Hearty Classic Beef Stew & Dumplings Recipe (Print Version)

Learn to make a rich classic beef stew with fluffy dumplings. This authentic recipe shares personal tips, kitchen mishaps, and easy substitutions for a comforting meal.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 210 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: European
Dietary: Comfort Food

# Ingredients:

→ Stew Essentials

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1 tbsp olive oil
03 - 4 cups beef broth, low sodium
04 - 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
05 - 2 tbsp tomato paste

→ Flavor Builders

06 - 1 large yellow onion, chopped
07 - 2 carrots, peeled and roughly chopped
08 - 2 celery stalks, roughly chopped
09 - 4 cloves garlic, minced
10 - 2 bay leaves
11 - 4-5 sprigs fresh thyme
12 - 1 tbsp Worcestershire sauce
13 - Salt and freshly ground black pepper to taste

→ Dumpling Details

14 - 1.5 cups all-purpose flour
15 - 1 tsp baking powder
16 - 1/2 tsp salt
17 - 1/4 cup cold suet (or cold unsalted butter, cut into small pieces)
18 - 1/2 cup milk, plus more if needed

→ Finishing Touches

19 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get your beef chuck nice and dry with paper towels. This is crucial for a good sear! Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a little oil. Work in batches so you don't overcrowd the pan – seriously, if you try to do it all at once, the beef will steam instead of brown, and we want that gorgeous, dark crust for flavor. This step smells amazing, that rich, caramelized beef aroma just fills the kitchen. Once browned on all sides, remove the beef and set it aside. Honestly, this is where I used to rush, and my stew suffered for it!
02 - Reduce the heat to medium. Add the chopped onions, carrots, and celery to the pot, scraping up any delicious browned bits from the beef. Sauté them for about 8-10 minutes until they start to soften and become fragrant. Then, toss in your minced garlic and tomato paste, stirring constantly for another minute until the tomato paste darkens slightly and smells sweet. This step builds so much foundational flavor for your Classic Beef Stew & Dumplings. I always get a little teary-eyed from the onions, but it's worth it!
03 - Pour in the red wine, scraping the bottom of the pot really well to release any remaining stuck-on bits – that's pure flavor! Let it simmer for a couple of minutes until it's reduced by about half. Then, add the beef broth, Worcestershire sauce, bay leaves, and fresh thyme. Return the seared beef to the pot. Bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 2 to 2.5 hours, or until the beef is fork-tender. This is where the magic happens, the whole house starts to smell unbelievably good.
04 - About 20-30 minutes before the stew is ready, prepare your dumplings. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Add the cold suet (or butter), using your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs. This step is key for that light, fluffy texture! Then, gradually add the milk, a tablespoon at a time, mixing lightly with a fork until a soft, shaggy dough forms. Be careful not to overmix; just bring it together. I've definitely overmixed before, resulting in tough dumplings – oops!
05 - Uncover the stew. It should be bubbling gently. Using two spoons, drop spoonfuls of the dumpling dough directly onto the simmering stew. Don't crowd them too much; they need space to expand. Re-cover the pot tightly and let the dumplings steam for about 15-20 minutes, or until they're puffed up and cooked through. Try not to lift the lid too often during this time – the steam is what makes them light! Seeing them swell up is honestly so satisfying, a true sign of comfort food coming together.
06 - Once the dumplings are cooked, remove the bay leaves. Taste the Classic Beef Stew & Dumplings and adjust seasoning with salt and pepper as needed. Sometimes I stir in a handful of fresh chopped parsley right at the end for a pop of freshness and color. Ladle the hearty stew with its tender beef and fluffy dumplings into warm bowls. It should be thick, rich, and incredibly aromatic. This is the moment you've been waiting for – enjoy your delicious creation!

# Notes:

01 - Browning the beef properly is non-negotiable; it builds the base flavor for the whole stew.
02 - Don't overmix your dumpling dough, or you'll end up with dense, chewy dumplings instead of fluffy ones.
03 - Low and slow is the secret to tender beef; rushing the simmer will result in tough meat.
04 - Making the stew a day ahead allows the flavors to deepen beautifully.

# Tools You'll Need:

01 - Dutch oven or large heavy-bottomed pot
02 - measuring cups and spoons
03 - cutting board
04 - sharp knife
05 - mixing bowls

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 30-40g
Protein: 40-50g

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