow-cooked beef is easier to digest and creates a richer broth with collagen.
✔ Balanced meal – contains carbs, fats, protein, and fiber in one pot.

Recipe Notes

  • Letting the stew simmer low and slow creates tender beef and rich flavor.

  • Dumplings will cook through via steam—do not open the lid as they cook.

  • If stew becomes too thick, add more broth or water.

  • For a deeper flavor, add a splash of red wine when browning the beef.

Tips for Best Results

• Brown the beef well
This builds the base flavor for the entire stew.

• Cut dumplings roughly the same size
This ensures even cooking.

• Use a heavy-bottomed pot
Prevents scorching during long simmering.

• Add peas last
Keeps them bright and sweet.

• Don’t overmix the dumplings
Overmixed dough becomes tough rather than fluffy.

Q & A Section

Q: Can I make this stew ahead of time?

A: Yes! The stew reheats beautifully. Make the stew in advance, cool, refrigerate, and reheat. Add fresh dumplings before serving for best texture.

Q: Can I freeze it?

A: The stew freezes well, but dumplings do not. Freeze the stew alone and make fresh dumplings when serving.

Q: Can I use chicken, pork, or plant-based meat instead of beef?

A: Yes. Adjust cooking times:

  • Chicken: ~45 minutes simmer

  • Pork shoulder: ~1 hour

  • Plant-based: simmer only 20–30 minutes

Q: How do I know dumplings are done?

A: They should be firm on the outside and soft/fluffy inside. Insert a toothpick—if it comes out clean, they’re ready.

Q: Can I cook this in a slow cooker?

A: Yes—stew on LOW for 6–8 hours or HIGH for 3–4. Add dumplings for the last 30–45 minutes.

Leave a Comment