Historic Tour-Inspired Beef and Mushroom Stew with Herb Dumplings

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A hearty beef stew featuring tender mushrooms and fluffy herb dumplings, evoking the comforting meals shared on historical tours. This american-inspired beef ready in about 135 minutes pairs tablespoons olive oil, large, diced yellow onion, ounces, halved cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 pounds, cut into 1-inch cubes beef chuck stew meat
• 1/4 cup plus 1/2 cup for dumplings all-purpose flour
• 3 tablespoons olive oil
• 1 large, diced yellow onion
• 3 medium, sliced into 1/2-inch rounds carrots
• 8 ounces, halved cremini mushrooms
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley
• 1 1/2 teaspoons, divided salt
• 1 teaspoon, divided black pepper
• 1 large eggs
• 1/2 cup whole milk

Instructions

1. Step 1: Toss 1 1/2 pounds beef chuck stew meat with 1/4 cup all-purpose flour, 3/4 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, about 4 minutes per side, until a deep crust forms. Remove beef and set aside.
3. Step 3: Add 1 large diced yellow onion, 3 sliced medium carrots, and 8 ounces halved cremini mushrooms to the pot, sautéing for 6-7 minutes until softened and fragrant.
4. Step 4: Stir in 2 tablespoons tomato paste and 1 teaspoon dried thyme, cooking for 1 minute until aromatic.
5. Step 5: Return browned beef to pot and pour in 4 cups beef broth, scraping the bottom to loosen browned bits. Bring to a boil, then reduce to low heat and simmer covered for 1 1/2 hours until beef is tender.
6. Step 6: Meanwhile, prepare dumplings by mixing 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 large egg, 2 tablespoons chopped fresh parsley, and 1/2 cup whole milk until a sticky dough forms.
7. Step 7: Drop tablespoon-sized dumplings onto the simmering stew, cover, and cook for an additional 15 minutes until dumplings are puffed and cooked through.
8. Step 8: Adjust seasoning with remaining salt and pepper to taste before serving the stew hot with herb dumplings.