When chicken and dumplings meet hearty beef stew you get beef and dumplings!

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Love my recipe for Easy Chicken and Dumplings? Love hearty Beef Stew? Then you’re going to LOVE LOVE LOVE this recipe for Beef and Dumplings! It’s like a mashup of both of them minus the vegetables and chicken and with soft fluffy dumplings.

Beef and dumplings in two bowls with red napkins and spoons.

Easy Homemade Dumplings!

You don’t need to buy Bisquick OR chop up canned biscuits to make dumplings. My recipe is SO easy to make that anyone can make them. And they’ll turn out using these handy tips!

Homemade fluffy dumplings in beef broth.

Tips for Best Homemade Fluffy Dumplings

don’t overmix the dumpling dough
when the dough comes together it’s mixed enough
have your broth just simmering, a hard boil will break apart your dumplings
never roll or squeeze the dough to make the dumplings, simply break off a piece of dumpling dough about the size of a golf ball and drop it in simmering broth
drop the dough into the simmering broth, cover immediately, and set the timer
keep the lid on the pot until the timer goes off, the dumplings need the steam and heat to cook up light and fluffy

Dumpling dough coming together in a ball.

If you roll the dumpling dough into the golf balls sized balls you’ll have hard and heavy dumplings. They won’t cook correctly and they may sink to the bottom of the pot.

A rolling boil for the entire cooking time can overcook the dumplings. And they may just crumble in the boiling broth. A little boil, while they’re cooking, won’t hurt the dumplings. But don’t keep it at a hard boil for too long it will probably boil over.

What do I need to make Dumplings with beef?

stewing beef or stew meat chunks
all-purpose flour
salt
garlic powder
cold coffee or espresso powder
better than beef bouillon OR beef stock or beef broth (your preferred beef broth product)
water
baking powder
salt and pepper (to top the dumplings)
light olive oil or vegetable oil

Tools Needed

Dutch Oven
tongs
wooden spoon
knife
cutting board
medium bowl

We love our long-cooking recipes!

I love quick dinners but there is just something about dinners that take a while to make and cook for a long time. This beautiful Pork Tamales recipe is something we love to spend time making. And Old Fashioned Chicken and Dumplings starts with a whole chicken, and cooks all day! Love a good pot roast?? Try this tangy zest Mississippi Pot Roast!

Beef and Dumplings

5 from 42 votes

When chicken and dumplings meet hearty beef stew you get beef and dumplings!

Course: Dinner Recipes

Cuisine: American

Prep Time: 20

Cook Time: 3

Total Time: 3 20

Servings: Servings

Calories: 418kcal

Author: Laura

Print Recipe

Equipment

Ingredients

2 pounds beef stew meat
1/2 cup all-purpose flour
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 bay leaf
2 quarts water OR beef stock plus more water later
beef bouillon if not using liquid stock
2 tsp espresso powder or 1/4 cup coffee

Fluffy Homemade Dumplings

2 cups all-purpose flour
3 tsp baking powder
pinch of salt
1/3 cup light olive oil or vegetable oil
3/4 cup milk
salt and pepper to top dumplings

Instructions

if meat isn't cut into bite-size chunks do that now
over medium heat preheat the oil in a heavy bottom dutch oven
mix the flour, garlic, salt, and pepper together in a medium bowl
toss the beef with the flour until well coated
when the oil is shimmering add some of the beef, turning with tongs to get the sides browned
remove to a plate lined with paper towels and let it drain
repeat with the remaining beef
when the beef is all cooked deglaze the pan with the beef stock OR water
scrape up all the browned bits on the bottom of the pan once they're up add your bouillon or better than bouillon paste to make the broth
add the coffee and stir to combine
add the beef and bring it up to a quick boil
then reduce heat, cover, and let it cook until the beef is tender, about 90-minutes to 2 hours, keep an eye on the broth and make sure it's not cooking away, add more water as needed
once the beef is tender adjust your broth-if it needs water add some, you don't need more bouillon or stock just water to thin out the thick very well-flavored broth that has reduced down during cooking
taste the broth as well and add more salt, coffee, or garlic as needed, add pepper too at this stage
get the broth to just a simmer and then add the dumplings
to make the dumplings whisk the flour and baking powder together with a pinch of salt
mix the milk and oil together and pour them into the flour mixture
stir with a fork until the dough comes together in a ball
when the broth is simmering use your fingers to divide the dough into 12 golf ball-sized pieces
drop them in the simmering broth, they may sink but will soon pop right up
sprinkle the dumplings with salt and pepper, cover and cook for 12 minutes
do not open the lid for 12 minutes the dumplings need steam and heat to cook
if your pan tries to boil over slide it part of the way off the heat OR reduce the heat further if you can
after 12 minutes take out a dumpling and check it for doneness, the dumplings will be soft and covered in gravy on the outside and cooked through and fluffy on the inside when they're done
if you don't think they're done cover and cook them another minute or two
serve hot
whoever gets the bay leaf has good luck for the next week!