Beef and Dumplings

This Beef and Dumplings is like a rich beef stew but with pillowy soft dumplings. It’s the easiest hearty Sunday dinner since everything is cooked in one pot.

If there’s any meal that my family loves in the colder winter months, it’s chicken and dumplings. But I knew I had to also give it a try with beef, and wow, this Beef and Dumplings is so incredible.

I use a boneless chuck roast to make a decadent beef stew base and add my classic Southern dumplings on top for the best bite. If you love a comfort food meal, my Chicken Fried Steak and Swiss Chicken Casserole are two great options.

why you’ll love this recipe

• Comfort food at it’s finest. This is the coziest meal you can make for your family and friends.
• Easy to cook in just one pot. Everything happens for this beef and dumplings in the same pot.
• Perfect for feeding a crowd. It’s a hearty recipe that can stand on it’s own for any group.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

For the Beef:

• Chuck roast: Make sure it’s boneless for easier cooking.
• Beef consommé: Beef stock as the base with a concentrated flavor.
• Low-sodium beef broth: To add more rich broth to the base of the soup.
• Condensed cream of mushroom soup: Gives creaminess to every bite.
• Garlic powder: Adds nice garlic flavor.
• Onion powder: Gives a little bit of onion sweetness.
• Herbs de Provence or Italian seasoning: A little pinch gives an herbal note.

For the Dumplings:

• Self-rising flour: Already has a leavener in it to help the biscuits become tender.
• All-purpose flour: Mix with the self rising flour for added structure.
• Freshly ground black pepper: Nice for a little bit of kick.
• Salted butter: Make sure it’s chilled to make the dumpling dough the correct consistency.
• Milk: Moistens the dumpling dough with a nice creamy and rich flavor.
• Cornmeal: Adds rich corn flavor and nice texture.
• Cornstarch: A little bit adds nice structure and the right texture to the dumplings.

Tools You’ll Need

• Stockpot or Dutch Oven with Lid
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Rolling Pin
• Pastry Cutter, optional

how to make beef and dumplings

1. Season the chuck roast on both sides with salt and black pepper. Heat oil In a large Dutch oven over medium-high heat. Once hot, sear the roast on both sides for 2-3 minutes each.

2. Directly to the Dutch oven, add the beef consommé, beef broth, cream of mushroom soup, salt, pepper, garlic powder, onion powder, and herbs de Provence. Add enough water to nearly cover the roast and stir to combine. Bring to a boil, then reduce the heat to medium-low. Cover and simmer for 2 to 2 1/2 hours, until the roast is fall-apart tender.

3. Leaving the broth in the Dutch oven, carefully transfer the roast to a large bowl and shred with two forks.

4. To make the dumplings, in a medium bowl, whisk together the self-rising flour, all-purpose flour, and black pepper. Working quickly, grate the chilled butter on a box grater, add to the flour mixture, and gently toss until coated.
5. Make a well in the center and add the milk. Use a spatula to fold until a dough just forms. If the dough seems too dry, add additional milk, 1 tablespoon at a time.

6. Lightly flour a clean work surface and using a rolling pin, roll the dough out to 1/4 inch thick. Using a butter knife or pizza cutter, cut into 1-inch squares. If desired, sprinkle the cornmeal evenly over the dough and gently pat to adhere.

7. Whisk together 1 to 2 tablespoons cornstarch with 2 to 3 tablespoons cold water until smooth. Stir the slurry into the simmering broth.

8. Return the broth to a boil over medium-high heat, then reduce the heat to medium. Drop the dumplings into the broth one at a time, then raise the heat to return the broth to a boil. Reduce the heat to low and simmer until the dumplings are cooked through and the mixture has thickened, about 10 minutes.

9. Season with salt and freshly ground black pepper to taste and serve immediately.

expert tips

• If your beef stew base isn’t thick enough, add more slurry. Stir together an additional 1 teaspoon cornstarch with 1 teaspoon water and add into the base. Simmer until thickened.
• Sear the chuck roast for added flavor. If you want to take an extra step, you can sear the roast on all sides until deeply golden brown for a nice crust and added richness.
• Make sure the butter is very cold. This will help it grate on a box grater cleanly and easily.
• If you don’t have self rising flour, just make it. For 1 cup of self-rising flour, simply combine 1 cup all-purpose flour with 1 teaspoon of baking powder and 1/4 teaspoon of salt.

Crockpot Beef and Dumplings

To make this in a slow cooker, sear the chuck roast in a skillet as directed, then transfer to a 6-quart slow cooker along with the beef consommé, beef broth, cream of mushroom soup, and seasonings, adding enough water to nearly cover the roast. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until fall-apart tender.

Shred the beef. Transfer the broth and the beef to a large Dutch oven or pot on the stovetop, stir in the cornstarch slurry, and bring to a boil over medium-high heat. Follow the remainder of the stove-top instructions for making the dumplings.

storage

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat on the stovetop or in the microwave for a few minutes until warmed through. Add additional beef broth to thin the mixture if needed.

I don’t recommend freezing the beef and dumplings since it will change texture once it thaws. You can easily make the beef stew ahead of time, just hold off on mixing and adding the dumplings until it’s almost time to serve.

Frequently Asked Questions

more comfort food recipes

• Peppercorn Chicken
• Barbecue Chicken Casserole
• Slow Cooker Chicken Stroganoff
• Oven Pot Roast