What cut of beef is best for stew?

For beef stew and dumplings , chuck roast is the top choice due to its rich marbling and connective tissue. These qualities break down during slow cooking, resulting in tender, flavorful beef that enhances the overall stew texture. You can also use brisket or stewing beef, but be sure to cook it long enough for maximum tenderness.

Can I make the dumplings ahead of time?

Yes, you can prepare the dumpling dough a few hours in advance. Keep it covered and refrigerated until you're ready to drop them into the stew. Avoid forming the dumplings ahead of time; shaping them just before cooking ensures they stay light and fluffy. Also, don’t add them to the stew until it's nearly done to prevent overcooking.

How do I store and reheat leftovers?

Leftover beef stew and dumplings can be stored in an airtight container in the fridge for up to 3–4 days. To reheat, warm the stew slowly on the stovetop over medium-low heat. If the dumplings have become soggy, consider removing them before reheating and making a fresh batch. You can also freeze the stew without dumplings for up to 3 months.

Beef Stew and Dumplings – Best Recipe for Cozy Nights

Name: Beef Stew and Dumplings
Prep time: PT-489911H56M22S
Cook time: PT-489911H56M22S
Total time: PT-489911H56M22S
Cuisine: British-American
Ingredients: 2 tsp tomato paste – adds depth and slight tang to the stew; 2 qt beef stock – forms the hearty base with rich umami flavor; 2 lb chuck meat, cut into 1½-inch cubes – becomes tender after slow cooking; 2 tbsp all-purpose flour – used to coat beef and thicken the stew; 1 large onion, chopped – adds sweetness and aroma; 1 tsp fresh rosemary, finely chopped – earthy and aromatic; 1 tsp black pepper, freshly ground – adds subtle heat; 2 tsp sea salt – enhances overall flavor; 2 sprigs fresh thyme – infuses floral and peppery notes; 4 garlic cloves, minced – brings robust savory flavor; 3 cups potatoes, peeled and cut into 1-inch chunks – hearty and absorbent; 4-5 carrots, peeled and sliced ½-inch thick – sweet and colorful; 1 cup all-purpose flour (for dumplings) – forms the base of the dough; ½ tsp sea salt (for dumplings) – boosts flavor; 2 tsp baking powder – helps dumplings rise; ⅓ to ½ cup milk – adds moisture to the dumpling dough; 1 tbsp unsalted butter, room temperature – adds richness to the dumplings; Fresh parsley and chives (optional) – for garnish and fresh flavor

Description

This Beef Stew and Dumplings recipe is the ultimate comfort food, featuring tender chuck meat simmered with hearty vegetables in a rich beef broth, topped with fluffy homemade dumplings. Perfect for chilly nights and family dinners, it’s a satisfying and wholesome one-pot meal.

Ingredients

Scale

2 tsp tomato paste – adds depth and slight tang to the stew
2 qt beef stock – forms the hearty base with rich umami flavor
2 lb chuck meat, cut into 1½-inch cubes – becomes tender after slow cooking
2 tbsp all-purpose flour – used to coat beef and thicken the stew
1 large onion, chopped – adds sweetness and aroma
1 tsp fresh rosemary, finely chopped – earthy and aromatic
1 tsp black pepper, freshly ground – adds subtle heat
2 tsp sea salt – enhances overall flavor
2 sprigs fresh thyme – infuses floral and peppery notes
4 garlic cloves, minced – brings robust savory flavor
3 cups potatoes, peeled and cut into 1-inch chunks – hearty and absorbent
4-5 carrots, peeled and sliced ½-inch thick – sweet and colorful
1 cup all-purpose flour (for dumplings) – forms the base of the dough
½ tsp sea salt (for dumplings) – boosts flavor
2 tsp baking powder – helps dumplings rise
⅓ to ½ cup milk – adds moisture to the dumpling dough
1 tbsp unsalted butter, room temperature – adds richness to the dumplings
Fresh parsley and chives (optional) – for garnish and fresh flavor

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Instructions

Season 2 lb of chuck meat with salt, pepper, and garlic powder. Coat with 2 tbsp flour.
Heat oil or butter in a pot and sear the meat in batches, 2–3 minutes per side. Set aside.
Sauté 1 chopped onion until softened. Add 4–5 carrots, 3 cups potatoes, 1 tsp rosemary, 4 minced garlic cloves, and 2 tsp tomato paste. Cook until fragrant.
Return meat to the pot, pour in 2 qt beef stock, and add 2 sprigs thyme. Bring to a simmer, then reduce heat and cook covered for 2 hours.
While stew simmers, prepare dumpling dough: mix 1 cup flour, 2 tsp baking powder, ½ tsp salt, and optional herbs. Add 1 tbsp butter and work in until crumbly.
Gradually add ⅓ to ½ cup milk until sticky dough forms. Cover and set aside.
After 2 hours, remove thyme stems. Scoop dumpling dough into the stew (golf ball size).
Cover and steam on stove for 20 minutes, or bake uncovered at 350°F (175°C) for 20–25 minutes for crispy tops.
Serve hot, garnished with parsley or chives if desired.

Notes

For gluten-free version, use gluten-free flour or cornstarch for thickening and dumplings.
You can substitute beef with portobello mushrooms or seitan for a vegetarian version.
Make dumpling dough just before adding to stew for fluffier texture.
Stew can be prepared a day ahead; dumplings should be added fresh.
Leftovers can be refrigerated for 3–4 days or frozen without dumplings.

Prep Time: 30-45 minutes
Cook Time: 120-140 minutes
Category: Main Course
Method: Stovetop, Oven
Cuisine: British-American

Nutrition

Serving Size: 1 bowl with dumplings
Calories: 370
Sugar: 6g
Sodium: 800mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 4g
Protein: 24g
Cholesterol: 65mg