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Beef and Vegetable Dumpling Soup Recipe

American · Soup · 65 min total

A hearty, comforting soup filled with tender beef, colorful vegetables, and soft dumplings, perfect for a cozy dinner.

Ingredients

• 1 lb beef stew meat, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, sliced
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp melted butter or oil
• 1/4 cup chopped fresh parsley (optional)

Instructions

1. In a large pot or Dutch oven, heat oil over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Remove beef and set aside.
2. Add onion and garlic to the pot; cook until softened, about 3 minutes. Add carrots and celery; cook for 2 more minutes.
3. Return beef to pot. Add beef broth, diced tomatoes, thyme, and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, or until beef is tender.
4. Meanwhile, make dumplings: In a bowl, whisk together flour, baking powder, and salt. Stir in milk and melted butter until just combined. Do not overmix.
5. After soup has simmered, season with salt and pepper. Drop spoonfuls of dumpling batter onto the simmering soup. Cover and cook for 15 minutes, without lifting the lid.
6. Remove bay leaf. Garnish with parsley if desired. Serve hot.

Tips

• For a thicker soup, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into soup before adding dumplings.
• Store leftovers in the refrigerator for up to 3 days. Dumplings will soften upon reheating.
• Substitute ground beef for stew meat if preferred; brown and crumble before adding vegetables.

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