Recipe

Classic Stew Dumplings

A cozy, classic stew topped with light, fluffy dumplings that steam up tender and pillowy. Weeknight-friendly, pantry-forward, and built for dunking.

By Matt Campbell

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4.8

A pot of beef stew on a stovetop with fluffy dumplings steaming on top

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Some meals are basically a warm blanket that also feeds you. This classic stew with light and fluffy dumplings is that meal. The stew is rich and savory with tender beef, sweet carrots, and potatoes that soak up every drop. Then you crown it with dumplings that steam right on top like little clouds, soft and pillowy, perfect for soaking up that glossy gravy.

My goal here is maximum comfort with minimum drama. We use accessible ingredients, a simple thickening method, and a dumpling dough that does not require rolling, shaping, or perfection. Bring a spoon and a little curiosity. The pot does the rest.

A wooden spoon stirring thick beef stew with carrots and potatoes in a Dutch oven

Why It Works

Deep flavor fast: a quick sear on the beef and a tomato paste step gives you that long-simmer taste without babysitting.
Thick, glossy gravy: a flour toss plus a gentle simmer creates a stew that clings to the spoon, not a watery soup.
Truly fluffy dumplings: baking powder for lift, minimal stirring, and a tight lid so they steam properly.
Weeknight-flexible: it is great fresh, even better the next day, and easy to stretch with extra veggies.

Pairs Well With

Storage Tips

In the fridge: Store stew and dumplings together in an airtight container for up to 4 days. The dumplings will soften as they sit, which is not a bad thing, just a different vibe.

For best texture: If you know you will have leftovers, you can store dumplings separately. Let them cool completely, then refrigerate in a sealed container.

Reheating: Warm gently on the stovetop over medium-low, adding a splash of broth or water to loosen. Cover to heat through.

Freezing: Freeze the stew (without dumplings) for up to 3 months. Thaw overnight in the fridge and reheat on the stove. Make a fresh batch of dumplings while it warms for that just-steamed fluff.

Common Questions

Why did my dumplings turn dense?

Usually one of three things: you overmixed the dough, your baking powder is old, or you peeked too much. Mix just until combined, use fresh baking powder, and keep the lid on while they steam.

Do I have to use beef chuck?

Chuck is ideal because it gets tender and stays juicy. You can use stew meat, but it can be inconsistent. Pork shoulder works too. For a faster version, use shredded rotisserie chicken and simmer only long enough to cook the vegetables, then add dumplings.

How do I thicken the stew if it is still thin?

Simmer uncovered for 10 minutes. If you need a boost, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it in, and simmer 2 to 3 minutes.

Can I make this in a slow cooker?

Yes for the stew, no for the dumplings until the end. Cook stew on low 7 to 8 hours (or high 4 to 5). Before adding dumplings, make sure there is enough hot liquid to create steady steam. You want at least 1 to 1 1/2 inches of simmering broth in the insert. If it looks low, stir in 1/2 to 1 cup extra broth. Switch to high, drop dumplings on top, cover, and cook 25 to 35 minutes until set.

What is the secret to fluffy dumplings?

Cold milk, fresh baking powder, and a gentle simmer. If the stew is boiling hard, the dumplings can break apart or cook unevenly. Also, the dough should be soft and scoopable, not dry. If it looks shaggy, add a splash more milk.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy-bottomed pot with a tight-fitting lid
Cutting board and chef’s knife
Measuring cups and spoons
Wooden spoon
Medium mixing bowl
Scoop or two spoons for dropping dumplings

I love cooking big, ambitious projects, but this stew is what I make when I want the kitchen to feel like a hangout, not a test. The dumplings are my favorite part because they are honest. You stir, you drop, you cover, and suddenly the whole pot smells like someone’s been taking care of you. Also, I have learned the hard way that lifting the lid “just to check” is how you end up with sad, heavy dumplings, so now I treat that lid like it is holding in a secret.