Beef Stew with Dumplings

Beef Stew with Dumplings

61 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 20 m
Recipe by  carolj

“I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 5 servings



  1. In a bowl, toss cubed beef with flour to coat.
  2. Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  3. Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  4. In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Share It

Reviews (61)

Rate This Recipe


This recipe is just GREAT....with a few additions. After the onions and garlic cook, I deglaze the pan with red wine. I use beef broth instead of water, and add 1/2 cup of red wine, 2 tbls of worchestershire sauce and a drizzle of balsamic vinegar. I also omit the mushrooms and bump the potatoes up to 3 cups. I add chopped fresh rosemary to the dumpling batter. YUM!

Kaye Lynn

Kaye Lynn

This stew was excellent with a few changes. There isn't nearly enough liquid in this recipe as written. I used two 14 oz. cans of beef broth and about 1 cup of water. I also added extra beef granules for flavor. I left out the mushrooms and they weren't missed. I browned the meat, onions and garlic all at the same time. I used 1 tsp. season salt instead of plain salt and added 3 bay leaves. I let it simmer about 30 minutes after adding the veggies, then another 20 with the dumplings. I used my own dumpling recipe instead of the Bisquick one. This was a delicious meal for a cold winter night. Very tasty and comforting.

Diana L

Diana L

Great stew recipe, very flavorful. I made just a few modifications----browned the beef cubes in olive oil instead of butter, used beef broth in place of the water (upped to 3 cups) and used "lite" baking mix and skipped adding the butter, added 3 Tbls. of parmesan cheese instead. Wonderful, will use this recipe in the future.

More Reviews

Similar Recipes

Beef Stew IV

Beef Stew IV

Oven Beef Stew

Oven Beef Stew

Diego's Special Beef Stew

Diego's Special Beef Stew

Old Fashioned Beef Stew

Old Fashioned Beef Stew

Mom's Hearty Beef Stew with Dumplings

Mom's Hearty Beef Stew with Dumplings

Beef Stew III

Beef Stew III


Amount Per Serving (5 total)

  • Calories
  • 830 cal
  • 41%
  • Fat
  • 51.8 g
  • 80%
  • Carbs
  • 48.3 g
  • 16%
  • Protein
  • 42.5 g
  • 85%
  • Cholesterol
  • 164 mg
  • 55%
  • Sodium
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet



previous recipe:

Mom's Hearty Beef Stew with Dumplings


next recipe:

Old Fashioned Beef Stew