Everyone needs to know how to make a really good beef stew with dumplings. A classic comfort food that makes you feel warm and nice one bite at a time. This particular version is one that I’ve made for years and even though I may be biased, I promise you, it’s actually delicious.
It’s a simple recipe, and if you know how to boil pasta, you should be able to make it in just 25 minutes. Then comes the waiting, as the beef gently tenderizes and infuses with savory flavor in the oven. For additional layers of flavor, we also use red wine, soy sauce and a splash of balsamic vinegar, all of which add a dark depth to the stew. Mushrooms also add a deep umami hit, bringing the stew to the next level.
How to Perfectly Cut the Beef for a Perfect Beef Stew with Fluffy Dumplings?
- Use beef chuck, brisket, or stewing beef, as these cuts have the right amount of marbling and connective tissue that break down into tenderness when slow-cooked.
- Trim off any large, thick fat deposits, as too much fat can make the stew greasy, but leave some marbling to keep the meat moist.
- Cut the beef into 1.5-inch (3-4 cm) cubes to ensure even cooking and prevent the meat from drying out or remaining too tough.
- Slice against the grain by identifying the direction of the muscle fibers and cutting perpendicular to them, which results in more tender bites.
- Lightly coat the beef cubes in flour before browning to help create a flavorful crust and naturally thicken the stew as it simmers.
Ingredients Required for the Dish?
- Beef – The main protein, becomes tender and flavorful when slow-cooked.
- Flour – Used to coat the beef, helping to create a nice crust and thicken the stew.
- Vegetable oil – Used for frying the beef and vegetables, adding richness.
- Onions – Adds sweetness and depth of flavor to the stew.
- Carrots – Brings a subtle sweetness and hearty texture.
- Celery – Provides a mild, aromatic flavor and balances the dish.
- Tomato purée – Adds richness and enhances the overall depth of the stew.
- Red wine – Deepens the flavor with a rich, slightly acidic note.
- Beef stock – Forms the base of the stew, providing a savory, meaty foundation.
- Garlic – Enhances the stew with a warm, aromatic flavor.
- Bouquet garni (herbs) – Infuses the dish with earthy, herbal notes.
- Butter – Adds a creamy, rich finish to the stew.
- Redcurrant jelly – Balances flavors with a touch of sweetness.
- Baking powder – Helps the dumplings rise and become fluffy.
- Suet – Provides fat for tender, flavorful dumplings.
- Chopped parsley – Gives a fresh, herbal contrast to the rich stew.
- Salt & black pepper – Enhances and balances the overall taste.
- Water – Used to bring the dumpling dough together.
How to Cook the Beef Stew with Dumplings?
Step 1: Coat the Beef
Begin by putting the beef chunks in a big mixing bowl and tossing them in flour until they are fully coated. This part is very important because it contributes to a real nice golden crust when the beef is seared, plus it helps thicken the stew later.
Don’t rush this portion, where you want to ensure even coverage of each piece, which will lead to the kind of wonderful texture you want in the final dish.
Step 2: Sear the Beef
In a large, lidded casserole dish, heat half the vegetable oil over high heat. You want the oil to be hot when you add the beef, so that the meat sizzles the instant it meets the pan. Add the beef in batches instead of at once — if you overstuff the pan, the meat will steam, not brown, and we don’t want that at all.
Give each piece about three to four minutes to sear, flipping them so both sides brown evenly. When the beef is well browned all over, take it out of the pan and reserve.
Step 3: Sauté the Vegetables
Place chopped onions, carrots and celery in the same casserole dish. The residual beef drippings will give the vegetables another dimension, so don’t bother cleaning the pan! Toss everything together, and allow the veggies to cook for about two to three minutes, just until they begin to soften a bit. Next, pour in the tomato purée and stir until combined, allowing it to cook.
Step 4: Pour in the Wine and Stock
Add the red wine and bring it to a boil. The heat will evaporate the alcohol, leaving behind only the rich, smoky flavor that makes the stew even more delightful. Let it bubble away until the liquid has reduced by about half—this step is key, as it concentrates the flavor.
Once that’s done, pour in the beef stock and stir to combine. Now add the seared beef back to the casserole and stir it all together to ensure the flavors begin to harmonize.
Step 5: Add Herbs and Garlic
Now time for the aromatics. Grab your fresh herbs — this is a mix of thyme, rosemary and bay leaves, tie them with cooking string, drop right in the pot. The bouquet, or bouquet garni, will fill the stew with a nice, herby depth of flavor without leaving any bits of floating herbs. Finally, fold in some minced garlic for warmth and depth.
Step 6: Slow Cook the Stew
Place a lid on the pot and allow it to simmer gently — for about an hour and a half. This is where the magic happens — the beef becomes tender over the time it marinates, absorbing all those amazing broth flavors. Be patient and try not to lift the lid too much. The longer you let it simmer, the richer and tastier it will be.
Step 7: Make the Dumpling Dough
While the stew simmers below, it’s time to make the dumplings. Add the flour, baking powder, suet, chopped parsley and a little salt to a bowl. Thereare two steps in the first step, mix all the ingredients together and ensure everything is mixed up thoroughly. Then, drizzle in roughly three to five tablespoons of water, mixing it all together.
The dough should cohere to a slightly tacky mass — don’t add too much water, or the dumplings will be too mushy. If it’s too dry, add a tiny splash more water, but watch the amount.
Step 8: Shape the Dumplings
Dust your hands lightly with flour, so the dough doesn’t stick to your hands. Next, form the dough into small balls, about half the size of a golf ball. Do your best to keep them roughly the same size so they cook evenly. Once you’ve shaped them all, set them aside—they will be going into stew soon.
Step 9: Final Touch to the Stew
Your beef should be meltingly tender by now, and your stew should have deep, rich color. Take the herb bundle out and throw it away — you’ve gotten all the flavor out of it that you’re going to. Then for extra richness, whisk in a knob of butter and a spoonful of redcurrant jelly.
This may seem like a weird step, but just trust me: the butter makes the broth silky, and the redcurrant jelly adds just a smack of sweetness to counterbalance all the savory notes. Taste the stew, and season with salt and freshly ground black pepper as needed.
Step 10: Cook the Dumplings
Now gently arrange the dumplings on top of the stew, spacing them out well so they have space to puff up. Don’t shove them down into the liquid — they should rest on top and steam as the stew cooks on. Cover the pan and let the whole thing simmer another 10 to 15 minutes.
The dumplings will puff up, and become light and fluffy. If you poke one with a knife and it comes out clean, they’re done!
Step 11: Serve & Enjoy!
At this point, your kitchen has the best smell ever, and your stew is ready to go. Ladle generous quantities into bowls, ensuring a healthy mix of beef, veggies and dumplings in each serving. If you want to fancy it up a bit, garnish with a bit of fresh parsley.
Pro-Tips for Making the Meal Extra Delicious:
- Don’t Skip Coating the Beef in Flour – This step isn’t just for looks! The flour helps create a beautiful crust when searing and later works as a natural thickener for the stew. Make sure every piece is evenly coated.
- Sear the Beef in Batches – Overcrowding the pan will make the beef steam instead of brown. Cook it in small batches to get that deep, caramelized flavor. Trust me, this makes a HUGE difference!
- Deglaze the Pan Properly – After searing, there will be flavorful brown bits stuck to the bottom of the pan. When you pour in the wine, scrape the bottom with a wooden spoon—this releases all that flavor into the stew.
- Simmer Low and Slow – Rushing the stew won’t work. Let it cook on a low simmer for at least 1.5 hours. This gives the beef enough time to become melt-in-your-mouth tender.
- Use a Bouquet Garni for Maximum Flavor – Tying the herbs together makes it easy to remove them later while still infusing the broth with their aroma. No one wants to bite into a random rosemary twig!
- Taste and Adjust Seasoning at the End – After simmering, the flavors will have developed fully. Add salt and pepper at this stage, not before, to ensure the perfect balance.
- Make the Dumpling Dough Slightly Sticky – If the dough is too dry, the dumplings will be tough. A little bit sticky is just right for light and fluffy dumplings.
- Don’t Submerge the Dumplings – Place them on top of the stew so they steam rather than boil. This keeps them soft and airy instead of dense and gummy.
- Rest the Stew Before Serving – Let the stew sit for 5-10 minutes before serving. This helps the flavors settle and makes every bite taste even better.
Beef Stew with Fluffy Dumplings Recipe
This hearty beef stew with fluffy dumplings is the ultimate comfort food. Tender beef, rich gravy, and soft dumplings make every bite warm and satisfying. Perfect for cozy family dinners or chilly nights!
Ingredients
Instructions
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Coat the Beef: Toss beef chunks in flour until evenly coated.
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Sear the Beef: Heat oil in a large casserole dish, brown the beef in batches, then set aside.
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Sauté Veggies: In the same dish, fry onions, carrots, and celery for 2-3 minutes. Stir in tomato purée and cook for another minute.
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Add Liquid: Pour in red wine, let it boil, then simmer until reduced by half. Add beef stock, return the beef to the pot, and stir.
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Add Herbs & Garlic: Tie the herbs together and add them to the pot along with minced garlic.
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Slow Cook: Cover with a lid and let it simmer on low heat for about 1.5 hours until the beef is tender.
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Make Dumplings: Mix flour, baking powder, suet, parsley, and salt. Add water gradually until a slightly sticky dough forms. Shape into small balls.
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Finish the Stew: Remove herbs, season with salt and pepper, then stir in butter and redcurrant jelly.
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Add Dumplings: Place dumplings on top of the stew, cover, and cook for another 10-15 minutes until they puff up.
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Serve & Enjoy: Let it rest for a few minutes before serving warm. Enjoy your hearty meal!
Servings 5
- Amount Per Serving
- Calories 475kcal
- % Daily Value *
- Total Fat 23.5g37%
- Saturated Fat 10g50%
- Cholesterol 80mg27%
- Sodium 750mg32%
- Potassium 750mg22%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 35g70%
- Vitamin A 6500 IU
- Vitamin C 13.5 mg
- Calcium 125 mg
- Iron 5 mg
- Vitamin D 5 IU
- Vitamin E 5 IU
- Vitamin K 22.5 mcg
- Magnesium 55 mg
- Zinc 7 mg
- Selenium 40 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.