Slow Cooker Beef Stew and Dumplings

This comforting slow cooker meal features tender beef, rich vegetables, and fluffy dumplings that cook right on top of the stew.

Ingredients

For the Stew

• 2 lbs (900 g) beef chuck, cut into 1½-inch cubes
• 2 tbsp all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil (optional, for browning)
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 medium potatoes, peeled and cubed
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups (950 ml) beef broth
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 cup frozen peas (added at the end)

For the Dumplings

• 2 cups (250 g) self-rising flour
  • (Or use 2 cups all-purpose flour + 3 tsp baking powder + ½ tsp salt.)
• ¼ tsp black pepper
• 3 tbsp cold butter, cubed
• ¾ cup (180 ml) milk
• 2 tbsp chopped fresh parsley (optional)

Instructions

Step 1: Prepare the Beef

1. Mix the flour, salt, and pepper.
2. Toss the beef cubes in the seasoned flour.
3. For extra flavor, brown the beef in a skillet with the oil for 3–4 minutes per side (optional).

Step 2: Assemble the Stew

1. Add the onion, carrots, celery, potatoes, and garlic to the slow cooker.
2. Place the beef on top.
3. Stir together the beef broth, tomato paste, Worcestershire sauce, thyme, and rosemary, then pour over everything.
4. Add the bay leaves.

Step 3: Slow Cook

• Low: 8–9 hours
• High: 4–5 hours

About 30 minutes before serving, stir in the frozen peas and remove the bay leaves.

Step 4: Make the Dumplings

1. Combine the flour and pepper.
2. Rub in the cold butter until the mixture resembles coarse crumbs.
3. Stir in the milk and parsley until a soft dough forms.
4. Drop spoonfuls (about 8–10 dumplings) onto the hot stew.

Step 5: Cook the Dumplings

• Cover with the lid.
• Cook on High for 30–40 minutes.
• Do not lift the lid while the dumplings are cooking, or they may not rise properly.

Tips

• Chuck roast is the best cut because it becomes wonderfully tender during slow cooking.
• For a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir it in about 20 minutes before adding the dumplings.
• Add mushrooms, parsnips, or turnips for extra flavor.
• Leftovers keep well in the refrigerator for 3–4 days and taste even better the next day.

Serves

6–8 people

Approximate nutrition (per serving, based on 8 servings):

• Calories: ~470
• Protein: 32 g
• Carbohydrates: 35 g
• Fat: 22 g
• Fiber: 5 g