Description
This comforting Ground Beef and Dumplings recipe is a hearty twist on the classic chicken and dumplings. Tender ground beef simmers with aromatic herbs and creamy soups, combined with fluffy, biscuit-based dumplings steamed to perfection in a rich stew-like sauce. Perfect for a cozy dinner that serves six.
Ingredients
Beef Mixture
- 1 pound ground beef
- 1 cup diced yellow onion
- 3 garlic cloves, minced
Stew Base
- 2 cups low-sodium chicken broth (or beef broth)
- 12 ounce bag frozen mixed vegetables
- 10.5 oz condensed cheddar soup
- 10.5 oz condensed cream of chicken soup
- 1 cup milk
- 1 cup heavy cream
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
Dumplings
- 1 (12 ounce) can refrigerated biscuits (10 biscuits)
Instructions
- Cook the Ground Beef and Onions: In a pot over medium-high heat, add 1 pound ground beef and 1 cup diced yellow onion. Cook and crumble the beef until browned and fully cooked through, then drain any excess grease. Return the meat mixture to the pot.
- Sauté Garlic: Add 3 minced garlic cloves to the pot with the beef and onions. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Add Stew Ingredients and Bring to Boil: To the pot, add 2 cups low-sodium chicken broth, 12 ounces frozen mixed vegetables, 10.5 ounces condensed cheddar soup, 10.5 ounces condensed cream of chicken soup, 1 cup milk, 1 cup heavy cream, 2 teaspoons dried oregano, 1 teaspoon dried parsley, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon black pepper. Stir well to combine and bring the mixture to a boil over high heat.
- Prepare Dumplings: While the stew mixture is coming to a boil, cut each refrigerated biscuit into six pieces according to your preferred size.
- Add Dumplings to Stew: Once the stew is boiling, reduce heat to low-medium. Add the biscuit pieces one at a time into the pot, stirring gently to combine the dumplings with the stew base.
- Simmer: Cover the pot with a lid, and let it simmer for 15 minutes. Stir occasionally to ensure the dumplings cook evenly and do not stick to the bottom.
- Season and Serve: Taste the stew and add salt and pepper as needed. Serve hot and enjoy this hearty, comforting dish.
Notes
- You can substitute beef broth for chicken broth if preferred for a richer flavor.
- The size of the biscuit dumplings can be adjusted based on your preference; smaller pieces will cook a bit faster.
- Using refrigerated biscuits makes this dish quick and easy to prepare without from-scratch dough.
- For a thicker stew, you can reduce the amount of broth or simmer longer uncovered at the end.
- This dish is best enjoyed fresh, although leftovers can be refrigerated and reheated gently.
