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Beef Stew with Dumplings Recipe

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4.3 from 85 reviews

This hearty Beef Stew with Dumplings is a comforting classic favorite, featuring tender chunks of chuck roast simmered with fresh vegetables in a rich, savory broth. The fluffy sour cream dumplings cooked right in the stew add a delightful texture and flavor, making it a perfect meal for family gatherings or cozy dinners.

  • Total Time: 1 hour 55 minutes
  • Yield: 8 servings

Ingredients

Beef Stew

  • 3 tablespoons extra-virgin olive oil
  • 1 ½ pounds chuck roast, cut into cubes
  • ¼ cup (31 g) all-purpose flour
  • 2 ribs celery, sliced (about ½ cup)
  • 3 large carrots, sliced into rounds (about 1 cup)
  • ½ cup (67 g) frozen peas
  • 5 Yukon gold potatoes, peeled, cut into bite-sized cubes (about 2 pounds)
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 teaspoon garlic, minced
  • 2 bay leaves
  • ½ teaspoon fresh thyme leaves, chopped
  • ¼ cup fresh parsley leaves, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • 3 cups (24 ounces / 720 g) beef broth
  • ½ cup (119.5 g) red wine (cabernet recommended)

Dumplings

  • 1 cup (230 g) sour cream
  • ½ cup (122.5 g) whole milk
  • 2 large eggs, room temperature
  • 2 teaspoons fresh thyme leaves, chopped
  • 2 cups (250 g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon kosher salt
  • Parsley for garnish

Instructions

  1. Heat oil in a large pot: Warm the extra-virgin olive oil over medium heat in a large pot or Dutch oven to prepare for browning the beef.
  2. Brown the beef: Add the cubes of chuck roast to the hot oil and brown them on all sides, about 10 minutes, to develop rich flavor.
  3. Coat beef with flour: Sprinkle the ¼ cup of all-purpose flour over the browned beef and stir to coat evenly, which will help thicken the stew later.
  4. Add vegetables and seasonings: Stir in the celery, carrots, peas, potatoes, onion, garlic, bay leaves, fresh thyme, fresh parsley, tomato paste, kosher salt, and pepper.
  5. Add liquids and bring to a boil: Pour in the beef broth and red wine. Stir everything to combine and bring the mixture to a boil.
  6. Simmer the stew: Reduce heat to low, cover, and let the stew simmer gently for 1 to 1 ½ hours, or until the beef is tender and flavors meld.
  7. Remove bay leaves: Once the meat is tender, remove and discard the bay leaves from the stew.
  8. Prepare dumpling mixture: While the stew finishes cooking, whisk together the sour cream, whole milk, eggs, and fresh thyme in a large bowl.
  9. Mix dry ingredients: In a separate bowl, whisk the all-purpose flour, baking powder, and kosher salt.
  10. Combine wet and dry mixtures: Gradually add the flour mixture to the sour cream mixture, stirring gently until just combined to form the dumpling batter.
  11. Cook dumplings in stew: Drop spoonfuls of the dumpling mixture onto the surface of the simmering stew. Cover the pot and cook without stirring for 20-25 minutes, until dumplings are puffed and fully cooked.
  12. Serve garnished with parsley: Once dumplings are cooked through, serve the stew hot, garnished with additional fresh parsley.

Notes

  • For best flavor, use a heavy-bottomed pot or Dutch oven to evenly brown the beef and simmer the stew.
  • The dumplings are cooked directly in the stew—do not stir after adding them to allow them to puff up properly.
  • Using room-temperature eggs helps the dumpling batter come together smoothly.
  • Red wine enhances the depth of flavor but can be omitted or substituted with additional beef broth if preferred.
  • This stew tastes even better the next day, as flavors develop further.
  • Adjust the seasoning at the end to taste, adding more salt or pepper if needed.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: American

Find it online: https://yourdailycook.com/beef-stew-with-dumplings-recipe/