How To Make the Best Beef Stew with Fluffy Dumplings

There is something so comforting about making this flavour-packed Beef Stew with Fluffy Dumplings. It feels like the unofficial start of late fall and early winter in my kitchen. I have been making this recipe for well over a decade so far and after countless pots of stew, I have picked up a few tricks that make the best Beef Stew with Fluffy Dumplings. Today, I’m sharing my recipe and my top three tips for making the best stew you have ever had!

Browning the Beef to Build Flavour

If there is one thing that transforms an average stew into an unforgettable one, it is the way you prepare the beef. I always begin by drying the beef really well with paper towels and seasoning it with lots of freshly ground black pepper. I don’t season it with salt at this point, since the salt will draw the moisture out of the beef, which goes against all the work we just did. Once dried, it goes into a hot pot in small batches to sear on all sides. The goal is to achieve a deep, golden crust on all sides, and those little browned bits on the bottom of the pot.

Once the meat is seared and removed from the pot, the onions go in to start pulling up all those flavourful bits. A splash of really good beef stock loosens everything even more and creates such a rich base. This is also when I like to add herbs including rosemary, thyme, and a bay leaf, and a dash of Worcestershire sauce. The herbs give the stew that cozy, wintry aroma and the Worcestershire sauce adds a depth of flavour!

Add the Vegetables Near the End

One thing I stopped doing years ago is letting my vegetables simmer for the full cooking time. They simply lose too much texture and become too mushy! I have had much better results adding everything (except the onions) during the last half hour or so. The carrots and potatoes still lend their flavour to the stew, but they stay tender instead of turning soft and mushy. It makes the finished stew feel much brighter, fresher, and more balanced.

My Secret to Fluffy, Tender Dumplings

While the stew on it’s own tastes delicious, I like to add a bit more coziness and heartiness to this recipe by adding homemade dumplings. The dumplings might be my favourite part, and they could not be simpler! My recipe uses baking soda, which is the secret to that puffed, cloud-like texture. I also fold in chives, to add a fresh flavour that keeps the dumplings from feeling too heavy. They steam right on top of the stew and turn into the loveliest little pillows that soak up the stew broth perfectly. It feels like such a treat every time!

Cook With Me

If you want to make the full stew at home, you can grab the recipe below or watch me cook it on YouTube.

Thanks for reading and enjoy the best of the season, every day! 🌿

Get the Recipe: Beef Stew with Fluffy Dumplings

Beef Stew with Fluffy Dumplings

Melissa

This Beef Stew with Dumplings is the ultimate cold-weather comfort dish, made with tender beef, winter herbs, and fluffy chive dumplings. Rich, hearty, and deeply flavourful, it is a warming meal perfect for late fall and early winter.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Course Soup

Cuisine Canadian

Servings 6

Calories 326 kcal

Ingredients

  

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For the Beef Stew:

• 2 pounds stewing beef cut into 4 to 5-centimetre cubes
• 2 tablespoons ground black pepper
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt divided
• 1 cup yellow onion peeled, cut into 2-centimetre cubes
• 6 cups beef stock low sodium
• 1 bay leaf
• 1 sprig fresh thyme
• 1/4 sprig fresh rosemary
• 2 tablespoons Worcestershire sauce divided
• 1 large carrot peeled, cut into 2-centimetre cubes
• 4 medium Yukon Gold potatoes cut into 2-centimetre cubes
• 3 tablespoons cornstarch
• 3 tablespoons cold water

For the Dumplings:

• 1 1/4 cup flour
• 2 teaspoons baking powder
• 1/4 teaspoon sea salt
• 3/4 cup milk
• 2 tablespoons salted butter melted
• 2 tablespoons fresh chives finely chopped, plus more for garnish

Instructions

 

To Sear the Beef:

• Spread the beef cubes out in a single layer and pat dry with a paper towel to remove all the moisture. Repeat for all sides of the beef. Then sprinkle generously with the black pepper, tossing to coat on all sides.
• Place a Dutch oven (or oven-proof pot) over medium-high heat and add the olive oil. Once hot add some of the cubed beef chunks to the pot. Space the beef cubes at least 1-inch apart so that they can sear properly. Reduce the heat to medium and sear for 2 to 3 minutes per side, or until a dark crust forms and the meat releases from the bottom of the pot easily. Turn, season lightly with salt, and continue to sear on all sides before removing from the pot and transferring to a plate. Repeat this process for the rest of the beef, adding extra olive oil and seasoning with the remaining 1/2 teaspoon of salt as needed.

To Cook the Stew:

• Preheat the oven to 300 degrees F.
• Remove all the meat from the pot, reduce the heat to medium-low, and add the onions. Stir to combine and season lightly with salt and pepper. Slowly cook the onions, stirring occasionally, for 8 to 10 minutes until they become soft and are brown from picking up all the browned bits on the bottom of the pan.
• Add the beef stock to the pot and use a spoon to scrape up any remaining brown bits from the bottom of the pot. Add the seared beef cubes back to the pot along with all the juices from the plate. Add the bay leaf, thyme, rosemary and 1 tablespoon of Worcestershire sauce. Reserve the remaining 1 tablespoon for later.
• Cover the pot with a lid and place in the oven to cook for 2 hours.
• After 2 hours, remove the pot from the oven and transfer back to the stove. Add the carrots and potatoes and mix to combine. Cook over medium-low heat for 30 minutes with the lid cracked open about 1-inch to let some of the moisture evaporate.
• Combine the cornstarch and water in a small bowl, then add to the pot. Bring to a simmer to thicken the stew. Add additional cornstarch as needed to thicken the soup to your desired consistency, just make sure to dissolve it in cold water first. Once the desired consistency is reached, simmer, covered over low heat.

To Make the Dumplings:

• Next, make the dumplings. Combine the flour, baking powder, salt in a large mixing bowl using a whisk. Gradually add the milk, butter and chives and whisk until a thick floury paste has formed.
• Add the dumplings to the pot by adding heaping 1 tablespoon dollops of the dumpling batter directly on top of the stew. Space each dumpling at least 1-inch apart so they have room to expand as the cook. Repeat for all of the dumpling batter. Cover the pot and let the dumplings cook for 8 to 10 minutes over medium-low heat. After 10 minutes, use a spoon to carefully flip the dumplings onto the other side. Cover and continue to cook the dumplings for another 5 minutes.

To Serve:

• Once the dumplings have cooked, add the remaining 1 tablespoon of Worcestershire sauce in between the dumplings. Divide into bowls and garnish with a sprinkle of fresh chives. Serve immediately and enjoy!

Video

Nutrition

Calories: 326kcalCarbohydrates: 54gProtein: 11gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 14mgSodium: 1039mgPotassium: 1144mgFiber: 5gSugar: 6gVitamin A: 1936IUVitamin C: 27mgCalcium: 180mgIron: 4mg

Keyword beef recipes, beef soup recipe, beef stew with dumplings, fall soup, stew recipe, winter soup

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