Beef Stew with Dumplings In Slow Cooker

Beef Stew with Dumplings In Slow Cooker: Rich, Hearty & the Ultimate Comfort Food. This slow cooker beef stew with dumplings is warm and cozy. Big chunks of soft beef, sweet carrots, and a thick brown gravy sit under fluffy, golden dumplings. The dumplings soak up the tasty sauce. It feels like a warm blanket on a cold day.

This slow cooker beef stew makes a filling, homey dinner. Tender beef, carrots, and parsnips cook slowly in savory gravy. Soft dumplings steam on top and soak up the sauce. Easy to make in the morning and ready for dinner, it’s perfect for family meals and chilly nights.

• Prep Time: 20 minutes

• Cook Time: 7–8 hours (Low) or 4–5 hours (High) plus 1 hour for dumplings

• Servings: 6

Ingredients

• 2 lbs (900g) beef chuck or braising steak, cut into 1.5-inch chunks

• 3 tablespoons plain flour (for coating the beef)

• 2 tablespoons olive oil or vegetable oil

• 3 large carrots, peeled and cut into chunky batons

• 2 medium parsnips, peeled and roughly chopped

• 1 large onion, roughly diced

• 3 garlic cloves, minced

• 2 tablespoons tomato paste

• 2 cups (500ml) beef stock (low sodium if possible)

• 1 cup (250ml) red wine, or extra beef stock for no alcohol

• 2 tablespoons Worcestershire sauce

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 1 bay leaf

• 1 teaspoon salt, plus more to taste

• 1/2 teaspoon black pepper

For the dumplings

• 1 cup (130g) self-raising flour (or plain flour + 1.5 tsp baking powder)

• 1/2 teaspoon salt

• 1/2 teaspoon dried mixed herbs or dried thyme

• 3 tablespoons of cold butter, grated or cut into tiny pieces

• 5–6 tablespoons cold whole milk (add slowly until dough comes together)

Beef Stew with Dumplings: Directions

1. Season and coat the beef: Pat beef dry with paper towels. Toss the pieces with plain flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until lightly coated.

2. Heat some oil in a big pan over high heat. Add the beef and cook it until the outside turns brown. In batches, brown beef 2–3 minutes per side until deep brown. Transfer each batch to the slow cooker.

3. Sauté the aromatics: In the same pan on medium heat, cook the diced onion 3 minutes until soft. Add minced garlic and tomato paste; cook 1 more minute while stirring.

4. Deglaze the pan: Pour in the red wine or extra stock and scrape up the browned bits. Let it bubble for 1 minute, then pour into the slow cooker over the beef.

5. Add vegetables and liquids: Put carrots, parsnips, and potatoes into the slow cooker. Pour in beef stock and Worcestershire sauce. Add dried thyme, rosemary, and bay leaf.

6. Stir gently: Mix so the beef is mostly under the liquid. Vegetables can sit on top.

7. Cook low and slow: Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until beef is very tender.

8. Thicken the gravy (optional): About 30 minutes before adding dumplings, stir in cornstarch mixture. Cover and cook on HIGH 15–20 minutes until gravy thickens.

9. Mix dry dumpling ingredients: In a bowl, combine self-raising flour, 1/2 teaspoon salt, and dried herbs.

10. Rub in the butter: Use fingertips to rub cold butter into the flour until it looks like coarse crumbs.

11. Add milk slowly: Stir in milk a tablespoon at a time until a soft, slightly sticky dough forms. Do not overmix.

12. Shape dumplings: Divide dough into 8–10 pieces and roll into loose balls with lightly floured hands.

13. Drop dumplings on stew: Place dumplings on top of the stew, leaving space between them. Do not push them into the liquid.

14. Cook dumplings: Cover and cook on HIGH for 45–60 minutes until dumplings are puffed and golden. Do not lift the lid while they cook.

15. Stick a toothpick into one dumpling. If it comes out clean, the dumplings are fully cooked. Remove bay leaf.

16. Serve: Ladle stew into deep bowls and top each serving with two or three dumplings. Spoon plenty of gravy over everything and serve hot.

Tips for best results

• Always sear the beef first for extra flavor.

• Cut vegetables in big pieces so they don’t fall apart.

• Keep the lid on; don’t peek or you lose steam.

• Keep butter cold for light dumplings; chill it if your kitchen is warm.

Variations to try

• Lamb and dumpling stew: Use lamb shoulder instead of beef for a richer taste.

• Guinness beef stew: Replace red wine with a can of Guinness for a deep, malty flavor.

• Cheesy herb dumplings: Add 3 tablespoons grated sharp cheddar and 1 tsp fresh thyme to the dumpling dough.