Slow cooker beef stew and dumplings Recipe

Slow Cooker Beef Stew and Dumplings: Look at that slow cooker absolutely packed with the most gorgeous golden dumplings sitting in a deep, rich beef gravy. This slow cooker beef stew and dumplings recipe is the definition of no-fuss comfort food. The beef cooks low and slow all day until it’s fall-apart tender, the gravy thickens into something deeply savory and glossy, and then those fluffy dumplings go in for the final hour, soaking up all that incredible flavor while puffing up into the beautiful golden rounds you see in the photo. Pure weeknight magic.

Ingredients

For the Beef Stew

• 1.5 lbs (680g) beef chuck, cut into chunky pieces
• 1 large onion, diced
• 3 carrots, sliced into chunky rounds
• 2 garlic cloves, minced
• 2 tablespoons plain flour
• 2 tablespoons tomato paste
• 1.5 cups (350ml) beef stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon salt and black pepper

For the Dumplings

• 1 cup (130g) self-raising flour
• 3 tablespoons cold butter, grated
• 5 tablespoons cold whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon dried mixed herbs

Slow cooker beef stew and dumplings: Method

1. Coat the beef by tossing the chunks in plain flour, salt, and pepper until evenly covered. Sear in a hot oiled pan for 2 to 3 minutes per side until deeply browned, then transfer to the slow cooker.
2. Add the vegetables by placing the onion, carrots, and garlic into the slow cooker with the beef. Stir in the tomato paste, Worcestershire sauce, dried thyme, and pour over the beef stock.
3. Cook the stew by covering and cooking on LOW for 7 to 8 hours or HIGH for 4 to 5 hours until the beef is completely tender and the gravy is rich and thick.
4. Make the dumplings by rubbing the cold grated butter into the self-raising flour and salt with your fingertips until the mixture resembles breadcrumbs. Add the dried herbs, then stir in the cold milk one tablespoon at a time until a soft, slightly sticky dough forms. Roll into 8 to 10 equal balls.
5. Put the dumplings on top of the stew. Leave a little space between each one. Replace the lid and cook on HIGH for 45 minutes to 1 hour until the dumplings have puffed up, turned golden, and are cooked through — just like the photo.
6. Serve immediately by ladling generous portions of beef, gravy, and two or three dumplings into deep bowls. Serve with mashed potato or crusty bread to mop up every last drop of that incredible gravy.