Beef Stew with Cheddar Herb Dumplings

This Beef Stew with Cheddar Herb Dumplings is a classic comfort food with a twist. Tender chunks of beef simmered in a rich, flavorful broth are paired with fluffy dumplings…

By Grace • September 14, 2025 • Reading time: 7 min

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This Beef Stew with Cheddar Herb Dumplings is a classic comfort food with a twist. Tender chunks of beef simmered in a rich, flavorful broth are paired with fluffy dumplings made with sharp cheddar and fresh herbs. The dumplings soak up all the delicious juices, making every bite warm and satisfying.

I love making this stew on chilly days when you want something filling and cozy. The cheddar in the dumplings adds a nice cheesy kick, while the herbs give a fresh note that keeps the dish from feeling too heavy. It’s one of those meals that feels like a big, warm hug in a bowl.

My favorite way to enjoy it is straight from the pot, with a crusty piece of bread to mop up the stew. I find it’s a great dish to make ahead, too, since the flavors only get better as it sits. Whenever I serve this stew, everyone asks for seconds, and I have to hide some dumplings if I want any leftovers!

Key Ingredients & Substitutions

Beef Chuck: This cut is perfect for stew because it becomes tender and flavorful with slow cooking. If you can’t find chuck, use beef brisket or stew meat as a substitute.

Cheddar Cheese: Sharp cheddar gives the dumplings a nice tang and richness. You can swap it for mild cheddar or even a flavorful cheese like Gruyère if you want to mix things up.

Herbs: Fresh herbs add a bright note to both stew and dumplings. Thyme is classic here, but parsley, chives, or rosemary also work well. Using dried herbs is fine if fresh aren’t available.

Red Wine: Adds depth to the stew, but you can easily omit it or replace it with extra beef broth if you prefer a non-alcoholic version.

How Do I Get Tender Beef and Thick, Flavorful Stew?

Slow cooking the beef is critical for tenderness. Browning the meat first develops flavor—don’t skip this! Then simmer gently with the lid on for 1.5 to 2 hours. This low heat breaks down the connective tissue, making the beef melt-in-your-mouth good.

• Use a heavy pot or Dutch oven to distribute heat evenly.
• Keep the stew at a gentle simmer, not a rolling boil.
• Adding root vegetables later keeps them from turning mushy.
• If the stew needs thickening, mix flour with cold water and stir it in gradually.

What’s the Best Way to Make Light, Cheesy Herb Dumplings?

Mix dry ingredients first, then fold in milk and melted butter gently. Overmixing can make dumplings tough. Drop spoonfuls on top of simmering stew and cover tightly—steam is what puffs them up.

• Don’t peek while cooking, or steam will escape and dumplings may collapse.
• For extra color, finish under a broiler for 2-3 minutes once cooked.
• Adjust herbs to your taste—fresh is best but dried works well.

Equipment You’ll Need

• Large heavy-bottom pot or Dutch oven – perfect for even heat and slow simmering your stew.
• Wooden spoon – helps stir the stew without scratching your pot.
• Sharp knife and cutting board – essential for chopping beef and vegetables safely.
• Mixing bowls – for combining your dumpling ingredients quickly and easily.
• Measuring cups and spoons – for accurate ingredient amounts in both stew and dumplings.

Flavor Variations & Add-Ins

• Swap beef chuck for lamb chunks for a slightly gamey twist that pairs well with rosemary.
• Add chopped mushrooms to the stew for extra earthiness and texture.
• Use smoked cheddar in the dumplings for a subtle smoky flavor that’s delicious with beef.
• Mix in some chopped fresh spinach or kale right before adding dumplings for a pop of green and nutrients.

How to Make Beef Stew with Cheddar Herb Dumplings

Ingredients You’ll Need:

For the Beef Stew:

• 2 lbs beef chuck, cut into 1½-inch cubes
• Salt and freshly ground black pepper, to taste
• 3 tbsp vegetable oil or olive oil, divided
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine (optional, or additional beef broth)
• 3 large carrots, peeled and cut into chunks
• 2 large potatoes, peeled and cut into chunks
• 2 stalks celery, chopped
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 1 tsp dried thyme or 2 tsp fresh thyme leaves
• 1 bay leaf
• 2 tbsp all-purpose flour (optional, for thickening)
• Fresh parsley, finely chopped (for garnish)

For the Cheddar Herb Dumplings:

• 1¾ cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp dried herbs (such as parsley, thyme, or chives), or finely chopped fresh herbs
• 1 cup sharp cheddar cheese, grated
• ¾ cup whole milk or buttermilk
• 3 tbsp unsalted butter, melted

Time Needed

This recipe takes about 20 minutes to prepare, plus 2 to 2½ hours for simmering and cooking. Most of this time is hands-off, letting the stew slowly get tender and flavorful. The dumplings cook in the final 15–20 minutes.

Step-by-Step Instructions:

1. Brown the Beef:

Season beef with salt and pepper. Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. Brown the beef in batches until all sides are nicely seared. Set the browned beef aside.

2. Cook the Veggies:

Add the remaining oil to the pot if needed. Sauté onion and celery until soft, about 5 minutes. Stir in minced garlic and cook for 1 minute more. Mix in tomato paste and cook for another minute.

3. Build the Stew Base:

Pour in red wine to deglaze the pot, scraping up browned bits. Return the beef to the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and let simmer for 1.5 to 2 hours until beef is tender.

4. Add Vegetables:

Add carrots and potatoes and simmer uncovered for 30 minutes more, until vegetables are tender and stew has thickened. To thicken further, mix flour with cold water and stir into stew, cooking a few minutes more.

5. Make Dumpling Batter:

Whisk together flour, baking powder, salt, and herbs in a bowl. Stir in shredded cheddar. Add milk and melted butter, mixing just until combined—don’t overmix.

6. Cook Dumplings in the Stew:

Drop spoonfuls of dumpling batter over simmering stew. Cover and cook without lifting lid for 15–20 minutes until dumplings puff up and are cooked through. For a golden top, place under broiler for 2–3 minutes if you like.

7. Serve and Enjoy:

Remove bay leaf. Sprinkle with fresh parsley. Serve the stew hot in bowls topped with cheesy herb dumplings.

Can I Use Frozen Beef for This Stew?

Yes, but make sure to thaw it completely before cooking. Thaw in the fridge overnight or use the cold water method to speed things up. Pat the beef dry to get a good sear when browning.

Can I Make This Stew in a Slow Cooker?

Absolutely! Brown the beef and sauté the vegetables first, then add everything to the slow cooker. Cook on low for 7-8 hours or high for 4-5 hours. Add dumplings in the last 30 minutes on high to cook them through.

How Should I Store Leftovers?

Store leftover stew and dumplings in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth if the stew is too thick.

Can I Substitute the Dumplings with Bread?

Yes! If you prefer, serve the stew with crusty bread or biscuits on the side instead of dumplings to soak up the delicious sauce.