Beef Stew with Dumplings

Amy Herald


I jotted this down when I was a kid out of an old Southern Living cook book. I can't remember the exact year but it would've been sometime between 1979 and 1989. My kids just love it and its so comforting and filling on a cold winter's night! The Dumpling recipe is one that's passed down from my Mom. The original recipe in the cook book called for Bisquick mix, but that's all I can remember about the dumpling portion of the recipe because I've always done it this way. Also as you can tell from the picture, I usually double the dumpling recipe because my kids love em!


★★★★★ 2 votes

10 Min
1 Hr 30 Min
Stove Top


  • 1/4 c
    all-purpose flour
  • 1 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 2 lb
    boneless beef chuck, cut into 1-inch cubes
  • 3 Tbsp
    vegetable oil
  • 1
    medium onion, sliced
  • 1/2 tsp
  • 1/2 tsp
    worcestershire sauce
  • 1 clove
    garlic, minced
  • 1
    small bay leaf
  • ·
    pinch of ground allspice
  • 5 c
  • 3
    large carrots, sliced
  • 2 lb
    potatoes, peeled and diced into bite-sized pieces
  • 3 Tbsp
    fresh, chopped parsley

  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 tsp
  • 1/2 c
  • 1 c

How to Make Beef Stew with Dumplings


  1. Combine first 3 ingredients; dredge meat in flour mixture, and brown in hot oil in a large Dutch oven.
  2. Stir in the next 7 ingredients; cover, reduce heat and simmer for 1 hours.
  3. Add potatoes, carrots, onions and celery; cover and cook over low heat for 35 minutes.
  4. Mean while, in a mixing bowl, sift together flour, baking powder and 1 tsp. salt.
  5. Cut in shortening and blend well.
  6. Pour in 1 cup of milk and mix together until thoroughly blended
  7. Shape dumpling dough into 2 inch balls.
  8. Drop dumplings into stew. Cover and simmer for 20 more minutes.
  9. Sprinkle with fresh, chopped parsley.

Printable Recipe Card

About Beef Stew with Dumplings

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American

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