Beef Stew With Dumplings

Beef stew with small dumplings and carrots


Prep: 25 mins
Cook: 9 hrs
Total: 9 hrs 25 mins
Servings: 8 servings
Nutrition Facts (per serving)
431 Calories
19g Fat
28g Carbs
37g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 431
% Daily Value*
Total Fat 19g 24%
Saturated Fat 7g 34%
Cholesterol 97mg 32%
Sodium 682mg 30%
Total Carbohydrate 28g 10%
Dietary Fiber 3g 10%
Total Sugars 5g
Protein 37g
Vitamin C 9mg 45%
Calcium 168mg 13%
Iron 6mg 32%
Potassium 724mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This delicious and savory recipe for beef stew with dumplings is made with a homemade biscuit mix. The dumplings are fluffy and tender, just perfect with the rich stew. And the combination of beef with vegetables and lots of herbs makes a rich and satisfying dish.

This is the perfect recipe to serve on a cold winter's night when it's snowy and icy outside. This is a slow cooker recipe, which means that when you get home you'll be greeted with a fabulous aroma of roasting meat and stewing vegetables.

The dumplings are easy to make with a homemade baking mix. If you don't have it, you can substitute a commercial baking mix you buy at the store. The secret to fluffy dumplings is not to stir the batter too much, and to make sure that the dumplings are dropped onto a simmering liquid.

All you need to serve with this classic recipe is a crisp green salad and some warmed dinner rolls or savory scones. A glass of red wine, a crackling fire, and this stew are all you need for a wonderful, comforting evening at home.


  • 2 pounds beef bottom round steak

  • 1 bag baby carrots

  • 2 stalks celery, chopped

  • 2 onions, chopped

  • 2 cloves garlic, minced

  • 1 (14 1/2-ounce) can diced tomatoes with juice

  • 2 cups beef broth

  • 1 1/2 teaspoons dried thyme

  • 1 teaspoon dried marjoram

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1/3 cup water

  • 3 tablespoons all-purpose flour

  • 1 1/2 cups Bisquick mix

  • 1/2 teaspoon dried thyme

  • 1/2 cup milk

  • 2 tablespoons unsalted butter, melted

Steps to Make It

  1. Trim excess fat from the steak and cut the beef into 1-inch pieces. Place in a 4- to 5-quart crock pot along with the carrots, celery, onions, garlic, tomatoes, beef broth, 1 1/2 teaspoons dried thyme, marjoram, salt, and pepper.

  2. Cover the slow cooker and cook on low for 8 to 9 hours until vegetables are tender and the beef is very tender. Then, in a small bowl, combine the water and flour and blend with a wire whisk. Stir this mixture into the crockpot.

  3. In a medium bowl, combine the Bisquick Mix (or any purchased baking mix), 1/2 teaspoon thyme, milk, and melted butter just until the dry ingredients are moistened.

  4. Drop the dumpling batter by spoonfuls onto the hot and simmering beef mixture in the crock pot. Cover and cook on high for 25 to 35 minutes, until a toothpick poked into the center of the dumplings, comes out clean. Serve immediately.