Ground Beef and Dumplings Recipe

Introduction

Ground Beef and Dumplings is a comforting, hearty dish perfect for cozy evenings. Tender dumplings steam atop a flavorful beef and vegetable gravy, making it both satisfying and easy to prepare. This recipe combines simple ingredients to create a classic homemade meal.

Ingredients

• 1 lb ground beef (85% lean works best)
• 1 tablespoon olive oil (if beef is leaner)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1½ cups beef broth
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• Optional: ½ cup frozen peas or mixed vegetables
• 1 cup all-purpose flour (for dumplings)
• 1½ teaspoons baking powder
• ¼ teaspoon salt (for dumplings)
• 1 tablespoon butter, softened (for dumplings)
• ½ cup milk (whole or 2%)

Instructions

1. Step 1: Brown the ground beef in a large skillet over medium heat until no longer pink, breaking it up as it cooks. Drain excess fat if necessary.
2. Step 2: Add the diced onion and sauté until soft, about 4 minutes. Stir in the minced garlic and cook for 1 minute more.
3. Step 3: Mix in the tomato paste and cook for another minute. Sprinkle flour over the mixture and stir to coat the beef evenly. Slowly add the beef broth while stirring to avoid lumps. Add thyme, paprika, salt, and pepper. Simmer for 8–10 minutes, stirring occasionally, until the mixture thickens into a gravy-like consistency. Stir in frozen vegetables if using.
4. Step 4: In a medium bowl, whisk together flour, baking powder, and salt for the dumplings. Add softened butter and work it into the flour until it resembles coarse crumbs. Stir in the milk just until the dough comes together.
5. Step 5: Using a spoon, drop heaping tablespoons of dough on top of the beef mixture, aiming for 6–8 dumplings. Cover the skillet with a lid and reduce the heat to low.
6. Step 6: Let the dumplings steam for 15 minutes without lifting the lid. They will puff up and cook through using the steam and heat from the beef mixture.
7. Step 7: Once dumplings are cooked through, remove from heat and let sit uncovered for 5 minutes. Serve hot, scooping a portion of beef with one or two dumplings into each bowl.

Tips & Variations

• If using very lean beef, add olive oil at the start to prevent sticking and add flavor.
• For a richer taste, substitute whole milk or add a splash of cream to the dumpling dough.
• Fresh herbs like parsley or chives can be sprinkled on top before serving for added freshness.
• Try swapping the beef for ground turkey or chicken for a lighter version.
• Add extra vegetables like carrots or corn along with the peas for more color and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat or microwave in short bursts until heated through, stirring occasionally to distribute heat evenly. Dumplings may become a bit denser after refrigeration but still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dumplings gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes a binding agent. Keep in mind the texture might vary slightly.

How do I know when dumplings are fully cooked?

Dumplings should puff up and feel firm to the touch after 15 minutes of steaming. You can check by inserting a toothpick; it should come out clean without raw dough sticking.

Ground Beef and Dumplings Recipe

Print Recipe

★★★★★

4.9 from 76 reviews

This comforting Ground Beef and Dumplings recipe features tender beef simmered in a flavorful gravy with aromatic herbs and spices, topped with fluffy homemade dumplings steamed to perfection. It’s a hearty, one-pot meal perfect for cozy dinners.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Mixture

• 1 lb ground beef (85% lean works best)
• 1 tablespoon olive oil (if beef is leaner)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1½ cups beef broth
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• Salt and pepper to taste
• Optional: ½ cup frozen peas or mixed vegetables

Dumplings

• 1 cup all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon butter, softened
• ½ cup milk (whole or 2%)

Instructions

1. Brown the ground beef: In a large skillet over medium heat, cook the ground beef until it is no longer pink, breaking it up as it cooks. Drain excess fat if necessary to reduce greasiness.
2. Sauté onions and garlic: Add the diced onion to the skillet and sauté until soft and translucent, about 4 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
3. Make the gravy base: Stir in tomato paste and cook for another minute. Sprinkle flour evenly over the mixture and stir well to coat the beef and vegetables. Gradually pour in beef broth, stirring constantly to prevent lumps. Add dried thyme, paprika, salt, and pepper. Let the mixture simmer gently for 8–10 minutes, stirring occasionally, until thickened to a gravy-like consistency. If using, mix in frozen peas or mixed vegetables now.
4. Prepare dumpling dough: In a medium bowl, whisk together flour, baking powder, and salt. Add softened butter and work it into the flour mixture with your fingers or a pastry cutter until it resembles coarse crumbs. Pour in milk and stir just until the dough comes together; do not over-mix.
5. Drop dumplings on beef mixture: Spoon heaping tablespoons of the dumpling dough evenly over the simmering beef mixture, aiming for 6–8 dumplings spaced apart.
6. Steam dumplings: Cover the skillet with a lid, reduce heat to low, and let the dumplings steam undisturbed for 15 minutes. They will puff up and cook through using the steam generated from the beef mixture below.
7. Rest and serve: Remove skillet from heat and let stand uncovered for 5 minutes. Serve hot by scooping a generous portion of beef and one or two dumplings into each bowl for a satisfying meal.

Notes

• Use 85% lean ground beef for a good balance of flavor and fat; if leaner beef is used, add olive oil to prevent drying.
• Do not lift the lid while dumplings are steaming to ensure they cook properly.
• You can add frozen peas or mixed vegetables to increase the dish’s nutritional value and color.
• For fluffier dumplings, handle dough gently and avoid over-mixing.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of broth to retain moisture.

Keywords: ground beef dumplings, stovetop dumplings, easy beef and dumplings, hearty comfort food, one-pot dinner