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Introduction: Slow Cooker Beef Stew with Dumplings is the perfect dish for cozy, comforting nights when you need a hearty meal without spending hours in the kitchen. The tender, melt-in-your-mouth beef is simmered in a rich, savory broth with vegetables, creating the ultimate stew. Topped with soft, fluffy dumplings, this dish is both satisfying and flavorful, making it a family favorite. The slow cooker does all the hard work, allowing you to set it and forget it until dinnertime. Whether you're looking for an easy weeknight dinner or a meal to feed a crowd, this recipe is sure to impress.
Ingredients:
For the Stew:
2 lbs beef stew meat (chuck roast or round steak, cut into cubes)
4 cups beef broth (low-sodium)
1 large onion, chopped
3 carrots, peeled and chopped
3 potatoes, peeled and cubed
2 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper, to taste
For the Dumplings:
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon garlic powder (optional)
¼ teaspoon black pepper
½ cup milk
¼ cup unsalted butter, melted
1 egg
1 tablespoon fresh parsley, chopped (optional)
Directions:
Prepare the Beef Stew:
Start by placing the beef stew meat in the bottom of the slow cooker. Add the chopped onions, carrots, potatoes, and minced garlic.
In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Pour this mixture over the beef and vegetables in the slow cooker. Season with salt and pepper to taste.
Cover and cook on low for 7–8 hours or high for 4–5 hours until the beef is tender and the vegetables are cooked through.
Make the Dumplings:
In a medium bowl, combine the flour, baking powder, salt, garlic powder (if using), and pepper. In a separate small bowl, whisk together the milk, melted butter, and egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—the dumpling batter should be thick and lumpy.
Add Dumplings to Stew:
Once the stew is ready and the beef is tender, drop spoonfuls of the dumpling batter over the stew, covering as much of the surface as possible. Be sure not to stir.
Cover and cook on high for an additional 30–40 minutes until the dumplings are puffed and cooked through. The dumplings should be firm to the touch and no longer doughy in the center.
Serve:
Once the dumplings are fully cooked, remove the bay leaf and discard it. Ladle the beef stew with dumplings into bowls and garnish with fresh parsley, if desired.
Serving and Storage Tips:
Serve this dish hot, ideally with a side of crusty bread for soaking up the delicious gravy.
Leftover stew can be stored in an airtight container in the refrigerator for up to 3–4 days. The dumplings will soften, but the stew will still be delicious.
To reheat, place the stew in a pot over low heat, adding a little extra broth or water to loosen the consistency if needed. Reheat the dumplings separately in the microwave or on the stovetop.
Variations:
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