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Beef Stew with Dumplings and Fresh Herbs

Beef stew with dumplings simmers tender beef chuck and vegetables in a savory broth, then finishes with fluffy, fresh-herb-topped dumplings. The dumplings cook right on the stew for a hearty one-pot dinner.
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Prep Time 25 minutes
Cook Time 2 hours 25 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Stew
  • 2 tbsp olive oil
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
  • 2 lb beef chuck cut into 1 1/2-inch cubes
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 4 cups beef broth low-sodium
  • 1 tbsp Worcestershire sauce
  • 6 thyme fresh sprigs
  • 1 bay leaf dried
  • 3 carrots medium, cut into 1-inch pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 1 lb Yukon Gold potatoes cut into 1-inch pieces
  • 0.25 cup parsley chopped fresh
Dumplings
  • 1.5 cups all-purpose flour
  • 2.25 tsp baking powder
  • 3 tbsp butter cold salted, cut into small pieces
  • 0.75 cup milk whole

Equipment

  • 1 6-quart Dutch oven

Method
 

Make the stew
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat.
  2. Pat the beef dry and season it with the salt and pepper.
  3. Brown the beef in batches for 3 to 4 minutes per batch, then transfer it to a plate.
  4. Add the onion to the pot and cook over medium heat for 5 minutes, stirring occasionally.
  5. Add the garlic and tomato paste and cook for 1 minute, stirring.
  6. Stir in the broth and Worcestershire sauce, scraping up any browned bits.
  7. Return the beef and its juices to the pot, add the thyme and bay leaf, and bring to a gentle simmer.
  8. Cover and cook over low heat for 1 hour.
  9. Stir in the carrots, celery, and potatoes.
  10. Cover and simmer gently for 45 to 60 minutes, until the beef is fork-tender and the vegetables are tender.
Make and cook the dumplings
  1. Whisk the flour and baking powder together in a medium bowl.
  2. Cut in the butter with your fingertips until the mixture has coarse crumbs.
  3. Stir in the milk just until a soft, sticky dough forms.
  4. Bring the stew to a gentle simmer, then drop the dough in 8 rounded spoonfuls over the surface.
  5. Cover and cook over low heat for 18 to 20 minutes without lifting the lid, until the dumplings are puffed and cooked through.
  6. Remove the bay leaf and thyme stems, sprinkle the stew with the parsley, and serve.

Notes

For tender beef, brown it in batches rather than crowding the Dutch oven. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dumplings can turn soft. For a dairy-free variation, use plant-based butter and unsweetened plant milk.