This Ground Beef and Dumplings recipe is the kind of comfort food I turn to when I want something warm, filling, and unfussy. It brings together rich, seasoned ground beef in a savory gravy with fluffy, soft dumplings steamed right on top — all made in one pot. Whether it’s a busy weeknight or a slow weekend evening, this dish feels like a cozy hug in a bowl.
Why You’ll Love This Recipe
This is one of those meals that checks all the boxes for me — easy, comforting, and satisfying.
I get tender, pillowy dumplings without turning on the oven.
The beef gravy is packed with depth from Worcestershire sauce, thyme, and onions.
I only need one pot, which makes cleanup almost as easy as the cooking.
It’s endlessly flexible — I can toss in veggies or herbs depending on what’s in my kitchen.
It reheats beautifully, so I often make extra and enjoy it for days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Beef & Gravy 1 pound ground beef 1 medium onion, diced 3 cloves garlic, minced 2 tablespoons all-purpose flour 2 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme 1 teaspoon salt ½ teaspoon black pepper
For the Dumplings 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 2 tablespoons butter, cold and cubed ½ cup milk
Brown the Ground Beef I start by browning the ground beef in a deep skillet or Dutch oven over medium-high heat. As it cooks, I break it up with a spatula and drain any excess fat.
Add Onion and Garlic I add diced onion and minced garlic to the beef and cook for about 4–5 minutes, until everything smells irresistible. Then I stir in Worcestershire sauce, thyme, salt, and pepper.
Make the Gravy I sprinkle the flour over the beef mixture, stir to combine, and let it cook for a minute or two. Slowly, I pour in the beef broth while stirring constantly. I bring it to a simmer and let the gravy thicken slightly.
Make the Dumpling Dough In a bowl, I combine flour, baking powder, and salt. Then I cut in the cold, cubed butter until the mix looks crumbly. I stir in the milk just until it forms a soft dough — I’m careful not to overmix.
Steam the Dumplings I drop spoonfuls of the dumpling dough over the simmering beef and gravy. Then I cover the skillet, reduce the heat to low, and let them steam for about 15 minutes until they’re puffed and cooked through.
Serve It Up I take it off the heat, sprinkle with parsley if I have some on hand, and serve it straight from the pan while it’s hot and comforting.
Veggie Boost: I like adding peas, carrots, or green beans with the onions for extra color and nutrition.
Cheesy Twist: A handful of shredded cheddar folded into the dumpling dough gives it a rich, creamy flavor.
Herb Swap: Sometimes I switch thyme for rosemary or oregano to change up the flavor.
Spicy Kick: A dash of cayenne or smoked paprika in the beef takes this to another level.
Lean Protein: Ground turkey or chicken works well too — I just season it a bit more.
Storage/Reheating
Refrigerate: I store leftovers in an airtight container for up to 3 days.
Reheat: I warm it gently on the stovetop, covered, so the dumplings don’t dry out.
Freeze: I freeze the beef and gravy separately from the dumplings. The beef base keeps up to 2 months; I reheat it and then steam fresh dumplings right on top.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, I’ve used both. Since they’re milder, I usually add a bit more seasoning to bring out the flavor.
Can I make this gluten-free?
Absolutely. I swap the flour in both the gravy and dumplings with a gluten-free all-purpose blend.
Can I freeze this meal?
I freeze the beef and gravy together and make fresh dumplings when reheating. This keeps the texture just right.
How do I know when the dumplings are done?
I check that they’re puffed, firm on the outside, and not doughy inside. I try not to lift the lid while they cook — it traps in the steam they need.
Can I add more vegetables?
Yes, and I often do. Carrots, peas, mushrooms, or even spinach work great. I sauté them with the onions.
Conclusion
This Ground Beef and Dumplings recipe is the kind of meal I turn to again and again — hearty, flavorful, and wonderfully nostalgic. It’s just the kind of warm, one-pot dinner that makes any evening feel a little more special. With a silky, savory gravy and fluffy dumplings, it’s satisfying comfort food at its best. Whether I’m feeding the family or prepping for the week, this dish always hits the spot.
Ground Beef and Dumplings is a cozy, one-pot comfort meal featuring seasoned ground beef in a rich gravy topped with fluffy, steamed dumplings. It’s hearty, nostalgic, and perfect for busy nights or lazy weekends.
Brown the ground beef in a deep skillet or Dutch oven over medium-high heat. Drain excess fat.
Add diced onion and minced garlic. Cook for 4–5 minutes until fragrant. Stir in Worcestershire sauce, thyme, salt, and pepper.
Sprinkle 2 tablespoons flour over the beef mixture. Stir and cook for 1–2 minutes.
Slowly pour in beef broth while stirring. Bring to a simmer and let the gravy thicken slightly.
In a bowl, mix 1 cup flour, baking powder, and ½ teaspoon salt. Cut in cold butter until crumbly. Stir in milk just until a soft dough forms.
Drop spoonfuls of the dumpling dough over the simmering beef. Cover, reduce heat to low, and steam for 15 minutes until dumplings are puffed and cooked through.
Remove from heat. Sprinkle with chopped parsley if desired. Serve hot.
Notes
Add peas, carrots, or green beans with onions for a veggie boost.
Mix shredded cheddar into dumpling dough for a cheesy twist.
Swap thyme with rosemary or oregano for a different flavor profile.
