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- 2 pounds beef stew meat, cut into 1-inch cubes - 4 medium carrots, sliced - 3 potatoes, diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups beef broth - 2 tablespoons tomato paste - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1 bay leaf - Salt and pepper to taste These main ingredients create a hearty base. The beef stew meat gives rich flavor. Carrots and potatoes add sweetness and texture. Onion and garlic bring depth to the stew. The broth makes it all come together. - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/2 cup milk - 1/4 cup unsalted butter, melted - 1 tablespoon fresh parsley, chopped (for garnish) For the dumplings, flour and baking powder are key. Milk and melted butter keep them moist. The parsley adds a fresh touch for garnish. Fluffy dumplings complete the stew perfectly. - 1 cup frozen peas (optional) Frozen peas add color and sweetness. You can stir them in the last few minutes of cooking. They give the stew a nice pop. If you want a bit more flavor, try adding them! {{ingredient_image_1}} Start by cutting 2 pounds of beef stew meat into 1-inch cubes. This size helps the beef cook evenly. Sprinkle salt and pepper over the meat for flavor. Next, slice 4 medium carrots and dice 3 potatoes. Chop 1 onion and mince 3 cloves of garlic. Layer these veggies over the beef in your slow cooker. This mix creates a tasty base. In a bowl, whisk together 4 cups of beef broth and 2 tablespoons of tomato paste. Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Stir the mixture well to blend the flavors. Pour this broth over the beef and veggies in the slow cooker. This broth adds depth to the dish. Cover the slow cooker and set it to low for 7-8 hours. If you're in a hurry, you can cook it on high for 4-5 hours. The beef is done when it’s tender. This slow cooking lets the flavors meld together beautifully. While the stew cooks, make the dumplings about 30 minutes before you plan to serve. In a large bowl, mix 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Pour in 1/2 cup of milk and 1/4 cup of melted unsalted butter. Stir until just combined, but don’t overmix. This keeps the dumplings fluffy. Remove the lid from the slow cooker. Drop spoonfuls of the dumpling mixture on top of the stew. Cover the cooker again and switch it to high. Cook for another 30 minutes. The dumplings should be fluffy and cooked through at this point. If you want, stir in 1 cup of frozen peas during the last 5 minutes of cooking. This adds color and sweetness. Once done, remove the bay leaf from the stew. Serve the stew in bowls and top with fresh chopped parsley. This garnish adds freshness and looks great! For a great beef stew, you want cuts that cook well in liquid. I recommend using chuck roast. This cut has a good amount of fat. The fat helps keep the meat moist and tasty. You can also use brisket or round. These cuts also work well but can be leaner. To make tender dumplings, do not overmix the dough. Mix just until the dry and wet ingredients blend. This keeps the dumplings light. Also, drop spoonfuls directly on the stew. This way, they steam as they cook. You can add a bit of baking powder for extra fluffiness. To boost the flavor of your stew, add a splash of red wine. It adds depth and richness. Adding Worcestershire sauce can also help. Fresh herbs like thyme or rosemary add great flavor, too. You can even toss in some mushrooms or bell peppers for added taste. Pro Tips Choose the Right Cut: Using chuck roast or similar cuts will yield the best results because they break down beautifully during slow cooking, making the stew tender and flavorful. Layer Flavors: For a richer taste, sauté the beef and vegetables in a skillet before adding them to the slow cooker. This enhances the overall flavor profile of your stew. Customize Your Vegetables: Feel free to add other vegetables like parsnips or turnips. Just remember to adjust cooking times based on their size and type for optimal texture. Perfect Dumpling Consistency: Mix the dumpling batter just until combined. Overmixing can lead to dense dumplings instead of the desired fluffy texture. {{image_2}} You can create a tasty vegetarian stew. Replace the beef with hearty mushrooms or lentils. Use vegetable broth instead of beef broth. Carrots, potatoes, and onions still work great. Add some beans for protein. Use herbs like thyme and rosemary for flavor. This option is just as comforting and filling. You can try different dumpling recipes. For a lighter option, mix in whole wheat flour. You can also use biscuit dough for a quick fix. For a unique flavor, add cheese or herbs to the dough. These changes keep the dish exciting and fun. Feel free to swap ingredients based on what you have. If you don't have beef stew meat, chicken works well. Use sweet potatoes if you prefer a sweeter taste. Fresh herbs can replace dried ones for a stronger flavor. For a twist, add different vegetables like parsnips or turnips. Each swap adds a new touch to your stew. To keep your beef stew fresh, let it cool first. Then, transfer it to an airtight container. Store it in the fridge. It stays good for about three to four days. If you want to save it longer, consider freezing. To freeze beef stew, use freezer-safe containers or bags. Split it into smaller portions for easy thawing. Make sure to leave some space at the top of the container. This allows for expansion. Label the bags with the date. The stew can last up to three months in the freezer. When you’re ready to enjoy your stew again, thaw it in the fridge overnight. Reheat it on the stove over medium heat. Stir it often to heat it evenly. You can also use the microwave. Heat in short bursts, stirring in between. Make sure it’s hot all the way through before serving. Enjoy! Yes, you can make this recipe in a regular pot. Use a large pot on the stove. Brown the beef first in a bit of oil. Then add the veggies and broth. Simmer on low heat for about 2 to 3 hours. Stir occasionally until the beef is tender. This method gives you a nice, hearty stew. You can serve many sides with beef stew. Here are some ideas: - Crusty bread for dipping - Mashed potatoes for a creamy side - Steamed green beans for crunch - A simple salad for freshness These sides balance the rich flavors of the stew. The beef is done when it is tender. You can check it with a fork. If it falls apart easily, it is ready. Cooking times vary, but aim for 7-8 hours on low or 4-5 hours on high. Always ensure the meat reaches at least 145°F for safety. Yes, you can add other vegetables to the stew! Great options include: - Celery for crunch - Peppers for sweetness - Mushrooms for earthiness Feel free to mix and match your favorites. Just remember to cut them into similar sizes for even cooking. Beef stew is simple to cook and very tasty. We covered the main ingredients, tasty dumplings, and some optional extras. I shared tips on the best beef cuts and how to make dumplings soft. You can even try a vegetarian version if you like. Store any leftovers safely and reheat them for another meal. I hope you enjoy making this meal as much as I do! Happy cooking!

Slow Cooker Beef Stew & Fluffy Dumplings

A hearty beef stew cooked slowly to perfection, topped with fluffy dumplings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 3 medium potatoes, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • to taste salt and pepper
  • 1 cup frozen peas (optional)
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 1 quarter cup unsalted butter, melted
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions
 

  • In the slow cooker, add the beef stew meat and season with salt and pepper.
  • Add the sliced carrots, diced potatoes, chopped onion, and minced garlic on top of the beef.
  • In a separate bowl, whisk together the beef broth, tomato paste, thyme, rosemary, and bay leaf. Pour the broth mixture over the vegetables and beef in the slow cooker.
  • Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
  • About 30 minutes before serving, prepare the dumplings. In a large bowl, mix the flour, baking powder, and salt.
  • Stir in the milk and melted butter until just combined; do not overmix.
  • Remove the lid from the slow cooker and drop spoonfuls of the dumpling mixture on top of the stew. Cover and cook on high for an additional 30 minutes, or until the dumplings are fluffy and cooked through.
  • If using, stir in the frozen peas during the last 5 minutes of cooking.
  • Remove the bay leaf and serve the stew in bowls, topping with fresh parsley for garnish.

Notes

Add frozen peas for extra color and flavor if desired.
Keyword beef stew, dumplings, slow cooker