Beef Stew With Dumplings




About: Made in Canada, I grew up crafting, making, and baking. Out of this love for designing and creating, I pursued a BFA in product design from Parsons School of Design in NYC. Since then I've done work for Mart...

This beef stew with dumplings recipe is super simple and incredibly delicious! Perfect for chilly weather!

Step 1: Gear Check

Gear check for both the stew and dumplings:

large cooking pot with lid
cutting boards (one for vegetables, one for meat)
chopping knife
measuring cup & spoons
stirring spoon
pastry cutter
medium mixing bowl
butter knife
soup spoon

Stew Recipe:

1 lb cubed beef steak (ask butcher for recommendation)
1 white or yellow onion
2 garlic cloves
1 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper (and then to taste)
1/4 tsp cinnamon
6-8 cups water
2 lrg carrots
2 medium potatoes
2 turnips
*the shaped vegetables were leftover from my "How to Make Edible Flower Garnishes" Instructable

Step 2: Let's Get Started!

Cut your meat into 1 inch cubes.
Cut your onion into 3/4 inch chunks

Step 3: The Heat Is On

Set your pot on a front burner and turn the heat to just above medium (towards high).
Add the oil and allow it to heat up for 1 minute-.

Add in the beef and onion, giving it a good stir to make sure everything gets a good coating of oil.
You're going to keep stirring every few minutes while you prepare the next ingredients - until the meat is cooked through.

Step 4: Flavor Flavor!

Peel and finely chop the two garlic cloves.

A super easy way to peel garlic is to put the flat side of your chopping knife on top of a clove (do one at at a time) and hit down on the top side of the flat knife with the heel of your hand, squishing the clove underneath. The skin will then be easy to remove.

Add chopped garlic to the onions and beef along with the salt, pepper and cinnamon.

Continue to stir.

Step 5: Peel & Chop!

Now, use your peeler to remove the skins of the carrots, potatoes and turnips and chop 'em up.

There's no right or wrong shape/size for these veggies, so think about what you enjoy eating the most and go with that. Small cubes that are one easy bite? Larger pieces that require a few nibbles? Get crazy! As I mentioned, I had left over shaped carrots and turnips from my "How to Make Edible Flower Garnishes" and they made for fun spoonfuls... : )

*Don't forget to keep stirring your meat and onions while you prepare the above!

Step 6: Get It Together

Once your beef is cooked through, or almost there, add in your chopped veggies and four cups of water.
Give it a good stir.

I like to leave my stew to simmer and cook for a few hours at least so that the meat gets nice and tender. If you have time, I'd even make it a day ahead and allow it to get even more settled and delicious. But a few hours is also just fine.

Give it a good stir every half hour or so while it's simmering and add more water as needed. The water level should stay just below the tips of the top layer of vegetables. The stew will get thicker the longer it cooks, so it's up to you how thick or thin you'd like the finished product to be. This is decided by how much water you add.

A timing FYI: Give yourself about 1/2 to 3/4 hour to prepare the dumpling dough. Then they take 14 minutes to cook and 5 minutes to get to serving temperature.

Step 7: The Dumpling Recipe

When you're 1 to 3/4 hour from go time (aka serving time), start preparing your biscuit dough.

2 cups flour
4 tsps. baking powder
1/2 tsp. salt
1/2 cup chopped fresh parsley
2 tbsps. butter
1 cup milk

Step 8:

In the medium bowl, mix the flour, baking powder, and salt.

Step 9: Easy Being Green

Finely chop 1/2 cup of parsley and add it to the dry mix.

Step 10: Butter Up

Mix in the butter using a pastry cutter until the dough looks like fine crumbs (pictured).

Step 11: Got Milk

Using a metal butter knife, gently mix in the milk to form a soft dough.

Step 12: 20 Minutes to Meal Time!

When you're 20 minutes out from eating, drop spoonfuls of dough onto the stew, allowing enough space in between each for dumplings to rise. Put on lid tightly and boil hard for 14 minutes. Resist the urge to lift the lid and peek at the progress and do not let the stew stop boiling for even a moment.

After your timer has gone off, remove from the hot burner and remove the lid. Allow to cool for 5 minutes before serving.

Enjoy the coziest meal of all time!!

And if you do try it, please post a picture in the comments section. I'd love to see the results!!



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    20 Discussions


    3 years ago

    Ow my word - thank you for this recipe ... Just made it and it is delicious ..... Thank you

    trying this recipe out tonight for me and my fiance as we both love stew and dumplings. thanks for the recipe, much quicker than what i was doing before


    Reply 4 years ago on Introduction

    Spaetzle can be versatile as a side dish or with some cheese over baked as a casserole, maybe like hamburger helper.

    You just need 3 cups of flour, 5 eggs, 1 Tbsp. salt and 1 cup water. Mix well. Bring a big pot of salted water to boil. Either press the dough through a ricer with big holes or better yet as I do a spaetzle maker makes the process much easier and expedient. Stir them gently for a moment after they go into the water. Do small batches at a time maybe a cup or cup and a half, depending on how big a pot of water you use. You really want them to freely circulate so as not to stick together. The spaetzle will float on top when done, cooking time is quick. Be ready with a slotted spoon or something you can strain them out.

    I usually melt some butter in a big cast iron frying pan and brown the drained spaetzle. Now just some gravy or whatever you like and a salad...yummy.

    If you want to be fancy you could color them with some tomato powder or some spinach.


    Reply 4 years ago on Introduction

    Thanks so much, it's nice to get a recipe from someone who has actually made the meal; I've made some horrible meals I suspect the poster hadn't actually made before putting online. Or it could be my cooking :)


    5 years ago on Introduction

    I just made some myself I omitted the onions and turnip. Instead I added mushrooms and sugar peas (added at a later time than the potatos and carrots because of the faster cookingtime. And I used a bit of cornstarch to thicken mine up (I used more water as I made a larger batch). Yummy yummy!


    5 years ago on Step 12

    any recommendations for storing this stew, and making several meals out of it? I'm a single guy and I don't eat much all at once. I would assume you would hold off putting all of the dumplings in, as the would get soggy if stored, thanks!

    2 replies

    Reply 5 years ago on Introduction

    If you are going to be finishing it off in a day or two, just drain the dumplings & put in a separate container from the stew....and store both in the fridge, then microwave both separately to reheat.

    I've also MADE dumplings in the microwave! Use a small pyrex casserole with a glass lid, put in enough broth to float the dumplings (I use a bouillon cube or two & make a quick flavorful liquid). Heat the bouillon to boiling, drop in the dumpling dough, put back in the microwave....and zap it (on full power) till they are puffed up nicely (stay there & watch). Microwaves vary, so you'll have to experiment with 'how long' to zap them.


    Reply 5 years ago on Introduction

    Before you add any vegetables; Cook the beef until it is rare inside. Take out the browned, partly cooked beef you wish to save [portion it into glass containers for freezing.] If you freeze cooked beef it will be WAY overdone when you re-cook it later, and frozen veggies turn to mush.
    BTW, you can add microwaved vegies to the simmered beef stew - this way each vegetable will retain it's own flavour. Re-do dumplings each time.


    5 years ago on Introduction

    Just made a batch and it was delicious. Thanks for the recipe.


    5 years ago on Introduction

    This was inspirational! Being an offspring with Southern United States food tastes I was raised eating Chickin N' Dumplins. However had never ever hear of or thought of a beef based alternative.

    I did take my own path in that I cooked it in a pressure cooker (nothing better IMHO for stew) and I used good old Bisquick for the drop dumplings.

    Total preparation time under an hour!

    2 replies

    Reply 5 years ago on Introduction

    I so love my pressure cooker collection!! I just made some beef stock from bones I bought @ the butcher in my 12 quart pressure canner. I use my smaller ones to make all sorts of stews, soups, & chili in mine.


    Reply 5 years ago on Introduction

    Pressure Cookers are the Cat's Meow. I love beef broth, Chicken Soup may be Jewish Penicillin but there is a lot to be said for a bowl of hearty beef broth to get a sick person out of bed. I'm embarrassed to admit how many pressure cookers I have:) including a pressure canner that holds 32 pint jars and a couple of Fagor pressure fryers that make the best broasted fried chicken you ever had in your life. I can all sorts of stuff, one of my favorites is canned roast beef, it's so expensive at the stores even Costco. I'm one of those cooks who have never figured how to scale down recipes with any consistent success so when I make 4 gallons of whatever a lot gets put up and I give it away to friends and family (with the strict provision they return the jars) LOL

    Nice to hear from you. Happy Pressure Cooking.

    P.S. I'm also an avid Smoker of all kinds of meat and fish. If you ever want to try smoking mean check out the Orion Cooker it's the easiest smoker/barbeque you can imagine.

    Dave aka oilitright


    5 years ago

    I'm gonna have to try this looks awesome!


    5 years ago on Introduction

    I use a packet of sage and onion stuffing for the dumplings, make up as the packet instructions, add a knob of butter, and an egg to bind. Roll into balls when cool and ad to the stew as usual.

    1 reply

    Reply 5 years ago on Introduction

    To give a richer flavour try adding a piece of stilton cheese, the crusty rind that no one eats is ideal for this.

    I wish I had gotten to try this delicious stew! I just love dumplings! If you ever decide to make it at the office again, be sure to warm me so I can hover around you until it is done :D