Beef, dumplings, and vegetables excluding carrots, broccoli, and dark-green leafy; gravy
Common food
This is a hearty, savory comfort dish of tender beef chunks and soft dumplings served in a rich, glossy gravy with a medley of non-starchy vegetables like peas, corn, or green beans. The texture is a satisfying contrast between the chewy, doughy dumplings and the melt-in-your-mouth beef, all coated in a savory, umami-rich sauce. At 130 kcal per 100g, it offers a balanced mix of protein and carbohydrates, making it a filling yet moderately calorie-dense meal.
Calorie split: 19% protein · 39% carbs · 42% fat
↓ Full nutrition💚 Why it's loved
People love this dish for its deep, savory flavors and the comforting, home-cooked feel it brings, often evoking memories of family meals. The combination of tender beef, fluffy dumplings, and rich gravy is a classic, satisfying experience that is both versatile and culturally cherished in many cuisines.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium due to the gravy and seasoning, which may be a concern for those monitoring blood pressure. To counteract this, use low-sodium broth and limit added salt. Additionally, the dumplings are made from refined flour, which can cause blood sugar spikes; pairing with extra vegetables or a side salad can help balance the meal.
Key benefits
- Good source of protein (6.19g per 100g) for muscle maintenance.
- Moderate carbohydrate content (12.85g) provides steady energy.
- Contains essential minerals like iron and zinc from beef.
- Vegetables add vitamins and a small amount of fiber.
- Comfort food that can support emotional well-being.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Dumplings have been a staple in European cuisine for centuries, with the earliest known recipe dating back to the 14th century in England, where they were called 'doumbelynges.'
Full nutrition (USDA data · scales with serving)
| Water | 73.4 g |
| Energy | 130 kcal |
| Protein | 6.2 g |
| Total lipid (fat) | 6.2 g |
| Carbohydrate, by difference | 12.8 g |
| Fiber, total dietary | 0.80 g |
| Total Sugars | 1.1 g |
| Calcium, Ca | 71.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 81.0 mg |
| Potassium, K | 112 mg |
| Sodium, Na | 301 mg |
| Zinc, Zn | 0.92 mg |
| Copper, Cu | 0.04 mg |
| Selenium, Se | 6.4 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.11 mg |
| Riboflavin | 0.11 mg |
| Niacin | 1.6 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 19.0 ug |
| Folic acid | 10.0 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 27.0 ug |
| Choline, total | 22.6 mg |
| Vitamin B-12 | 0.28 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 9.0 ug |
| Retinol | 6.0 ug |
| Carotene, beta | 25.0 ug |
| Carotene, alpha | 6.0 ug |
| Cryptoxanthin, beta | 11.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 108 ug |
| Vitamin E (alpha-tocopherol) | 0.68 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 7.1 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.01 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.07 g |
| SFA 16:0 | 0.90 g |
| SFA 18:0 | 0.39 g |
| Fatty acids, total monounsaturated | 2.5 g |
| MUFA 16:1 | 0.10 g |
| MUFA 18:1 | 2.3 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.6 g |
| PUFA 18:2 | 1.4 g |
| PUFA 18:3 | 0.16 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.01 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 14.0 mg |
Amino acid profile (per 100g)
Estimated from Beef, variety meats and by-products, mechanically separated beef, raw — USDA does not publish this profile for Beef.
| Tryptophan | 0.17 g |
| Threonine | 0.47 g |
| Isoleucine | 0.58 g |
| Leucine | 1.2 g |
| Lysine | 1.2 g |
| Methionine | 0.43 g |
| Cystine | 0.23 g |
| Phenylalanine | 0.64 g |
| Tyrosine | 0.38 g |
| Valine | 0.92 g |
| Arginine | 1.2 g |
| Histidine | 0.44 g |
| Alanine | 1.0 g |
| Aspartic acid | 1.3 g |
| Glutamic acid | 2.1 g |
| Glycine | 1.2 g |
| Proline | 0.92 g |
| Serine | 0.57 g |
FAQ
What is the main difference between beef and dumplings and beef stew?
The main difference is the addition of dumplings, which are dough-based balls cooked in the stew, adding a starchy, filling component that beef stew typically lacks.
Can this dish be made healthier?
Yes, by using lean cuts of beef, whole-grain flour for dumplings, and increasing the vegetable content to boost fiber and reduce overall calorie density.
Is this dish suitable for a gluten-free diet?
Traditional dumplings are made with wheat flour, but you can substitute with gluten-free flour blends or use potato-based dumplings to make it gluten-free.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.30 kcal/g · 19% calories from protein · 0.8 g fiber · 1.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.69 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.