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Super creamy beef stew with dumplings is the ultimate comfort for slow days at home. You get melt-in-your-mouth beef in a rich, smooth sauce, paired with pillow-soft bread dumplings. Every family meal feels a bit more special this way.
First time I whipped this up was after a long, rainy walk one autumn afternoon. It's become one of our must-have Sunday meals ever since. Brings back warm family memories every single time.
Ingredients
- Beef stew chunks, shoulder or neck: you want marbled pieces, they stay juicy and tender as they cook
- Diced onions: they add a bit of sweetness and make the sauce smooth, go for super fresh ones for best results
- Chopped garlic: this kicks in the flavor base, use fresh cloves if you can
- Tomato paste: deepens the taste and boosts the color, high quality paste is worth it
- Sweet ground paprika: this gives that classic stew vibe—Hungarian is great for a stronger punch
- Hot paprika powder: want it a bit spicy? Toss this in, or skip if you prefer it mild
- Beef broth: makes a full-bodied sauce base, homemade or the best store-bought you can get
- Cream: adds to the silkiness, fresh cream gives the richest taste
- Flour: thickens up the sauce, smooth flour means no lumps
- Neutral vegetable oil: use this to sear the meat, needs to handle high heat and not taste like much
- Clarified butter: adds more taste, especially when you're sautéing the veggies
- Salt and pepper: season to taste, grind fresh pepper to boost the aroma
- Caraway seeds: totally optional, helps with digestion if cooking for a long time
- Fresh parsley: finish it off with a sprinkle, gives color and a pop of freshness
- For bread dumplings:
- Day-old bread or dumpling bread: cubes work best, make sure it’s at least a day old for texture
- Milk: keep it at room temp so the bread softens nicely, makes things moist
- Eggs: they hold things together, use good eggs for a nice yellow look
- Diced onion: sautéed to golden for that extra hit of flavor
- Butter: adds richness and keeps the dumplings soft, real butter’s best
- Chopped parsley: for a fresh lift and color, always use it fresh if possible
- Salt and pepper: adds that kick, and freshly ground wins
- Freshly grated nutmeg: just a bit wakes up the dumplings, don’t skip it
Step-by-Step Instructions
- Finish and serve:
- Toss a big handful of fresh parsley over the whole thing. Pile onto plates with dumplings while everything's piping hot and dig in.
- Make it creamy:
- Pour in the cream, give it all a good stir, then turn the heat up for a couple minutes till the sauce is silky and thick. Season with salt and pepper, toss in herbs if you like. Meat should be fork-tender by now.
- Simmer and stew:
- Add beef broth, lower the heat right away. Sprinkle in caraway if you want, mix it up. Put a lid on and let it go for at least ninety minutes, even up to two hours, on gentle heat. Stir every so often, top with extra broth or water if needed, till the beef's soft as butter.
- Beef back in and dust with flour:
- Pour the browned beef (and any juices!) back into the pot. Sprinkle flour over, give it a thorough mix so it melts in with no lumps. The sauce gets its creamy vibe from this step.
- Sauté the veggies:
- In the same pot, drop in onions with clarified butter on medium until they’re soft and just starting to turn gold. Stir often. Next throw in the chopped garlic for a minute till it smells amazing. Mix in the tomato paste, roast gently for a bit. Now the paprika—scatter it over and stir quickly so it won't burn.
- Brown the beef:
- Pat the beef dry, then brown it well in hot veggie oil in a heavy pot. Work in batches so you don't crowd the pan or steam the meat. Flip beef till all sides get a deep golden crust, pull it out and set aside.
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Good to Know
Packed with protein and super filling
Preps ahead easily, and reheating just makes it taste even better
You can freeze this, and warm it up whenever you want
My favorite thing is how thick and flavorful the stew is from paprika and caraway. First time I tried it was with my grandma on a Sunday. We still laugh and swap stories every time we eat it together.
Bread Dumplings Always Work
The trick for plump dumplings is old bread. It really soaks up the milk and helps the dumplings stay soft, not crumbly. Give the bread and milk mix at least ten minutes to rest before shaping. The texture turns out perfect.
How to Store
Stick the creamy stew in a sealed container in the fridge. Good for up to three days. Warm it up slowly so the meat stays tender and the sauce doesn’t split. If you want, roll the dumplings in plastic wrap and freeze in portions.
Easy Ingredient Swaps
Not a beef fan? Pork or chicken works, too. Or switch things up with mushroom goulash and paprika cream for a veggie version—just follow the same general steps.
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Ways to Serve
This creamy beef with yummy dumplings is amazing with a crisp salad or red cabbage on the side. For guests, I use warm plates so everything stays hot and cozy. A spoonful of sour cream on top is just right.
Recipe FAQs
- → Which beef cut is best for creamy goulash?
Go with beef chuck or neck. Those parts get super tender when you let them cook low and slow.
- → Can you leave out caraway seeds?
Absolutely, don't worry if you skip caraway. The dish still tastes great without it, so just go by what you like.
- → How do bread dumplings turn out extra fluffy?
Use stale white bread, plenty of milk, and make sure your eggs are beaten well. That combo keeps the dumplings light and soft.
- → Can I prep the goulash ahead of time?
Totally! You can make it in advance, and honestly, it usually tastes even better after a day in the fridge.
- → How long should you let the goulash cook?
Let the stew bubble away for about an hour and a half to two hours on low. The beef gets perfectly tender that way.