This hearty slow cooker beef stew is made with tender chunks of beef, colorful veggies, and fluffy dumplings on top. It’s like a warm hug on a cold day!
I love how easy it is to throw everything in the slow cooker and let it work its magic. Plus, the dumplings are so soft that they practically float in the stew—so comforting!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews since it’s tenderized through long cooking. If you can’t find beef chuck, brisket or round steak are good alternatives that also work well.
Carrots: I love using those big, sweet carrots for extra flavor. If you want, use parsnips or turnips for a different taste or to add more variety.
Yukon Gold Potatoes: These potatoes have a creamy texture that holds up well in stew. For a lower-carb option, consider using cauliflower or sweet potatoes.
Red Wine: If you prefer not to use wine, just replace it with another cup of beef broth. This will keep the stew hearty without altering the flavor too much.
Flour for Dumplings: All-purpose flour works best for fluffy dumplings. If you need a gluten-free option, try using a gluten-free baking blend or almond flour, but the texture might change slightly.
How Do I Get the Best Flavor from My Stew?
The secret to a great flavor lies in a few simple steps:
- Browning the Beef: Although optional, this step adds a deep, rich flavor. Sear the beef until it’s a nice brown before adding it to the slow cooker.
- Season Layering: Season each layer—beef, vegetables, and broth. It ensures every bite is flavorful.
- Let It Cook: The longer you let it simmer in the slow cooker, the better the flavors meld together. Go for low and slow for the ultimate tender beef.
These tips will help you achieve a stew that’s packed with delicious flavor, making it a comforting dish for any day! Don’t forget to garnish with fresh herbs for a pop of color and freshness just before serving.
Slow Cooker Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 large carrots, peeled and cut into chunks
- 3 medium Yukon gold potatoes, peeled and cut into large chunks
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional; can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
- 1 tsp dried rosemary
- 2 bay leaves
- 3 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme for garnish
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp cold unsalted butter, cut into small pieces
- 3/4 cup whole milk
- 2 tbsp finely chopped fresh parsley (optional)
- 1/2 tsp dried thyme (optional)
How Much Time Will You Need?
This comforting slow cooker beef stew takes about 30 minutes to prep and then 7-8 hours to cook on low (or 4-5 hours on high). Don’t forget to allow about 30 more minutes in the end for the dumplings to cook. The result? A cozy, hearty meal waiting for you at the end of the day!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by patting the beef cubes dry with some paper towels. This helps the meat sear better. Generously season each piece with salt and pepper. Next, toss the beef in 3 tablespoons of flour to coat it evenly—this will help thicken your stew later.
2. Brown the Beef (Optional for Extra Flavor):
In a large skillet, heat up olive oil over medium-high heat. Add the beef in batches and brown it for 3-4 minutes on all sides. Browning adds fantastic flavor! Once browned, transfer the beef to the slow cooker.
3. Add Vegetables and Aromatics:
In the slow cooker, layer in the chopped onion, minced garlic, carrot chunks, and potato chunks right on top of the beef. This step is simple but crucial for flavor!
4. Add Liquids and Seasonings:
Now, mix up your liquids! In a separate bowl, stir together the beef broth, optional red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this savory mixture over the beef and veggies in the slow cooker.
5. Cook the Stew:
Cover the slow cooker and let it work its magic! Cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the veggies are cooked through.
6. Prepare the Dumplings:
About 30 minutes before the stew is done, mix the flour, baking powder, salt, and optional herbs in a medium bowl. Cut in the cold butter until it resembles coarse crumbs, then stir in the milk until just combined. Don’t overmix; just a few folds will do!
7. Add Dumplings to Slow Cooker:
Spoon the dumpling dough onto the surface of the hot stew—make sure they’re evenly spaced! Cover the slow cooker again and cook on high for an additional 25-30 minutes, or until the dumplings are puffed and fully cooked.
8. Final Touches:
Take out the bay leaves and sprinkle fresh parsley or thyme over the stew and dumplings for a lovely garnish. Adjust the salt and pepper to taste.
9. Serve:
Now it’s time to dig in! Scoop the beef stew and fluffy dumplings into bowls and enjoy your comforting, hearty meal hot. Perfect for cold days or whenever you need a cozy dish!
This recipe delivers tender beef, hearty veggies, a rich and flavorful broth, and delightful dumplings that soak up all those delicious juices. It’s an ideal choice for a cozy meal!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it completely before cooking. Thaw in the fridge overnight or use the cold water method (submerging the sealed package in cold water) for a quicker option. Pat it dry before seasoning and cooking.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply increase the amount of beef broth to 3 cups. You could also try grape juice or apple cider for a different flavor, but keep in mind they will change the overall taste of the stew.
How Do I Store Leftover Beef Stew?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the stew for up to 3 months. Just make sure to cool it completely before transferring it to the freezer. Reheat on the stove or in the microwave, adding a little broth if it thickens too much.
Can I Add Other Vegetables to the Stew?
Absolutely! Feel free to add vegetables such as peas, green beans, or corn. Just be mindful of cooking times; add quicker-cooking vegetables during the last hour of cooking to ensure they don’t become mushy.