Dumpling beef stew is the kind of meal that's perfect for lazy Sundays and makes the whole house smell amazing. I've cooked this version countless times, and the payoff is always the same: tender chunks of beef in a rich, herby broth with soft, fluffy dumplings on top.
If I'm in the mood for a little spice, sometimes I rub the beef with harissa and let it sit for a short marinade. This is totally optional, but it adds a deep, warm flavor that carries through the stew without overpowering it.
This dumpling beef stew is one of three hearty recipes we rotate through the winter. The others are braised short ribs with red wine and a chuck roast made with balsamic and dijon mustard. All three are flavorful and comforting and my house always smells incredible. Sometimes we skip the potatoes just so we can make our actually easy mashed potatoes!
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Ingredients
For the stew:
- beef chuck roast
- harissa (optional)
- olive oil (for searing the beef and sauteéing the onion and garlic)
- onion
- garlic cloves
- beef broth (go with low sodium so you can better control the salt)
- dry white wine (you can sub this with more broth if you prefer, but it does add more depth to the overall flavor)
- heavy cream
- fresh rosemary
- fresh thyme
- salt
- freshly ground black pepper
- red potatoes
- carrots
For the dumplings:
- Bisquick baking mix
- milk
- fresh sage (if you have extra sage leaves, definitely consider making fried sage leaves for a garnish; they're so good!)
- fresh rosemary
- fresh thyme
Instructions
For the stew:
- Marinate the beef: In a large bowl, combine the beef cubes, harissa (if using), and crushed garlic. Toss until the meat is evenly coated. Let it sit at room temperature for about 20 minutes. (Note: if you're not using harissa, you can skip this step and mince the garlic, then briefly sauté it with the onions for about a minute or so.)
- Sear the meat: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated beef in batches (don't overcrowd the pot) and sear for about 8-10 minutes, turning occasionally, until browned on all sides. Remove from the pot and set aside.
- Add the diced onion and cook for about 3 minutes until it starts to soften. (If not using harissa, add the minced garlic about 2 minutes in).
- Deglaze: Pour in the Riesling (or substitute more broth) and scrape up any browned bits from the bottom of the pot. Add the reserved beef, beef broth, heavy cream, rosemary, thyme, salt, and pepper. Stir to combine and bring it to a gentle boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. (Alternatively, you can put it in a 350°F oven).
- Add the vegetables: After 1 hour, add the potatoes and carrots. Continue simmering, covered, for another 20-25 minutes, or until the vegetables are tender and the beef is tender.
For the dumplings:
- Prepare the batter: In a mixing bowl, combine the Bisquick, milk, and chopped herbs. Mix with a fork until it's just combined (don't overmix or the dumplings will be dense).
- Cook the dumplings: Increase the heat so the stew is gently bubbling. Using a spoon or ice cream scoop, drop the dumpling batter on top of the simmering stew. Cover with a lid and cook for 12-15 minutes, until the dumplings are cooked through. Avoid lifting the lid during this time so they steam properly.
- Finish and serve: Remove the rosemary and thyme sprigs. Taste the stew and adjust the seasoning if needed. Ladle into bowls, making sure each serving gets a dumpling or two.
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Large mixing bowl
- Wooden spoon or spatula
- Tongs
- Chef's knife and cutting board
- Measuring cups and spoons
- Small bowl
- Ice cream scoop or spoon
- Ladle
- Tasting spoon
Tips
- Sear in batches if necessary. Whenever you're searing something, it's important that eace piece has a small amount of space around it, otherwise it will steam instead of sear. The brown crust is what adds loads of flavor, so don't rush or skip this step.
- Let the harissa do its work. Even a short 20-minute marination adds flavor to this dumpling beef stew. If you have extra time, refrigerate the harissa-coated beef for up to 2 hours before cooking for an even deeper flavor.
- Use a heavy pot. A Dutch oven or cast-iron pot holds heat well so it all cooks more evenly.
- Don't rush the simmer! Low and slow cooking makes the beef tender. If you turn up the heat, the meat can toughen before it breaks down.
- Taste before adding salt. Store-bought broth and harissa can vary in saltiness, so it's best to season at the end.
- Keep the lid closed while cooking the dumplings. The trapped steam cooks them evenly and gives them that light, fluffy texture.
- Don't overmix the dumpling batter. Stir just until the ingredients come together. Overmixing makes them chewy instead of tender.
- Add a little more cream if it's too thick for your liking.
- You can also make it ahead of time! This dumpling beef stew is one of those recipes that tastes even better the next day. Store it without the dumplings, then reheat and add the final step of cooking the dumplings just before serving.
Storage and Make-Ahead
- Refrigeration: Store leftover stew in an airtight container in the refrigerator for up to 4 days. The flavors deepen as it sits, making it even better the next day!
- Dumplings: If you plan to make the stew ahead, cook the stew as directed but wait to make the dumplings until the day you serve. Reheat the stew on the stovetop, then add fresh dumplings and cook as directed.
- Freezing: For the best texture, freeze the stew without dumplings. Cool the stew completely, then portion it into freezer-safe containers and freeze for up to 3 months. Thaw it in the fridge overnight, reheat it on medium-low heat on the stove, and make a fresh batch of dumplings.
- Reheating: Warm the stew over medium-low heat, stirring it occasionally to prevent it from sticking. Add a little more broth or cream if it thickened too much in the refrigerator. Dumplings can be reheated in the stew for a few minutes on low heat, covered, until they're warmed through.
- Make-ahead: You can prep the marinated beef up to a day in advance and keep it refrigerated until you're ready to sear. Or you can make the entire stew, refrigerate it, and just reheat then continue with the dumplings.
Frequently Asked Questions
Do I have to use harissa?
This dumpling beef stew is still delicious without it! You can skip it altogether or substitute it with a tablespoon of tomato paste.
What's the best cut of beef for dumpling beef stew?
A chuck roast is our top choice. It's well-marbled and breaks down nicely as it cooks low and slow, becoming tender and flavorful. You can also use short ribs or stew meat if that's what you have on hand.
Can I make this without wine?
Just substitute the wine with extra broth if you prefer.
How do I know when the dumplings are done?
They'll look puffed and firm to the touch. You can test one by cutting it open (the inside should be soft and fluffy, not doughy).
Can I thicken the stew more?
If you prefer your stew thicker, remove the lid before adding the dumplings and allow it to simmer until it thickens a bit. You can also stir in a spoonful of cornstarch mixed with cold water before adding the dumplings.
Can I make this in a slow cooker?
Follow the recipe through adding the wine and deglazing the pan, then add everything to a crockpot. Cook on low for 7-8 hours or on high for 4-5 hours. Add the dumplings in the last 30 minutes, making sure to keep the lid closed as they cook.
What should I serve with dumpling beef stew?
The great thing about this stew is that you have your meat, potatoes, and veggies all in one pot, so there's no need to add any sides. A green salad or roasted vegetables would be nice additions, and don't forget the dinner rolls to sop up the delicious sauce!
How long will leftovers keep?
The stew will keep for up to 4 days in the fridge and up to 3 months in the freezer.
Related
Looking for more delicious beef recipes? Try these:
Dumpling Beef Stew
This delicious stew begins with beef marinated with Harissa, seared to perfection, and simmered with beef broth, white wine and vegetables.
Ingredients
For the stew
- 4 pounds beef chuck, cut into large bite size cubes
- 4 tablespoons harissa (optional)
- 2 garlic cloves, crushed
- 1 tablespoon olive or avocado oil
- 1 large sweet onion, diced
- 32 ounces low-sodium beef broth
- 1 cup Riesling (or dry white wine of your choice)
- ½ cup heavy cream
- 3 sprigs rosemary
- 3 sprigs thyme
- 2 teaspoons salt (adjust this as necessary)
- 1 teaspoon freshly ground black pepper
- 4 red potatoes, cubed
- 3 large carrots, sliced
For the dumplings
- 1 ½ cup Bisquick
- ½ cup milk
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves, chopped
Instructions
- In a large bowl, combine the beef cubes, harissa (if using), and crushed garlic. Toss until the meat is evenly coated. Let it sit at room temperature for about 20 minutes. (Note: if you're not using harissa, you can skip this step and mince the garlic, then briefly sauté it with the onions for about a minute or so.)
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated beef in batches (don't overcrowd the pot!) and sear for about 8-10 minutes, turning occasionally, until browned on all sides. Remove from the pot and set aside.
- Add the diced onion and cook for about 3 minutes until it starts to soften. (If not using harissa, add the minced garlic about 2 minutes in).
- Pour in the Riesling (or substitute more broth) and scrape up any browned bits from the bottom of the pot. Add the reserved beef, beef broth, heavy cream, rosemary, thyme, salt, and pepper. Stir to combine and bring it to a gentle boil. Reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. (Alternatively, you can put it in a 350°F oven).
- After 1 hour, add the potatoes and carrots. Continue simmering, covered, for another 20-25 minutes, or until the vegetables are tender and the beef is tender.
- Meanwhile, in a mixing bowl, combine the Bisquick, milk, and chopped herbs. Mix with a fork until it's just combined (don't overmix or the dumplings will be dense).
- Increase the heat so the stew is gently bubbling. Using a spoon or ice cream scoop, drop the dumpling batter on top of the simmering stew. Cover with a lid and cook for 12-15 minutes, until the dumplings are cooked through. Avoid lifting the lid during this time so they steam properly.
- Remove the rosemary and thyme sprigs. Taste the stew and adjust the seasoning if needed. Ladle into bowls, making sure each serving gets a dumpling or two.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 712Total Fat: 25gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 243mgSodium: 1075mgCarbohydrates: 39gFiber: 5gSugar: 7gProtein: 80g
This data was provided and calculated by Nutritionix.
She is also a professional food photographer who specializes in editorial, portrait food photography and styling.
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