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
Scale
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
- 1/2 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
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup milk
Instructions
- 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.
- 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.
- 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.
- Prepare the dumpling batter: In the last 30 minutes of cooking, mix 1 cup flour, 2 teaspoons baking powder, 1 teaspoon sugar, and 1/2 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 1/2 cup milk until a thick batter forms, suitable for scooping.
- Add peas and dumplings: When the cooking time is up, stir 1/2 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.
- Finish cooking dumplings: Cover and cook the stew with dumplings for 1 additional hour until dumplings are cooked through and fluffy.
- 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
