Description
This Slow Cooker Beef Stew and Dumplings is the ultimate comfort food! Tender beef, hearty vegetables, and a rich, flavorful broth come together effortlessly in the slow cooker. Topped with light and fluffy dumplings, this cozy meal is perfect for chilly days. The best part? The slow cooker does most of the work for you!
Ingredients
Scale
For the Stew:
- Beef Stew Meat: 2 lbs (chuck roast, cut into cubes)
- Flour: 1/4 cup (for dredging)
- Salt & Pepper: To taste
- Olive Oil: 2 tbsp (for searing)
- Onion: 1 large, diced
- Garlic: 3 cloves, minced
- Carrots: 3, sliced
- Potatoes: 3 medium, cubed
- Celery: 2 stalks, sliced
- Tomato Paste: 2 tbsp
- Beef Broth: 4 cups
- Worcestershire Sauce: 1 tbsp
- Dried Thyme: 1 tsp
- Bay Leaf: 1
- Butter: 2 tbsp (to enrich the stew)
For the Dumplings:
- Flour: 1 1/2 cups
- Baking Powder: 2 tsp
- Salt: 1/2 tsp
- Butter: 2 tbsp, cold and cubed
- Milk: 3/4 cup
Instructions
1. Brown the Beef
- Season beef with salt and pepper, then toss in ¼ cup flour.
- Heat olive oil in a skillet over medium-high heat. Sear beef until browned on all sides (about 5 minutes).
- Transfer beef to the slow cooker.
2. Sauté Aromatics
- In the same skillet, sauté onion and garlic until softened (about 2 minutes).
- Stir in tomato paste and cook for 1 more minute.
- Transfer mixture to the slow cooker.
3. Add Vegetables & Broth
- Add carrots, potatoes, celery, beef broth, Worcestershire sauce, thyme, and bay leaf to the slow cooker.
- Stir, cover, and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is tender.
4. Make the Dumplings
- In a bowl, whisk together flour, baking powder, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Stir in milk until just combined (don’t overmix!).
5. Add Dumplings to the Stew
- During the last hour of cooking, drop spoonfuls of dough on top of the stew.
- Cover and let dumplings steam for 45 minutes to 1 hour, until puffed and cooked through.
6. Serve & Enjoy!
- Remove bay leaf and garnish stew with fresh parsley. Serve warm.
Notes
- Sear the Beef for Extra Flavor: Browning the meat first creates a richer stew.
- Don’t Overmix the Dumplings: Overworking the dough makes them dense instead of fluffy.
- Keep the Lid Closed: Dumplings cook best when steaming—avoid lifting the lid!
- Customize the Veggies: Try parsnips, mushrooms, or green beans for variety.
- Add Red Wine: A splash of dry red wine deepens the stew’s flavor.
Nutrition
- Serving Size: 1 bowl (with dumpling)
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 620 mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70 mg