There’s something about the slow simmer of beef and vegetables mingling in a casserole that instantly sets a cozy mood. It’s not just dinner; it’s that warm pause after a long day when the kitchen fills with inviting aromas and the promise of comfort. This beef casserole and dumplings recipe is exactly that—a tender, hearty meal crowned with fluffy dumplings that soak up every bit of rich flavor.
One evening, I remember juggling between checking emails and making dinner, the kettle whistling somewhere between the kitchen and living room. The casserole was bubbling softly in the oven, and I kept sneaking peeks, feeling that familiar tug of anticipation. When the dumplings finally puffed golden, it was less about the perfect bake and more about the relief of a meal that felt like a hug. I wasn’t in any rush, just savoring the moment as the kitchen hum settled around me.
Why You’ll Love It:
- It’s a hands-off slow-cooked dish that fills your home with rich, savory scents—perfect for unwinding.
- The dumplings add a fluffy texture that balances the tender beef and vegetables, making it more than just a stew.
- There’s a certain rustic charm here; it’s simple—and that’s kind of the point.
- It’s flexible enough to serve on a casual weeknight or a relaxed weekend gathering.
Sometimes, I like to prepare the casserole earlier in the day and add the dumplings just before baking, but I haven’t tested every timing tweak. It’s one of those recipes that invites a little kitchen improvisation.
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Beef Casserole and Dumplings
- Total Time: 2 hours 10 minutes
- Yield: 6 1x
Description
A hearty and comforting beef casserole slow-cooked with vegetables and topped with fluffy dumplings. Perfect for a cozy family meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 tablespoons tomato paste
4 cups beef broth
1 cup dry red wine
2 teaspoons Worcestershire sauce
2 teaspoons dried thyme
2 bay leaves
Salt, to taste
Black pepper, to taste
1 cup all-purpose flour (for dumplings)
2 teaspoons baking powder
1/2 teaspoon salt (for dumplings)
1/2 cup whole milk (for dumplings)
3 tablespoons unsalted butter, melted (for dumplings)
Instructions
Preheat the oven to 325°F (160°C).
Heat vegetable oil in a large ovenproof casserole dish or Dutch oven over medium-high heat.
Add the beef cubes in batches, browning them on all sides. Remove and set aside.
In the same dish, add chopped onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
Stir in the tomato paste and cook for 2 minutes.
Return the beef to the dish. Pour in beef broth and red wine.
Add Worcestershire sauce, dried thyme, bay leaves, salt, and black pepper. Stir to combine.
Bring to a simmer on the stovetop, then cover with a lid and transfer to the preheated oven.
Cook for 1 hour and 30 minutes until the beef is tender.
While the casserole is cooking, prepare the dumpling batter: In a mixing bowl, combine all-purpose flour, baking powder, and salt.
Add whole milk and melted butter to the dry ingredients and stir until just combined. Do not overmix.
After 1 hour and 30 minutes, remove the casserole from the oven and discard the bay leaves.
Drop spoonfuls of dumpling batter evenly over the surface of the casserole.
Return the casserole to the oven, uncovered, and bake for an additional 30 minutes until the dumplings are puffed and golden.
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
Kitchen Notes: I usually use a heavy casserole or Dutch oven that can go from stovetop to oven without fuss, which makes the process smoother. This dish pairs beautifully with a simple green salad or some steamed greens to add freshness. If you want to mix things up, I’ve tried swapping the red wine for a splash of beer once, and it changed the flavor subtly but nicely—though I’m not sure it’s for everyone. For a different twist, adding mushrooms or swapping thyme for rosemary might work, but I haven’t nailed down the perfect balance yet. Also, if you’re short on time, you can skip browning the beef, though the flavor depth won’t be quite the same.
FAQ:
Can I make this in a slow cooker? I haven’t tried it, but I imagine you could brown the beef first, then transfer everything to a slow cooker. Dumplings might be tricky though—probably best baked separately or added near the end.
Can I freeze leftovers? The casserole keeps well in the fridge for a few days, but the dumplings don’t freeze well—they tend to get tough or crumbly.
Can I use different cuts of beef? Chuck is ideal for its tenderness after slow cooking, but you might experiment with stew meat if that’s what you have on hand.
When the evening calls for something warm and a little bit indulgent, this beef casserole and dumplings is a welcome answer. It’s the kind of meal you’ll want to come back to, spoon after spoon, as the world outside turns colder.