There’s something about the way a slow-cooked beef casserole fills the kitchen with rich aromas that immediately signals comfort. I remember the first time I made this dish — the house smelled like a mix of tender beef, garlic, and herbs, drifting softly through every room. I was halfway through chopping the vegetables when my phone buzzed; I got distracted for a moment, and when I returned, I realized I’d left the onions cooking a bit longer than planned. Somehow, that little slip just added to the depth of flavor. The best part was when the dumplings puffed up atop the simmering stew, golden and inviting, promising a cozy bite. It’s not often I let a meal simmer that long, but this one felt worth every minute.
Why You’ll Love It:
- The slow-cooked beef becomes incredibly tender, melting in your mouth with each bite.
- Fluffy dumplings offer a soft, pillowy contrast — though they do take a bit of patience to bake just right.
- It’s simple — and that’s kind of the point. No fancy techniques, just honest, hearty food.
- The aroma will fill your home and make it impossible not to start dinner early.
- Leftovers reheat well for a comforting lunch, but the dumplings are best fresh.
If you’re feeling hesitant about tackling something that cooks for hours, don’t worry. Much of the time, it’s hands-off, letting the oven do the work while you unwind or prep something else. And yes, the dumplings might not rise perfectly every time — I’ve had my fair share of slightly flat tops — but they always taste like home.
Print
Beef Casserole and Dumplings
- Total Time: 2 hours 55 minutes
- Yield: 6 1x
Description
A hearty and comforting beef casserole slow-cooked with vegetables and topped with fluffy, tender dumplings. Perfect for a cozy family meal.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and sliced into 1/2-inch pieces
2 celery stalks, sliced into 1/2-inch pieces
2 cups beef broth
1 cup red wine
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
1/4 cup fresh parsley, chopped
For the dumplings:
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup whole milk
3 tablespoons unsalted butter, melted
Instructions
Preheat the oven to 325°F (163°C).
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
Heat the vegetable oil in a large oven-safe casserole dish or Dutch oven over medium-high heat.
Add the beef in batches, browning all sides for about 5 minutes per batch. Remove browned beef and set aside.
In the same dish, add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic, sliced carrots, and celery; cook for another 3 minutes, stirring occasionally.
Sprinkle the 2 tablespoons of flour over the vegetables and stir well to coat. Cook for 1 minute to remove raw flour taste.
Return the browned beef to the dish. Stir in the tomato paste, dried thyme, dried rosemary, and bay leaves.
Pour in the beef broth and red wine, scraping the bottom of the dish to loosen any browned bits.
Bring the mixture to a simmer on the stovetop.
Cover the casserole with a lid or foil and transfer to the preheated oven.
Bake for 2 hours, or until the beef is very tender.
While the casserole cooks, prepare the dumpling dough: In a medium bowl, whisk together 1 1/2 cups flour, baking powder, and salt.
Add the milk and melted butter to the dry ingredients and stir just until combined. Do not overmix.
After 2 hours of baking, remove the casserole from the oven and discard the bay leaves.
Drop spoonfuls of the dumpling dough evenly over the surface of the casserole stew.
Return the casserole uncovered to the oven and bake for an additional 25-30 minutes, or until the dumplings are puffed and golden on top.
Remove from the oven and sprinkle chopped fresh parsley over the top before serving.
- Prep Time: 25 minutes
- Cook Time: 2 hours 30 minutes
Kitchen Notes:
I usually make this in a heavy casserole dish or Dutch oven that can go from stovetop to oven without fuss, so there’s no need to transfer the stew mid-cook. When serving, a simple green side salad or some roasted root vegetables balances the richness nicely. I’ve tried swapping out the red wine for extra broth when I’m short on time or want to skip alcohol, and it still turns out comforting, though with a slightly different depth. Sometimes I toss in a handful of mushrooms or swap rosemary for sage just to mix things up, but honestly, the classic herb combo is hard to beat. Oh, and I haven’t tested freezing after baking the dumplings — they tend to get soggy, so leftovers are best refrigerated and eaten within a few days.
FAQ
Can I prepare this casserole ahead of time? Yes, you can brown the beef and prep the vegetables a day ahead, then assemble and cook when ready. Just add dumplings fresh before the last bake.
What if I don’t have red wine? Beef broth alone works fine, though the wine adds a nice complexity.
Can I use store-bought dumplings? Homemade dumplings here are really the star, but if pressed, fresh pre-made dumplings could work.
When you’re craving a meal that feels like a warm embrace, this beef casserole with dumplings is ready to answer. Give it a try, and let the slow cooker do its magic.