This cozy beef stew is packed with tender meat, veggies, and big fluffy dumplings on top. It’s the perfect meal for chilly days!
Who doesn’t love a dinner that cooks itself? Just toss everything in the slow cooker, and let the magic happen while you relax! I can’t resist those soft dumplings—they’re the cherry on top!
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast works best for stew because it becomes tender when cooked slowly. You can substitute with brisket or round if needed.
Carrots: Fresh carrots add sweetness and color. If you don’t have fresh ones, frozen carrots will do, just add them towards the end of cooking.
Red Wine: It adds depth to the stew. You can replace it with more beef broth or even a splash of balsamic vinegar for a different twist.
Herbs: Fresh thyme and rosemary are fantastic, but if you only have dried herbs, use half the amount as dried is more potent.
Dumplings: If you want a healthier option, you could use whole-wheat flour instead of all-purpose. For a gluten-free version, a gluten-free baking mix will work as well.
How Do You Get Tender Beef in Stew?
The key to tender beef is low and slow cooking. This breaks down tough fibers in the meat, making it melt in your mouth. Here’s how:
- Start by browning the meat. This locks in flavor, so don’t skip it!
- Cook the stew on low for 7-8 hours or high for 3-4 hours. Patience is key.
- Let the stew cool a bit before serving; the flavors meld beautifully.
Keep these tips in mind for a perfect beef stew that you and your family will love! Enjoy your cooking adventure!
Slow Cooker Beef Stew with Dumplings
Ingredients You’ll Need:
For the Beef Stew:
- 2 lbs beef stew meat, cut into chunks
- 4 large carrots, peeled and cut into chunks
- 3 celery stalks, chopped (optional)
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, or additional beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 2 sprigs fresh rosemary
- 1-2 bay leaves
- 1/4 cup all-purpose flour (for dredging beef)
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 1 cup milk (whole or 2%)
- 2 tbsp fresh parsley, finely chopped
- 1/2 tsp garlic powder (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and requires 7-8 hours of cooking on low or 3-4 hours on high. After that, you’ll have a delicious beef stew waiting for you, complete with fluffy dumplings!
Step-by-Step Instructions:
1. Preparing the Beef:
Start by seasoning the beef chunks with salt and pepper. Then, dredge them in flour, making sure they’re evenly coated. This will help create a delicious base for your stew.
2. Browning the Beef:
Heat olive oil in a skillet over medium-high heat. Add the beef chunks in batches, browning them on all sides for about 4-5 minutes. Once browned, transfer the beef to your slow cooker.
3. Deglazing the Skillet:
Add a splash of beef broth or red wine to the skillet to pick up any flavorful browned bits stuck to the bottom. Stir well, then pour this mixture into the slow cooker with the beef.
4. Assembling the Stew:
In the slow cooker, add the chopped carrots, optional celery, diced onion, minced garlic, tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, and the remaining beef broth (and wine, if using). Give everything a gentle stir to combine.
5. Cooking the Stew:
Cover the slow cooker and let it do its magic. Cook on low for about 7-8 hours or on high for 3-4 hours, until the beef is fork-tender.
6. Making the Dumpling Dough:
In a bowl, whisk together the flour, baking powder, salt, and garlic powder (if using). Cut in the cold butter until the mixture resembles coarse crumbs. Then, stir in the chopped parsley and add the milk until just combined—don’t overmix!
7. Adding Dumplings:
About 30 minutes before the stew is done, drop spoonfuls of the dumpling batter gently on top of the stew. Cover again and let them cook through, about 25-30 minutes, until fluffy.
8. Finishing Up:
Once everything is cooked, carefully remove the bay leaves and rosemary sprigs. Ladle the stew into bowls, making sure to include those delicious dumplings. Garnish with fresh parsley if you like. Enjoy your hearty meal!
This hearty stew is perfect for any occasion, and the dumplings make it even more delightful. Bon appétit!
Can I Use Frozen Beef in This Recipe?
Yes, you can use frozen beef! However, it’s recommended to thaw it in the refrigerator overnight for best results. If you’re short on time, you can also thaw it in a sealed plastic bag submerged in cold water for quicker defrosting.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, simply replace it with more beef broth for a similar flavor. You could also use grape juice or a splash of balsamic vinegar for a different twist that still brings acidity to the dish.
How Do I Store Leftovers?
Store leftover beef stew in airtight containers in the refrigerator for up to 3 days. If you want it to last longer, freeze the stew (without dumplings) for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Make the Dumplings in Advance?
While it’s best to make the dumplings fresh for optimal texture, you can prepare the dough ahead of time. Simply cover and refrigerate the uncooked dough for up to 2 hours before adding it to the stew. Just remember to drop it on the stew when it’s almost done cooking!
