If you’re craving the ultimate cozy comfort food, this Beef Stew with Dumplings will warm your kitchen and your soul. It’s rich, hearty, and topped with golden cheddar studded dumplings that bake right on top; turning a simple stew into a complete one pan feast.
This recipe combines tender beef, earthy mushrooms, and black beans, simmered into a deeply savory stew base. Then it’s finished with buttery cobbler style dumplings that soak up all the delicious juices while baking to golden perfection. It’s rustic, filling, and exactly what you want on a cold evening.
Why You’ll Love This Beef Stew with Dumplings
- Rich and hearty; full of deep, beefy flavor.
- Comforting topping; fluffy, cheesy dumplings bake right on the stew.
- Simple ingredients; everyday staples turned into something special.
- Perfect for family dinners; a dish that feeds everyone generously.
Ingredients You’ll Need
For the Stew
- 3 red onions
- Olive oil
- 1 bunch fresh sage (about 20g)
- 250g lean minced beef
- 400g button mushrooms
- 2 cans (400g each) black beans
- 3 carrots
- 1 medium swede (rutabaga)
- 500g spring greens
For the Cobbler-Style Dumplings
- 250g self rising flour, plus extra for dusting
- 1 tablespoon wholegrain mustard
- 75g cold unsalted butter
- 75g Cheddar cheese, grated
- 50ml semi skimmed milk
How to Make Beef Stew and Dumplings
1Prepare the Onions: Start by microwaving the unpeeled onions for about 10 minutes, until they’re soft and tender. Once cool enough to handle, squeeze them out of their skins and finely chop or pulse in a food processor. Set aside.
2Crisp the Sage: In a large casserole pan, heat a tablespoon of olive oil over medium low heat. Toss in the sage leaves and fry until crisp. Remove and set aside on a paper towel; they’ll be your garnish later!
3Brown the Beef: Add the minced beef to the same pan and cook for 10–15 minutes, breaking it up with a spoon until it’s nicely browned and crumbly.
4Add the Mushrooms: Finely chop or pulse the mushrooms in a food processor and stir them into the beef. Cook for another 15–20 minutes, stirring occasionally, until the mixture turns golden brown.
5Build the Stew: Add the cooked onions to the pan, followed by the black beans (including their liquid) and two cans’ worth of water. Stir well and simmer for 20 minutes, until thickened. Season to taste with salt and pepper.
6Make the Dumpling Dough: In a food processor, combine flour, mustard, and a pinch of salt and pepper. Add the butter, grated Cheddar, milk, and half of the crispy sage. Pulse until a soft dough forms and pulls away from the sides of the bowl. Lightly flour your surface, then shape the dough into a round about 7 inches (18 cm) wide. Cut it into 8 wedges and arrange them on top of the beef stew.
7Bake: Preheat the oven to 350°F (180°C). Transfer the pan to the oven and bake for 20 minutes, or until the dumplings are golden and puffed.
8Make the Sides: Meanwhile, boil the carrots and swede in salted water for about 15 minutes, until tender. In the last 5 minutes, wilt the spring greens in a colander over the pan. Drain, mash the carrots and swede with a drizzle of olive oil, and season well.
9Serve and Enjoy: Serve generous scoops of the beef stew and dumplings with the mash and greens. Sprinkle the remaining crispy sage over the top for a fragrant finish.
Tips for Perfect Dumplings
- Keep your butter cold; it makes the dumplings lighter and flakier.
- Don’t overmix the dough. Just pulse until it comes together.
- Bake uncovered so the tops turn golden and crisp.
- Want extra flavor? Add a pinch of dried thyme or smoked paprika to the dough.
Serving Suggestions
Pair your Beef Stew with Dumplings with:
- A glass of red wine or a dark ale.
- Steamed green beans or roasted Brussels sprouts.
- Crusty bread to mop up that rich gravy!
Final Thoughts
This hearty Beef Stew with Cheddar Sage Dumplings is the kind of meal that turns an ordinary weeknight into something memorable. It’s wholesome, warming, and irresistibly delicious; everything comfort food should be.
Whether you’re cooking for the family or just craving a hearty homemade dinner, this one’s sure to hit the spot.
Beef Stew with Cheddar Sage Dumplings
Ingredients
For the Stew:
- 3 red onions
- 1 tablespoon olive oil
- 1 bunch fresh sage about 20g
- 250 g lean minced beef
- 400 g button mushrooms
- 2 x 400g cans black beans with liquid
- 3 carrots
- 1 medium swede rutabaga
- 500 g spring greens
- Sea salt and black pepper to taste
For the Cobbler Style Dumplings:
- 250 g self rising flour plus extra for dusting
- 1 tablespoon wholegrain mustard
- 75 g cold unsalted butter
- 75 g Cheddar cheese grated
- 50 ml semi skimmed milk
Instructions
- Prepare the Onions: Place the unpeeled onions in the microwave and cook on high for about 10 minutes until soft. Let them cool, then squeeze out the insides and finely chop or pulse in a food processor. Set aside.
- Crisp the Sage: In a large non stick casserole pan, heat 1 tablespoon of olive oil over medium low heat. Add sage leaves and fry until crisp. Transfer to a paper towel lined plate and reserve for garnish.
- Brown the Beef: Add the minced beef to the same pan. Cook for 10–15 minutes, breaking it up with a spoon, until browned and crumbly.
- Add the Mushrooms: Finely chop or pulse the mushrooms, then add them to the beef. Cook for 15–20 minutes, stirring occasionally, until golden and fragrant.
- Build the Stew: Add the cooked onions, black beans (including their liquid), and two cans’ worth of water. Stir and simmer for 20 minutes until thickened. Season with salt and pepper to taste.
- Make the Dumpling Dough: In a food processor, combine flour, mustard, and a pinch of salt and pepper. Add the butter, grated Cheddar, milk, and half of the crispy sage. Pulse until a dough forms and pulls away from the sides of the bowl.
- Shape the Dumplings: On a lightly floured surface, pat the dough into an 18 cm (7 inch) round. Cut into 8 wedges and arrange them on top of the beef mixture.
- Bake: Preheat oven to 350°F (180°C). Bake for 20 minutes, or until the dumplings are golden and puffed.
- Make the Sides: Boil the carrots and swede in salted water for 15 minutes, or until tender. During the last 5 minutes, place the spring greens in a colander over the pan to steam. Drain, mash the carrots and swede with a drizzle of olive oil, and season to taste.
- Serve: Spoon the beef stew and dumplings onto plates, sprinkle with the reserved crispy sage, and serve alongside the mash and greens. Enjoy warm!
Notes
- Keep butter cold for the fluffiest dumplings.
- Add a pinch of smoked paprika or thyme for extra flavor.
- The stew base can be made ahead and chilled for up to 2 days.
