12 Cozy Winter Stew Recipes Topped with Cheddar Dumplings

Winter stews with a cheesy topping are a good way to warm up on cold days.

These 12 recipes each feature a different stew base topped with cheddar dumplings.

Every recipe is written out fully so you can follow it from start to finish.

You can choose ones based on the ingredients you already have or the time you want to spend.

They work for regular weeknight meals or when you need something filling to share.

Helpful Tips Before You Start

These tips will help your cheddar dumplings stay light and cook evenly on top of the stew.

Thicken the Stew First

Simmer the stew until it reaches a thick consistency before adding the dumplings. Thin broth will cause them to sink and turn soggy.

Grate Cheese Finely

Use freshly grated sharp cheddar for the dumpling dough. Pre-shredded cheese often contains additives that affect texture.

Drop Dumplings on Simmer

Bring the stew to a gentle simmer, not a rolling boil, when adding the dough. This keeps the dumplings from breaking apart.

Cover the Pot

Put the lid on immediately after dropping the dumplings. Steam trapped inside cooks them through in about 15 minutes.

Check with a Toothpick

Insert a toothpick into a dumpling to test doneness. It should come out clean with no wet dough attached.

Beef and Guinness Stew with Cheddar Dumplings

This stew combines tender beef with the rich, malty notes of Guinness for a hearty winter meal. The cheddar dumplings steam on top, soaking up the sauce and adding a cheesy finish that feels especially welcome on cold nights.

It suits family dinners or casual gatherings when you want something filling and straightforward. The balance of savory beef and sharp cheese keeps each bite interesting without extra fuss.

Beef and Guinness Stew with Cheddar Dumplings

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Large Dutch oven
• Mixing bowl

Ingredients

  

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, sliced into rounds
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 2 tbsp all-purpose flour
• 12 oz Guinness stout
• 2 cups beef broth
• 2 tsp fresh thyme leaves
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold butter, cubed
• 1/2 cup shredded cheddar cheese
• 1/3 cup milk

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the beef cubes and brown on all sides for 5 to 7 minutes. Remove the beef and set it aside.
• Add the onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables soften. Stir in the garlic and cook for 1 minute more.
• Stir in the tomato paste and flour. Cook for 2 minutes, then pour in the Guinness to deglaze the pot, scraping up any browned bits.
• Return the beef to the pot. Add the beef broth, thyme, bay leaves, salt, and pepper. Bring to a simmer, cover, and cook for 1 hour and 30 minutes until the beef is tender.
• While the stew simmers, make the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the cheddar cheese and milk until just combined.
• Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid until the dumplings are firm and cooked through.

Notes

For best texture, keep the lid on while the dumplings cook so they steam properly. Leftovers reheat gently on the stovetop with a splash of broth to loosen the sauce. If the stew thickens too much overnight, add a little extra broth when warming.

Course: Main Course
Cuisine: Irish
Equipment: Large Dutch oven, Mixing bowl

Chicken, Leek, and Wild Mushroom Stew with Cheddar Dumplings

This stew brings together tender chunks of chicken, sweet leeks, and earthy wild mushrooms in a savory broth that feels especially welcome on chilly evenings. The cheddar dumplings bake right on top, creating a fluffy, cheesy layer that soaks up the flavors below without needing extra sides.

It suits weeknight dinners when you want a one-pot meal or weekend gatherings where everyone can help themselves. The result is a balanced mix of hearty vegetables, rich broth, and golden dumplings with a slight crunch on the surface.

Chicken, Leek, and Wild Mushroom Stew with Cheddar Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Mixing bowl

Ingredients

  

• 1 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 2 leeks, sliced into half-moons
• 8 oz mixed wild mushrooms, sliced
• 2 carrots, diced
• 3 cups chicken stock
• 2 tbsp olive oil
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 2 tsp baking powder
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions

 

• Heat the olive oil in a Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes. Remove the chicken and set it aside.
• Add the leeks, mushrooms, and carrots to the pot. Cook until the leeks soften and the mushrooms release their liquid, about 6 minutes. Stir in the 2 tablespoons of flour, thyme, salt, and pepper, and cook for 1 minute more.
• Return the chicken to the pot and pour in the chicken stock. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the broth thickens slightly.
• While the stew simmers, prepare the dumplings. In a bowl, combine the 1 cup flour, cheddar cheese, baking powder, and 1/2 teaspoon salt. Stir in the milk and melted butter until a soft dough forms.
• Drop spoonfuls of the dumpling dough evenly over the surface of the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid, until the dumplings are puffed and cooked through.

Notes

Use a mix of fresh wild mushrooms like oyster and shiitake for deeper flavor, and avoid stirring the dumplings once they are dropped so they stay light. Leftovers reheat well on the stovetop with a splash of stock to loosen the broth, though the dumplings soften after the first day.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Mixing bowl

Lamb, Rosemary, and Barley Stew with Cheddar Dumplings

This stew brings together tender lamb and chewy barley in a rosemary-scented broth that feels especially welcome on cold evenings. The cheddar dumplings bake right on top, turning golden and adding a savory, cheesy layer that contrasts with the hearty base below. It works well for family dinners when you want something filling without much last-minute work.

The flavor stays earthy and savory, with the rosemary cutting through the richness of the lamb. Each bowl delivers soft barley, fork-tender meat, and fluffy dumplings that soak up the broth.

Lamb, Rosemary, and Barley Stew with Cheddar Dumplings

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Course Main Course

Cuisine British

Servings 4 people

Equipment

• Large pot
• Mixing bowl

Ingredients

  

• 1 pound lamb stew meat, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 carrots, peeled and sliced
• 3 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 cup pearl barley
• 4 cups beef broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides, about 6 minutes. Remove the lamb and set it aside.
• Add the onion and carrots to the same pot. Cook until the onion softens, about 5 minutes. Stir in the garlic and rosemary and cook for 1 minute more.
• Return the lamb to the pot. Add the barley, beef broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes.
• While the stew simmers, prepare the dumplings. In a bowl, mix the flour, cheddar cheese, and baking powder. Stir in the milk and melted butter until a soft dough forms.
• Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid. The dumplings should puff up and cook through.

Notes

Let the stew rest for 5 minutes after cooking so the barley can absorb a bit more broth. If the dumplings seem too dense, check that the lid stayed on tightly during the final step. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: British
Equipment: Large pot, Mixing bowl

Pork, Apple, and Sage Cider Stew with Cheddar Dumplings

This stew brings together chunks of pork, sweet apples, and fresh sage in a broth made with apple cider. The result is a balance of savory meat and gentle fruit flavor that feels right at home on cold nights. Cheddar dumplings baked right on top add a soft, cheesy layer that turns the dish into a full meal.

The apples soften during cooking and release a mild sweetness that pairs well with the sage and cider. The dumplings stay light because they steam under a lid rather than bake in a dry oven.

Pork, Apple, and Sage Cider Stew with Cheddar Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Dutch oven
• Mixing bowl

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 apples, peeled and chopped
• 3 cups apple cider
• 2 cups chicken broth
• 2 tablespoons chopped fresh sage
• Salt and black pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the pork cubes and brown them on all sides, then remove the meat to a plate.
• Lower the heat to medium and add the onion and carrots to the same pot. Cook until the onion turns soft.
• Return the pork to the pot along with the apples, apple cider, chicken broth, and sage. Season with salt and black pepper. Bring the mixture to a simmer, then cover and cook for 45 minutes until the pork is tender.
• While the stew simmers, stir together the flour, baking powder, and salt in a mixing bowl. Add the cheddar cheese, milk, and melted butter. Mix just until a soft dough forms.
• Drop spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid so the dumplings steam through.

Notes

Use a firm apple variety so the pieces hold some shape after cooking. If the stew thickens too much before the dumplings go on, add a splash of extra broth. Leftovers reheat well on the stove with a little added liquid to loosen the dumplings.

Course: Main Course
Cuisine: American
Equipment: Large Dutch oven, Mixing bowl

Smoky Sausage, White Bean, and Kale Stew with Cheddar Dumplings

This stew brings together smoky sausage and tender kale in a hearty broth that feels right at home on cold nights. White beans add creaminess while cheddar dumplings steam on top for a cheesy finish that makes the whole dish feel complete.

It works well for weeknight dinners or casual gatherings when you want something warming without much fuss. The flavor stays savory with a touch of smoke, and the texture balances soft beans and greens against fluffy dumplings.

Smoky Sausage, White Bean, and Kale Stew with Cheddar Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Mixing bowl
• Wooden spoon

Ingredients

  

• 12 oz smoked sausage, sliced into rounds
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bunch kale, stems removed and leaves chopped
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tbsp butter, melted

Instructions

 

• Brown the sausage slices in a large pot over medium heat until they develop color on both sides. Remove the sausage and set it aside.
• Add the onion to the same pot and cook until it softens. Stir in the garlic and cook for one minute more.
• Pour in the chicken broth and add the smoked paprika. Return the sausage to the pot along with the white beans. Bring the mixture to a simmer.
• Add the kale and stir until it wilts into the broth. Season with salt and pepper.
• While the stew simmers, mix the flour, baking powder, and salt in a bowl. Stir in the cheddar cheese. Add the milk and melted butter and combine gently until a soft dough forms.
• Drop spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid so the dumplings steam through.

Notes

Add the kale only after the beans have heated through so it stays bright and does not overcook. For extra smoky flavor, use a sausage that includes paprika or garlic. Leftovers reheat well on the stove with a splash of broth to loosen the dumplings.

Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Wooden spoon

Turkey and Sweet Potato Stew with Cheddar Dumplings

This stew brings together lean turkey and sweet potatoes in a savory broth that feels both hearty and balanced. The sweet potatoes soften and add a gentle natural sweetness while the turkey keeps the dish filling without being heavy. It works well on cold evenings when you want something warm and complete in one pot.

Cheddar dumplings cook right on top of the stew, soaking up the broth while staying light and cheesy inside. The result is a cozy meal that combines tender vegetables, flavorful meat, and fluffy dumplings in every bite.

Turkey and Sweet Potato Stew with Cheddar Dumplings

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• mixing bowl
• wooden spoon

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 2 teaspoons baking powder
• 1/2 cup milk
• 2 tablespoons butter, melted

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until it is no longer pink, breaking it up as it browns.
• Stir in the onion and garlic. Cook for 3 minutes until the onion softens.
• Add the sweet potatoes and carrots. Pour in the chicken broth, then stir in the thyme, salt, and black pepper.
• Bring the mixture to a boil, then reduce the heat and simmer uncovered for 15 minutes until the sweet potatoes are tender.
• While the stew simmers, make the dumplings. In a bowl, combine the flour, cheddar cheese, and baking powder. Stir in the milk and melted butter until a soft dough forms.
• Drop spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid so the dumplings steam through.

Notes

Let the stew rest for a few minutes after cooking so the dumplings set and absorb a little broth. If the stew thickens too much on reheating, add a splash of broth to loosen it. The cheddar in the dumplings pairs well with the thyme, so avoid adding extra strong herbs that could overpower the cheese flavor.

Course: Soup
Cuisine: American
Equipment: Large pot, mixing bowl, wooden spoon

Beef Bourguignon-Style Stew with Cheddar Dumplings

This stew brings the rich flavors of beef bourguignon into a one-pot winter meal. The beef simmers with red wine, bacon, and mushrooms until tender, then cheddar dumplings steam on top for a cheesy finish. It works well for cold evenings when you want something hearty without much hands-on time.

The result is a thick, savory stew with soft dumplings that soak up the sauce. The cheddar adds a sharp note that balances the wine and beef.

Beef Bourguignon-Style Stew with Cheddar Dumplings

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Dutch oven
• mixing bowl
• measuring cups

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 4 ounces bacon, chopped
• 2 tablespoons olive oil
• 3 carrots, peeled and sliced
• 8 ounces cremini mushrooms, quartered
• 1 cup pearl onions, peeled
• 2 tablespoons tomato paste
• 2 cups red wine
• 2 cups beef broth
• 3 sprigs fresh thyme
• 2 bay leaves
• 1.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons butter, melted
• 1/2 teaspoon salt

Instructions

 

• Cook the bacon in a Dutch oven over medium heat until crisp. Remove the bacon and set it aside, leaving the fat in the pot.
• Add the olive oil and beef cubes. Brown the beef on all sides, then remove it from the pot.
• Add the carrots, mushrooms, and pearl onions to the pot. Cook for 5 minutes until they start to soften.
• Stir in the tomato paste and cook for 1 minute. Pour in the red wine and beef broth, scraping the bottom of the pot.
• Return the beef and bacon to the pot. Add the thyme and bay leaves. Bring to a simmer, cover, and cook for 1 hour and 30 minutes until the beef is tender.
• While the stew simmers, mix the flour, baking powder, cheddar cheese, and salt in a bowl. Stir in the milk and melted butter until a dough forms.
• Drop spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes until the dumplings are cooked through.

Notes

Let the stew rest for 10 minutes after cooking so the dumplings firm up a bit before serving. If the stew thickens too much while it simmers, add a splash of broth. Leftovers keep well in the fridge for two days and reheat gently on the stove with a little extra broth to loosen the sauce.

Course: Main Course
Cuisine: French
Equipment: Dutch oven, mixing bowl, measuring cups

Hearty Venison and Root Vegetable Stew with Cheddar Dumplings

This stew brings together tender venison and earthy root vegetables in a rich broth. The cheddar dumplings cook right on top and add a savory, cheesy finish that makes the whole dish feel complete. It works well on cold evenings when you want something filling and straightforward.

The venison stays moist from the long simmer while the roots soften and sweeten. The dumplings turn light and fluffy from the steam trapped under the lid.

Hearty Venison and Root Vegetable Stew with Cheddar Dumplings

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• Mixing bowl
• Wooden spoon

Ingredients

  

• 1 lb venison stew meat, cut into 1-inch cubes
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 large russet potato, cubed
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper
• 1 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 2 tbsp unsalted butter, melted

Instructions

 

• Heat a Dutch oven over medium-high heat. Add the venison cubes and brown them on all sides. Remove the meat and set it aside.
• Add the onion and garlic to the same pot. Cook until the onion softens.
• Stir in the carrots, parsnips, and potato. Cook for two minutes.
• Return the venison to the pot. Add the beef broth, tomato paste, thyme, and rosemary. Season with salt and pepper.
• Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes until the venison is tender.
• In a bowl, mix the flour, cheddar cheese, baking powder, and salt. Stir in the milk and melted butter until a soft dough forms.
• Drop spoonfuls of the dough onto the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid.

Notes

Keep the lid on while the dumplings cook so they steam properly and stay light. If the venison is very lean, a quick sear helps lock in moisture before the long simmer. Leftovers reheat well on the stovetop with a splash of broth to loosen the stew.

Course: Main Course
Cuisine: American
Equipment: Dutch oven, Mixing bowl, Wooden spoon

Lentil, Mushroom, and Red Wine Stew with Cheddar Dumplings

This stew brings together brown lentils and sliced mushrooms in a red wine broth that turns rich and savory as it simmers. The cheddar dumplings bake right on top, creating a soft, cheesy layer that soaks up the sauce below. It makes a filling dinner on cold nights when you want something warming but still simple to prepare.

The flavor leans earthy and slightly tangy from the wine, while the dumplings add a mild cheese note and tender texture. Serve it straight from the pot with a green salad on the side.

Lentil, Mushroom, and Red Wine Stew with Cheddar Dumplings

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Mixing bowl

Ingredients

  

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup brown lentils, rinsed
• 1 cup dry red wine
• 4 cups vegetable broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes until the vegetables begin to soften.
• Stir in the mushrooms and garlic. Cook for another 4 minutes until the mushrooms release their liquid and start to brown.
• Add the lentils, red wine, vegetable broth, tomato paste, thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 minutes.
• While the stew simmers, make the dumplings. In a bowl, whisk together the flour, baking powder, and salt. Stir in the cheddar cheese.
• Pour in the milk and melted butter. Mix gently with a fork until a soft dough forms. Do not overmix.
• Drop rounded spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 12 minutes until the dumplings are puffed and cooked through.
• Remove the bay leaf. Sprinkle the chopped parsley over the top before serving.

Notes

Let the stew rest for five minutes after cooking so the dumplings firm up slightly and the flavors settle. If the stew thickens too much on reheating, add a splash of broth to loosen it. Swap the cremini mushrooms for white button mushrooms if needed, but keep the red wine as it builds the base flavor.

Course: Soup
Cuisine: American
Equipment: Large pot, Mixing bowl

Ham and Split Pea Stew with Cheddar Dumplings

This ham and split pea stew brings together classic cold-weather flavors in one pot. Tender split peas and chunks of ham simmer until thick and hearty, then get finished with fluffy cheddar dumplings that soak up the broth. It works well for weeknight dinners when you want something filling without much fuss.

The split peas give the stew body while the dumplings add a cheesy, biscuit-like topping. Serve it with a simple green salad on the side if you want extra freshness.

Ham and Split Pea Stew with Cheddar Dumplings

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Mixing Bowl

Ingredients

  

• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 1 cup dried green split peas, rinsed
• 4 cups chicken broth
• 2 cups diced cooked ham
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables start to soften.
• Stir in the garlic and cook for one minute more. Add the split peas, chicken broth, ham, thyme, and bay leaf. Season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat and simmer uncovered for 45 minutes until the peas are tender and the stew thickens.
• While the stew simmers, prepare the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Stir in the cheddar cheese.
• Pour in the milk and melted butter and stir just until a soft dough forms. Do not overmix.
• Drop spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes until the dumplings are cooked through and no longer doughy inside.
• Remove the bay leaf before serving.

Notes

Let the stew rest for five minutes after cooking so the dumplings set and the broth thickens slightly more. If the stew gets too thick on reheating, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat gently on the stove.

Course: Soup
Cuisine: American
Equipment: Large Pot, Mixing Bowl

Butternut Squash, Chickpea, and Spinach Stew with Cheddar Dumplings

This stew combines sweet butternut squash and tender chickpeas in a lightly spiced broth. The cheddar dumplings steam on top to create a soft, cheesy layer that turns the dish into a full meal. Fresh spinach stirred in at the end adds color and a mild earthy note.

It suits cold winter nights when you want a one-pot dinner that feels hearty yet simple. The contrast between the creamy dumplings and the chunky vegetables makes each bite satisfying without being heavy.

Butternut Squash, Chickpea, and Spinach Stew with Cheddar Dumplings

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Dutch oven
• mixing bowl

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled and cut into 1-inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 (14-ounce) can diced tomatoes
• 1 (15-ounce) can chickpeas, drained and rinsed
• 4 cups fresh spinach leaves
• 1 cup all-purpose flour
• 1/2 cup shredded cheddar cheese
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted

Instructions

 

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and garlic and cook until the onion softens.
• Stir in the cubed butternut squash, cumin, and smoked paprika. Cook for 2 minutes to coat the squash with the spices.
• Pour in the vegetable broth and diced tomatoes. Bring the mixture to a simmer and cook for 15 minutes, or until the squash is tender.
• Add the chickpeas and stir to combine. Reduce the heat to low.
• In a mixing bowl, combine the flour, cheddar cheese, baking powder, and salt. Pour in the milk and melted butter and stir just until a soft dough forms.
• Drop heaping spoonfuls of the dough onto the surface of the simmering stew. Cover the pot and cook for 12 minutes without lifting the lid.
• Remove the lid and gently stir in the spinach until it wilts. Serve the stew right away.

Notes

Add the spinach only after the dumplings finish cooking so it stays bright and does not overcook. If the stew thickens too much while the dumplings steam, splash in a little extra broth before serving. Leftovers reheat well on the stovetop with a splash of water to loosen the broth.

Course: Soup
Cuisine: American
Equipment: Dutch oven, mixing bowl

Italian Sausage, Tomato, and Cannellini Bean Stew with Cheddar Dumplings

This stew brings together spicy Italian sausage, creamy cannellini beans, and bright tomatoes for a filling winter meal. The cheddar dumplings cook right on top, turning soft and cheesy while soaking up the broth below. It works well on cold evenings when you want something hearty without much fuss.

The mix of savory sausage and tender beans gives the stew a rich base, while the dumplings add a comforting, biscuit-like finish. Serve it straight from the pot for an easy family dinner.

Italian Sausage, Tomato, and Cannellini Bean Stew with Cheddar Dumplings

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large pot
• Mixing bowl

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 3 cups chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup shredded cheddar cheese
• 1/2 cup milk
• 2 tablespoons unsalted butter, melted

Instructions

 

• Brown the Italian sausage in a large pot over medium heat, breaking it up with a spoon as it cooks. Once the sausage is no longer pink, add the diced onion and cook until softened.
• Stir in the minced garlic and cook for one minute. Pour in the crushed tomatoes, cannellini beans, chicken broth, oregano, salt, and black pepper. Bring the mixture to a simmer and let it cook for 15 minutes.
• While the stew simmers, mix the flour, baking powder, and cheddar cheese in a bowl. Add the milk and melted butter, then stir until a soft dough forms. Do not overmix.
• Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and cook for 15 minutes without lifting the lid. The dumplings should be cooked through and the stew thickened.

Notes

Let the stew rest for five minutes after cooking so the dumplings set up and do not fall apart when scooped. If the broth seems too thick after the dumplings cook, stir in a splash of extra broth to loosen it. Leftovers reheat well on the stovetop with a little added water to restore the texture.

Course: Soup
Cuisine: Italian
Equipment: Large pot, Mixing bowl