Description
This hearty Slow Cooker Beef Stew and Dumplings recipe combines tender chunks of beef simmered with vegetables and aromatic herbs in a rich broth, topped with fluffy homemade dumplings. Perfect for a comforting family meal with minimal hands-on time.
Ingredients
Scale
For the Stew:
- 2 lbs stew beef, cut in 1-inch pieces
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 large white or yellow onion, chopped
- 4 large carrots, peeled and chopped
- 2 lbs Yukon gold potatoes, peeled and cubed
- 2 bay leaves
- 1 sprig rosemary
- 2 sprigs thyme
- 1/2 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup milk
Instructions
- Prepare the beef: Season the stew beef with kosher salt and freshly ground black pepper, then toss it in the 2 tablespoons of all-purpose flour until lightly coated to help thicken the stew later.
- Assemble stew in slow cooker: Place the floured beef in the slow cooker. Add 3 cups beef broth, 1 cup red wine, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, minced garlic cloves, chopped onion, chopped carrots, cubed potatoes, bay leaves, rosemary sprig, and thyme sprigs. Stir everything gently to combine well.
- Cook stew: Cover and cook on high heat for 5 hours or on low heat for 8 hours until the beef and vegetables are tender and flavors meld.
- Prepare dumpling batter: In the last 30 minutes of cooking, mix 1 cup flour, 2 teaspoons baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt in a medium bowl. Cut in 1 tablespoon butter with a pastry cutter or two knives until the mixture becomes crumbly. Stir in 1/2 cup milk until a thick batter forms that is scoopable.
- Add peas and season stew: When the cooking time is up, stir 1/2 cup frozen peas into the stew and adjust seasoning with salt and freshly ground black pepper to taste.
- Drop dumplings into stew: Using a spoon, drop 6 to 8 spoonfuls of the dumpling batter evenly over the stew surface. Cover the slow cooker again.
- Cook dumplings: Cook covered for an additional 1 hour to allow dumplings to cook through and become fluffy.
- Serve: Remove bay leaves, rosemary, and thyme sprigs before serving. Ladle the stew with dumplings into bowls and enjoy the comforting meal.
Notes
- For a thicker stew, lightly dusting and coating the beef with flour before slow cooking helps naturally thicken the broth.
- Use Yukon gold potatoes for their creamy texture that holds up well in slow cooking.
- Dumplings can be flavored with herbs like parsley or chives for a fresh twist.
- If you prefer a richer stew, substitute beef broth with homemade broth or add a splash of cream at the end.
- If red wine is not available, substitute with additional beef broth or grape juice for sweetness.
- For an even slower cook, reduce to low setting and cook for 8 hours; high setting is convenient for 5 hours cooking.
- Ensure dumplings are dropped onto simmering stew to cook fully through and develop a soft texture.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 95 mg
