My mom's beef stew recipe that she's perfected over 25 years. Tender chunks of beef couple with hearty vegetables in a rich gravy for a soul-warming treat. And Oh! The dumplings!

Recipe Summary

prep:
30 mins
cook:
3 hrs 10 mins
total:
3 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat until the oil is shimmering, and place the onion and beef into the hot oil. Sprinkle with 1 teaspoon of the steak seasoning, stir the meat and onions well, and sprinkle with 1 more teaspoon of seasoning. Add the celery, and cook and stir until the meat is browned, about 10 minutes.

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  • Pour in 2 cups of water to just cover the meat, onion, and celery, bring to a boil, and stir and scrape the browned bits of flavor from the bottom of the pan. Cover, reduce heat, and simmer until the beef is very tender, about 2 hours. Remove the meat and celery pieces from the pan, set the meat aside, and discard the celery.

  • In a bowl, whisk together the gravy mix with 4 cups of water. Add the mixture to the juices in the pot, bring to a boil, and stir the meat back into the gravy mixture. Stir in the turnip and carrots, cover, and simmer for 20 minutes. Stir in the potatoes, cover, and simmer an additional 20 minutes.

  • To make dumplings, mix the flour, baking powder, and salt in a bowl. Cut the shortening into the flour mixture with a pastry cutter or two knives until the mixture looks crumbly. Pour in the milk, and lightly stir the mixture just until it combines to form a dough.

  • Remove 2 cups of gravy from the pot, and reserve. Drop the dumplings by heaping tablespoon onto the meat and vegetables in the pot, cover, and simmer for 20 minutes. Do not peek until the time is up. Pour the reserved gravy back over the dumplings, stir lightly, and serve.

Nutrition Facts

515 calories; protein 29.7g 59% DV; carbohydrates 64.7g 21% DV; fat 15.1g 23% DV; cholesterol 62.1mg 21% DV; sodium 1261.3mg 51% DV. Full Nutrition

Reviews (49)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/03/2010
amazing! i just made this. made a couple changes to suit me and my boyfriends preferences. 1) used beef broth instead of the water and only added 1 package of the gravy mix (just to thicken) 2) used only 4 potatoes and added 1 large sweet potato 3) added fresh herbs to the dumplings other than that i followed the recipe to a "T" everybody loved it, i will deffinetly be making this again! thanks Read More
(45)

Most helpful critical review

Rating: 3 stars
04/18/2018
Good recipe my mom's is a little different: For tender beef sear the chunks for less time just 2 or 3 minutes in butter instead of oil and remove them to a bowl to be returned later once the broth is in. Also coat them in flour and pepper first; the flour cooks off and helps thicken the stew later so you don't need gravy powder. Cook some mushrooms in more butter until they brown with bay leaf thyme pepper and whole cloves add onions and root veggies (parsnips are awesome) fresh green beans then a bunch of red wine to deglaze the brown bits off then the stock. Simmer for 2 to infinity hours. I love beef stew!! Read More
(2)
62 Ratings
  • 5 star values: 45
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/03/2010
amazing! i just made this. made a couple changes to suit me and my boyfriends preferences. 1) used beef broth instead of the water and only added 1 package of the gravy mix (just to thicken) 2) used only 4 potatoes and added 1 large sweet potato 3) added fresh herbs to the dumplings other than that i followed the recipe to a "T" everybody loved it, i will deffinetly be making this again! thanks Read More
(45)
Rating: 5 stars
01/09/2012
Awesome! I had to tweak it a bit but only because I didn't have a some of the ingredients. No olive oil so I used canola. No gravy mix so I used onion soup mix and a can of cream of mushroom soup. No turnip so I used a can of diced tomatoes - Italian style. I also used a bag of frozen stew vegetables instead of fresh. Because there was no gravy mix I had to thicken it up with a bit of flour and cold water which worked out great! Made the Bisquick dumplings to accompany and it was DELISH! There is no need for any other stew recipe IMO. Read More
(19)
Rating: 4 stars
01/25/2010
Very tasty stew. However I used Swanson's beef broth in a carton instead of water simply because I prefer a richer flavor to the gravy. I also added about half a cu of Merlot wine. I used all the other ingredients as given and it was excellent. My problem is with the dumplings but maybe I jut don't understand dumplings. The recipe doesn't say how big the spoonfulls should be. Mine turned out gummy and tasted of flour. I tossed them out and served mashed potatos on the side. We enjoyed the stew just as well. Read More
(17)
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Rating: 5 stars
05/25/2011
This was absolutely fantastic! Great flavor. I did reduce the potatoes to about 4, and added canned green beans and corn. I used Bisquick for the dumplings. Read More
(8)
Rating: 5 stars
01/21/2010
Is your mom adopting? Childhood memories of really good cooking flooding back.......... Thank you for sharing!! Read More
(7)
Rating: 5 stars
01/18/2010
Fantastic! Tender beef and satisfying dumplings! YUM! Read More
(7)
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Rating: 5 stars
12/28/2011
Love this recipe! I have yet to make the dumplings aside from that I make the recipe exactly as is. My bf told me this was better than his mother's stew! Which is quite the compliment she can cook! He told me he wants it at least once a week if not more! The meat ends up so tender a definate must have recipe. This will for sure stay in my cookbook! Read More
(7)
Rating: 5 stars
12/09/2010
WOW may family loved this even my 12 year old son who HATES stew. I used bizquick for my dumplings and beef broth as someone else suggested. Read More
(6)
Rating: 5 stars
01/03/2011
So good! I'd never made Beef Stew that had dumplings in it before and these were great. A nice change of pace from a plain beef stew. Read More
(6)
Rating: 3 stars
04/18/2018
Good recipe my mom's is a little different: For tender beef sear the chunks for less time just 2 or 3 minutes in butter instead of oil and remove them to a bowl to be returned later once the broth is in. Also coat them in flour and pepper first; the flour cooks off and helps thicken the stew later so you don't need gravy powder. Cook some mushrooms in more butter until they brown with bay leaf thyme pepper and whole cloves add onions and root veggies (parsnips are awesome) fresh green beans then a bunch of red wine to deglaze the brown bits off then the stock. Simmer for 2 to infinity hours. I love beef stew!! Read More
(2)