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Easy Beef and Dumplings Recipe

Easy Beef and Dumplings Recipe

Tender beef simmers in a rich gravy and gets topped with fluffy, buttery dumplings. Cozy, hearty comfort in one pot.
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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 1.5 tbsp olive oil
  • 2 lb beef stew meat, cut into 1-inch chunks
  • 1.5 tsp kosher salt divide between beef, stew, and dumplings
  • 1 tsp ground black pepper
  • 0.33 cup all-purpose flour, for dredging
  • 1.5 cup chopped yellow onion
  • 1.5 cup sliced carrots
  • 1 cup sliced celery
  • 2 tsp minced garlic
  • 2.5 tbsp tomato paste
  • 5 cup low-sodium beef broth
  • 1.5 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.25 tsp crushed bay leaf use finely crumbled dried bay
  • 1.75 cup all-purpose flour for dumplings
  • 2.25 tsp baking powder
  • 0.5 tsp fine salt for dumplings
  • 0.75 cup milk for dumplings
  • 3 tbsp unsalted butter, melted for dumplings
  • 1 tbsp chopped fresh parsley for dumplings

Instructions

Preparation Steps

  • Pat the beef dry, then season with 1 tsp salt and the black pepper. Toss with the dredging flour to coat.
  • Heat olive oil in a large heavy pot over medium-high heat. Brown beef in batches until nicely seared.
  • Lower heat to medium. Sauté onion, carrots, and celery in the pot until softened, about 5 minutes.
  • Stir in garlic and tomato paste. Cook until fragrant and darkened slightly, 1 to 2 minutes.
  • Return beef to the pot. Pour in beef broth and Worcestershire; add thyme and crushed bay leaf. Scrape up browned bits.
  • Bring to a simmer, then cover and cook gently over low heat until beef is tender, about 50 minutes.
  • Whisk dumpling flour, baking powder, and remaining 1/2 tsp salt in a bowl. Stir in milk, melted butter, and parsley.
  • Check seasoning on the stew and adjust with salt if needed. Keep it at a gentle simmer.
  • Drop heaping tablespoons of dumpling batter onto the simmering stew, spacing evenly across the surface.
  • Cover tightly and cook without lifting the lid for 15 minutes, until dumplings are puffed and cooked through.
  • Rest 5 minutes off heat. Ladle stew into bowls with dumplings on top and serve hot.

Notes

Variation: Add 1 cup frozen peas during the last 5 minutes for a pop of color and sweetness. For a richer broth, stir in 1–2 tsp Dijon mustard before dropping the dumplings. Leftovers keep well in the fridge for up to 3 days; reheat gently and add a splash of broth if thickened.
This recipe is an original creation inspired by classic Easy Beef and Dumplings Recipe flavors. All ingredient ratios and instructions are independently developed.