This Hearty Ground Beef and Dumplings dish is my ultimate comfort food on a chilly evening. I cook savory ground beef in a flavorful gravy loaded with vegetables, then drop soft, fluffy dumplings on top and let them steam to perfection. It’s a one-pot meal that’s warm, filling, and so satisfying—perfect for feeding a hungry family or just enjoying leftovers all week long.

Why You’ll Love This Recipe

I love this recipe because it’s rustic, cozy, and budget-friendly. The ground beef adds a rich, meaty flavor, and the dumplings soak up all that savory broth as they cook. It’s incredibly easy to make with pantry staples, and I only need one pot. It’s the kind of dish I keep on repeat because it’s both comforting and hearty.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the beef mixture:

• Ground beef

• Onion, chopped

• Garlic, minced

• Carrots, diced

• Celery, diced

• Frozen peas or corn

• Tomato paste or diced tomatoes (optional for added depth)

• Beef broth

• Worcestershire sauce

• Flour (for thickening)

• Olive oil or butter

• Salt and pepper

• Dried thyme or Italian seasoning

For the dumplings:

• All-purpose flour

• Baking powder

• Salt

• Butter (cold and cubed)

• Milk

Directions

1. I heat oil or butter in a large pot and sauté the onions, garlic, carrots, and celery until softened.

2. I add the ground beef and cook until browned, breaking it up with a spoon.

3. I stir in tomato paste, Worcestershire sauce, salt, pepper, and herbs, then sprinkle flour over the mixture and cook for a minute to remove the raw taste.

4. I pour in beef broth and bring it to a simmer, letting it thicken into a rich gravy.

5. While the beef simmers, I mix the dumpling dough by whisking together flour, baking powder, and salt, then cutting in butter until crumbly. I stir in milk until a sticky dough forms.

6. I drop spoonfuls of dumpling dough over the simmering beef mixture, cover the pot, and let it cook undisturbed for about 15 minutes, until the dumplings are puffed and cooked through.

7. I serve it hot with a spoonful of everything in each bite—gravy, meat, and tender dumpling.

Servings and timing

This recipe makes about 4 to 6 servings. It takes me around 15 minutes to prep and another 35–40 minutes to cook, so dinner is ready in under an hour.

Variations

• I sometimes use ground turkey or chicken instead of beef for a lighter version.

• For more depth, I add a splash of red wine while cooking the beef.

• If I want a creamier base, I stir in a bit of cream or sour cream right before dropping the dumplings.

• I’ve used canned beans instead of peas for extra protein and texture.

• The dumplings can be flavored with herbs like parsley or chives for a fresh twist.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm it on the stove, adding a splash of broth to loosen the gravy. The dumplings will soak up liquid, so I reheat them slowly to keep them soft. The microwave works too, but I cover the dish with a damp paper towel to avoid drying it out.

FAQs

Can I make the dumplings ahead of time?

I don’t recommend it—they’re best made fresh. But I do mix the dry ingredients ahead and store them until I’m ready to add the butter and milk.

How do I know the dumplings are cooked?

I insert a toothpick into one—if it comes out clean and they feel firm and puffed, they’re done. They should also no longer look doughy on the underside.

Can I use biscuit mix for the dumplings?

Yes, I’ve used biscuit mix in a pinch. Just follow the package directions and drop it over the stew like regular dumplings.

What vegetables can I add?

I add whatever I have—mushrooms, green beans, parsnips, or even zucchini all work well in this dish.

Is this freezer-friendly?

I prefer freezing just the beef mixture without the dumplings. The dumplings don’t hold up well after freezing, so I make a fresh batch when reheating.

Conclusion

This Hearty Ground Beef and Dumplings recipe is everything I want in a comforting homemade dinner—savory, filling, and full of flavor. It’s simple enough for a weeknight but satisfying enough for a Sunday supper. Whether I’m feeding a crowd or just myself, it always hits the spot.

Hearty Ground Beef and Dumplings

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• Author: Evee
• Total Time: 45 minutes
• Yield: 2–3 servings

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Description

Skillet Garlic Butter Steak and Potatoes is a one-pan, steakhouse-style dinner featuring juicy seared steak and crispy golden potatoes cooked in garlicky butter. Rich, comforting, and ready in under an hour, it’s perfect for a satisfying weeknight meal.

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Ingredients

2 ribeye or sirloin steaks

1 lb baby potatoes or Yukon gold potatoes, halved or quartered

4 cloves garlic, minced

3 tbsp butter

2 tbsp olive oil

1 tsp paprika (optional)

Salt and pepper, to taste

Fresh rosemary or thyme, for garnish (optional)

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Instructions

1. Boil the halved or quartered potatoes in salted water for 8–10 minutes until just tender. Drain and pat dry.
2. Season the steaks generously with salt, pepper, and paprika if using.
3. Heat olive oil in a large skillet over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare, or longer as desired. Remove from the skillet and let rest.
4. In the same skillet, reduce heat to medium. Add butter and minced garlic, stirring until fragrant.
5. Add the cooked potatoes, cut side down, and sauté until golden and crispy, about 6–8 minutes.
6. Return the steak to the skillet. Add fresh herbs if using, and spoon garlic butter over the steak and potatoes.
7. Serve hot, drizzling the garlic butter over each plate.

Notes

Use any cut of steak—sirloin, ribeye, strip steak, or filet mignon.

Boiling the potatoes first ensures they’re tender inside before crisping.

Switch up herbs like thyme, rosemary, or parsley for variety.

Top with parmesan or red pepper flakes for extra flavor.

Add green beans or mushrooms in the last few minutes for more veggies.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet
• Cuisine: American

Nutrition

• Serving Size: 1 steak with potatoes
• Calories: 630
• Sugar: 2g
• Sodium: 520mg
• Fat: 42g
• Saturated Fat: 18g
• Unsaturated Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 140mg