Beef Stew with Dumplings

Name: Beef Stew with Dumplings
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 8 serving
Ingredients: 2 tablespoons olive oil; 2 pounds chuck roast; 1 white or yellow onion; 3 to 5 cloves garlic; 3 large carrots; 3 medium to large Yukon gold potatoes; ¼ cup tomato paste; 4 cups reduced sodium beef broth; ½ cup dry red wine; 3 tablespoons lite or reduced sodium soy sauce; 2 tablespoons Worcestershire sauce; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 2 bay leaves; 1 sprig fresh thyme; 1 ½ cups Bisquick Mix; ¾ cup shredded cheddar cheese; ½ cup whole or 2% milk

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings
8
Calories
576 kcal
Course
Main Course
Cuisine
American

Beef Stew with Dumplings

Jade Rice

Report

🧡🙌 Beef roast, potatoes, carrots, and more are simmered to tender PERFECTION in a rich and savory broth for the best beef stew that's easy to make! Cheesy dumplings on top are the final comfort food touch making this a classic family favorite recipe especially when the weather is chilly!

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

Beef Stew

2 tablespoons olive oil
2 pounds chuck roast cubed into bite-sized pieces (OR beef stew meat)
1 white or yellow onion diced small
3 to 5 cloves garlic peeled and finely minced
3 large carrots peeled and diced into 1/2-inch slices
3 medium to large Yukon gold potatoes OR 1 pound baby Yukon gold OR baby red potatoes, peeled if desired and diced into 1-inch chunks
¼ cup tomato paste
4 cups reduced sodium beef broth plus more if desired
½ cup dry red wine
3 tablespoons lite or reduced sodium soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon salt or to taste
1 teaspoon freshly ground black pepper or to taste
2 bay leaves
1 sprig fresh thyme or 1/2 teaspoon dried

Bisquick Dumplings

1 ½ cups Bisquick Mix or similar product (OR canned biscuit dough OR your favorite scratch dumplings/biscuit recipe)
¾ cup shredded cheddar cheese
½ cup whole or 2% milk

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Beef Stew - To a large stockpot or Dutch oven, add the olive oil, beef, and cook over medium-high heat to sear and brown the beef. Stir and flip intermittently as the beef cooks to ensure even cooking. Cook for about 5 minutes. Beef does not need to be fully cooked through, just browned on the outside.
Add the onions, garlic, and cook for 2 minutes; stir nearly constantly.
Add the carrots, potatoes, tomato paste, beef broth, and stir or whisk to encourage the tomato paste to dissolve.
After it has dissolved, add all the remaining ingredients (in the stew portion of the recipe), and simmer over medium-low heat, uncovered, for about 1 hour. Stir only very occasionally.
If the stew is low on broth, add some now. Tips - After the dumplings are added and while they cook, they will thicken the stew, so add more broth now if you think it needs it. I also recommend reduced sodium beef broth so that as it evaporates and concentrates while it cooks, and naturally become saltier, that your finished stew isn’t too salty. You can always add more salt, but can’t take it out. Now is a good time to taste and check for seasoning balance and add more salt or pepper, if desired.
Dumplings - To a medium bowl, add the Bisquick mix, cheese, milk (OR bake Grands Biscuits or similar according to package directions to save time OR make scratch dumpling dough).
Drop the dumpling dough mixture by rounded tablespoons evenly over the top surface of the stew.
Cover and simmer over low heat for 45 minutes, or until dumplings are fully set. Use a toothpick or break one open to test for doneness. If you baked Grands biscuits separately, halve them and place on the top of each individual bowl of stew before serving. Remove bay leaves and thyme sprig before serving.

Notes

* Red Wine – I recommend a dry red wine such as:
As I mentioned in a previous section, alternatively you can:
Storage: Stew will keep airtight in the fridge for up to 5 days. And you can freeze it for up to 4 months. Note - The dumplings will get soggy and potentially disintegrate a bit into the stew itself so don’t be surprised if your leftovers are even thicker.
Tip - If you know you’re going to store this and are making it so you have planned leftovers, I suggest baking canned biscuit dough biscuits separately and then topping each bowl of stew with warm, oven-fresh biscuits before serving.
Cabernet sauvignon
Merlot
Syrah
Pinot Noir
Use 1/2 cup dark beer instead of red wine
Use 1/2 cup extra beef broth instead of any alcohol

Nutrition Information

Show Details

Serving 1 Calories 576kcal (29%) Carbohydrates 39g (13%) Protein 41g (82%) Fat 28g (43%) Saturated Fat 11g (55%) Polyunsaturated Fat 15g Trans Fat 1g Cholesterol 117mg (39%) Sodium 1261mg (53%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 576 kcal

% Daily Value*

Serving	1
Calories	576kcal	29%
Carbohydrates	39g	13%
Protein	41g	82%
Fat	28g	43%
Saturated Fat	11g	55%
Polyunsaturated Fat	15g	88%
Trans Fat	1g	50%
Cholesterol	117mg	39%
Sodium	1261mg	53%
Fiber	3g	12%
Sugar	6g	12%