This slow cooker beef stew is hearty and filled with tender beef, delicious veggies, and fluffy dumplings. It’s the perfect meal to warm you up on chilly days!
I love how easy it is to throw everything in the slow cooker and let it do the work. Plus, who can resist those soft dumplings? They’re like little clouds of comfort! ☁️
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for stews as it becomes tender when cooked slowly. If you can’t find chuck roast, brisket or round roast are decent substitutes.
Red Wine: While it adds depth, you can skip it or replace it with more beef broth for a non-alcoholic version. Apple cider vinegar or grape juice can also work if you want a bit of tang!
Vegetables: Carrots and potatoes are classic, but feel free to add peas, parsnips, or mushrooms. You can swap russet potatoes for Yukon Gold for a creamier texture.
Dumpling Ingredients: All-purpose flour is standard, but you can use whole wheat flour for a nuttier flavor. If you need a gluten-free option, try a gluten-free flour blend.
How Do You Get the Perfectly Fluffy Dumplings?
The key to fluffy dumplings lies in mixing your ingredients just right. Overmixing can lead to dense dumplings. Here’s how to do it:
- Combine the dry ingredients (flour, baking powder, and salt) in a bowl.
- In another bowl, mix melted butter and milk, then add to the dry mix.
- Stir gently until just combined. It’s okay if there are a few lumps!
Add the dumplings to the simmering stew, cover, and let them cook. This steaming method helps them rise and stay soft!
Slow Cooker Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and cut into 1-inch chunks
- 3 cups beef broth
- 1 cup red wine (optional, or use more beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tbsp butter, melted
- 2/3 cup milk
- 2 tbsp fresh parsley, finely chopped (optional for added flavor)
How Much Time Will You Need?
This delicious slow cooker beef stew will take about 15 minutes of prep time and 8-9 hours of cooking on LOW (or 4-5 hours on HIGH). After that, allow an additional 30-40 minutes for the dumplings to cook and your meal will be ready to serve!
Step-by-Step Instructions:
1. Brown the Beef:
Start by heating the olive oil in a large skillet over medium-high heat. While it’s heating, pat the beef cubes dry with a paper towel and season them with salt and pepper. Add the beef to the skillet in batches and brown them for about 5-7 minutes, turning them occasionally to get a nice sear. Once browned, set them aside.
2. Prepare the Slow Cooker Stew Base:
In your slow cooker, combine the chopped onion, minced garlic, carrots, and potatoes. Add the browned beef on top. Then pour in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Give everything a good stir to mix it all together.
3. Cook the Stew:
Cover your slow cooker and set it to cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. You’ll know it’s ready when the beef is tender and the vegetables are perfectly cooked.
4. Make the Dumpling Dough:
While the stew is cooking, you can prepare the dumplings! In a medium bowl, whisk together the flour, baking powder, and salt. Then add the melted butter, milk, and parsley (if using). Mix gently until everything is just combined—be careful not to overmix, or your dumplings may not be as fluffy!
5. Thicken the Stew (Optional):
If you want a thicker stew, about 30 minutes before the cooking time is up, take out the bay leaves. Stir in the cornstarch mixed with water into the stew. Cover it again and let it cook a little longer to thicken up.
6. Add the Dumplings:
About 30-40 minutes before you’re ready to serve, drop spoonfuls of the dumpling batter (about 1 to 1.5 tablespoons each) directly onto the surface of the hot stew. Cover the slow cooker and let the dumplings cook until they are puffed and cooked through, approximately 30-40 minutes.
7. Serve:
Once the dumplings are ready, give them a gentle stir to loosen them if you’d like. Ladle the beef stew with dumplings into warm bowls and garnish with some freshly chopped parsley. Enjoy every comforting bite!
Enjoy your warm, comforting slow cooker beef stew with fluffy dumplings!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it completely first for even cooking. Thaw in the refrigerator overnight or use the defrost setting on your microwave if you’re short on time.
How Can I Make This Beef Stew Gluten-Free?
To make this stew gluten-free, simply substitute the all-purpose flour in the dumpling recipe with a gluten-free flour blend. Ensure your beef broth and any other packaged ingredients are labeled gluten-free as well.
Can I Add Other Vegetables to the Stew?
Absolutely! You can add a variety of vegetables such as peas, parsnips, or even green beans. Just adjust the cooking time slightly to ensure all veggies are tender but not mushy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on the stove over low heat or in the microwave, stirring occasionally to heat evenly. You can also freeze the stew for up to 3 months; just thaw overnight in the fridge before reheating.
