Name: Comforting Beef Stew with Cheddar Herb Dumplings
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: Beef Stew; 2 pounds beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil or olive oil; 1 large onion, diced; 3 cloves garlic, minced; 3 medium carrots, peeled and sliced; 2 celery stalks, sliced; 4 cups beef broth; 1 cup dry red wine or extra beef broth; 2 tablespoons tomato paste; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; Salt and freshly ground black pepper, to taste; Cheddar Herb Dumplings; 1 ½ cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup unsalted butter, cold and diced; 1 cup sharp cheddar cheese, shredded; 2 tablespoons fresh parsley, finely chopped; 2 tablespoons fresh chives, finely chopped; ¾ cup whole milk

Why You’ll Love This Recipe

I keep making this stew because it feels hearty without being complicated. I like that everything comes together in one pot, slowly building rich flavor as it simmers. The cheddar herb dumplings are my favorite part since they steam right on top of the stew and absorb all those savory juices while staying soft and fluffy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil or olive oil
1 large onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
4 cups beef broth
1 cup dry red wine or extra beef broth
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt and freshly ground black pepper, to taste

1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
1 cup sharp cheddar cheese, shredded
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh chives, finely chopped
3/4 cup whole milk

Directions

I start by heating the oil in a large heavy-bottomed pot over medium-high heat. I brown the beef in batches so it gets a nice crust, then remove it and set it aside.

In the same pot, I cook the onion, carrots, and celery until they soften, then add the garlic and cook briefly until fragrant. I pour in the wine or extra broth and scrape up all the browned bits from the bottom of the pot.

I return the beef to the pot and stir in the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. I season lightly, bring everything to a gentle boil, then lower the heat and let it simmer for 1 1/2 to 2 hours until the beef is tender.

While the stew cooks, I prepare the dumplings by mixing the dry ingredients and cutting in the cold butter until crumbly. I stir in the cheddar, parsley, and chives, then add the milk just until a soft dough forms.

Once the stew is ready, I remove the bay leaves and drop spoonfuls of dumpling dough on top. I cover the pot tightly and let the dumplings steam until fluffy and cooked through. I finish by tasting and adjusting seasoning before serving hot.

Servings and Timing

I usually get about 6 generous servings from this recipe. Prep time takes around 20 minutes, and cooking time is about 2 hours and 20 minutes, bringing the total time to roughly 2 hours and 40 minutes.

Variations

I sometimes add potatoes or mushrooms to make the stew even heartier. When I want extra herb flavor, I mix a little fresh thyme into the dumplings. I’ve also made this with a gluten-free flour blend for the dumplings, and it works well with a little extra care.

Storage/Reheating

I store leftover stew in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth if needed to loosen it up.

FAQs

Can I make this stew ahead of time?

Yes, I often make it a day ahead because the flavors deepen as it sits.

What cut of beef works best?

I prefer beef chuck since it becomes tender and flavorful after long simmering.

Can I skip the wine?

Yes, I replace it with extra beef broth when I want an alcohol-free version.

Why shouldn’t I lift the lid while dumplings cook?

I keep the lid closed so the steam stays trapped, which helps the dumplings cook evenly and stay fluffy.

Can I freeze leftovers?

I freeze the stew without dumplings for best texture, then add fresh dumplings when reheating.

Conclusion

This beef stew with cheddar herb dumplings is one of my favorite meals for cold evenings. I love how comforting and filling it is, and the combination of tender beef and fluffy dumplings always makes it feel special. It’s a recipe I come back to whenever I want something warm, hearty, and homemade.