Mom's Hearty Beef Stew with Dumplings

Mom's Hearty Beef Stew with Dumplings

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ambikins 3

"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!"
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3 h 40 m servings 515 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 29.7 g
  • 59%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 1261 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



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) ...

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 mushro...

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 ...

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.

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.

Is your mom adopting? Childhood memories of really good cooking flooding back.......... Thank you for sharing!!

Fantastic! Tender beef and satisfying dumplings! YUM!

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 c...

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.

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