Beef Stew with Dumplings is the ultimate cozy comfort food. This hearty stew is loaded with tender chunks of beef, potatoes, carrots, celery, peas, onions, garlic, herbs, and a rich savory broth. Soft, fluffy homemade dumplings are spooned right on top and steamed until plump and tender.
This is the kind of meal that feels warm, filling, and homemade from the first bite. It is perfect for cold nights, Sunday dinners, family meals, or anytime you want a classic dish that tastes like pure comfort in a bowl.
Why You’ll Love This Beef Stew with Dumplings
- Hearty, warm, and comforting
- Loaded with tender beef and vegetables
- Made with fluffy homemade dumplings
- Rich, flavorful broth
- Perfect for cold-weather dinners
- Great family-style meal
- Can be made on the stovetop or in the slow cooker
- Filling enough to serve as a complete meal
What Makes This Recipe So Good?
This beef stew starts with chuck roast, which becomes tender and flavorful as it simmers. The beef is browned first to build deep flavor, then simmered with potatoes, carrots, celery, peas, onions, garlic, herbs, tomato paste, beef broth, and red wine.
Near the end, homemade sour cream dumplings are dropped into the hot stew and covered to steam. They become soft, fluffy, and slightly herby, soaking up the rich broth underneath.
Ingredients
For the Beef Stew
- 3 tablespoons extra-virgin olive oil
- 1½ pounds chuck roast, 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-sized cubes
- 1 large yellow onion, chopped
- 1 teaspoon minced garlic
- 2 bay leaves
- ½ teaspoon fresh thyme leaves, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 cups beef broth
- ½ cup red wine, such as Cabernet Sauvignon
For the Dumplings
- 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 kosher salt
- Fresh parsley, for garnish
Ingredient Notes
Beef
Chuck roast is the best choice for beef stew because it has great marbling. As it cooks low and slow, it becomes tender, juicy, and full of flavor.
You can also use bottom round or brisket if needed.
Vegetables
This recipe uses potatoes, carrots, celery, peas, and onions. You can also add mushrooms, green beans, parsnips, turnips, or sweet potatoes.
Red Wine
A dry red wine like Cabernet Sauvignon or Merlot adds richness and depth. If you prefer not to use wine, replace it with extra beef broth.
Herbs
Fresh thyme and parsley add bright, earthy flavor. If using dried herbs, use about one-third of the fresh amount.
Dumplings
The dumplings are made with sour cream, milk, eggs, flour, baking powder, salt, and thyme. They steam right on top of the stew until soft and fluffy.
How to Make Beef Stew with Dumplings
Step 1: Brown the Beef
Heat olive oil in a large Dutch oven or heavy pot over medium heat.
Add the beef cubes and brown them on all sides, about 10 minutes.
Browning the beef first adds deep flavor to the stew.
Step 2: Coat with Flour
Sprinkle the flour over the browned beef.
Stir well until the beef is coated.
The flour helps thicken the stew as it cooks.
Step 3: Add the Vegetables and Broth
Add the celery, carrots, peas, potatoes, onion, garlic, bay leaves, thyme, parsley, tomato paste, salt, pepper, beef broth, and red wine.
Stir everything together.
Step 4: Simmer the Stew
Bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 1 to 1½ hours, or until the beef is tender.
Once the stew is done simmering, remove the bay leaves.
Step 5: Make the Dumpling Batter
In a large mixing bowl, whisk together sour cream, milk, eggs, and fresh thyme.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the flour mixture to the sour cream mixture.
Stir just until combined.
Do not overmix.
Step 6: Add the Dumplings
Use a spoon to drop large spoonfuls of dumpling batter over the surface of the hot stew.
Leave a little space between each dumpling because they will expand as they cook.
Step 7: Steam the Dumplings
Cover the pot with a lid.
Let the dumplings cook for 20 to 25 minutes, or until they are puffed and cooked through.
Do not lift the lid too often while they cook, or the steam may escape.
Step 8: Serve
Serve the stew hot, garnished with fresh parsley.
Spoon plenty of broth, vegetables, beef, and dumplings into each bowl.
How to Know When Dumplings Are Done
The dumplings should be puffed, soft, and no longer sticky on the outside.
To test them, insert a toothpick into the center of a dumpling. If it comes out clean, the dumplings are cooked through.
Large dumplings may take 20 to 25 minutes to cook fully.
Slow Cooker Beef Stew with Dumplings
To make this recipe in the slow cooker:
Brown the beef in a skillet first.
Sprinkle with flour and stir to coat.
Transfer the beef to the slow cooker.
Add the vegetables, herbs, tomato paste, broth, wine, salt, and pepper.
Cook on LOW for 8 hours, or until the beef is tender.
Remove the bay leaves.
Add the dumpling batter during the final 20 to 30 minutes of cooking.
Cover and cook until the dumplings are puffed and cooked through.
Tips for the Best Beef Stew with Dumplings
Brown the Beef First
This step creates rich flavor and should not be skipped.
Use Chuck Roast
Chuck roast becomes tender and flavorful after simmering.
Don’t Overmix the Dumplings
Stir the dumpling dough just until combined to keep them light and fluffy.
Keep the Lid On
The dumplings cook with steam, so keeping the lid on helps them rise and cook evenly.
Taste Before Serving
Adjust the salt and pepper at the end if needed.
Variations
No-Wine Beef Stew
Replace the red wine with extra beef broth.
Extra Vegetable Stew
Add mushrooms, green beans, parsnips, turnips, or sweet potatoes.
Herb Dumplings
Add parsley, rosemary, or chives to the dumpling dough.
Thicker Stew
Simmer uncovered for a few extra minutes before adding the dumplings.
Slow Cooker Version
Cook the stew low and slow, then add dumplings near the end.
What to Serve with Beef Stew and Dumplings
This stew is hearty enough on its own, but it also pairs well with:
- Green salad
- Roasted vegetables
- Crusty bread
- Garlic bread
- Steamed green beans
- Buttered peas
- Pickled vegetables
- A simple side of greens
Storage Instructions
Let the stew cool to room temperature.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently on the stovetop or in the microwave.
Freezing Instructions
For best results, freeze the stew and dumplings separately.
Place the stew in a freezer-safe container and freeze for up to 3 months.
Freeze the dumplings separately so they keep their shape and texture.
Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the stew on the stovetop over medium-low heat until warmed through.
Add a splash of broth if the stew has thickened.
Reheat dumplings by steaming them or warming gently with the stew.
Frequently Asked Questions
What Is the Best Beef for Stew?
Chuck roast is the best choice because it becomes tender and flavorful after simmering.
Can I Make This Without Wine?
Yes. Replace the red wine with extra beef broth.
Can I Use Store-Bought Dumpling Dough?
Yes. Store-bought dumpling dough can be used as a shortcut.
Why Are My Dumplings Dense?
The dough may have been overmixed, or the lid may have been opened too often while cooking.
Can I Make This in a Slow Cooker?
Yes. Cook the stew on low for 8 hours, then add the dumplings near the end.
Recipe Information
Prep Time: 20 minutes
Cook Time: 1 hour 35 minutes
Total Time: 1 hour 55 minutes
Servings: 6
Final Thoughts
Beef Stew with Dumplings is rich, hearty, and deeply comforting. The tender beef, flavorful vegetables, savory broth, and fluffy homemade dumplings make this a complete meal that feels classic and satisfying.
Whether you make it on the stovetop or in the slow cooker, this cozy stew is perfect for family dinners, cold nights, and comfort food cravings.