Beef and Dumplings for Busy Nights

Introduction

Quick beef and dumplings that feels homemade without the fuss. This one-skillet dinner browns lean ground beef, builds a savory gravy, and steams fluffy dumplings right on top. It’s a weeknight winner when you want comfort fast. If you love simple beef dinners, pair this with our quick beef pasta for busy weeknights for another speedy meal.

Why This Recipe Works

This recipe cuts unnecessary steps and leans on pantry staples so dinner appears fast. Browning the beef first develops deep flavor in minutes, then tomato paste and Worcestershire sauce punch up the savory notes. A little flour and beef broth make a quick, silky gravy that clings to the dumplings. The dumpling batter is just flour, baking powder, butter, and milk so it comes together without kneading. Covering and steaming lets the dumplings cook through gently while the filling simmers. For more handheld beef ideas that travel well to potlucks, see these roast beef and cheddar sliders.

Flavor and Texture

You get a rich umami base from browned beef and tomato paste, brightened by a hint of Worcestershire and herbs. The gravy is thick enough to coat a spoon but not gluey, so dumplings absorb just enough flavor. Dumplings bake into tender, pillowy mounds with a soft, biscuit-like crumb. Onion and garlic provide a familiar backbone, while optional fresh parsley or chives add a clean finish. Overall the dish balances hearty and light in each bite.

Ingredients

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme or Italian seasoning
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons cold butter, cubed
• ½ cup milk
• Optional: chopped parsley or chives for garnish

Step by Step Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook for 1 minute.
2. Add ground beef and cook until browned. Drain any excess fat. Stir in tomato paste and cook for 1 minute.
3. Sprinkle flour over beef and stir well. Slowly add broth while stirring. Add Worcestershire and thyme. Simmer 5–7 minutes to thicken.
4. In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk to form a sticky dough.
5. Drop spoonfuls of dough onto simmering beef mixture. Cover tightly and reduce heat to low. Steam for 15–20 minutes. Do not lift lid.
6. Remove lid, check that dumplings are cooked through. Garnish with herbs and serve hot.

Quick Tips and Shortcuts

Use lean ground beef to avoid too much draining and save time. Pre-dice onion or grab a frozen diced onion to shave minutes off prep. If your skillet is small, use a wide sauté pan so dumplings have room to rise without merging. To speed thickening, whisk the flour into a little cold broth before adding so no lumps form. Make dumpling spoonfuls smaller for quicker cooking if you are short on time.

Storage and Meal Prep

Cool leftovers completely before refrigerating in an airtight container for up to three days. Reheat gently on low in a covered skillet so dumplings don’t dry out or microwave in short bursts with a sprinkle of water. Freezing is possible but texture changes; freeze portions of filling separately and add quick dumplings when reheating. For make-ahead dinner, prepare the filling a day early and add fresh dumplings at mealtime.

Short Closing Note

This beef and dumplings recipe keeps things simple without sacrificing comfort. It’s ideal when you want warm, satisfying food on a tight schedule.

Conclusion

For a classic inspiration and another take on beef and dumplings, check out the detailed version at Classic Beef and Dumplings | Little House Big Alaska.

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Pin Recipe

Pin Recipe

Quick beef and dumplings that feels homemade without the fuss. This one-skillet dinner browns lean ground beef and builds a savory gravy with fluffy dumplings on top.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 teaspoon Worcestershire sauce
• 1 teaspoon dried thyme or Italian seasoning
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 tablespoons cold butter, cubed
• ½ cup milk
• Optional: chopped parsley or chives for garnish

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Stir in garlic and cook for 1 minute.
2. Add ground beef and cook until browned. Drain any excess fat. Stir in tomato paste and cook for 1 minute.
3. Sprinkle flour over beef and stir well. Slowly add broth while stirring. Add Worcestershire and thyme. Simmer 5–7 minutes to thicken.
4. In a bowl, whisk flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk to form a sticky dough.
5. Drop spoonfuls of dough onto simmering beef mixture. Cover tightly and reduce heat to low. Steam for 15–20 minutes. Do not lift lid.
6. Remove lid, check that dumplings are cooked through. Garnish with herbs and serve hot.

Notes

Use lean ground beef to avoid excessive draining. Pre-dice onion or use frozen diced onion to save time. For meal prep, leftovers can be stored in an airtight container for up to three days.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: American
• Diet: Non-Vegetarian

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 3g
• Sodium: 550mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg