Hearty Beef Chuck Stew with Fluffy Herb Dumplings
A soul-warming beef stew featuring tender chuck roast simmered with aromatic vegetables and topped with light, fluffy dumplings infused with thyme. This classic comfort food combines perfectly seared beef cubes with carrots, potatoes, green beans, and pearl onions in a rich, savory broth. The crowning touch of herb dumplings makes this a complete one-pot meal ideal for cold weather gatherings or Sunday family dinners. What sets this version apart is the careful layering of vegetables at different stages and the perfectly steamed dumplings that cook directly in the stew.
Ingredients
- ½ cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
works well for both stew dredging and dumplings
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra virgin olive oil, separated
- 3 tablespoons unsalted butter, separated
- 2 ½ pounds beef chuck, cut into 2 inch cubes
- 2 cups onion, chopped
- 2 tablespoons garlic, chopped
- 2 tablespoons tomato paste
- ½ cup red wine
- 3 quarts beef stock
- 1 quart water, as needed
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 4 cups carrots, peeled and cut into bite-sized pieces
- 4 cups russet potatoes, peeled and cut into bite sized pieces
- ½ pound green beans, trimmed and quartered
- 2 10-ounce packages pearl onions
- ¼ cup fresh flat leaf parsley, chopped
- 1 cup frozen green peas, thawed
- 1 cup all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
works well for both stew dredging and dumplings
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon dried thyme
- 2 tablespoons unsalted butter
- ¾ cup whole milk
Instructions
- 1
Mix flour, salt and pepper in a bowl then dredge beef cubes and shake off excess
- 2
Heat 1 tablespoon butter and 1 tablespoon oil in Dutch oven until frothy then sear half the beef 2 minutes per side without touching pieces
- 3
Remove beef, add another tablespoon each butter and oil, then sear remaining beef
- 4
Remove all meat and add remaining butter and oil to pan
- 5
Cook chopped onions 3 minutes then add garlic and cook 1 minute
- 6
Add tomato paste and cook 1 minute
- 7
Deglaze with red wine, scraping up brown bits
- 8
Return beef to pot and add stock, bay leaves, thyme, paprika, Worcestershire and sugar
- 9
Bring to boil then reduce to simmer with lid slightly ajar for 2 1/2 hours until beef is tender, adding water as needed
- 10
Add carrots, potatoes, green beans, pearl onions and parsley then simmer 15 minutes until vegetables are tender
- 11
Sift flour, baking powder and sugar together then add salt and thyme
- 12
Cut butter into flour mixture until rice-sized pieces then stir in milk until just mixed
- 13
Add green peas to stew, adjust seasoning and turn to low heat
- 14
Remove bay leaves then drop heaping tablespoons of dumpling batter into stew
- 15
Cover and cook 15 minutes without lifting lid
- 16
Check dumplings are puffed and cook 1-2 minutes more if needed
- 17
Serve in bowls with dumplings on top
Tips
Sear beef in batches without overcrowding to ensure proper browning and flavor development. Touching pieces will steam instead of sear.
Keep the pot lid slightly ajar during the long simmer to allow proper reduction while preventing over-evaporation of the cooking liquid.
Never lift the lid while dumplings cook as the steam is essential for their light, fluffy texture.
Good to Know
Refrigerate covered up to 3 days. Dumplings may absorb liquid and become denser when reheated.
Stew base can be made 1 day ahead through step 5. Add dumplings when ready to serve.
Ladle into deep bowls ensuring each serving gets dumplings. Serve with crusty bread or crackers.
Common Mistakes
Avoid lifting the lid while dumplings cook to prevent them from becoming dense and heavy.
Do not rush the searing process or beef will steam instead of developing proper caramelized flavor.
Add vegetables in stages to prevent overcooking - root vegetables need more time than green peas.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
works well for both stew dredging and dumplings
General Alternatives
FAQ
Can I make this stew in a slow cooker?
Yes, sear the beef first then transfer to slow cooker with remaining ingredients except dumplings. Cook on low 6-8 hours, then add vegetables for final hour and make dumplings on stovetop.
What if my dumplings are too dense?
Dense dumplings usually result from overmixing the batter or lifting the lid during cooking. Mix just until combined and keep covered for the full 15 minutes of steaming.
How long will leftover stew keep?
Properly stored stew keeps 3-4 days refrigerated or up to 3 months frozen. Note that dumplings may absorb liquid and change texture when reheated.