Enjoy some Ground Beef and Dumplings made with ground beef, tender vegetables, and fluffy dumplings for a filling, fast, and hearty dinner!

A 35-MINUTE DINNER RECIPE

If you enjoy the simplicity and comforting flavors and feels of Chicken and Dumplings, you’re going to love this Ground Beef and Dumplings. It’s just as hearty, just as filling, and just as simple to toss together as the chicken version, but this one is made with ground beef.

Looking down on a big bowl of Ground Beef and Dumplings with a spoon stirring and getting some.

FREQUENTLY ASKED QUESTIONS: 

Why didn’t you use beef broth instead of chicken broth?

I know someone will ask so I’ll just get that out of the way. You can certainly use beef broth. I was trying to keep this like chicken and dumplings, but obviously this is your beef and dumplings to make, if you want it beefier, then use beef broth.

Can I make this in the Crock Pot instead?

Sure, I suppose you can. Although, this recipe is quite easy and comes together in only 35 minutes, so it’s already fast and simple. If wanting to make this in the Crock Pot, you’ll need to cook the ground beef first. Add everything to the crock pot, stir then cover and cook on high for about an hour and a half. Check to make sure dumplings are cooked and not doughy.

What to serve with Ground Beef and Dumplings?

You can enjoy this meal as is, or add some favorite sides. I like to enjoy this with some steamed vegetables and/or a big salad. You can’t go wrong with some crusty bread or Dinner Rolls either. Change things up a bit and enjoy a slice or two of Cornbread or Cornbread Muffins.

Why is this so thick?

This is actually supposed to be thick, like a stew. But, if you want it thinner, just add more chicken broth or a bit more milk. If you’re really in a pinch, you could even add some water to it.

How do I store and reheat leftovers?

You can keep this in the fridge for up to 4 days. You can freeze this dish in an airtight container for up to 1 month. You can reheat the dish in the microwave or in the oven at 350˚F until warmed through.

A wooden spoon holding a scoop of Ground Beef and Dumplings.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • ground beef– you can obviously do this with ground turkey, ground chicken or even ground pork.
  • yellow onion
  • garlic – I prefer fresh minced garlic but use what you prefer – jarred is fine.
  • low-sodium chicken broth– you can use low sodium beef broth if you want to make this more beefy in flavor. I like to use low sodium broth or Homemade Chicken Broth since it’s easy for this to get too salty, and you can always add more salt to your own personal serving if you feel it is necessary. If you have it and need it, use no sodium broth and other ingredients as needed.
  • frozen mixed vegetables– you can use the mixed veggie medley or just peas and carrots, just corn, etc.
  • condensed cheddar soup
  • condensed cream of chicken soup– grab a can of whatever brand is on sale, or make some Homemade Cream of Chicken Soup. You could even use Cream of Mushroom Soup.
  • milk
  • heavy cream– I like the milk and heavy cream combination. If you don’t have heavy cream, you can use all milk, it just might not be as thick and creamy as it would have been.
  • dried oregano, dried parsley, garlic powder, onion powder – if you don’t like dried oregano you could use poultry seasoning.
  • refrigerated biscuit dough – I used a 12 ounce tube of refrigerated biscuit dough. Just regular sized biscuits (not the Grands) but you can use any kind you like. It doesn’t have to be exactly 12 ounces, just get it close enough and it will work.
Ground beef, diced yellow onion, minced garlic, low-sodium chicken broth, frozen mixed vegetables, condensed cheddar soup, condensed cream of chicken soup, milk, heavy cream, dried oregano, dried parsley, garlic powder, onion powder, black pepper, and refrigerated biscuit dough.

HOW TO MAKE GROUND BEEF AND DUMPLINGS:

To a pot add the ground beef and onions. Cook and crumble until the meat is brown and fully cooked. Drain any excess grease and put back into the pot. To the pot, add the garlic. Sauté for 1 minute. 

Ground beef and onion cooking and garlic being added.

Add the broth, vegetables, soups, milk, heavy cream, and seasonings. Stir and bring to a boil over high heat. 

A pot with broth, vegetables, soups, milk, heavy cream, and seasonings being added.

While this is starting to boil, cut each biscuit into six pieces. Once it is boiling, reduce the heat to low-medium and add the biscuits one at a time. Stir until combined. Add a lid to the pot. Simmer for 15 minutes. Stir occasionally.

Dumplings in a ground beef and sauce mixture simmering.

Add salt and pepper to taste

A wooden serving utensil getting a scoop of Ground Beef and Dumplings.

CRAVING MORE RECIPES? 

Close up looking at a serving utensil holding a scoop of Ground Beef and Dumplings.

  • ▢ 1 pound ground beef
  • ▢ 1 cup diced yellow onion
  • ▢ 3 garlic cloves, minced
  • ▢ 2 cups low-sodium chicken broth (or beef broth, see notes)
  • ▢ 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
  • ▢ 1 (12 ounce) can refrigerated biscuits (10 biscuits, see notes below)

  • To a pot add 1 pound ground beef and 1 cup diced yellow onion. Cook and crumble until the meat is brown and fully cooked. Drain any excess grease and put back into the pot.

  • To the pot, add 3 garlic cloves, minced. Sauté for 1 minute.

    Ground beef, onions, and garlic in a skillet.

  • Add 2 cups low-sodium chicken 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, and ½ teaspoon black pepper. Stir and bring to a boil over high heat.

    A pot with broth, vegetables, soups, milk, heavy cream, and seasonings.

  • While this is starting to boil, cut each biscuit into six pieces (you can cut them as big or as small as you prefer.)

    Cut up biscuit pieces.

  • Once it is boiling, reduce the heat to low-medium and add the biscuits one at a time. Stir until combined.

    Biscuit dough being added to sauce mixture.

  • Add a lid to the pot. Simmer for 15 minutes. Stir occasionally

    Ground beef and dumplings in a stew sauce in a pot.

  • Add salt and pepper to taste. Then serve!

    A pot of Ground Beef and Dumplings.

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
  • I wanted this to be like chicken and dumplings but with ground beef so I used chicken broth. If you prefer a “beefier” flavor then fee free to use beef broth.
  • I ended up wanting more dumplings in the stew mixture so I used 15 regular sized refrigerated biscuits. If you prefer, you can just use one can of 10 biscuits and that will still be a satisfying meal.)
  • I used Pillsbury Flakey Layers Biscuits (not the Grands, just the regular size.) You can use whatever biscuits you would like. They come in lots of different sizes. Try to get close to the 12 ounces (but it doesn’t have to be exact, you can decide how many dumplings you’d prefer.)

Course: Dinner, Main Course

Cuisine: American

Calories: 704kcal | Carbohydrates: 51g | Protein: 25g | Fat: 45g | Sodium: 1274mg | Fiber: 4g | Sugar: 7g

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.