Ground Beef and Dumplings

This Ground Beef and Dumplings dish is the perfect blend of cozy comfort and hearty satisfaction. Imagine tender, juicy bites of seasoned ground beef simmering in a rich, savory gravy—topped with fluffy, golden dumplings that soak up every bit of flavor. It’s the kind of rustic meal that wraps you in warmth and brings back memories of home-cooked dinners around the table.

Ideal for chilly evenings or when you need something filling without fuss, this one-pot classic is both simple and soul-satisfying. The dumplings cook right on top of the meat, absorbing all the goodness from the bubbling sauce underneath. Whether you're feeding a family or meal prepping for the week, this dish delivers serious comfort with minimal effort.

---

Why You’ll Love This Ground Beef and Dumplings Recipe

• One-Pot Wonder: Fewer dishes, more flavor. Everything cooks in one pot, from the beef to the dumplings.
• Budget-Friendly: Uses pantry staples and ground beef, making it an affordable dinner idea that doesn’t skimp on taste.
• Fast Comfort Food: Comes together quickly, making it perfect for busy weeknights when you need a fast, comforting meal.
• Customizable: You can toss in veggies like peas, carrots, or corn to round out the meal or change the seasoning to suit your style.
• Kid-Friendly: The soft dumplings and savory beef make it a favorite among even picky eaters.

---

Preparation Phase & Tools to Use

Essential Tools and Equipment (and Why They Matter):

• Large Deep Skillet or Dutch Oven: This is your main cooking vessel. You need something deep enough to simmer the ground beef and roomy enough for the dumplings to expand as they cook. A Dutch oven retains heat well and distributes it evenly, making it the best choice if available.
• Wooden Spoon or Heatproof Spatula: Stirring ground beef and folding in the dumpling dough requires a sturdy tool that won’t scratch your cookware.
• Mixing Bowls (2): One for the dumpling dough, and one for any prepped ingredients (like chopped onions or shredded cheese if using).
• Measuring Cups & Spoons: Precision matters in both the dumpling dough and seasoning.
• Lid for Your Pot: Dumplings steam as they cook, so a lid is crucial for creating that fluffy texture on top.
• Knife and Cutting Board: If you’re adding onions, garlic, or vegetables, you’ll need a solid surface and sharp knife for prep.

---

Preparation Tips

• Pre-Brown the Ground Beef Well: Don’t rush this step. Browning builds flavor—get a nice sear before adding liquids.
• Drain Excess Grease (if needed): Depending on the fat content of your beef, you may need to drain some grease before continuing with the gravy or broth.
• Don’t Overwork the Dumpling Dough: Mix just until the ingredients are combined. Overmixing can make the dumplings dense instead of light and fluffy.
• Simmer, Don’t Boil: Once the dumplings are added, reduce the heat and keep the pot gently simmering. A rolling boil can break the dumplings apart.
• Use Buttermilk or Milk in Dumplings: Buttermilk gives a tangy flavor and tenderness. If you don’t have it, regular milk works too, but add a splash of vinegar to mimic the acidity.
• Cover Tightly During Dumpling Cooking: Keep the lid on and resist the urge to peek. Steam is what puffs up those dumplings beautifully.
• Make-Ahead Tip: You can prep the beef filling ahead of time and refrigerate it. When ready to eat, reheat and add fresh dumpling dough.

---

Ingredients for This Ground Beef and Dumplings Recipe

For the Beef & Gravy Base:

• 1 lb ground beef (80/20 or leaner)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth (low sodium preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for extra depth)
• 1 teaspoon dried thyme or Italian seasoning
• 1 cup frozen mixed vegetables (optional: peas, carrots, corn)

For the Dumplings:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons unsalted butter, cold and cubed
• ½ cup buttermilk (or regular milk with 1 tsp vinegar)
• 1 tablespoon chopped parsley or chives (optional, for freshness)

Optional Add-Ins:

• ½ cup shredded cheddar cheese (into the dumplings for extra flavor)
• A dash of hot sauce in the beef for a little kick

---

Step 1: Brown the Ground Beef

Heat a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon until it’s fully browned. Drain excess grease if needed.

---

Step 2: Add Aromatics

Reduce the heat to medium. Stir in the chopped onion and minced garlic. Cook for 3–4 minutes until the onion softens and the mixture is fragrant.

---

Step 3: Build the Gravy

Sprinkle 2 tablespoons of flour over the beef mixture. Stir continuously for 1–2 minutes to cook out the raw flour taste. Slowly pour in the beef broth while stirring to avoid lumps. Add Worcestershire sauce, salt, pepper, paprika, and thyme (or Italian seasoning). Simmer for 5 minutes until the sauce thickens slightly. Stir in the frozen vegetables, if using.

---

Step 4: Prepare the Dumpling Dough

In a mixing bowl, combine flour, baking powder, and salt. Add cold cubed butter and cut it into the dry mix using a fork or your fingers until it resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together. Fold in herbs or cheese if using.

---

Step 5: Add Dumplings to the Pot

Drop spoonfuls of dough (about 1 to 2 tablespoons each) directly onto the surface of the simmering beef mixture. Leave space between each dumpling to allow them to expand as they cook.

---

Step 6: Cover and Steam

Cover the skillet or pot with a tight-fitting lid. Reduce the heat to low and let the dumplings steam for 15–18 minutes. Do not lift the lid while cooking, as this releases the steam needed for dumpling rise.

---

Step 7: Serve Warm

Once the dumplings are puffed and cooked through (you can test by inserting a toothpick—if it comes out clean, they’re ready), remove from heat. Let it rest uncovered for a couple of minutes before serving.

---

Notes

• Customize the Flavor: Feel free to switch up the seasonings—add rosemary, sage, or even a pinch of cayenne if you like a bit of heat.
• Make It Creamier: For a creamier base, stir in ¼ cup of heavy cream or a dollop of sour cream just before adding the dumplings.
• Use Leftover Veggies: This recipe is great for cleaning out the fridge. Toss in any cooked veggies you need to use up.

---

Watch Out for These Mistakes While Cooking

• Lifting the Lid While Dumplings Cook: This is the biggest dumpling mistake. Opening the lid too early lets out the steam, resulting in flat or undercooked dumplings.
• Overmixing the Dough: Mix only until combined. Overworking the dough leads to tough, chewy dumplings instead of soft, fluffy ones.
• Using Too Much Heat During Simmer: Once the dumplings are added, drop the heat to low. Boiling will break apart the dumplings and toughen the meat.
• Not Browning the Beef Properly: Rushing this step leaves you with bland flavor. Take the time to develop a nice crust on the meat—it adds richness to the gravy.
• Skimping on Seasoning: Taste the beef mixture before adding dumplings. If it tastes bland now, it’ll stay bland later. Adjust salt and herbs to your liking.
• Crowding the Dumplings: Leave a little space between each one when dropping them in. They puff up and need room to grow.
• Using the Wrong Pot: A shallow pan can cause the liquid to reduce too quickly or spill over. Use a deep skillet or Dutch oven for best results.
• Forgetting to Simmer After Thickening: Let the gravy simmer a bit before adding dumplings so the flavors concentrate and the base thickens.

---

What to Serve With Ground Beef and Dumplings?

While this dish is a complete meal on its own, a few simple sides or accompaniments can elevate the experience and balance out the richness.

8 Recommendations:

1. Steamed Green Beans: Light, crisp, and simple—they add freshness and color to the plate.
2. Garden Salad with Vinaigrette: A fresh salad cuts through the savory gravy with a bright, acidic bite.
3. Roasted Brussels Sprouts: Their slightly bitter flavor pairs beautifully with the richness of the beef and dumplings.
4. Garlic Butter Peas: Quick to make and naturally sweet, peas add a vibrant pop to the meal.
5. Buttery Corn on the Cob: Adds a summery touch and a bit of crunch to contrast the soft dumplings.
6. Crusty Bread or Dinner Rolls: Great for soaking up any leftover gravy.
7. Pickled Vegetables or Beets: A tart and tangy bite can refresh the palate between hearty spoonfuls.
8. Apple Slaw: The sweet and tart flavors of apple slaw add a fresh crunch and balance the dish nicely.

---

Storage Instructions

Refrigerator:
Let the dish cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. The dumplings may soften over time but will still hold their shape if reheated gently.

Freezer:
While the beef and gravy freeze well, dumplings can become soggy and lose texture after thawing. If you plan to freeze, store just the beef mixture and make fresh dumplings when reheating. Freeze in freezer-safe containers for up to 3 months.

Reheating Tips:

• Stovetop: Reheat in a covered skillet over low heat with a splash of broth or water to loosen the sauce.
• Microwave: Warm individual portions in a microwave-safe bowl, covered, for 2–3 minutes, stirring halfway through.

---

Estimated Nutrition (Per Serving – based on 6 servings)

• Calories: 415
• Protein: 22g
• Fat: 22g
• Saturated Fat: 10g
• Carbohydrates: 33g
• Fiber: 3g
• Sugar: 3g
• Cholesterol: 70mg
• Sodium: 680mg
• Trans Fat: 0g
• Unsaturated Fat: 10g
• Serving Size: ~1.5 cups

Note: Nutrition values are estimates and may vary depending on specific ingredients used.

---

Frequently Asked Questions

1. Can I use ground turkey or chicken instead of beef?

Absolutely. Both are great substitutes. Just note that they are leaner, so you might want to add a splash of oil for moisture and a bit more seasoning for flavor.

---

2. Can I make the dumpling dough ahead of time?

It’s best to make the dumpling dough right before cooking. If prepped too far in advance, the baking powder may lose its leavening power, resulting in flat dumplings.

---

3. How do I know when the dumplings are cooked through?

Insert a toothpick or knife into the center of a dumpling—if it comes out clean, they’re done. The dumplings should also feel firm but springy to the touch.

---

4. Can I add cheese to the dumpling dough?

Yes! Stir in up to ½ cup of shredded cheddar or parmesan for a flavorful, cheesy twist.

---

5. What kind of broth works best for this recipe?

Beef broth gives the deepest flavor, but chicken or vegetable broth can work in a pinch—just adjust the seasoning accordingly.

---

6. Can I cook this in a slow cooker?

You can make the beef and gravy base in a slow cooker. However, the dumplings won’t cook well unless transferred to a stovetop or oven-safe pan for steaming. Alternatively, finish with biscuit dough on top and cook on high until puffed.

---

7. Is this recipe gluten-free?

Not by default, but you can make it gluten-free by using a 1:1 gluten-free flour blend in both the gravy and the dumplings.

---

8. How can I make this dish healthier?

Use lean ground meat, reduce the butter in the dumplings, load up the base with extra veggies, and use low-sodium broth. You can also skip the cheese and use whole wheat flour for extra fiber.

---

Conclusion

Ground Beef and Dumplings is the ultimate comfort food that delivers on warmth, flavor, and simplicity. From its rich, savory beef base to the pillowy-soft dumplings on top, this dish feels like a warm hug in a bowl. It’s affordable, versatile, and easy to customize to your taste or dietary needs. Whether you're feeding a crowd, stocking your fridge with leftovers, or simply looking for a cozy dinner idea—you’ll find yourself coming back to this recipe again and again.

---

Print