Slow-Simmered Beef & Vegetable Stew with Herbed Dumplings

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, one-pot stew with tender beef, seasonal veggies, and fluffy herb dumplings, simmered to perfection over 2 hours for deep, rich flavor. This American-inspired slow-cooker recipe, ready in about 165 minutes, pairs beef chuck roast, all-purpose flour, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 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

• 2 lbs, cut into 1-inch cubes beef chuck roast
• 3 tbsp all-purpose flour
• 2 tbsp vegetable oil
• 4 medium, peeled and sliced carrots
• 3 stalks, sliced celery
• 1 large, diced onion
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp dried thyme
• 1 cup (store-bought or homemade) dumpling dough
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Pat beef cubes dry and toss with 3 tbsp all-purpose flour until evenly coated. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per side until deeply seared, then set aside.
2. Step 2: Add diced onion, sliced carrots, and celery to the pot. Sauté for 5 minutes until softened. Stir in 1 tsp dried thyme and cook for 1 minute until fragrant.
3. Step 3: Return beef to the pot, add 4 cups beef broth and 1 can diced tomatoes. Bring to a simmer, then cover and reduce heat to low. Cook for 2 hours, stirring occasionally, until beef is fork-tender.
4. Step 4: While stew simmers, form dumpling dough into 12 small balls. Gently drop dumplings onto the surface of the simmering stew. Cover and cook for 20 minutes more, until dumplings are puffed and cooked through. Stir in 2 tbsp chopped parsley before serving.