Hearty Frontier Beef and Onion Dumpling Stew

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 25 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 40 minutes

Quick Ingredients

• 2 lb (900 g) beef chuck, cut in 1 1/2 inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1 tsp black pepper, plus more to taste
• 2 Tbsp all-purpose flour (for beef)
• 3 Tbsp vegetable oil
• 3 large yellow onions, sliced
• 3 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 2 medium Yukon gold potatoes, cubed (optional but hearty)
• 2 Tbsp tomato paste
• 1 tsp dried thyme, 1 tsp dried rosemary, 2 bay leaves
• 6 cups (1.4 L) low-sodium beef broth
• 1 Tbsp Worcestershire sauce, 1 tsp soy sauce (optional)
• 2 cups (250 g) all-purpose flour (dumplings)
• 1 Tbsp baking powder
• 3/4 tsp kosher salt, 1/4 tsp black pepper
• 2 tsp dried mixed “cabin herbs” (thyme, parsley, rosemary) or 2–3 Tbsp fresh minced
• 4 Tbsp (55 g) cold unsalted butter, cubed
• 3/4–1 cup (180–240 ml) whole milk
• Chopped fresh parsley, for serving (optional)

Do This

• 1. Pat beef dry, season with salt and pepper, toss with 2 Tbsp flour. Brown in hot oil in a heavy pot, then set aside.
• 2. In the same pot, cook onions in remaining oil with a pinch of salt until deep golden. Stir in garlic, tomato paste, herbs, and spices.
• 3. Deglaze with a splash of broth, scraping up browned bits. Return beef to the pot with carrots, celery, potatoes, broth, Worcestershire, soy, and bay leaves.
• 4. Bring to a boil, then cover and simmer on low for about 1 1/2 hours, until beef is very tender. Taste and adjust seasoning.
• 5. For dumplings, whisk flour, baking powder, salt, pepper, and herbs. Cut in cold butter, then gently stir in milk to make a thick, sticky dough.
• 6. Bring stew to a gentle simmer. Drop heaping tablespoonfuls of dough onto the surface, leaving space between.
• 7. Cover tightly and cook 15–20 minutes without lifting the lid, until dumplings are puffed and cooked through. Garnish and serve hot.

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Why You’ll Love This Recipe

• Deep, slow-cooked beef flavor with loads of sweet, melting onions in a rich, smoky broth.
• Fluffy, herb-flecked dumplings that steam right on top of the stew for a complete one-pot meal.
• Frontier-style comfort food: hearty, rustic, and simple enough for any home cook.
• Flexible recipe with easy make-ahead options and plenty of room for your own cabin-style twists.

Grocery List

• Produce: Yellow onions (3 large), garlic (3 cloves), carrots (2 medium), celery stalks (2), Yukon gold potatoes (2 medium, optional), fresh parsley (optional garnish).
• Dairy: Unsalted butter, whole milk.
• Pantry: Beef chuck roast (about 2 lb), all-purpose flour, vegetable oil, tomato paste, beef broth, Worcestershire sauce, soy sauce (optional), brown sugar (optional), kosher salt, black pepper, dried thyme, dried rosemary, dried parsley or mixed herb blend, smoked paprika (optional), bay leaves, baking powder.

Full Ingredients

For the Beef & Onion Stew Base

• 2 lb (900 g) beef chuck roast, trimmed and cut into 1 1/2 inch cubes
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 1 tsp freshly ground black pepper, divided (plus more to taste)
• 2 Tbsp all-purpose flour (for dusting the beef)
• 3 Tbsp vegetable oil, divided
• 3 large yellow onions, halved and sliced about 1/4 inch thick
• 3 cloves garlic, minced
• 2 medium carrots, sliced into 1/2 inch chunks
• 2 celery stalks, sliced
• 2 medium Yukon gold potatoes, cut into 3/4 inch cubes (optional but very hearty)
• 2 Tbsp tomato paste
• 1 tsp smoked paprika (optional, for a subtle campfire smokiness)
• 1 tsp dried thyme (or 2 tsp fresh, minced)
• 1 tsp dried rosemary, lightly crushed (or 2 tsp fresh, minced)
• 2 bay leaves
• 6 cups (1.4 L) low-sodium beef broth
• 1 Tbsp Worcestershire sauce
• 1 tsp soy sauce (optional, deepens the savory flavor)
• 1 tsp light brown sugar (optional, to balance the onions and tomato)

For the Cabin Herb Dumplings

• 2 cups (250 g) all-purpose flour
• 1 Tbsp baking powder
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 tsp dried mixed herbs (such as thyme, parsley, rosemary), or:
  • 1 tsp dried thyme
  • 1 tsp dried parsley
• 4 Tbsp (55 g) cold unsalted butter, cut into small cubes
• 3/4–1 cup (180–240 ml) whole milk, cold (start with 3/4 cup and add more as needed)

Optional Garnish

• 2–3 Tbsp fresh parsley, finely chopped
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Prep and Season the Beef

Pat the beef cubes very dry with paper towels; this helps them brown instead of steam. In a large bowl, toss the beef with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. Sprinkle the 2 tablespoons of flour over the beef and toss again until all the pieces are lightly coated. This flour will help the stew thicken later and gives the meat a nice crust when seared.

Step 2: Brown the Beef in a Heavy Pot

Set a large, heavy-bottomed Dutch oven or soup pot over medium-high heat. Add 2 tablespoons of the vegetable oil. When the oil is shimmering and hot, add about half of the beef cubes in a single layer, leaving space between each piece. Brown on all sides, turning occasionally, for 6–8 minutes total, until deeply browned. Transfer the browned beef to a plate, then repeat with the remaining beef, adding a bit more oil if the pot looks dry. Do not rush this step; good browning is where deep, frontier-style flavor starts.

Step 3: Build the Onion-Rich Flavor Base

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the pot along with the sliced onions and a pinch of salt. Cook, stirring often and scraping up any browned bits from the bottom, for 10–12 minutes, until the onions are soft and turning golden brown around the edges. If they start to scorch, lower the heat slightly.

Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Add the tomato paste, smoked paprika (if using), dried thyme, and dried rosemary. Cook, stirring constantly, for about 2 minutes. The tomato paste should darken in color and smell slightly sweet and toasty.

Pour in about 1 cup of the beef broth, stirring and scraping the bottom of the pot to dissolve all the flavorful browned bits into the liquid.

Step 4: Add Vegetables and Simmer the Stew

Return the browned beef and any accumulated juices to the pot. Add the carrots, celery, and potatoes (if using), then pour in the remaining beef broth. Stir in the Worcestershire sauce, soy sauce (if using), brown sugar (if using), bay leaves, and the remaining 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt.

Bring the mixture up to a boil over medium-high heat, then reduce to a gentle simmer. Cover the pot with a lid, leaving it just slightly cracked, and cook on low heat for about 1 1/2 hours, stirring occasionally, until the beef is very tender and the onions have melted into the broth. If at any point the stew seems too thin, you can simmer it uncovered for the last 10–15 minutes to reduce and thicken. Taste and adjust salt and pepper as needed.

Step 5: Mix the Cabin Herb Dumpling Dough

About 15 minutes before you are ready to cook the dumplings, prepare the dough. In a medium bowl, whisk together the 2 cups of flour, baking powder, 3/4 teaspoon salt, 1/4 teaspoon pepper, and the dried herbs (or the individual thyme and parsley). Add the cold butter cubes and use your fingertips or a pastry cutter to rub or cut the butter into the flour until the mixture looks like coarse crumbs with a few pea-sized bits of butter remaining.

Pour in 3/4 cup of the cold milk and gently stir with a fork or wooden spoon just until a thick, sticky dough forms. If it looks dry and crumbly, add milk 1 tablespoon at a time until the dough comes together. Do not overmix; a rough, shaggy dough makes lighter dumplings.

Step 6: Simmer the Stew and Drop in the Dumplings

Make sure the stew is at a steady but gentle simmer (small bubbles around the edges, not a hard boil). If it is not, increase the heat slightly. Taste the broth once more and adjust the seasoning now; it is harder to do after the dumplings go in.

Using a tablespoon or a small cookie scoop, drop heaping spoonfuls of the dumpling dough directly onto the surface of the simmering stew. Space them out a bit, as they will puff and expand. You should get about 12–16 dumplings, depending on size.

Step 7: Steam the Dumplings and Serve

Once all the dumplings are in, immediately cover the pot with a tight-fitting lid. Reduce the heat to low and cook for 15–20 minutes without lifting the lid. The trapped steam is what cooks the dumplings; peeking will release it and can make them dense.

After 15 minutes, quickly check one dumpling by cutting it open. The interior should look fluffy and dry, not doughy. If needed, cover and cook 3–5 minutes more. Remove the bay leaves. Ladle the stew into warm bowls, making sure each serving gets a generous share of beef, vegetables, and dumplings. Sprinkle with chopped fresh parsley and a grind of black pepper, then serve piping hot.

Pro Tips

• Brown in batches. Crowding the beef will steam it instead of browning. Take the time to sear in two or more batches for the deepest flavor.
• Adjust the thickness. If the stew is too thin before adding dumplings, simmer uncovered for 10–15 minutes. Too thick? Stir in a splash of hot broth or water.
• Keep dumpling dough cold. Cold butter and milk help the dumplings puff nicely. Mix the dough right before you drop it onto the stew.
• Do not lift the lid early. Dumplings rely on steam. Opening the lid while they cook can make them heavy and underdone in the center.
• Let flavors rest a moment. If you can, let the finished stew sit off the heat for 5–10 minutes before serving; the broth thickens slightly and tastes even richer.

Variations

• Smoky Campfire Stew: Add 1/2 cup dry red wine after the onions and tomato paste, reducing by half before adding the broth. Increase smoked paprika to 2 teaspoons and add a pinch of chili flakes for warmth.
• Mushroom & Onion Version: Sauté 8 oz (225 g) sliced cremini or button mushrooms with the onions. Their juices will deepen the umami and pair beautifully with the beef and herbs.
• Chicken and Herb Dumpling Stew: Swap the beef for 2 lb boneless, skinless chicken thighs and use chicken broth instead of beef. Reduce the covered simmer time to about 45 minutes before adding dumplings.

Storage & Make-Ahead

The stew base keeps very well, but dumplings are best on day one. For storage, cool the stew completely. Refrigerate in airtight containers for up to 3–4 days. The dumplings will absorb some broth and soften but are still tasty when gently reheated on the stovetop over low heat, covered, with a splash of water or broth if needed.

For longer storage, make the stew base only (without dumplings), cool, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat until simmering on the stovetop, then mix and cook a fresh batch of dumplings directly on top before serving.

Nutrition (per serving)

Approximate values per serving (1/6 of recipe, including stew and dumplings): about 650 calories; 33 g protein; 30 g fat; 16 g saturated fat; 55–60 g carbohydrates; 4 g fiber; 6 g sugar; 1350 mg sodium (will vary based on broth, added salt, and optional ingredients).