Beef and Dumplings

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

Prep Time30

Cook Time3

Total Time3 30

Course: Main Course

Cuisine: American

Keyword: beef

Servings: servings

Calories: 491kcal

Ingredients

For the Beef

2-3 pound chuck roast
10.5 ounce can beef consommé
4 cups low-sodium beef broth
10.5 ounce can condensed cream of mushroom soup
1-2 teaspoons salt or to taste
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon herbs de Provence or Italian seasoning

For the Dumplings

2 cups self-rising flour
1 cup all-purpose flour
1 teaspoon freshly ground black
1/4 cup salted butter chilled
1 cup milk plus additional as needed
1/4 cup cornmeal optional
1-2 tablespoons cornstarch

Instructions

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.
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.
Leaving the broth in the Dutch oven, carefully transfer the roast to a large bowl and shred with two forks.
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.
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.
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.
Whisk together 1 to 2 tablespoons cornstarch with 2 to 3 tablespoons cold water until smooth. Stir the slurry into the simmering broth.
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.
Season with salt and freshly ground black pepper to taste and serve immediately.

Notes

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.

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.

Nutrition

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