Simple Recipes

Ground Beef and Dumplings (One-Pot Comfort Food)

Ground Beef and Dumplings (One-Pot Comfort Food)

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If you’re craving something warm, filling, and stick-to-your-ribs cozy, this ground beef and dumplings recipe is about to become your new weeknight hero. It’s a creamy, cheesy, veggie-loaded stew studded with fluffy biscuit dumplings, all made in one pot with ingredients you probably already have on hand.

What Is Ground Beef and Dumplings?

Ground beef and dumplings is a hearty, budget-friendly twist on classic chicken and dumplings, swapping in browned ground beef for a heartier, more affordable protein. Instead of rolling out homemade dough, this version uses canned refrigerated biscuits cut into pieces, which cook right in the creamy broth and puff up into soft, tender dumplings.

The base is a rich combination of condensed soups, milk, and heavy cream studded with frozen mixed vegetables, giving you a dish that’s somewhere between a stew, a casserole, and a pot pie — minus the fuss of a crust. It’s the kind of meal that grandmas have been making for generations because it stretches simple pantry staples into a filling dinner the whole family will actually eat.

Tips for Cooking and Prepping

#1: Brown the beef well before adding liquid

Take an extra minute or two to really brown the ground beef and onions so you get some caramelization on the bottom of the pot — it adds a deeper, savory flavor to the broth that plain gray meat won’t give you.

#2: Buy family-pack ground beef and freeze extra

Ground beef is often cheapest when purchased in bulk family packs, so grab a larger pack, use one pound for this recipe, and freeze the rest in labeled bags for future meals — it’s one of the easiest ways to lower your cost per pound.

#3: Cut biscuit pieces evenly for consistent dumplings

Try to cut each biscuit into roughly six similar-sized pieces so they all cook through at the same rate; uneven pieces can leave some dumplings doughy while others get overcooked.

#4: Add biscuit pieces one at a time, not all at once

Dropping the biscuit pieces in individually while stirring helps prevent them from clumping together into one giant dumpling ball, so every bite gets its own tender piece of dough.

#5: Keep the heat at low-medium once biscuits go in

A rolling boil can cause the dumplings to break apart or cook unevenly, so dropping to a gentle simmer after adding the biscuits helps them cook through while staying intact and fluffy.

#6: Use frozen mixed vegetables to save prep time and money

A bag of frozen mixed vegetables is cheaper and faster than buying and chopping fresh veggies individually, and it holds up perfectly well in a simmered dish like this one.

Recipe Variations and Substitutes

This recipe is easy to customize based on what’s in your pantry or fridge. Swap the chicken broth for beef broth for a richer, meatier flavor, or use cream of mushroom soup in place of cream of chicken if that’s what you have on hand. You can also mix in shredded cheddar cheese at the end for extra gooeyness, or use ground turkey instead of ground beef for a lighter version.

What to Serve With Ground Beef and Dumplings

Because this dish is already rich and filling with meat, veggies, and dumplings all in one pot, it pairs best with something light on the side. A simple green salad, steamed green beans, or a slice of crusty bread for scooping up extra sauce all work wonderfully alongside it.

Storing, Make-Ahead, and Freezing Tips

Leftovers keep well in an airtight container in the fridge for up to 4 days — just reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it’s thickened up too much. This dish can technically be frozen, but the dumplings’ texture tends to soften and become mushy after thawing, so it’s best enjoyed fresh or refrigerated rather than frozen for long-term storage.

FAQs

Can I use homemade biscuit dough instead of canned biscuits?

Yes, homemade biscuit dough works fine as a substitute — just cut it into similar bite-sized pieces so it cooks through evenly in the simmering broth.

Why are my dumplings gummy or undercooked in the middle?

This usually happens if the pieces are cut too large or the pot isn’t simmering long enough; make sure the lid stays on for the full 15 minutes and give the biscuits time to cook all the way through.

Can I make this recipe ahead of time?

It’s best made fresh since the biscuit dumplings are most tender right after cooking, but you can prep the beef, onion, and garlic mixture a day ahead and refrigerate it, then add the remaining ingredients and biscuits when you’re ready to finish cooking.

Is there a lighter version of this recipe?

You can lighten it up by using ground turkey instead of beef, swapping the heavy cream for additional milk, and choosing reduced-fat condensed soups without sacrificing much flavor.

Can I freeze ground beef and dumplings?

You can freeze it, but the dumplings may turn soft or slightly mushy once thawed and reheated, so it’s better suited to refrigeration if you plan to eat leftovers within a few days.

Easy One-Pot Ground Beef and Dumplings Recipe

Prep time: 10 min | Cook time: 25 min | Total time: 35 min | Servings: 6

Ingredients

  • 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)

Instructions

  1. To a pot, add the ground beef and diced yellow onion. Cook and crumble the beef until browned and fully cooked through. Drain any excess grease and return the mixture to the pot.
  2. Add the minced garlic to the pot and sauté for about 1 minute, until fragrant.
  3. Add the chicken broth, frozen mixed vegetables, condensed cheddar soup, condensed cream of chicken soup, milk, heavy cream, dried oregano, dried parsley, garlic powder, onion powder, and black pepper. Stir everything together and bring to a boil over high heat.
  4. While the mixture is coming to a boil, cut each biscuit into six pieces (larger or smaller pieces are fine, depending on your preference).
  5. Once boiling, reduce the heat to low-medium and add the biscuit pieces one at a time, stirring until combined.
  6. Cover the pot with a lid and simmer for 15 minutes, stirring occasionally so the dumplings don’t stick together.
  7. Season with salt and pepper to taste, then serve warm.

If you don’t have low-sodium chicken broth, beef broth adds an even richer flavor. Look for the biscuit tubes with 10 standard-size biscuits per can for the right dumpling texture — larger grand-size biscuits may need longer to cook through.

Timothy

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