I feel like everyone deserves to know how to make a really good Beef Stew and Dumplings so here’s the recipe I grew up eating, and I’m obviously biased but I do think it’s the best! It's a really simple recipe and only takes 20 minutes to prep. You just have to be patient while the beef tenderises in the oven and the flavours develop.
This super simple beef stew with herby fluffy dumplings has a load of carrots in it too for a sweet flavour. We're using beef stock, red wine, Worcestershire sauce, and balsamic to give the stew an extra edge of flavour as well as frying off some mushrooms to provide a strong umami element too.
If you like this recipe, then why not check out my cookbook "The World Is Your Dumpling" that has over 80 recipes inspired by dumplings from around the world. On p90 of the book, you've got my Greek Beans Topped with Parmesan Dumplings which are such a crowd-pleaser! And on p97 you've got my Chipotle Chicken & Corn Ball Casserole that is a wholesome and comforting meal, especially in the colder months.
Tap HERE for the cookbook!!
For more comforting recipes that you can find on my website, I adore my French onion soup chicken casserole, cowboy casserole, or my easy sausage stew.
Why you'll love this recipe
One pot: There's nothing more simple and more flavourful than a one pot dish, and this beef stew and dumplings is the perfect example.
Comforting: As we dive deep into the colder months, I think everyone deserves to know how to make a beef stew, and this one (which I grew up eating) is such a great recipe.
Great for a crowd: If you're looking for a recipe to feed a crowd, this is a winner.
Ingredients & Substitutions
Beef: The cut of beef you choose is important. It will determine whether you have a lovely tender beef stew, or one that is chewy and tough. So, my recommendation is getting one of the following cuts of beef: chuck, shin, or brisket. You can also look for the packet of beef in the supermarket that is marked "stewing beef".
For the beef coating: you'll need plain flour, salt, pepper, and garlic powder just for a bit of extra flavour.
Mushrooms: I used chestnut mushrooms. They add a wonderful umami flavour to the stew.
Salted butter: The mushrooms soak up the salt and fat from the butter giving them a lovely flavour and texture.
Onion and garlic: white onion and fresh cloves of garlic are essential aromatics to your beef stew.
Beef stock: with 500ml of water, or you can use 500ml beef broth.
Red wine: I've used a red wine stock pot for this, but you could swap this out for half a glass of red wine.
Worcestershire sauce: adds a lovely sweetness and umami to the dish.
Balsamic vinegar: to balance out the flavours, we're using this deep dark vinegar to add acidity and flavour.
Sugar: I just used white caster sugar to balance out the flavours. If you wanted a more caramelised flavour, add brown sugar.
Carrots: I love carrots in a beef stew, they go all soft and soak up all the flavour from the beef stew.
For the dumplings: you'll need self-raising flour, baking powder, beef suet (I use Atora), garlic powder, salt, oregano, and thyme.
(the full ingredients list is in the recipe card further down in this blog)
Step by step instructions with photos
Step 1: Place your diced beef into a bowl and add in your flour, salt, pepper, and garlic powder. Combine and ensure the beef is coated in the mixture.
Step 2: Place an oven-proof pan on medium heat and drizzle with olive oil. Add in your floured beef and fry on each side for a few minutes until golden on the outside. Then remove and set aside on a plate. Preheat the oven to 160C/320F or 140C fan.
Step 3: In the same pan, add in your chopped mushrooms followed by a slab of butter.
Step 4: Once the butter has melted, add in your garlic, chopped onions, and fry for 5 minutes.
Step 5: Add back in your beef, followed by your beef stock, red wine (or stock pot), water, Worcestershire sauce, balsamic vinegar, and sugar. Season with salt and pepper.
Step 6: Add your carrots into the stew and combine. Place the lid on your pot and into the oven for 2 hours.
Step 7: To make your dumplings, combine the self-raising flour, baking powder, suet, herbs, garlic powder, salt, and milk in a bowl. Once you have a sticky but firm dough, roll into 6 balls.
Step 8: Remove your stew from the oven and lift off the lid. Give the stew a stir and use a spoon to taste the stew, season according to your preference. Place your dumplings evenly scattered on top of the stew and place the lid back on the pot. Place in the oven for 10 minutes, then remove the lid and place back in the oven for a further 10 minutes until your dumplings are cooked through. Serve up and enjoy!
What to do with leftovers
Storage: Once your stew has cooled, store in airtight containers and place in the fridge for up to 3 days.
Freezing: Once the stew is cooled, place in airtight containers and into the freezer. Don't forget to label! When you're ready to eat, leave in the fridge overnight to thaw/defrost. Then follow the reheating instructions below.
Reheating: Lift the container lid slightly and place in the microwave for a few minutes until piping hot.
FAQs
The cut of beef you choose is important. It will determine whether you have a lovely tender beef stew, or one that is chewy and tough. So, my recommendation is getting one of the following cuts of beef: chuck, shin, or brisket. You can also look for the packet of beef in the supermarket that is marked "stewing beef".
Yes, I love adding chopped celery, potatoes, or sweet potatoes.
I love eating it with mashed potato, green beans, or broccoli!
Other recipes you might enjoy!
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The BEST Beef Stew and Dumplings
Equipment
- 1 oven-proof dish
Ingredients
For the beef seasoning
- 500g chuck beef or shin beef, or any kind of stewing steak, sliced into medium chunks (diced)
- 50g plain flour
- 1 teaspoon flaky salt
- 1 teaspoon ground black pepper
- ½ teaspoon garlic powder
For the stew
- 2 tablespoon olive oil
- 300g chestnut mushrooms sliced into quarters
- 25g salted butter
- 3 garlic cloves minced
- 1 white onion roughly chopped
- 1 beef stock cube
- 1 red wine stock cube or 125ml red wine
- 500ml water
- ½ tablespoon Worcestershire sauce
- ½ tablespoon balsamic vinegar
- 1 teaspoon sugar
- 2 carrots chopped into chunks
- salt and pepper
For the dumplings
- 120g self-raising flour
- 1 teaspoon baking powder
- 60g suet I use Atora
- 1 teaspoon flaky salt
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 70ml milk enough to have a slightly sticky, firm dough.
Instructions
- Place your diced beef into a bowl and add in your flour, salt, pepper, and garlic powder. Combine and ensure the beef is coated in the mixture.
- Place an oven-proof pan (that has a lid) on medium heat and drizzle with olive oil. Add in your floured beef and fry on each side for a few minutes until golden on the outside. Then remove and set aside on a plate. Preheat the oven to 160C/320F or 140C fan.
- In the same pan, add in your chopped mushrooms followed by a slab of butter.
- Once the butter has melted, add in your garlic, chopped onions, and fry for 5 minutes.
- Add back in your beef, followed by your beef stock, red wine (or red wine stock pot), water, Worcestershire sauce, balsamic vinegar, and sugar. Season with salt and pepper.
- Add your carrots into the stew and combine. Place the lid on your pot and into the oven for 2 hours.
- When you have around 10 minutes until your timer is up, make your dumplings. Combine the self-raising flour, baking powder, suet, herbs, garlic powder, salt, and milk in a bowl. Once you have a sticky but firm dough, roll into 6 balls. Coat your hands with flour to prevent the dough from sticking to your hands.
- Once the timer is up, remove your stew from the oven and lift off the lid. Give the stew a stir and use a spoon to taste the stew, season according to your preference. Place your dumplings evenly scattered on top of the stew and place the lid back on the pot. Place in the oven for 10 minutes, then remove the lid and place back in the oven for a further 10 minutes until your dumplings are cooked through. Serve up and enjoy!
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