Absolutely LOVE this one! It’s the kind of meal that gives major cozy, grandma’s kitchen vibes—Hearty Beef Stew with Fluffy Dumplings is the definition of comfort food.

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Slow-simmered beef, tender veggies, and buttery dumplings—all in one comforting pot of goodness!

There’s nothing like a big bowl of beef stew to soothe the soul, and this version takes it to the next level with fluffy, homemade dumplings that soak up all that rich, savory broth. It’s hearty, cozy, and totally satisfying—perfect for chilly evenings, Sunday suppers, or whenever you need a little food hug.

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Why You’ll Love This Stew

• One-pot meal = easy cleanup
• Budget-friendly ingredients
• Tender beef, soft carrots and potatoes, and pillowy dumplings
• Feeds a crowd or leaves leftovers that taste even better the next day!

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Ingredients

For the Stew:

• 1 lb beef stew meat, cut into 1-inch cubes
• 4 cups beef broth
• 2 medium potatoes, peeled and diced
• 3 large carrots, peeled and sliced
• 1 cup frozen peas
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• Salt and pepper, to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1½ tsp baking powder
• ½ tsp salt
• ½ tsp sugar
• ½ cup milk
• 2 tbsp unsalted butter, melted
• 1 tsp dried parsley (optional)

For Garnish:

• Fresh parsley, chopped

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How to Make It

1. Prepare the Stew

• In a large Dutch oven or soup pot, heat olive oil over medium-high heat.
• Season the beef with salt and pepper, then brown in batches (5–7 mins per batch). Set browned beef aside.
• In the same pot, sauté chopped onion for about 3 minutes. Add minced garlic and cook for 30 seconds.
• Stir in the tomato paste and let it cook down for 1 minute.
• Return the beef to the pot. Add beef broth, potatoes, carrots, thyme, and bay leaves.
• Bring to a boil, then reduce to a simmer. Cover and let it cook for 1½ to 2 hours, until the beef is fork-tender.

2. Make the Dumplings

• In a bowl, mix flour, baking powder, salt, and sugar.
• Stir in milk and melted butter until just combined. Add parsley if using.
• Once the stew is simmering and beef is tender, gently drop spoonfuls of dough onto the surface of the stew—don’t mix them in!
• Cover the pot tightly and let the dumplings steam for 15–20 minutes. Resist the urge to lift the lid while they cook!

3. Finish the Stew

• Add peas and cook uncovered for 2–3 more minutes.
• Adjust seasoning to taste with salt and pepper.

4. Serve & Enjoy!

• Ladle the stew into bowls, making sure to get some dumplings in every serving.
• Top with a sprinkle of fresh parsley and serve warm—maybe with crusty bread if you’re feeling fancy.

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Tips & Variations

• No beef broth? Use a mix of water and bouillon or vegetable stock in a pinch.
• Make it winey: Add a splash of red wine with the broth for added richness.
• Veggie version: Use mushrooms, lentils, and veggie broth for a meatless twist.
• Make-ahead friendly: The stew reheats beautifully, and the dumplings stay soft and tender.

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Nutrition Estimate (Per Serving, Serves 4–6)

Calories: ~450 | Protein: ~32g | Carbs: ~35g | Fat: ~20g

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This stew is like a warm blanket in a bowl—simple ingredients, slow-simmered flavors, and those dreamy, cloud-like dumplings. Whether you’re feeding a family or cozying up for a solo dinner, this one’s a keeper.

Let me know if you’d like a printable version, Pinterest pin, or social caption to go with this post—I’ve got you covered!

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