This hearty beef stew is cooked slowly to bring out rich flavors, with juicy meat and tender veggies. The best part? Soft dumplings that soak up all the delicious broth!
Making this stew is like giving yourself a warm hug on a chilly day. I love how the smell fills the house while it cooks; it’s comfort food at its best! You can’t go wrong here!
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for stew because it becomes tender after slow cooking. If you can’t find it, beef brisket or round can work too, but check for marbling for a juicier outcome.
Vegetables: Carrots and celery are classic, but feel free to swap in potatoes or even parsnips for a different flavor. Frozen mixed veggies are also a convenient substitute!
Red Wine: While it enhances flavor, you can skip it altogether. Just use an extra cup of beef broth to keep that depth of taste.
Dumplings: If you’re looking for a lighter option, you can use biscuit mix instead of making them from scratch. Just follow the mix package instructions for baking time.
How Do I Get My Beef Perfectly Browned?
Browning the beef is key to adding great flavor. Here’s how to do it right:
- Ensure the beef is dry; moisture can prevent a good sear.
- Don’t crowd the beef in the pan; brown in batches if necessary.
- Let it sit undisturbed for a few minutes before flipping to develop a nice crust.
Remember, patience is key for that deep brown color!
Slow Cooker Beef Stew with Dumplings
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef chuck, cut into 1- to 1.5-inch cubes
- 3 large carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 2 bay leaves
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for browning beef)
- 2 tablespoons all-purpose flour (for dusting beef)
- Fresh parsley, chopped (for garnish)
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh parsley, finely chopped (optional)
- 1 tablespoon cold unsalted butter, cut into small pieces
- 3/4 cup milk
How Much Time Will You Need?
This delicious slow cooker beef stew takes about 20 minutes for preparation and then cooks for 7-8 hours on low or 4-5 hours on high. Be sure to allow an additional 30-40 minutes for the dumplings to cook once you’ve added them!
Step-by-Step Instructions:
1. Prepare the Beef:
Begin by patting the beef cubes dry with paper towels. This helps them brown better! Lightly toss the beef in flour to coat all sides. This will help thicken the stew later.
2. Brown the Beef:
In a large skillet or pan, heat the olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides for about 3-4 minutes each. Once browned, transfer them to the slow cooker.
3. Add Vegetables and Seasonings:
To the slow cooker, add the chopped carrots, celery, onion, and minced garlic. Stir in the tomato paste, Worcestershire sauce, thyme, rosemary, bay leaves, salt, and pepper for maximum flavor.
4. Add Liquids:
Now, pour in the beef broth and red wine (if you’re using it). Stir gently to combine all the tasty ingredients.
5. Cook the Stew:
Cover the slow cooker and let it work its magic! Cook on low for 7-8 hours or on high for 4-5 hours until the beef is fork-tender and the veggies are cooked through. Your kitchen will smell amazing!
6. Make the Dumpling Batter:
About 30 minutes before the stew is done, it’s time to make the dumplings. In a medium bowl, whisk together the flour, baking powder, salt, and parsley. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually stir in the milk until just combined (don’t overmix!).
7. Add Dumplings to Stew:
Remove the bay leaves from the stew; they’ve done their job! Drop spoonfuls of the dumpling batter over the surface of the stew, spacing them apart so they have room to rise.
8. Cook Dumplings:
Replace the lid and continue cooking on high for another 30-40 minutes, or until the dumplings have risen and are firm to the touch, indicating they are cooked through.
9. Serve:
Sprinkle freshly chopped parsley over the stew and dumplings for color and flavor. Ladle into bowls and enjoy your hearty, comforting meal warm!
This recipe yields a rich, tender beef stew with melt-in-your-mouth dumplings that soak up the savory broth — perfect for a cozy meal!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but make sure it’s fully thawed before cooking. The best way to thaw is in the refrigerator overnight or by placing it in a sealed bag submerged in cold water for quicker thawing.
Can I Make the Stew Without Wine?
Absolutely! If you prefer not to use wine, simply substitute with an extra cup of beef broth. This will keep the flavor rich and delicious without any alcohol.
How Can I Store Leftover Stew and Dumplings?
Store any leftover beef stew in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over medium heat, adding a splash of broth if the stew is too thick.
Can I Add More Vegetables?
Definitely! Feel free to add potatoes, peas, or even mushrooms for variation. Just keep in mind that if you add more vegetables, you might need to adjust the amount of broth slightly to maintain the right consistency.
