Ground Beef and Dumplings – Hearty, Comforting & One-Pot Perfection

Looking for the ultimate comfort food that’s budget-friendly and perfect for a cozy night in? Ground Beef and Dumplings is your answer. This one-pot wonder combines savory, well-seasoned ground beef with fluffy, buttery dumplings simmered in a rich, beefy gravy. It’s satisfying, simple to make, and packed with flavor—like a mashup of a rustic beef stew and a pot pie topping.

Whether you’re feeding a family or meal prepping for the week, this hearty dish brings all the warmth of grandma’s kitchen straight to your table.

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Introduction: Classic Comfort in Every Spoonful

Ground beef and dumplings is an old-school comfort food with humble roots. While traditional dumpling dishes often use chicken or stewed beef chunks, this version uses ground beef for convenience, affordability, and speed. The result? A stick-to-your-ribs meal that feels like it’s been simmering all day—even though it takes under an hour from start to finish.

Dumplings, often associated with Southern or Midwestern American cooking, were historically used to stretch a meal—adding texture and heartiness using pantry staples like flour, milk, and butter. When dropped into a bubbling pot of savory beef and vegetables, they soak up flavor and puff into tender pillows of goodness. This modern version of beef and dumplings is quick, cozy, and oh-so-satisfying.

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Ingredients Overview: Building Blocks of a One-Pot Favorite

Ground Beef

Ground beef is the protein base—affordable, flavorful, and easy to brown. Use lean or medium ground beef (85% lean) for the best balance of flavor and minimal grease.

Tip: Drain excess fat after browning if needed.

Onion, Garlic, and Carrots

These aromatics create a flavorful foundation. Carrots bring sweetness and texture, while garlic and onions give depth.

Beef Broth

Provides the rich, savory body of the gravy. Use low-sodium broth and season to taste.

Substitute: Add a splash of Worcestershire sauce for umami or red wine for depth.

Flour

Used to thicken the beef mixture into a stew-like consistency before adding the dumplings.

Thyme, Bay Leaf, and Parsley

Herbs add warmth and freshness. Thyme is earthy and classic for beef dishes, while bay leaf deepens the flavor as it simmers.

Peas or Green Beans

Optional, but highly recommended. These add a pop of color, sweetness, and balance to the richness of the dish.

Homemade Dumplings

Made with:

• All-purpose flour

• Baking powder

• Salt

• Butter

• Milk or buttermilk

These mix together quickly to form a soft dough that’s dropped by spoonfuls into the simmering pot, where they steam to fluffy perfection.

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Step-by-Step Instructions: From Skillet to Spoon

1. Brown the Ground Beef

In a large Dutch oven or deep skillet, heat 1 tbsp oil over medium heat. Add:

• 1 lb ground beef

• 1 small onion, diced

• 2 carrots, diced

• 2 cloves garlic, minced

Cook until beef is browned and vegetables are soft, about 6–8 minutes. Drain excess fat if necessary.

2. Add Seasoning and Flour

Stir in:

• 1/4 cup all-purpose flour

• 1 tsp dried thyme

• 1 bay leaf

• Salt and pepper to taste

Cook for 1 minute to eliminate the raw flour taste.

3. Add Broth and Simmer

Slowly pour in:

• 3 cups beef broth

Stir and bring to a simmer. Cook for 10 minutes, until slightly thickened and stew-like.

Add 1 cup frozen peas or green beans (optional) and stir to combine.

4. Make the Dumpling Dough

While the beef mixture simmers, in a medium bowl combine:

• 1 cup all-purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

Cut in:

• 2 tbsp cold butter (use a fork or fingers)

Stir in:

• 1/2 cup milk or buttermilk
  Mix until a thick, shaggy dough forms. Don’t overmix.

5. Add Dumplings to the Pot

Drop spoonfuls of dough (about 1 tbsp each) on top of the simmering beef mixture. Space slightly apart. Cover the pot with a lid.

Important: Do not lift the lid during cooking—this traps the steam needed to cook the dumplings.

6. Steam the Dumplings

Simmer gently, covered, for 15–18 minutes until dumplings are puffed and cooked through. To test, insert a toothpick in the center of a dumpling—it should come out clean.

7. Finish and Serve

Remove bay leaf. Taste and adjust seasoning. Garnish with chopped fresh parsley and serve hot.

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Tips, Variations, and Substitutions

Cooking Tips

• Don’t Peek: Keep the lid on while dumplings cook—steam is what makes them fluffy.

• No Overmixing: Mix dumpling dough until just combined to avoid tough dumplings.

• Use a Wide Pot: Gives dumplings room to expand and cook evenly.

Variations

• Cheddar Herb Dumplings: Add shredded cheddar and chopped chives or parsley to the dough.

• Spicy Beef & Dumplings: Add a pinch of crushed red pepper or a dash of hot sauce to the beef mixture.

• Creamy Version: Stir in 1/2 cup cream or sour cream to the beef mixture before adding dumplings.

Substitutions

• Ground Turkey or Chicken: Lighten the dish with ground poultry.

• Vegetarian: Use plant-based ground beef and vegetable broth. Add mushrooms for umami.

• Gluten-Free: Use a 1:1 gluten-free flour blend for both stew thickening and dumplings.

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Serving Ideas & Occasions

This dish is deeply satisfying all on its own, but you can serve it with light sides or make it part of a cozy winter meal.

Serve With:

• Crisp Green Salad: Adds freshness and contrast.

• Roasted Brussels Sprouts or Asparagus: Simple veggies to lighten the meal.

• Applesauce or Pickled Beets: A sweet or tangy side to balance the richness.

Best Occasions:

• Weeknight Comfort Food: Quick and filling after a long day.

• Snow Day or Rainy Night: Warm, cozy, and deeply satisfying.

• Meal Prep: Reheats well for lunch or leftovers the next day.

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Nutritional & Health Notes

Ground Beef and Dumplings is rich in protein and carbohydrates—making it very filling and ideal for high-energy meals.

Approximate Per Serving (1 of 4 servings)

• Calories: 450–550

• Protein: 25–30g

• Fat: 25g

• Carbohydrates: 35–45g

• Fiber: 3–5g

Health Tips

• Use lean ground beef or drain excess fat.

• Load it with veggies (peas, carrots, spinach) for added nutrients.

• For a lighter version, use low-fat milk in the dumplings and ground turkey for the base.

This meal is rich, rustic, and perfectly balanced when served with a light salad or greens on the side.

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FAQ: Ground Beef and Dumplings

1. Can I make this ahead of time?

You can prep the beef base ahead and refrigerate. When ready to eat, reheat the beef mixture and make the dumplings fresh. Dumplings are best cooked right before serving.

2. Do the dumplings get soggy?

Not if the pot stays covered and the simmer is gentle. If leftovers sit overnight, the dumplings will soften but still be flavorful.

3. Can I freeze this dish?

It’s best frozen without dumplings. Freeze the beef mixture, then thaw and add fresh dumplings when reheating.

4. What if I don’t have a lid for my pot?

You can tightly cover with foil or transfer to an oven-safe dish and bake (covered) at 375°F for 20 minutes until dumplings are done.

5. Can I use Bisquick or baking mix for dumplings?

Yes! Mix Bisquick with milk per package instructions and drop onto the stew.

6. How do I know when dumplings are fully cooked?

They should be puffed, slightly firm to the touch, and a toothpick inserted in the center should come out clean.

7. Can I double the recipe?

Absolutely. Use a larger pot and allow extra room for dumplings to rise. You may need a few more minutes for everything to cook evenly.

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