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Hearty Beef Stew with Cheddar Herb Dumplings – Rich, Comforting & Alcohol-Free

This hearty beef stew with cheddar herb dumplings is the ultimate cold-weather comfort food. Slow-simmered beef, tender root vegetables, and a deeply savory broth come together under fluffy, cheesy dumplings that soak up every bit of flavor. It’s rustic, warming, and perfect for cozy family dinners or relaxed weekends at home. Traditionally, this dish is made with beer and bacon, but this version is completely alcohol-free and pork-free while keeping all the richness and depth you expect. We build flavor with beef, aromatics, herbs, and a concentrated broth base, then finish with soft dumplings loaded with sharp cheddar and fresh herbs. If you’re craving a classic, stick-to-your-ribs stew with a comforting twist, this beef stew with cheddar herb dumplings delivers every time.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 lbs beef chuck boneless, cut into chunks
  • ¼ lb beef strips used instead of bacon, diced
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 3 large carrots sliced
  • 4 celery sticks chopped
  • ½ lb cremini mushrooms halved
  • 2 large potatoes or parsnips diced
  • 1 turnip diced
Broth & Flavor
  • 4 cups low-sodium chicken broth
  • 3 oz tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 tablespoons mixed fresh herbs parsley and similar
  • ½ teaspoon garlic powder
  • Kosher salt and black pepper to taste
Thickening
  • 1 tablespoon cornstarch
Cheddar Herb Dumplings
  • 1½ cups self-rising flour
  • ⅓ cup shortening
  • ¾ cup sharp cheddar cheese grated
  • ⅔ cup milk
  • 1 tablespoon fresh parsley finely chopped
  • These ingredients create a deeply savory hearty, and comfort-filled stew with tender dumplings.

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Measuring cups and spoons
  • Small bowl
  • Lid for the pot

Method
 

Step 1:
  1. Season the beef chuck generously with kosher salt and black pepper.
Step 2:
  1. Heat a large Dutch oven over medium heat and add the diced beef strips.
Step 3:
  1. Cook for 3–4 minutes until browned, then remove and set aside.
Step 4:
  1. In the same pot, add the beef chuck pieces and brown on all sides. Work in batches if needed.
Step 5:
  1. Remove the beef and set aside with the cooked beef strips.
Step 6:
  1. Add the chopped onion, carrots, and celery to the pot and cook for 5–6 minutes until softened.
Step 7:
  1. Stir in the garlic and cook for 30 seconds until fragrant.
Step 8:
  1. Add the tomato paste and cook for 2 minutes, stirring constantly to deepen the flavor.
Step 9:
  1. Return the beef and beef strips to the pot.
Step 10:
  1. Pour in the chicken broth and Worcestershire sauce, stirring well.
Step 11:
  1. Add mushrooms, potatoes or parsnips, turnip, bay leaf, thyme sprigs, garlic powder, and mixed fresh herbs.
Step 12:
  1. Bring the stew to a gentle boil, then reduce heat to low.
Step 13:
  1. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is fork-tender.
Step 14:
  1. In a small bowl, mix cornstarch with 2 tablespoons of water to form a slurry.
Step 15:
  1. Stir the slurry into the stew and simmer for 5 minutes until slightly thickened.
  2. Dumplings
Step 16:
  1. In a bowl, combine self-rising flour and shortening. Rub together until crumbly.
Step 17:
  1. Stir in grated cheddar cheese and chopped parsley.
Step 18:
  1. Add the milk and mix gently until a soft dough forms.
Step 19:
  1. Drop spoonfuls of the dumpling dough onto the surface of the simmering stew.
Step 20:
  1. Cover the pot and cook for 15–18 minutes without lifting the lid, until dumplings are puffed and cooked through.
Step 21:
  1. Remove the thyme sprigs and bay leaf before serving.

Notes

🧊 Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze stew (without dumplings) for up to 2 months.
Reheating:
Reheat gently on the stovetop, adding a splash of broth if needed.
🥄 Variations
Extra hearty: Add more root vegetables
More herbs: Increase fresh parsley
Creamier finish: Add a small knob of butter before serving
Thicker stew: Add a bit more cornstarch slurry
Cheesier dumplings: Add extra cheddar
These variations keep the soul of beef stew with dumplings while letting you adjust richness and texture.
❓ 10 FAQs
Why replace beer with broth?
To keep the recipe alcohol-free while maintaining depth.
Why use beef strips instead of bacon?
To avoid pork while keeping savory richness.
Do dumplings need to be covered while cooking?
Yes, steam helps them cook properly.
Can I make this ahead of time?
Yes, the stew tastes even better the next day.
Are the dumplings dense or fluffy?
Soft and fluffy when cooked correctly.
Can kids eat this?
Yes, it’s mild and comforting.
What cut of beef works best?
Chuck is ideal for slow cooking.
Does the stew thicken naturally?
Yes, with cornstarch and simmering.
Can I skip dumplings?
Yes, the stew is great on its own.
Is this a full meal?
Absolutely—rich, filling, and complete.
🏁 Conclusion
This hearty beef stew with cheddar herb dumplings is classic comfort food done right—rich, warming, and deeply satisfying. With tender beef, flavorful vegetables, and fluffy cheesy dumplings, it’s a meal that brings everyone to the table and keeps them there. Perfect for slow weekends and cozy evenings, this stew is pure comfort in a bowl.