Classic Beef with Cheesy Dumplings

Why You’ll Love This Recipe

You’ll love this recipe because it combines the deep, comforting flavors of a traditional beef stew with the indulgent touch of cheesy dumplings. The beef becomes tender and flavorful as it simmers, while the dumplings bake on top, soaking up just enough of the gravy to be moist inside and crispy on the outside. It’s satisfying, budget-friendly, and simple to prepare — a true home-cooked classic that never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Olive oil or vegetable oil
• Stewing beef, cut into chunks
• Onion, chopped
• Garlic cloves, minced
• Carrots, sliced
• Celery stalks, chopped
• All-purpose flour
• Tomato paste
• Beef stock or broth
• Worcestershire sauce
• Dried thyme
• Bay leaves
• Salt and black pepper

For the cheesy dumplings:

• Self-raising flour
• Butter, chilled and cubed
• Grated cheddar cheese
• Fresh parsley, chopped (optional)
• A pinch of salt
• Cold water or milk, as needed

Directions

1. Heat the oil in a large ovenproof pot or casserole dish over medium heat.
2. Add the beef in batches and brown on all sides. Remove and set aside.
3. In the same pot, add onion, garlic, carrots, and celery. Cook until softened.
4. Stir in the flour and tomato paste, cooking for 1–2 minutes to form a base.
5. Gradually pour in the beef stock while stirring to prevent lumps.
6. Add Worcestershire sauce, thyme, bay leaves, salt, and pepper. Stir well.
7. Return the browned beef to the pot. Bring to a simmer, then cover and cook gently on low heat for 1½–2 hours, or until the beef is tender.
8. Preheat the oven to 375°F (190°C).
9. To make the dumplings, mix self-raising flour, butter, cheese, parsley, and salt in a bowl. Rub the butter into the flour until crumbly.
10. Add a little cold water or milk to bring the dough together. Form into small balls.
11. Arrange the dumplings on top of the stew. Cover and bake for 20 minutes.
12. Remove the lid and bake for another 10 minutes until the dumplings are golden and cooked through.
13. Remove from the oven, let rest briefly, and serve hot.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 20 minutes
Cooking time: 2 hours 15 minutes
Total time: 2 hours 35 minutes

Variations

• Vegetable boost: Add parsnips, peas, or mushrooms for extra texture and flavor.
• Different cheese: Try using Gruyère, Red Leicester, or a mix of cheeses in the dumplings.
• Lamb version: Swap beef for diced lamb for a richer, slightly sweeter flavor.
• Slow cooker method: Cook the beef mixture in a slow cooker on low for 6–8 hours. Add dumplings at the end and bake to finish.
• Herb dumplings: Add rosemary or chives to the dumpling dough for an aromatic twist.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an ovenproof dish and warm in a preheated oven at 350°F (175°C) until heated through. You can also reheat portions in the microwave, though the dumplings will be softer. For freezing, store the stew without dumplings in a freezer-safe container for up to 3 months. Add freshly made dumplings when reheating for best results.

FAQs

Can I use a different cut of beef?

Yes, stewing beef, chuck, or brisket work perfectly since they become tender after slow cooking.

How can I make the gravy thicker?

If the gravy is too thin, mix a teaspoon of cornstarch with a little water and stir it into the stew during the last 10 minutes of cooking.

Can I make the dumplings ahead of time?

Yes, you can prepare the dumpling dough in advance and refrigerate it for up to 24 hours before baking.

What’s the best cheese for the dumplings?

Cheddar cheese is classic, but you can use any cheese that melts well, such as Red Leicester or Colby.

Can I cook this on the stovetop instead of the oven?

Yes, simmer the stew on low heat covered until the beef is tender, then add the dumplings, cover again, and cook for 20–25 minutes until fluffy.

How do I keep the dumplings light and fluffy?

Avoid overmixing the dough and make sure your self-raising flour is fresh. The dough should just come together.

Can I make it gluten-free?

Yes, use gluten-free flour and gluten-free Worcestershire sauce. Check that your stock is also gluten-free.

What can I serve with this dish?

It’s delicious on its own, but you can serve it with mashed potatoes, steamed greens, or crusty bread.

Can I add wine to the stew?

Yes, replace about ½ cup of the beef stock with red wine for a richer flavor.

What if my dumplings are undercooked inside?

Simply cover the dish again and bake for an additional 5–10 minutes until they’re cooked through.

Conclusion

Classic Beef with Cheesy Dumplings is the perfect cozy meal for any night of the week. The rich, savory beef stew pairs beautifully with the soft, cheesy dumplings that soak up all that hearty gravy. It’s simple, comforting, and guaranteed to become a family favorite. Whether made for a Sunday dinner or a special occasion, this dish brings warmth and satisfaction to every bite.

Classic Beef with Cheesy Dumplings

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A hearty and comforting beef stew topped with golden, fluffy cheese dumplings. Tender chunks of beef simmer in a rich gravy with vegetables, creating the perfect cozy one-pot meal for family dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Braising and Baking
• Cuisine: British
• Diet: Halal

Ingredients

• 2 tbsp olive oil or vegetable oil
• 800g stewing beef, cut into chunks
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 tbsp all-purpose flour
• 1 tbsp tomato paste
• 750ml beef stock or broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 bay leaves
• Salt and black pepper, to taste

For the cheesy dumplings:

• 200g self-raising flour
• 100g butter, chilled and cubed
• 100g grated cheddar cheese
• 1 tbsp chopped fresh parsley (optional)
• Pinch of salt
• Cold water or milk, as needed

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat oil in a large ovenproof pot or casserole dish over medium heat.
3. Add the beef in batches and brown on all sides. Remove and set aside.
4. Add onion, garlic, carrots, and celery to the pot. Cook until softened.
5. Stir in the flour and tomato paste, cooking for 1–2 minutes.
6. Gradually pour in the beef stock, stirring to prevent lumps.
7. Add Worcestershire sauce, thyme, bay leaves, salt, and pepper.
8. Return the browned beef to the pot. Bring to a simmer, cover, and cook gently for 1½–2 hours until the beef is tender.
9. To make the dumplings, combine self-raising flour, butter, cheese, parsley, and salt in a bowl. Rub the butter into the flour until crumbly.
10. Add a little cold water or milk until a soft dough forms. Shape into small balls.
11. Arrange the dumplings on top of the stew. Cover and bake for 20 minutes.
12. Remove the lid and bake for another 10 minutes until dumplings are golden and cooked through.
13. Remove from the oven, rest briefly, and serve hot.

Notes

• Add mushrooms, peas, or parsnips for extra flavor and texture.
• Use red wine for added richness in the gravy.
• Prepare the dumpling dough in advance and refrigerate for up to 24 hours.
• Use gluten-free flour and stock for a gluten-free version.

Nutrition

• Serving Size: 1 portion
• Calories: 610
• Sugar: 6g
• Sodium: 780mg
• Fat: 33g
• Saturated Fat: 15g
• Unsaturated Fat: 15g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 45g
• Cholesterol: 115mg