Hearty Beef Stew and Dumplings: A Family Favorite (Print Version)

Make Hearty Beef Stew and Dumplings, a comforting meal with tender beef and fluffy dumplings. Perfect for chilly evenings, easy to make for your family.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 32 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: British-American
Dietary: Meat, Dairy

# Ingredients:

→ Stew Base

01 - 2 tbsp olive oil
02 - 2 lbs chuck roast, cut into 1.5-inch cubes
03 - 1 large yellow onion, chopped
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
06 - 4 cloves garlic, minced
07 - 2 tbsp tomato paste
08 - 1/4 cup all-purpose flour
09 - 1.5 cups beef broth
10 - 1 cup dark ale or stout (like Guinness), or dry red wine

→ Flavor Builders

11 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
12 - 2 bay leaves
13 - 1 sprig fresh rosemary
14 - 1 tsp salt (or to taste)
15 - 1/2 tsp black pepper (or to taste)

→ Dumpling Dough

16 - 1.5 cups all-purpose flour
17 - 2 tsp baking powder
18 - 1/2 tsp salt
19 - 1/4 cup cold unsalted butter, cut into small pieces
20 - 1/2 cup whole milk

→ Finishing Touches

21 - Fresh parsley, chopped, for garnish (optional)

# Instructions:

01 - First things first, let's get that beef beautifully browned. Pat your chuck roast pieces dry – this is critical for a good sear, honestly. Heat some oil in a heavy-bottomed pot or Dutch oven over medium-high heat. You want it shimmering, almost smoking. Brown the beef in batches; don't overcrowd the pot, or it'll steam instead of sear, and we're looking for that deep, crusty, flavor-packed exterior. This step builds so much foundation for your Hearty Beef Stew and Dumplings! When they’re nicely browned, pull them out and set aside.
02 - Reduce the heat to medium, then toss in your chopped onions, carrots, and celery. Let these cook down gently, stirring occasionally, until they start to soften and turn a little translucent, about 8-10 minutes. This is where the kitchen starts to smell absolutely incredible, like a proper home-cooked meal is on its way! If you see any brown bits stuck to the bottom of the pot from the beef, that's flavor, my friend; scrape it up as the veggies cook.
03 - Now, push the veggies to one side and add your garlic and tomato paste to the clear spot. Let them cook for a minute or two, stirring, until the tomato paste darkens slightly and smells fragrant – it concentrates the flavor so well. Then, stir in the flour. Cook for another minute, stirring constantly, to cook out that raw flour taste. This creates a roux that will thicken your Hearty Beef Stew and Dumplings beautifully.
04 - Pour in the ale (or wine, if you prefer!) and scrape up any remaining brown bits from the bottom of the pot with a wooden spoon – this is called deglazing, and it's where so much deliciousness comes from. Add the beef broth, the browned beef, and your herbs. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for at least 2 hours, or until the beef is fall-apart tender. I’ve forgotten about it before and let it simmer for three hours, and honestly, it was even better!
05 - About 20-30 minutes before the stew is ready, let's make those fluffy clouds. In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Cut in the cold butter using your fingertips or a pastry blender until it resembles coarse crumbs. Now, gradually add the milk, mixing until just combined. Be gentle; you don't want to overmix, or your dumplings will be tough, not light and airy. I once got distracted and kneaded it like bread dough, oops!
06 - Uncover your simmering Hearty Beef Stew and Dumplings. Drop spoonfuls of the dumpling dough directly onto the hot stew. Don't worry if they look a little rustic; that's part of their charm! Cover the pot again and let them steam for 15-20 minutes. Resist the urge to peek during this time; they need that steam to puff up. When they're done, they'll be wonderfully plump and cooked through.
07 - Remove the bay leaf and rosemary sprigs (if you used whole ones). Taste the stew and adjust seasoning if needed – a little more salt or pepper often makes all the difference. Ladle generous portions of your Hearty Beef Stew and Dumplings into bowls, making sure everyone gets a good share of those tender beef pieces and fluffy dumplings. Garnish with some fresh parsley if you have it. It just makes everything look so inviting, doesn't it?

# Notes:

01 - Don't rush the browning of the beef; it builds so much flavor.
02 - Stew tastes even better the next day, so make a big batch!
03 - Swap ale for red wine for a deeper, richer stew.
04 - Serve with a crusty baguette to soak up every last bit of that amazing sauce.

# Equipment Needed:

01 - Dutch oven or large heavy-bottomed pot
02 - cutting board
03 - sharp knife
04 - measuring cups and spoons
05 - medium bowl
06 - pastry blender or fingertips

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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