A hearty, comforting slow-cooker meal made with tender beef, vegetables, rich gravy, and soft, fluffy dumplings. It’s perfect for a cozy family dinner and requires very little hands-on preparation.
🥘 Ingredients
For the Beef Stew
- 2 lbs (900 g) beef chuck or stewing beef, cut into 1½-inch cubes
- 2 tablespoons all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and cut into chunks
- 2 celery stalks, sliced
- 2 tablespoons tomato paste
- 3 cups (720 ml) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 cup frozen peas
- 1 tablespoon chopped fresh parsley, optional
For the Dumplings
- 1½ cups (190 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 tablespoons cold butter
- ¾ cup (180 ml) milk
👩🍳 Instructions
1. Prepare the Beef
Pat the beef cubes dry with paper towels. Place them in a bowl and toss with flour, salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for about 2–3 minutes per side. Don’t overcrowd the pan.
Transfer the browned beef to the slow cooker.
2. Build the Stew
Add the chopped onion, garlic, carrots, potatoes, and celery to the slow cooker.
Stir in the tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
Give everything a gentle stir.
3. Slow Cook
Cover and cook on:
- LOW: 7–8 hours
- HIGH: 4–5 hours
The beef should be very tender and the vegetables cooked through.
🥣 Make the Dumplings
About 45–60 minutes before the stew is finished, prepare the dumpling dough.
- Combine flour, baking powder, and salt in a bowl.
- Cut the cold butter into the flour mixture using your fingertips until it resembles coarse crumbs.
- Add the milk and gently stir until a soft dough forms.
- Don’t overmix—the dumplings will be lighter if the dough is handled minimally.
☁️ Add the Dumplings
Remove the bay leaves from the stew.
Stir in the frozen peas.
Using a spoon, drop golf-ball-sized portions of dumpling dough over the surface of the hot stew. Leave a little space between them because they will expand.
Cover the slow cooker completely and cook on HIGH for approximately 40–50 minutes, or until the dumplings are puffed up and cooked through.
Important: Try not to lift the lid while the dumplings are cooking. The trapped steam helps them become fluffy.
🍽️ Serving
Ladle the tender beef, vegetables, and rich gravy into bowls and place several fluffy dumplings on top.
Finish with a little fresh parsley and serve hot.
⭐ Tips for the Best Beef Stew
- Use chuck roast: It becomes exceptionally tender during long, slow cooking.
- Brown the beef first: This adds much deeper flavor to the finished stew.
- Don’t skip the flour: It helps the stew develop a thicker, richer gravy.
- Keep the lid closed: Especially after adding the dumplings.
- Don’t overmix the dumpling dough: Overworking it can make the dumplings dense.
- Want thicker gravy? Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew near the end of cooking.
- For extra flavor: Add a splash of red wine when making the stew, if desired.
⏱️ Recipe at a Glance
Prep Time: 25 minutes
Cook Time: 7–8 hours on LOW
Dumpling Time: 40–50 minutes
Total Time: About 8 hours
Servings: 6–8
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave.