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Beef Stew with Dumplings

Rated as 4.42 out of 5 Stars
5

"I was given this recipe when my husband and I were first married. I've been making this wonderful beef stew recipe for 35 years and have never found a better one."
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Ingredients

2 h 20 m servings 830
Original recipe yields 5 servings

Directions

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  1. In a bowl, toss cubed beef with flour to coat.
  2. Heat 4 tablespoons butter in a heavy skillet over medium-high heat. Place flour in a bag or bowl, and add beef cubes. Toss to coat with flour. Place coated cubes in the skillet and fry until well-browned on all sides; remove from pan and set aside.
  3. Cook onion and garlic in same pan until tender. Return meat to pan with water, parsley, salt, pepper, and bay leaf. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally and adding more water if needed. Stir in potatoes, carrots, celery, and green pepper, and continue cooking another 15 minutes. Remove the bay leaf, and stir in mushrooms.
  4. In a small bowl, mix together baking mix, 3 tablespoons melted butter, and milk until just blended. Drop dough by the tablespoonful into stew. Simmer, uncovered, approximately 10 minutes. Cover, and simmer 10 minutes more, or until dumplings are cooked through, but not dry.

Nutrition Facts


Per Serving: 830 calories; 51.8 48.3 42.5 164 1181 Full nutrition

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Reviews

Read all reviews 69
  1. 85 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe is just GREAT....with a few additions. After the onions and garlic cook, I deglaze the pan with red wine. I use beef broth instead of water, and add 1/2 cup of red wine, 2 tbls of wo...

Most helpful critical review

I think this is a really good "base" recipe for beef stew including all the essential ingredients. However, I made a few changes and ended up with dynamite results and lots of flavor. First, I u...

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This recipe is just GREAT....with a few additions. After the onions and garlic cook, I deglaze the pan with red wine. I use beef broth instead of water, and add 1/2 cup of red wine, 2 tbls of wo...

This stew was excellent with a few changes. There isn't nearly enough liquid in this recipe as written. I used two 14 oz. cans of beef broth and about 1 cup of water. I also added extra beef gra...

Great stew recipe, very flavorful. I made just a few modifications----browned the beef cubes in olive oil instead of butter, used beef broth in place of the water (upped to 3 cups) and used "li...

I think this is a really good "base" recipe for beef stew including all the essential ingredients. However, I made a few changes and ended up with dynamite results and lots of flavor. First, I u...

I did make some changes, a few suggested by other reviewers, and basing my rating on them, so I apologize to the "rating purists"... but I think this recipe would be pretty good even without the...

This was great, after a few changes. I took the advice of other reviewers and used 2 cans beef broth, 1 can water, and a packet of McCormick stew seasoning. I also served it with Italian bread...

Just had this tonight. Awesome! Even the 2kids (5 and one) finished their bowls! I left out the parsley, gr.pep, and mushrooms. Tasted just like mom's.

This stew was very good, even though I didn't add the dumplings. I used green peas instead of celery, green pepper, and mushrooms. I left it to simmer overnight in my slow cooker and it made t...

Great recipe! Used beef broth instead of water, and added an extra cup of water. Seasoned the beef with montreal steak seasoning before searing, too. Great for a gloomy day!