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Hearty Slow Cooker Beef Stew with Fluffy Dumplings Recipe

4.9 from 8 reviews

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There’s something incredibly comforting about a bubbling pot of hearty stew, especially when it’s packed with tender beef and fluffy dumplings. This Slow Cooker Beef Stew with Dumplings Recipe is my go-to for cozy evenings—it’s hands-off, loaded with flavor, and makes the whole house smell irresistible.

The image shows a thick beef stew in a black pot. The stew has chunks of dark brown beef mixed with small round orange carrot slices, light tan potato pieces, and small bright green peas. The stew sauce is smooth and brown, coating all the ingredients. A wooden spoon stands inside the pot, partially submerged in the rich stew with some sauce on it. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …
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Why You'll Love This Recipe

This slow cooker beef stew with dumplings strikes the perfect balance between rich, savory meat and pillowy dumplings that soak up all the delicious juices. I’ve made it countless times, and it never fails to bring everyone to the table with a smile.

  • Effortlessly Flavorful: The slow cooker allows the beef to become melt-in-your-mouth tender without constant stirring or babysitting.
  • Fluffy Dumplings Made Easy: The dumplings steam right in the stew, so they’re packed with flavor and perfectly soft every time.
  • Perfect for Any Season: Whether it’s a chilly winter night or a rainy afternoon, this stew warms you up from the inside out.
  • One-Pot Meal: Everything cooks together, which means less cleanup and more time enjoying the meal (and company).
The image shows a ladle scooping a thick stew from a black pot, containing dark brown gravy with green peas, bright orange carrot pieces, and tender chunks of meat. Floating on top are several golden biscuit-like dumplings with a soft, slightly browned texture. The stew looks rich and hearty, with visible layers of vegetables and meat covered by the shiny sauce. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Slow Cooker Beef Stew with Dumplings Recipe plays a part in building those deep, comforting flavors. From the earthy herbs to the richness of beef broth and red wine, it’s a symphony of taste that comes together beautifully.

Flat lay of fresh raw stew beef chunks, a small pile of all-purpose flour on a simple white ceramic plate, a small white bowl filled with rich beef broth, a small white bowl of deep red wine, a small white bowl with vibrant red tomato paste, a small white bowl containing dark Worcestershire sauce, two peeled garlic cloves, one large chopped white onion, four peeled and chopped bright orange carrots, cubed golden Yukon gold potatoes, two fresh bay leaves, a fresh rosemary sprig, two thyme sprigs, a small handful of vibrant green frozen peas (thawed), whole brown eggs with smooth clean shells, a small pat of butter, and a small white bowl of fresh milk—all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997
  • Stew Beef: Choose chuck or a similar cut with good marbling; it becomes fork-tender after slow cooking.
  • All-Purpose Flour: Coats the beef, helping to thicken the stew as it cooks.
  • Beef Broth: The flavorful liquid base that infuses the stew with rich depth.
  • Red Wine: Adds complexity and a slightly tangy richness—opt for a good drinking wine you enjoy.
  • Tomato Paste: Concentrates umami and balances savory notes with a subtle sweetness.
  • Worcestershire Sauce: Brings a punch of savory, almost smoky flavor enhancing the beef’s natural taste.
  • Garlic & Onion: Essential aromatics that form the stew’s fragrant backbone.
  • Carrots & Yukon Gold Potatoes: Offer sweetness and creamy texture, soaking up stew flavors beautifully.
  • Bay Leaves, Rosemary & Thyme: Classic herbs add earthy, aromatic layers without overpowering.
  • Frozen Peas: A pop of color and freshness added at the end to brighten the dish.
  • Dumplings Ingredients (Flour, Baking Powder, Sugar, Salt, Butter, Milk): Combined to create those light and tender clouds that make this stew extra special.
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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Slow Cooker Beef Stew with Dumplings Recipe is how easy it is to tweak. I often switch up the herbs or add a splash of balsamic vinegar for a little brightness. You’ll find your own favorite combos with practice!

  • Vegetable Variations: Sometimes I throw in parsnips or turnips for extra earthiness—it softens perfectly alongside the beef.
  • Wine Substitutes: If you prefer no alcohol, use extra beef broth and a splash of balsamic vinegar to mimic that depth.
  • Herb Swap: If you don’t have fresh rosemary or thyme, dried works—just use less to avoid overpowering the stew.
  • Spicy Kick: Add chili flakes or smoked paprika to the base if you want a subtle heat that warms you up even more.

Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe

Step 1: Prep and Brown the Beef (Optional but Worth It)

This step is optional but trust me, it adds so much flavor. I like to season the beef with salt and pepper and toss it in flour to lightly coat. Then, I brown those chunks in a hot skillet—just until they get a nice crust. It’s worth the extra time because it locks in juices and gives your stew that rich, meaty foundation that’s hard to beat.

Step 2: Load Your Slow Cooker

After browning, I add the beef to the slow cooker and pour in beef broth, red wine, tomato paste, and Worcestershire sauce. Then, toss in the garlic, chopped onion, carrots, potatoes, bay leaves, rosemary, and thyme. Give it a gentle stir to combine everything—but don’t over-stir. Just let the slow cooker do its magic.

Step 3: Slow Cook Low and Slow

I usually cook on low for about 8 hours, which lets all the flavors meld and makes the beef tender enough to cut with a spoon. If you're short on time, high for 5 hours works too, but low and slow is my preference for the best texture.

Step 4: Prepare the Dumplings & Add Peas

In the last 30 minutes of cooking, it’s time to prep your dumplings. I mix the flour, baking powder, sugar, and salt in a bowl, then cut in cold butter until the mixture looks crumbly. Stir in milk until you get a thick batter that's easy to scoop. Right before adding dumplings, stir in the peas and season the stew with salt and pepper.

Step 5: Drop Dumplings and Finish Cooking

Drop 6-8 spoonfuls of the dumpling batter over the stew, cover, and let the dumplings steam for about an hour. They puff up soft and tender, soaking in all that stewy goodness. Resist the urge to peek too often, or the dumplings might not rise properly.

Top Tip

Over the years, I’ve learned a few tricks to really elevate this Slow Cooker Beef Stew with Dumplings Recipe, and sharing those with you means you won’t have to guess or experiment blindly!

  • Browning Matters: Don’t skip browning the beef if you can—the caramelized crust adds a rich depth that broth alone won’t achieve.
  • Don’t Overload the Slow Cooker: Give your ingredients room to cook evenly. Packing too tightly can lead to uneven cooking or mushy veggies.
  • Gentle Stirring: Only stir the stew when you add the peas; otherwise, you risk breaking down the beef and veggies before they’re done.
  • Keep Dumplings Covered: During the last hour of cooking, keep that lid on tight to trap steam—your dumplings will rise beautifully every time.

How to Serve Slow Cooker Beef Stew with Dumplings Recipe

beef stew with dumplings - Serving Suggestion

Garnishes

I love tossing fresh chopped parsley over the top—it adds a pop of green and fresh flavor that cuts through the richness. Sometimes a sprinkle of cracked black pepper or a tiny spoonful of crème fraîche also makes it feel extra special.

Side Dishes

This stew is a meal on its own, thanks to those hearty dumplings, but I sometimes serve it with a crisp green salad or crusty bread for soaking up any leftover sauce.

Creative Ways to Present

For special family dinners, I serve the stew in rustic bowls straight from the slow cooker to retain heat and that cozy vibe. Occasionally, I plate it with a swirl of sour cream and fresh chives on top for a restaurant-style twist that never fails to impress.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Slow Cooker Beef Stew with Dumplings store beautifully in an airtight container in the fridge for up to 3 days. I find the flavors deepen even more overnight, making the next day’s meal even better.

Freezing

If you want to freeze some for later, I recommend freezing the stew and dumplings separately. Dumplings don’t freeze as well reheated, so freeze the stew base in portions and make fresh dumplings when you reheat it.

Reheating

Reheat leftovers gently on the stovetop over low heat to avoid toughening the beef. If you have leftover dumplings, I pop them in the oven wrapped in foil to keep them soft; otherwise, make new dumplings to top off your reheated stew.

Frequently Asked Questions:

Can I make this stew without wine?

Yes! If you prefer not to use wine, simply substitute it with an equal amount of beef broth and add a splash of balsamic vinegar or red wine vinegar for that extra depth of flavor.

How do I prevent the dumplings from being soggy?

To keep dumplings light and fluffy, make sure your batter is thick enough to hold shape, and don’t lift the slow cooker lid while they’re cooking. Also, don’t over-stir the stew after adding dumplings to maintain their texture.

Can I prepare the stew ingredients the night before?

Absolutely! You can chop the vegetables and season the beef the night before, keep them covered in the fridge, and then combine everything in the slow cooker in the morning for a no-fuss meal later in the day.

Can I make this recipe in an Instant Pot or on the stove?

Yes, you can adapt this recipe for an Instant Pot by using the sauté function to brown the beef then pressure-cooking on high for about 35 minutes. On the stove, simmer gently for 2-3 hours until beef is tender, and add dumplings near the end to steam on top of the stew.

Final Thoughts

This Slow Cooker Beef Stew with Dumplings Recipe has been a staple in my kitchen for years. It’s the kind of meal that fills your home with warmth and invites everyone to slow down and savor the moment. Once you make it, you’ll see why I keep coming back to those tender beef bites and that heavenly dumpling topping—it’s truly comfort food at its finest. I hope you love it as much as I do!

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Slow Cooker Beef Stew with Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 8 reviews
  • Author: Piper
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Halal
Print Recipe

Description

This Slow Cooker Beef Stew and Dumplings recipe is a hearty and comforting dish perfect for chilly days. Tender stew beef simmers in a rich broth with vegetables and herbs, while fluffy dumplings cooked right on top add a delightful texture and flavor, making it a complete and satisfying meal.

Ingredients

Stew Ingredients

  • 2 lbs stew beef, cut in 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 large white or yellow onion, chopped
  • 4 large carrots, peeled and chopped
  • 2 lbs Yukon gold potatoes, peeled and cubed
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 sprigs thyme
  • ½ cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste

Dumplings Ingredients

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon butter
  • ½ cup milk

Instructions

  1. Prepare the beef: Season the stew beef with kosher salt and freshly ground black pepper. Toss the beef pieces in 2 tablespoons of all-purpose flour to lightly coat them evenly.
  2. Combine stew ingredients: Place the coated beef into the slow cooker. Add 3 cups beef broth, 1 cup red wine, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 2 minced garlic cloves, 1 chopped onion, 4 chopped carrots, 2 lbs cubed Yukon gold potatoes, 2 bay leaves, 1 sprig rosemary, and 2 sprigs thyme. Stir gently to combine all ingredients.
  3. Slow cook the stew: Cover and cook on high for 5 hours or on low for 8 hours until the beef is tender and vegetables are cooked through.
  4. Prepare the dumpling batter: In the last 30 minutes of cooking, mix 1 cup flour, 2 teaspoons baking powder, 1 teaspoon sugar, and ½ teaspoon salt in a medium bowl. Cut in 1 tablespoon butter with a pastry cutter or two knives until the mixture is crumbly. Stir in ½ cup milk until a thick batter forms, suitable for scooping.
  5. Add peas and dumplings: When the cooking time is up, stir ½ cup frozen peas into the stew, adjusting salt and pepper to taste. Drop 6 to 8 spoonfuls of the dumpling batter directly into the stew evenly.
  6. Finish cooking dumplings: Cover and cook the stew with dumplings for 1 additional hour until dumplings are cooked through and fluffy.
  7. Serve and enjoy: Remove the bay leaves, rosemary, and thyme sprigs. Ladle stew and dumplings into bowls and serve hot for a comforting meal.

Notes

  • For thicker stew, use less beef broth or cook uncovered for the last hour slightly.
  • Dumplings can be flavored with fresh herbs like parsley or thyme for added flavor.
  • Substitute milk with oat milk or almond milk for a dairy-free version, adjusting butter accordingly.
  • If you prefer a lower alcohol content, use grape juice or additional beef broth instead of red wine.
  • Make sure dumplings are dropped evenly spaced to cook properly without sticking together.
  • Leftover stew and dumplings reheat well in a covered pot over low heat or microwave with a splash of broth to maintain moisture.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 5 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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