Beef Meatball Stew with Cheddar Chive Dumplings

Dumplings are a simple, delicious way to bulk up any stew without a lot of fuss or extra ingredients. Here, we pair them with our Gourmet Beef Meatballs for a winning combination that’s sure to disappear quickly.


Beef Meatball Stew
  •  1 lb ½ oz Armanino Gourmet Beef Meatballs
  •  2 tablespoons olive oil
  •  2 garlic cloves, peeled and minced
  •  5 tablespoons all-purpose flour
  •  5 cups beef stock, low sodium
  •  2 sprigs fresh thyme
  •  salt and ground black pepper
  •  4 medium carrots, sliced
  •  2 celery stalks, sliced
  •  1 ½ cups frozen pearl onions
  •  1 ½ cups frozen green beans
Cheddar Chive Dumplings
  •  1 ¾ cups biscuit/baking mix
  •  1 cup shredded extra sharp cheddar cheese
  •  1 tablespoon finely chopped fresh chives
  •  ⅔ cup whole milk


Beef Meatball Stew
  1. In a large pot or Dutch oven, heat the olive oil over medium-high and brown meatballs in a single layer, working in batches if necessary. Remove and set on a plate until needed.
  2. In the same pot (no need to wash) over medium-high, melt the butter then add the garlic and flour and cook for 2 minutes to form a smooth paste.
  3. Whisk in the beef stock, starting with 1 cup, whisking until smooth to avoid any lumps.
  4. Add the browned meatballs, thyme and a good pinch each of salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes until thickened.
  5. Add the carrots and celery. Cover and simmer 8 minutes longer or until vegetables are tender.
  6. Stir in green beans and pearl onions, bring back to boil then reduce to a simmer on low heat. Taste and add more salt and pepper if needed.
Cheddar Chive Dumplings
  1. In a large bowl combine biscuit mix, shredded cheese and chives. Stir in milk to form a soft dough with no dry bits. If still a little dry, drizzle in more milk a teaspoon at a time to form a smooth dough.
  2. With a spoon, form ping pong ball size spoonfuls of the dough and gently place on top of the stew in a single layer.
  3. Cover and simmer on low for 12 minutes (do not lift the lid) until cooked through or until a toothpick inserted in a dumpling comes out clean. Serve immediately.

Chef’s Tips

  • The dumplings should be a single layer on top of the stew to cook properly. If you have extra dough left, don’t force it into the pan. Rather, scoop any extra dough onto a sheetpan and bake in a 350∞F oven for 10-12 minutes for a few biscuits to snack on.
  • The stew (not the dumplings) can be made 1 day ahead and refrigerated. Bring back to a boil, reduce to a simmer and top with the dumplings to cook.
  • If you like a heartier herbal flavor, replace the thyme with a sprig of fresh rosemary.
8 servings
Prep Time
20 minutes
Cook Time
50 minutes

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