There’s nothing like a big pot of Beef and Dumplings to bring everyone to the table! This soup/stew cross has tender chunks of chuck roast, slow-simmered in a rich broth with garlic, herbs, and wine, then loaded up with carrots and fluffy homemade dumplings.
This recipe brings together two of our family’s favorites, beef stew and dumplings. The beef gets fork-tender after a long simmer, soaking up all that herby, garlicky broth and the dumplings are eggy, soft, and filling.
It’s a great cold-weather dish, but it works any time you want a stick-to-your-ribs dinner that satisfies. Perfect for meal prep, too!
Why You’ll Love This Dish
- One-Pot Meal – No need for extra sides, this is your main and starch in one.
- Rich, Flavorful Broth – Simmered with wine, herbs, and garlic for deep, savory flavor.
- Tender Beef – Chuck roast becomes incredibly soft and juicy after a slow cook.
- Hearty Dumplings – Egg-based dumplings bulk up the meal and soak in all that broth.
- Leftover Friendly – Tastes even better the next day and reheats beautifully.
Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Beef Chuck Roast – Well-marbled and ideal for slow cooking. Becomes tender and flavorful after a long simmer.
- Garlic Powder – Adds a mellow, savory garlic note to season the beef.
- Onion Powder – Enhances the overall flavor of the broth without fresh onions overpowering it.
- Black Pepper – Adds mild heat and depth to both beef and broth.
- Salt – Brings all the flavors together, essential for seasoning the meat properly.
- Olive Oil – Used to brown the beef and build the base of the stew.
- Carrots – Adds sweetness and texture. Holds up well to long cooking.
- Yellow Onion – Helps develop a deep, savory broth.
- Garlic – Fresh garlic boosts the aroma and depth of flavor.
- Beef Broth – Forms the bulk of the soup base. Use low-sodium to control seasoning.
- Red Wine – Deglazes the pot and deepens the richness of the broth.
- Bay Leaves – Infuse the broth with a slightly herbal, earthy aroma.
- Fresh Thyme – Classic herb pairing for beef. Adds freshness and depth.
- Flour – Base for dumplings. All-purpose flour works best.
- Eggs – Give the dumplings structure and richness.
- Milk – Helps thin the batter and adds tenderness.
- Salt – Seasons the dumpling dough and keeps the flavor balanced.
How To Make Beef & Dumplings
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Prep & Season The Beef – Cut chuck roast into 2″ chunks. Mix garlic powder, onion powder, salt, and pepper and season all over.
- Brown The Meat – Heat oil in a large stockpot. Sear the beef in batches until browned on all sides.
- Build The Broth – Deglaze with red wine, then add chopped onion, garlic, thyme, bay leaves, and beef broth. Bring to a simmer, cover, and cook on low for 2 hours or until fork-tender.
- Add Carrots & Make Dumpling Batter – Cut carrots and add to the pot. Mix eggs, milk, and salt. Add flour gradually until you get a thick batter that just barely falls off a spoon.
- Cook The Dumplings – Remove bay leaves. Drop spoonfuls of batter into gently boiling broth. Cover and cook for 5 minutes, or until dumplings triple in size. Turn off heat and serve hot.
FAQ
Store in an airtight container in the fridge for up to 4 days. The dumplings may soak up some broth, so reheat gently with extra stock or water to loosen things up.
Yes. Reheat on the stovetop over low heat or microwave in short bursts, stirring in between. Add a splash of broth or water if needed.
You can make the beef and broth a day ahead and reheat it when ready to serve. Add the dumplings fresh just before serving for the best texture.
Use more beef broth with a splash of balsamic vinegar or Worcestershire sauce to keep that depth of flavor without the alcohol.
Homemade dumplings are best here, but you can use spaetzle, gnocchi, or pre-made biscuit dough in a pinch. Cooking times may vary.
Serve This With…
Beef & dumplings is one of those recipes you’ll keep coming back to. It’s rustic, satisfying, and perfect for feeding a hungry group or meal-prepping for the week. The beef is rich and flavorful, the dumplings are soft and pillowy, and the gravy ties it all together. If you’re after a meal that’s comforting, hearty, and full of flavor, this one checks every box.
Beef and Dumplings
Your whole family will love this big pot of beef and dumplings! Homey, comforting, and with lots of gravy, this is a weekend win and works great for meal prep, too!
Ingredients
- 3 pounds beef chuck roast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 pound carrots
- 1 large onion
- 2 cloves garlic
- 4 quarts beef broth
- 1 cup red wine
- 3 bay leaves
- 4 sprigs fresh thyme
Instructions
- Cut the roast into 2" square pieces.
- Mix the onion powder, garlic powder salt and pepper together and sprinkle it all over the beef chunks.
- Place a large stock pot or Dutch oven on the stovetop and set it on medium heat.
- Add the oil and the chunks of meat and brown it on all sides.
- Add the wine to deglaze the bottom of the pot.
- Chop your onion and add it to the pot along with the broth, garlic, thyme, and bay leaves.
- Bring everything to a simmer, then cover and reduce the heat to low.
- Let simmer for 2 hours, then take the lid off and check the meat for tenderness with a fork.
- If the meat isn't tender yet, put the cover back on and check every 30 minutes until the meat is tender.
- Cut your carrots into 1/2 inch chunks and add to the pot.
- Turn the heat up to medium and bring to a slow boil.
- While you are waiting for it to boil, make your dumpling batter.
- Crack your eggs into a large bowl, add the milk and salt and mix it together.
- Add 2 cups of the flour and whisk it together.
- Slowly add in the third cup of flour, while mixing it at the same time.
- Use a spoon to test the consistency of the batter, by scooping some batter into it and turning the spoon sideways.
- The batter should just barely be able to fall off the spoon.
- Before adding the dumplings, take out the bay leaves.
- Once the soup is boiling, add in spoonfuls of batter into it. Make sure it's just barely boiling or the it will rip the batter apart in the pot.
- Once all the dumplings are dropped into the pot, cover it and let it cook for 5 minutes.
- Remove the lid to check the dumplings.
- When they are done, they will have at least tripled in size.
- Turn the heat down or even all the way off and serve.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 324Total Fat: 19gSaturated Fat: 7gUnsaturated Fat: 12gCholesterol: 91mgSodium: 477mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 28g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!