There’s something so comforting about a big bowl of hearty stew simmering away, especially when fluffy dumplings are nested right on top. This Slow Cooker Beef Stew with Dumplings Recipe is my go-to for those cozy nights when you want a meal that feels like a warm hug—rich, tender, and easy to make.

The image shows a close-up of a thick stew inside a dark pot. The stew has several layers of chunky pieces of dark brown meat mixed with soft orange carrot slices and light yellow potato chunks. Small bright green peas are scattered evenly throughout the stew, adding a pop of color. The sauce is rich and glossy, covering all the ingredients with a smooth brown texture. A wooden spoon rests inside the stew, partially submerged and coated in the sauce, stirring the mixture. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe
Top Tip
How to Serve Slow Cooker Beef Stew with Dumplings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Beef Stew with Dumplings Recipe

Why You'll Love This Recipe

Honestly, this recipe has been a staple in my kitchen for years. What makes it so special isn’t just that it’s effortlessly made in one pot—it’s the way the flavors deepen over hours in the slow cooker, and then the dumplings turn out perfectly tender right on top.

Hands-off cooking: Just toss the ingredients in and let the slow cooker do the magic while you relax or get other things done.
Perfectly tender beef: Slow cooking breaks down the meat beautifully, making each bite melt-in-your-mouth delicious.
Fluffy dumplings: The dumplings soak up the stew’s rich flavors while staying light and tender—no soggy mess here.
Versatile and comforting: It’s a meal that works for casual family dinners or when you’re craving that extra bit of comfort food love.

The image shows a close-up view of a dark brown stew with visible chunks of orange carrots and green peas in a glossy sauce. On top and around the stew, there are several spoonfuls of light golden biscuit dough that looks soft and slightly browned on the edges. The stew appears thick and rich with tender meat pieces mixed in. The overall colors mix dark brown, orange, green, and pale yellow, with a shiny texture from the sauce and a soft texture from the biscuit dough. The scene is close and detailed, showing the moistness and thickness of the food. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Beef Stew with Dumplings Recipe plays a key role in building those deep, rich flavors and comforting textures. It's a combo that’s trustworthy and approachable, giving you that traditional stew goodness with minimal fuss.

Flat lay of raw stew beef chunks, a small mound of all-purpose flour, a small white bowl filled with rich beef broth, a small white bowl containing deep red wine, a dollop of vibrant red tomato paste on a white ceramic plate, a small white bowl with dark Worcestershire sauce, two peeled garlic cloves, one large chopped white onion, four peeled and chopped large carrots, cubed peeled Yukon gold potatoes, two fresh bay leaves, one sprig of fresh rosemary, two sprigs of fresh thyme, a small white bowl filled with bright green frozen peas, two whole uncracked brown eggs, a small mound of flour mixed with baking powder and sugar, a small pat of butter, and a small white bowl of fresh milk, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Stew beef: Choose chuck roast or any stewing cut with good marbling for tenderness after slow cooking.
All-purpose flour: This helps brown and coat the beef and thickens the stew beautifully as it cooks.
Beef broth: The flavorful base for everything, giving depth and richness to the stew.
Red wine: Adds complexity and a slight acidity that balances the richness of the meat.
Tomato paste: Concentrates flavor and adds umami, boosting the stew’s savoriness.
Worcestershire sauce: A secret weapon for layering bold, savory notes.
Garlic and onion: Aromatics that build the stew’s comforting foundation.
Carrots: Sweetness and texture that soften during cooking.
Yukon gold potatoes: Creamy and sturdy, they hold shape in the stew while adding creaminess.
Bay leaves, rosemary, thyme: Classic herbs that infuse the stew with earthy warmth.
Frozen peas: Added at the end for color, a pop of fresh sweetness, and texture.
Dumpling ingredients (flour, baking powder, sugar, salt, butter, milk): Simple pantry staples that combine to create the tender dumplings that finish the meal perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Slow Cooker Beef Stew with Dumplings Recipe is. Over time, I’ve learned you can swap in seasonal veggies or tweak the herbs to suit your mood. You really can’t go wrong!

Variation: One winter, I swapped out carrots for parsnips and added a little celery root, which gave the stew a lovely earthiness and sweetness.
Dietary tweak: To lighten it up, I sometimes skip the red wine and add extra broth or a splash of balsamic vinegar for acidity.
Herbs: If you don’t have fresh rosemary, dried works fine; just reduce the quantity by half to keep flavors balanced.
Spice it up: Try a pinch of smoked paprika or a little cayenne if you like a warming kick—trust me, it’s delicious.

Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe

Step 1: Prep and Coat the Beef

First things first: season your beef with salt and pepper, then toss it in all-purpose flour to coat lightly. This step might seem old-school, but it’s magic for developing a thicker, silkier stew and sealing flavor in each piece of meat.

Step 2: Layer the Slow Cooker

Drop your coated beef into the slow cooker, then add broth, red wine, tomato paste, Worcestershire sauce, garlic, onions, carrots, potatoes, bay leaves, rosemary, and thyme. Give it a gentle stir just to combine—this way, all the flavors start mingling right away.

Step 3: Let It Slow Cook

Cover your slow cooker and set it on low for 8 hours or high for about 5 hours. Patience is key here: the long cook time is what unlocks the beef’s tenderness and lets the veggies soak in all those rich flavors. I usually prep in the morning and come home to a house that smells incredible.

Step 4: Make Dumplings While It Simmers

About 30 minutes before cooking ends, whip up your dumpling batter. Mix flour, baking powder, sugar, and salt, then cut in the butter until crumbly. Stir in milk until thick and scoopable. This quick step is a great chance to get hands-on and look forward to that final cozy touch!

Step 5: Add Peas and Drop Dumplings

Once the stew’s done cooking, stir in the peas for that burst of color and freshness. Season to taste with salt and pepper. Then gently spoon 6 to 8 dumplings onto the stew’s surface. Cover and let them cook for another hour—this is when they puff up and soak in the savory juices.

Step 6: Serve and Enjoy

After the dumplings are puffed and tender, scoop into bowls and savor each bite. I love grabbing a spoonful of stew with a dumpling—it’s the ultimate cozy comfort.

Top Tip

From my experience, nailing this Slow Cooker Beef Stew with Dumplings Recipe comes down to a few little tricks that make all the difference in flavor and texture.

Coat the beef in flour: It thickens the stew naturally—skip this, and you'll have watery broth and less luscious sauce.
Don’t rush the cooking time: The low setting might feel like forever, but it’s what turns the beef tender and the flavors rich and deep.
Dumplings go last: Wait until the end to add dumplings to keep them tender, not soggy or overcooked.
Season gradually: Taste at the end—sometimes extra salt or pepper is needed once everything has cooked down.

How to Serve Slow Cooker Beef Stew with Dumplings Recipe

Slow Cooker Beef Stew - Serving Suggestion

Garnishes

I usually sprinkle freshly chopped parsley or a few thyme leaves on top just before serving—it adds a pop of green and a fresh note that brightens the dish beautifully.

Side Dishes

Honestly, this stew is so hearty it often stands alone, but if I do serve sides, I go with a simple green salad or roasted Brussels sprouts to add some crispness and balance out the richness.

Creative Ways to Present

For special occasions, I’ve ladled the stew into mini cast iron skillets or rustic bread bowls—everyone loves the cozy, homemade feel, and the dumplings always steal the show!

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. When I reheat, I find the stew tastes even better the next day—those flavors have had more time to meld.

Freezing

I recommend freezing the stew without the dumplings—they don’t freeze well and can become dense. Just freeze the stew base in portions, and add fresh dumplings when you reheat.

Reheating

Reheat the stew gently on the stove or microwave, adding a splash of broth if it seems thick. Make fresh dumplings separately or quickly steam some store-bought ones for an easy finish.

Frequently Asked Questions:

Can I use a different cut of beef for this stew?

Yes! While stew beef like chuck is ideal for slow cooking because it becomes tender, you can use brisket or short ribs. Just be mindful that cooking times may vary slightly depending on the cut.

How do I know when the dumplings are done?

The dumplings should puff up and no longer look wet on the top after cooking for an hour. You can also insert a toothpick; it should come out clean, meaning the dumplings are cooked through and tender.

Can I make this recipe without red wine?

Absolutely! Red wine adds depth and acidity but you can simply replace it with additional beef broth or a splash of balsamic vinegar for a similar tangy note without the alcohol.

How do I prevent dumplings from getting soggy?

Adding the dumpling batter only in the last 30 to 60 minutes of cooking and ensuring the stew has reduced slightly helps keep the dumplings light and fluffy rather than soggy. Avoid stirring the dumplings once added to maintain their shape.

Final Thoughts

This Slow Cooker Beef Stew with Dumplings Recipe is one of those comforting classics you'll come back to again and again. It’s easy enough for busy days, yet indulgent enough to feel like a treat. Trust me, once you try it, you’ll find yourself passing this recipe along like a secret family treasure.