This hearty beef stew is made easy in a slow cooker, letting you enjoy tender meat and tasty veggies. And the best part? Fluffy dumplings float right on top!
You can come home to a warm and inviting dinner that smells incredible. I just love dipping those dumplings into the rich broth—it’s pure comfort on a plate! 😊
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is ideal for slow cooking because it becomes tender as it cooks. If you’re looking for a leaner option, you can use sirloin or round roast instead, but they may not be as tender.
Wine: Red wine adds depth to the flavor. If you prefer to skip it, just add more beef broth; the stew will still be tasty!
Vegetables: Carrots and potatoes are classic for beef stew. Feel free to add in others like parsnips or peas for a twist. You can also use frozen vegetables if you’re short on time.
Dumplings: Buttermilk gives the dumplings a nice flavor. You can substitute with regular milk or yogurt if needed. If you want a dairy-free option, almond or soy milk works too, but the texture may change slightly.
What’s the Best Way to Brown the Beef and Infuse Flavor?
Browning the beef is a crucial step that enhances the stew’s overall flavor. Here’s how to get it right:
- Heat the oil in a skillet over medium-high heat until shimmering, but not smoking.
- Work in batches to avoid overcrowding, which can cause steaming instead of browning.
- Brown each side for about 3-4 minutes until you get a nice crust. This adds a rich, deep flavor to the stew.
After browning, don’t forget to scrape any brown bits (fond) from the bottom of the skillet as they carry a lot of flavor! This can be done by adding a splash of beef broth to the skillet and stirring.
Slow Cooker Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef chuck roast, cut into 1 1/2-inch cubes
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 large carrots, peeled and cut into chunks
- 3 large potatoes, peeled and cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp all-purpose flour (for thickening)
- Fresh parsley, chopped for garnish
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 3 tbsp cold butter, cut into small pieces
- 1 cup buttermilk
How Much Time Will You Need?
This delightful dish takes about 15 minutes of prep time, and then you’ll let it cook for about 7-8 hours on low (or 4-5 hours on high). Don’t forget to add an extra 30-40 minutes near the end for the dumplings to cook. In total, you’re looking at around 8 hours of slow cooking, plus prep time—perfect for a cozy day at home!
Step-by-Step Instructions:
1. Prepare the Beef:
Start by seasoning the beef cubes generously with salt and black pepper. In a large skillet over medium-high heat, heat the olive oil. Brown the beef cubes in batches, making sure to sear each piece nicely on all sides. Once browned, transfer the beef to the slow cooker.
2. Sauté Aromatics:
In the same skillet, add the chopped onion and minced garlic. Sauté until they are softened and fragrant, which will take about 3-4 minutes. Then, stir in the tomato paste for an additional minute to boost those flavors.
3. Combine Stew Ingredients:
Transfer the onion and garlic mixture to the slow cooker with the beef. Next, add the carrots and potatoes, along with the beef broth, red wine (if using), Worcestershire sauce, dried thyme, and bay leaves. Give everything a gentle stir to combine.
4. Cook the Stew:
Cover your slow cooker and let it work its magic! Cook on LOW for about 7-8 hours or on HIGH for 4-5 hours until the beef and vegetables are tender and delicious.
5. Thicken the Stew:
About 30 minutes before you’re ready to eat, mix the 2 tablespoons of flour with a small amount of cold water to make a slurry (this helps prevent lumps). Stir this into the stew to thicken it up. Alternatively, you can remove a cup of the stew liquid, mix it with the flour, and then return it to the pot.
6. Prepare Dumplings:
While the stew is thickening, you can prepare the dumplings! In a bowl, whisk together the flour, baking powder, baking soda, salt, and dried parsley. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. Finally, stir in the buttermilk until just combined—be careful not to overmix!
7. Add Dumplings:
Drop the dumpling batter by spoonfuls onto the surface of the simmering stew in the slow cooker. Cover and cook on HIGH for another 30-40 minutes, or until the dumplings are puffed up and cooked through.
8. Serve:
Once everything is ready, remove the bay leaves from the stew. Ladle the hearty stew with dumplings into bowls, sprinkle with freshly chopped parsley, and enjoy your comforting meal hot!
Enjoy this classic, hearty slow-cooked beef stew topped with fluffy dumplings—a perfect comfort meal!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure it’s completely thawed before cooking for even cooking and flavor infusion. Thaw in the fridge overnight or use the defrost setting on your microwave if you need it quickly.
How Can I Adjust the Thickness of the Stew?
If you prefer a thicker stew, simply mix a bit more flour with cold water and stir it in about 30 minutes before serving. For a thinner stew, just add extra beef broth or water gradually until you reach your desired consistency.
What Should I Do If I Don’t Have Buttermilk?
No worries! If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice—let it sit for about 5 minutes to sour. You can also use plain yogurt or sour cream thinned with a bit of milk.
Can I Make This Stew Vegetarian?
Absolutely! Substitute the beef with hearty vegetables like mushrooms or jackfruit for texture, and replace the beef broth with vegetable broth. You can also add beans or lentils for additional protein!
