Perfect Ground Beef and Dumplings
This Ground Beef and Dumplings recipe delivers tender, savory ground beef in a rich gravy, topped with fluffy, melt-in-your-mouth dumplings. A comforting and satisfying meal that's simpler to make than you might think, it's sure to become a family favorite.
Equipment
- Large pot or Dutch oven
- Medium bowl
- Whisk
- Pastry blender or fingers
- Measuring cups and spoons
- Cutting board
- Knife
- spoon or ladle
- Stovetop
Ingredients
- 1 pound ground beef 80/20 blend recommended
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon black pepper
- ¼ teaspoon salt, or more to taste
- 3 tablespoons all-purpose flour
- 4 cups beef broth low-sodium recommended
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas optional
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons shortening or cold butter, cubed
- ¾ cup milk
Instructions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion, minced garlic, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the dried thyme, rosemary, salt, and pepper.
- Sprinkle the flour over the ground beef mixture and cook for 1-2 minutes, stirring constantly.
- Gradually pour in the beef broth, stirring to prevent lumps. Add the Worcestershire sauce.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the sauce has thickened slightly.
- Stir in the frozen peas (if using).
- While the ground beef mixture is simmering, prepare the dumplings.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cut in the shortening (or butter) using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the milk, stirring until just combined. Do not overmix!
- Drop spoonfuls of the dumpling batter (about 2 tablespoons each) onto the simmering ground beef mixture. Leave a little space between each dumpling.
- Cover the pot tightly and cook for 15-20 minutes, or until the dumplings are cooked through and no longer doughy in the center. Resist the urge to lift the lid.
- Serve hot and enjoy!
Notes
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop or in the microwave. For variations, consider adding mushrooms, potatoes, or green beans to the ground beef mixture. A pinch of red pepper flakes or hot sauce can add a kick. Cheddar cheese can be stirred into the ground beef mixture for a cheesy twist. Soggy dumplings can be avoided by ensuring the pot is tightly covered and not peeking during cooking. Hard dumplings can result from overmixing the batter or a rapid boil.