This slow cooker beef stew is all about cozy comfort! Filled with tender beef, colorful veggies, and delicious herbs, it warms you right up!
The best part? The fluffy dumplings on top! They soak up the stew juices perfectly. I can’t resist sneaking a few off the spoon before serving—who can blame me? 😄
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for slow cooking because it becomes tender and flavorful. If you can’t find chuck, consider using brisket or round. Just ensure it has some fat for richness!
Olive Oil: Great for browning, but you can also use vegetable oil or canola oil. If you’re looking for a richer flavor, try using butter instead during browning.
Beef Broth: For depth, use homemade or low-sodium beef broth. If you’re short on broth, feel free to substitute with chicken broth, or use water but add extra herbs for flavor.
Red Wine: Optional, but it adds a lovely depth to the stew. If you prefer not to use wine, just double the amount of beef broth, and maybe add a splash of vinegar for some acidity.
Dumpling Flour: All-purpose flour works well, but if you need a gluten-free option, you can use a gluten-free flour blend. The texture might vary, but they’ll still be tasty!
How Do You Get the Most Flavor from Your Vegetables?
Cooking the veggies right can really elevate your stew’s flavor. When you sauté onions and garlic, it releases sweet and aromatic notes that set a great base.
- Start your skillet on medium heat and add oil. When hot, toss in onions and garlic and cook until soft, about 3 minutes.
- Then, add in the carrots, celery, and mushrooms, cooking for another 3-4 minutes. This step unlocks their flavors!
- Don’t rush this; it makes a big difference in the final taste!
Why Should You Brown the Beef First?
Browning beef is all about developing flavor! This process, called the Maillard reaction, creates a rich, caramelized layer on the meat.
- Use a hot skillet, and don’t overcrowd it; this ensures the beef sears instead of steams.
- Brown all sides until golden brown before transferring to the slow cooker. It just takes a few minutes, but the flavor payoff is huge.
Following these tips will help ensure your slow cooker beef stew with dumplings turns out warm, hearty, and satisfying! Enjoy!
How to Make Slow Cooker Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 pounds beef chuck, cut into 1 1/2-inch cubes
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 medium carrots, peeled and sliced into chunks
- 3 celery stalks, sliced
- 2 cups mushrooms, quartered (optional)
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 tablespoons all-purpose flour (for thickening)
- 2 tablespoons cold water (for slurry)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 7-8 hours of cooking time on low (or 3-4 hours on high). It’s perfect for a busy day when you can let the slow cooker do the work while you enjoy your time.
Step-by-Step Instructions:
1. Prepare the Beef:
First, season your beef cubes with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the beef in batches and brown them on all sides for a nice caramelization. Once browned, transfer the beef to your slow cooker.
2. Cook Aromatics:
In the same skillet, add your chopped onion and minced garlic. Sauté them until they are translucent, which should take about 3 minutes. Then, toss in the sliced carrots, celery, and mushrooms (if using) and cook for an additional 3-4 minutes. Transfer these cooked vegetables to the slow cooker with the beef.
3. Add Liquids and Seasonings:
Now, pour in the beef broth along with the red wine (if you’re using it), tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary. Mix everything gently, cover the slow cooker, and set it to cook on low for 7-8 hours or on high for 3-4 hours until the beef is tender and delicious.
4. Make the Dumpling Batter:
About 30 minutes before serving, it’s time to make the dumplings! In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, mix the milk, melted butter, and egg. Gradually add this mixture to the dry ingredients, mixing until just combined. It’s okay if the batter is still slightly lumpy.
5. Thicken the Stew Base:
Mix the flour and cold water in a small bowl to create a slurry. About 30 minutes before you’re ready to eat, stir the slurry into the stew to thicken the broth. Don’t forget to remove the bay leaves!
6. Add Dumplings:
Drop spoonfuls (about 1-2 tablespoons each) of the dumpling batter over the surface of the stew in the slow cooker. Cover it up and cook on high for 30-40 minutes until the dumplings are puffed up and cooked through.
7. Finish and Serve:
Finally, taste your stew and adjust the seasoning with more salt and pepper if needed. Garnish with freshly chopped parsley and serve hot! Spoon the stew and dumplings into bowls for a delicious and hearty meal.
Enjoy your warming Slow Cooker Beef Stew with soft, fluffy dumplings that soak up the rich gravy beautifully!
Can I Use Other Cuts of Beef?
Absolutely! While beef chuck is ideal due to its tenderness after slow cooking, you can also use brisket or round. Just make sure to select cuts that have some marbling for the best flavor.
Can I Make This Stew Without Wine?
Yes, you can easily substitute the red wine with more beef broth. If you’d like to mimic the acidity of wine, add a splash of vinegar or a squeeze of lemon juice to brighten the flavors.
How Can I Store Leftovers?
Leftover beef stew can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to reheat thoroughly before serving!
Can I Add Other Vegetables?
Of course! Feel free to toss in any veggies you have on hand, like potatoes, peas, or green beans. Just be mindful of cooking times, especially if you’re using quicker-cooking veggies.
