Description
This Slow Cooker Beef Stew and Dumplings recipe delivers a hearty, comforting meal perfect for chilly days. Tender chuck steak simmers slowly with a medley of vegetables and rich seasonings in a savory broth, topped with fluffy, cheesy herb dumplings cooked right in the stew. An easy one-pot dish that fills your home with delicious aromas and offers a satisfying dinner with minimal hands-on time.
Ingredients
Scale
Beef Stew
- 2 pounds (900g) chuck steak (braising steak), cubed
- 2 tbsp flour seasoned with a pinch of salt and pepper
- 2 cups (500ml) hot beef stock or low sodium broth
- ⅓ cup (80ml) red wine or additional beef stock
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar or Worcestershire sauce
- 2 tbsp dark soy sauce
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 large onions, finely diced
- 2 leeks (white parts only), sliced
- 5 carrots, sliced
- 4 parsnips, sliced
- 2 bay leaves
- 1 sprig rosemary
- Fresh parsley, chopped, to garnish
- Salt and pepper, as needed
Dumplings
- 1 cup (130g) self-rising flour
- ½ cup (120g) plain yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- ½ tsp salt
- Water, as needed, to bind dough
Instructions
- Prepare the Stew: Toss the beef cubes with the seasoned flour until lightly coated to help thicken the stew as it cooks.
- Combine Liquids and Flavorings: Preheat the slow cooker on HIGH. Add hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt, and pepper to the cooker. Stir thoroughly to mix all ingredients.
- Add Vegetables: Incorporate the onions, leeks, parsnips, and carrots into the slow cooker and stir to combine with the liquid base.
- Add Beef and Herbs: Stir in the coated beef cubes, add the bay leaves and rosemary sprig. Cover and cook on HIGH for 5 hours or on LOW for 8 hours until the meat is tender.
- Make the Dumplings: In a bowl, combine the self-rising flour, chopped parsley or chives, grated Parmesan, garlic powder, and salt. Stir in the plain yogurt, then knead briefly by hand until the dough comes together. Add a little water if the dough is too dry or crumbly. Divide the dough into 6-8 equal portions and roll each into a ball.
- Finish Cooking the Stew: Once the stew has cooked, stir it well, then remove and discard the bay leaves and rosemary sprig.
- Add Dumplings: Place the dumpling balls evenly spaced on top of the stew in the slow cooker. Cover and continue cooking on HIGH for 1 more hour until the dumplings are cooked through and fluffy.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley and serve hot.
Notes
- Storing: Once cooled, store leftover stew in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop or microwave, adding a splash of stock or water if the stew thickens too much.
- Freezing: Freeze the stew base without the dumplings in freezer-safe containers or bags labeled with the date. Use within 3 months. Thaw overnight in the fridge, reheat, adjust seasoning and consistency, then add fresh dumplings to finish.
Nutrition
- Serving Size: 1 serving (approx. 1 1/2 cups stew with 1 dumpling)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
