Introduction

This comforting ground beef and dumplings dish brings together a rich, savory stew with fluffy, tender dumplings for a hearty meal. It’s easy to prepare yet feels special enough for a cozy dinner any night. You’ll love the combination of flavorful beef gravy and soft dumplings steaming together in one pot.

A round black skillet filled with a rich brown stew made of small ground meat pieces and diced vegetables, mostly seen as small yellow chunks, covers the entire base. On top, there are eight evenly spaced, round, golden-baked biscuit-like dumplings that have a soft, fluffy texture with slightly browned tops sprinkled with finely chopped green herbs. The skillet sits on a white cloth on a wooden surface, with fresh green herb leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound ground beef
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
2 cups beef broth
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme or Italian seasoning
Salt and pepper, to taste
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons cold butter, cubed
½ cup milk
Optional: chopped parsley or chives for garnish

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
Step 2: Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Drain any excess fat. Stir in tomato paste and cook for 1 minute to deepen the flavor.
Step 3: Sprinkle the flour over the beef mixture and stir well to combine. Slowly pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce, thyme (or Italian seasoning), salt, and pepper. Let the mixture simmer for 5 to 7 minutes until it thickens into a rich gravy.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt for the dumplings. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Stir in the milk just until a sticky dough forms.
Step 5: Drop spoonfuls of the dumpling dough evenly over the simmering beef mixture. Cover the skillet tightly with a lid and reduce the heat to low. Let the dumplings steam and cook for 15 to 20 minutes without lifting the lid, so they cook evenly.
Step 6: Remove the lid and check that the dumplings are cooked through and fluffy. Garnish with chopped parsley or chives if desired. Serve hot for a cozy and satisfying dinner.

Tips & Variations

For extra flavor, add a splash of red wine or a teaspoon of smoked paprika to the beef mixture.
Try swapping the ground beef for ground turkey or chicken for a lighter version.
You can add chopped vegetables like carrots or peas to the beef gravy for added nutrition and color.
Use buttermilk instead of regular milk in the dumplings for a tangier taste and softer texture.
If you prefer a thicker gravy, let the beef mixture simmer a little longer before adding dumplings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the gravy if needed. Dumplings may lose some fluffiness but will still taste delicious warmed through.

How to Serve

A dark pan holds a rich brown meat sauce mixed with small chunks of vegetables, mostly potatoes, covering the base. On top of the sauce, there are approximately eleven golden brown, round dumplings, puffed and lightly browned on their surface, arranged evenly across the pan. Small green herb pieces are scattered over both the dumplings and sauce, adding a fresh contrast. The pan sits on a white marbled textured surface, with blurred green herbs and small containers in the background. The lighting is warm and natural. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumpling dough ahead of time?

It’s best to prepare and cook the dumpling dough fresh to ensure they remain light and fluffy. However, you can mix the dough a few hours in advance, keeping it covered in the fridge before cooking.

What if I don’t have beef broth?

You can substitute with chicken broth or vegetable broth in equal amounts. If you only have bouillon cubes or paste, dissolve them in hot water according to package instructions to make the full 2 cups.