I’m so excited to share my family’s favorite Beef Stew and Dumplings recipe. It’s more than just a meal; it’s a warm hug on a chilly evening, packed with nourishing ingredients and simple flavors that even the pickiest eaters will love.
Nutritious Memory Opening
I remember the first time I made Beef Stew and Dumplings. My youngest, Leo, was going through a major picky-eating phase, and I was desperate for a way to get some veggies into him. I stumbled upon a beef stew with dumplings recipe and thought, “Why not?”
I snuck in finely diced carrots and celery, hoping he wouldn’t notice. He devoured it! The hearty Beef Stew and Dumplings, especially the dumplings, were a total hit, and I felt like I’d won the dinnertime lottery! The rich broth and tender beef provided much needed iron, and the vegetables added fiber and vitamins.
It was a major nutrition win because it proved that sometimes, the simplest, most classic dishes are the best way to sneak in those extra nutrients. This wholesome Beef Stew and Dumplings has been a family staple ever since. If you’re a busy mom seeking simple nutrition solutions, this recipe is for you!
INGREDIENTS You’ll Need:
Here’s what you’ll need to whip up this comforting bowl of Beef Stew and Dumplings. Don’t worry if you need to make a few swaps – I’m all about using what you have on hand!
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
For the Dumplings:
- 1 ½ cups all-purpose flour (I sometimes use whole wheat for extra fiber!)
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk (or unsweetened almond milk)
- 2 tbsp melted butter
Trust me, this Beef Stew and Dumplings ingredient list is simple because busy moms need nutrition without complexity! You can find these wholesome ingredients at your regular grocery store. No worries if you don’t have fresh thyme or rosemary – dried herbs work just as well and are a sanity-saver on busy weeknights. This Beef Stew and Dumplings proves nutritious doesn’t mean expensive, especially when you utilize budget-friendly cuts of beef and seasonal veggies.
For a nutrition boost, I sometimes add a handful of chopped kale or spinach to the stew during the last 30 minutes of cooking. My family gets extra nutrition when I add sweet potatoes instead of regular potatoes for added vitamin A. Feel free to prep the veggies ahead of time to save even more time during the week!
Let’s Make it Happen!
Ready to get cooking? Here’s how to bring this Beef Stew and Dumplings to life in your own kitchen.
- Season the beef with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Brown the beef in batches, then remove from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
- Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Add the thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 ½ – 2 hours, or until the beef is tender. Here’s where I used to struggle with my Beef Stew and Dumplings – I wouldn’t let the beef cook long enough! Learn from my experience and be patient!
- Add the potatoes and cook for another 20-30 minutes, or until the potatoes are tender. Stir in the frozen peas during the last 5 minutes of cooking. Don’t worry if your Beef Stew and Dumplings looks a little watery at this point; the dumplings will soak up some of the liquid.
- While the stew is simmering, prepare the dumplings. In a medium bowl, whisk together the flour, baking powder, and salt. Add the milk and melted butter and stir until just combined.
- Drop spoonfuls of the dumpling batter onto the simmering stew. Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through. Your Beef Stew and Dumplings should smell nourishing by now!
- Remove the bay leaf before serving. In my busy kitchen, this nutritious Beef Stew and Dumplings usually takes about 2.5 hours from start to finish, but most of that time is hands-off simmering. While your Beef Stew and Dumplings is cooking, take a moment to appreciate nourishing your family! Perfect time to prep tomorrow’s lunch!
This easy beef stew dumplings recipe is a weeknight winner.
How We Love to Eat This!
This Beef Stew and Dumplings is a family favorite for so many reasons! It’s hearty, comforting, and packed with nutrients.
The kids devour this nutritious Beef Stew and Dumplings when I serve it with a side of crusty bread for dipping in the broth. A simple green salad also adds a nice freshness. This Beef Stew and Dumplings is perfect for those busy weeknights when we need good nutrition fast!
I love making a big batch of this homemade beef stew and dumplings on Sunday and then enjoying the leftovers throughout the week. It’s even more flavorful the next day! For a fun twist, try serving this Beef Stew and Dumplings in individual bowls, topped with a dollop of sour cream or Greek yogurt and a sprinkle of fresh parsley.
We also love making Beef Stew and Dumplings on chilly fall and winter evenings. It’s the perfect comfort food after a long day. I even served this nutritious Beef Stew and Dumplings to some friends who were visiting, and they raved about how delicious and wholesome it was. They asked me to share the beef stew with dumplings recipe!.
FAQs: Your Questions Answered
I know you probably have some questions about making this Beef Stew and Dumplings, so I’m here to help!
- Is this Beef Stew and Dumplings really nutritious enough for growing kids? Absolutely! The beef provides protein and iron, the veggies offer vitamins and fiber, and the broth is hydrating. I often double the amount of vegetables to sneak in even more nutrients.
- What if my picky eater won’t try this healthy Beef Stew and Dumplings? Start by offering a small portion and let them dip the dumplings in the broth. You can also try cutting the beef and veggies into smaller pieces. Sometimes, just the presentation can make a big difference! You can also check out this Korean BBQ Beef Bowl Recipe for more ideas.
- Can I meal prep this Beef Stew and Dumplings for busy weeks ahead? Yes! This Beef Stew and Dumplings is perfect for meal prepping. Make a big batch on the weekend and store it in the fridge for up to 3-4 days. You can also freeze it for longer storage.
- Can I make this Beef Stew and Dumplings in the slow cooker? Yes, to make slow cooker beef stew dumplings, brown the beef and sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours. Add the dumplings during the last hour of cooking. You can get inspiration from these easy slow cooker beef stew and dumplings recipe at Easy Slow Cooker Beef Stew and Dumplings.
- Can I use different vegetables in this Beef Stew and Dumplings? Absolutely! Feel free to use whatever vegetables you have on hand. Mushrooms, parsnips, and turnips are all great additions.
- Can I make this Beef Stew and Dumplings gluten-free? Yes, use gluten-free flour for the dumplings and ensure your beef broth is gluten-free.
- How can I thicken the stew if it’s too watery? Mix a tablespoon of cornstarch with two tablespoons of cold water, then stir it into the stew during the last 15 minutes of cooking. Or, you can use my favorite recipe for black eyed peas okra stew.
Final Thoughts:
This Beef Stew and Dumplings is more than just a recipe; it’s a way to nourish your family with simple, wholesome ingredients and create lasting memories around the dinner table. This supports my family’s nutrition goals by providing a balanced meal with protein, carbs, and plenty of vitamins and minerals.
My Beef Stew and Dumplings Nutrition Hacks:
- Add a variety of colorful vegetables for extra nutrients.
- Use whole wheat flour for the dumplings to increase fiber.
- Use bone broth for an extra boost of collagen and nutrients.
Here are a few family-tested healthy Beef Stew and Dumplings variations:
- Spicy Beef Stew and Dumplings: Add a pinch of red pepper flakes to the stew for a little kick.
- Mushroom Beef Stew and Dumplings: Add sautéed mushrooms to the stew for an earthy flavor.
- Sweet Potato Beef Stew and Dumplings: Use sweet potatoes instead of regular potatoes for added sweetness and nutrients.
My oldest son, Ethan, loves the spicy version, while my daughter, Lily, prefers the classic Beef Stew and Dumplings with sweet potatoes. I encourage you to make this recipe your own and adjust it to your family’s preferences. You can even review this Beef Stew with Dumplings – I Am Homesteader recipe at Beef Stew with Dumplings – I Am Homesteader.
I hope this beef stew with dumplings recipe brings as much joy and nourishment to your family as it has to mine. Remember, simple nutrition is the key to a happy and healthy family. Don’t be afraid to experiment and find what works best for you! For even more insight, check out Slow Cooker Beef Stew and Dumplings – Supergolden Bakes.
Happy cooking, fellow nutrition-seekers! I’m here to provide the easy beef stew dumplings solution, not perfection! 💕
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Beef Stew and Dumplings
This hearty beef stew and dumplings recipe is a comforting classic. Tender beef and vegetables simmer in a rich gravy, topped with fluffy, homemade dumplings.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cook
- Cuisine: American
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 lb potatoes, peeled and cubed
- 1 cup frozen peas
- Salt and pepper to taste
- For the Dumplings:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- 4 tbsp cold butter, cubed
Instructions
- In a large Dutch oven or pot, heat olive oil over medium-high heat. Brown the beef in batches and set aside.
- Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Return the beef to the pot. Pour in beef broth and add thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 ½ – 2 hours, or until the beef is tender.
- Add potatoes and cook for 20 minutes, or until the potatoes are tender. Stir in frozen peas.
- Prepare the dumplings: In a medium bowl, whisk together flour, baking powder, and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in milk until just combined. Drop spoonfuls of dumpling batter onto the simmering stew.
- Cover the pot and cook for 15-20 minutes, or until the dumplings are cooked through and golden brown.
- Remove bay leaf before serving.
Notes
Serve hot with a sprinkle of fresh parsley, if desired. For a richer stew, add a splash of red wine during the simmering process.