Craving a warm, filling meal? Today, I’m excited to share two wonderful beef stew recipes that are perfect for any occasion. Both are easy to make and guaranteed to bring comfort to your table.
Whether you prefer soft dumplings or a vibrant mix of garden vegetables, I have a beef stew option for you. Let’s get cooking!
Jump to Recipe:
Beef Stew With Fluffy Dumplings
This beef stew recipe brings together tender meat and soft, cloud-like dumplings. It’s a classic meal that everyone at your table will love.
Key Ingredients & Tips for Dumplings
- Browning the Beef: Sear the beef well on all sides before adding any liquids. This step gives the stew a much deeper, richer flavor.
- Light Dumpling Dough: When making your dumplings, mix the dough just until combined. Overmixing can make them tough, and we want them light and airy.
What You Need for Beef Stew with Dumplings
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups beef broth
- 1 cup frozen peas
- Salt and pepper to taste
- For Dumplings: 1.5 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/4 cup cold butter (cut into small pieces), 1/2 cup milk
⏱️ Time: 2 hours 30 mins🍽️ Yields: 6 servings
How to Make Beef Stew with Dumplings
Step 1: Sear the Beef and Sauté Vegetables
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Remove the beef and set aside. Add the chopped onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
Step 2: Simmer the Stew Base
Return the beef to the pot. Pour in the beef broth. Bring the mixture to a gentle boil, then reduce heat to low, cover, and let it simmer for about 1.5 to 2 hours, or until the beef is very tender.
Step 3: Prepare and Cook the Dumplings
While the stew simmers, prepare the dumplings. In a bowl, combine flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk until a soft dough forms. Drop spoonfuls of the dough directly onto the simmering stew. Cover the pot tightly and cook for 15-20 minutes without lifting the lid, until the dumplings are cooked through. Stir in the frozen peas just before serving.
📝 Final Note
This beef stew tastes even better the next day as the flavors deepen. Store any leftovers in an airtight container in the fridge for up to 3 days.
Beef Stew With Garden Vegetables
Packed with colorful vegetables and tender beef, this stew is a complete meal in one pot. It’s a wholesome choice for a cozy dinner that everyone will enjoy.
Key Ingredients & Tips for Vegetable Stew
- Even Vegetable Cuts: Cut your potatoes, carrots, and other firm vegetables into similar sizes. This helps them cook at the same rate and ensures a consistent texture in your stew.
- Thickening Trick: If you want a thicker stew, mix a tablespoon or two of flour with a little cold water to make a slurry. Stir this into the simmering stew gradually to avoid lumps.
What You Need for Beef Stew with Garden Vegetables
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and chopped
- 3 potatoes, peeled and chopped
- 2 celery stalks, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 cup frozen corn
- 1 cup frozen peas
⏱️ Time: 2 hours 15 mins🍽️ Yields: 8 servings
How to Make Beef Stew with Garden Vegetables
Step 1: Brown the Beef and Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then sear in batches until well browned. Remove the beef and set aside. Add the chopped onion and celery to the pot, cooking until they soften, about 5 minutes.
Step 2: Simmer with Liquids and Vegetables
Stir in the tomato paste and cook for 1 minute. Return the beef to the pot. Add the beef broth, diced tomatoes (undrained), Worcestershire sauce, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours. Add the chopped carrots and potatoes, then continue to simmer for another 30-45 minutes, or until vegetables are tender and beef is very soft.
Step 3: Finish and Serve the Stew
Just before serving, stir in the frozen corn and peas and cook for 5 minutes, or until heated through. Taste and adjust seasoning as needed. Serve hot in bowls.
📝 Final Note
This vegetable beef stew freezes very well. Portion leftovers into freezer-safe containers for quick and easy meals later on. It will keep for up to 3 months.