Beef Stew with Cheddar Herb Dumplings
Beef Stew with Cheddar Herb Dumplings is the kind of meal that feels like a big, warm hug on a chilly day. The tender chunks of slow-cooked beef swim in…
Tip: save now, cook later.Beef Stew with Cheddar Herb Dumplings is the kind of meal that feels like a big, warm hug on a chilly day. The tender chunks of slow-cooked beef swim in a rich, flavorful broth loaded with hearty vegetables, while the cheddar herb dumplings add a fluffy, cheesy surprise in every bite.
I love making this stew when I want something comforting but a little special. The dumplings are my favorite part—they soak up all the stew’s goodness and bring a cheesy, herby twist that makes it feel like more than just your average stew. I find that using sharp cheddar really kicks the flavor up a notch.
It’s a great dish to share with family or friends, especially when served with a crusty loaf of bread to soak up the tasty broth. Whenever I make this, everyone ends up going back for seconds, and leftovers taste just as amazing the next day. Cozy, filling, and full of flavor—this stew always feels like a treat to me.
Key Ingredients & Substitutions
Beef chuck: This cut is great because it becomes tender after slow cooking. If you can’t find beef chuck, try brisket or stew meat for similar results.
Beef broth & red wine: Beef broth builds the stew’s rich base. If you don’t want alcohol, skip the wine and add more broth or a splash of balsamic vinegar for acidity.
Carrots, potatoes, celery: Classic stew veggies that add sweetness and texture. You can swap potatoes for parsnips or sweet potatoes for a twist.
Dumplings’ cheddar: Sharp cheddar cheese gives the dumplings a nice flavor. If dairy is an issue, use a vegan cheese or leave it out to keep dumplings simple.
Herbs: Thyme and rosemary add earthiness. Fresh is ideal but dried works fine in a pinch. For different notes, try sage or oregano.
How Do I Make Tender Beef and Fluffy Dumplings Every Time?
Tender beef starts with searing: Dry the beef well before searing in batches so it browns without steaming. This builds flavor and texture.
Slow cooking is key: Let the stew simmer gently on low heat. This breaks down collagen in the meat, making it soft and juicy.
Don’t rush dumplings: Mix wet and dry ingredients just until combined—overmixing makes them tough.
Cooking dumplings on top of stew: Drop them evenly spaced onto the simmering stew. Cover tightly and don’t peek while cooking so they rise and steam perfectly.
Check doneness easily: Use a toothpick to see if dumplings are cooked through—they should come out clean with no dough sticking.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning the beef and slow simmering the stew evenly.
- Wooden spoon – great for stirring the stew without scratching your pot.
- Measuring cups and spoons – to get your broth, wine, and seasonings just right.
- Mixing bowls – for making the dumpling dough comfortably and mixing ingredients well.
- Spoon or small ice cream scoop – helps portion out evenly sized dumplings for cooking.
Flavor Variations & Add-Ins
- Substitute beef with lamb or venison for a richer, gamier stew experience.
- Add mushrooms to the stew for an earthy flavor and meaty texture that complements the beef well.
- Use different cheeses in the dumplings like Parmesan or Gruyère to change up the cheesy notes.
- Include fresh chopped herbs like chives or tarragon in the dumplings for a fresh, bright twist.
How to Make Beef Stew with Cheddar Herb Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- Salt and freshly ground black pepper, to taste
- 3 tablespoons vegetable oil or olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 1 cup red wine (optional; can replace with additional beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 3 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 bay leaf
- Fresh parsley for garnish (optional)
For the Cheddar Herb Dumplings:
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme or parsley (or a mix), finely chopped
- 1/2 cup sharp cheddar cheese, grated
- 1/3 cup whole milk
- 4 tablespoons unsalted butter, melted
- 1 large egg
How Much Time Will You Need?
This recipe takes about 20-30 minutes to prep and roughly 2 to 2 1/2 hours to cook. Most of that time is gentle simmering where the stew develops rich flavor and the beef becomes tender. Dumplings cook on top in the last 15-20 minutes, so you can get everything ready without much extra hassle.
Step-by-Step Instructions:
1. Prepare the Beef Stew:
Start by patting your beef cubes dry, then seasoning them well with salt and pepper. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to crowd the pan. Take the browned beef out and set aside. Lower the heat to medium, then cook the diced onion until it’s soft and translucent—about 5 minutes. Add minced garlic and stir for one more minute. Sprinkle the flour over the onions and garlic, stirring to coat. Let it cook for 2 minutes to get rid of the raw flour taste.
Slowly add in the beef broth and red wine if you’re using it, scraping the bottom of the pot to release all the tasty browned bits. Stir in tomato paste, Worcestershire sauce, thyme, rosemary, and the bay leaf. Return the beef and any juices back to the pot. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer gently for 1.5 to 2 hours until the beef is tender and yummy.
2. Add Vegetables:
Once the beef is tender, add the chopped carrots, potatoes, and celery to the stew. Let it simmer, uncovered, for another 30-40 minutes until the veggies are soft and the broth thickens a bit. Taste and add salt and pepper if it needs more seasoning.
3. Make the Cheddar Herb Dumplings:
While the vegetables cook, mix the dumplings. In a bowl, whisk together the flour, baking powder, salt, and herbs. Stir in the grated cheddar cheese. In a separate small bowl, whisk the milk, melted butter, and egg together. Add the wet mix to the dry ingredients and gently stir until just combined—you’ll have a thick, sticky dough.
4. Cook Dumplings in Stew:
Drop spoonfuls of the dumpling dough onto the simmering stew, spacing them out so they have room to puff up. Cover the pot tightly and let the dumplings steam for 15-20 minutes without lifting the lid. They’re done when puffed up and a toothpick poked in comes out clean.
5. Serve:
Remove the bay leaf. Spoon the beef stew and cheesy dumplings into bowls and sprinkle a little fresh parsley on top if you like. Serve it hot with crusty bread for dipping in the rich broth. Enjoy your cozy, comforting meal!
Can I Use Frozen Beef for This Stew?
Yes, you can, but make sure to fully thaw the beef in the refrigerator overnight before cooking. This helps the beef brown properly and ensures even cooking.
Can I Make the Stew and Dumplings Ahead of Time?
Absolutely! Prepare the stew and cook it fully, then refrigerate separately from the dumplings. Make and add the dumplings fresh when reheating for best texture.
How Do I Store Leftovers?
Store any leftover stew and dumplings in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally for even warming.
Can I Substitute the Cheddar in the Dumplings?
Yes! You can use other cheeses like Parmesan, Gruyère, or a mild mozzarella. If avoiding cheese, simply omit it and add a bit more herbs for flavor.