Beef Stew with Dumplings is a recipe that makes the family run to the table! With the addition of Herbed Dumplings – it’s a total winter warmer, and a winner because it’s hands off!
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A basic recipe kicked up a notch with the addition of herbed dumplings. It’s a bowl of comfort and warmth if you ask me (and you didn’t, but this is my site – so I can pretend you did). Can you imagine the delicious smells wafting out of your house when you make this?
Everyone loves a good beef stew recipe, right? RIGHT!! This is a great recipe to make the day before, and switch on as you leave the house.
This one is awesome because has dumplings as well, and everyone loves those! By “everyone” I mean everyone in my house and hopefully yours too!
I love the smell of beef stew cooking. There’s nothing more comforting that walking in the door to the smell homemade food cooking.
When you get home, just drop your dumpling dough into the simmering stew. Put the lid on leave it for 20 to 30 minutes. You’ll have a flavorful and hot dinner ready to go. It really is the best.
If you are short on time, try this Instant Pot Beef Stew instead!
Why you’ll love this recipe
- Easy to make. No culinary degree required.
- A hands off recipe. Just dump the ingredients and let them cook!
What to serve with beef stew
I typically just serve this up in big bowls and be done with it. If you wanted to skip the dumplings, you could – and just serve with some Cheddar Bay Biscuits. You could also skip the potatoes, and spoon the stew over the top of Mashed Potatoes if you prefer.
What cut of beef to use in stews?
I like to use chuck, it’s a pretty tough cut so it needs time to break down and become tender. I usually pick a lean looking piece, and cut it into chunks for the stew.
- Chuck: also known as chuck roast, shoulder steak, boneless chuck roast, or stewing beef
- Round: also known as rump roast or bottom round.
Kylee’s Notes & FAQs
You can brown the meat first if you prefer. Simply saute the meat in a large skillet and cook until browned. Scrape up the browned bits and add to the slow cooker with the other ingredients.
To prevent dumplings from becoming soggy on the bottom, drop the dough onto the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy.
Also, be sure the stew is piping hot – so the dumplings will start to cook from the steam right away and become fluffy.
Beef stew with dumplings can be made in a Dutch oven if you prefer. Just cook the meat and vegetables at 325 degrees F for around 3 hours. Pull it out (check if the meat and vegetables are tender) add the dumpling dough, and continue to cook until the dumplings puff up and are cooked through.
What to do with leftovers
Store in a covered container in the refrigerator for up to 4 days. Reheat until it is piping hot!
Substitutions/Additions
Red peppers are a yummy addition to this – they bring a sweetness that balances well with the other ingredients.
Adding green beans or any small cut vegetable will be awesome.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Beef chuck – cut into 1 inch pieces – see notes below for the best cut of beef to use for stew.
- Baby carrots – you can switch these out for regular carrots, peeled and cut into chunks.
- Celery – adds a delicious flavor to the stew, and cooks down so is really soft when eaten.
- Onions – slice into thick chunks, or quarters.
- Canned tomatoes – these will form the base of the gravy.
- Potatoes – feel free to skip peeling. Cut them into chunks.
- Red wine – lends a delicious flavor to the gravy, use a good quality red wine that you enjoy drinking. Sub beef broth if you wish!
- Seasoning – Salt, Thyme, Mustard powder, pepper.
- Cornstarch & water – for a slurry to thicken the gravy (you can switch out for flour).
- Baking mix, thyme, sage,& milk – these will be your dumplings. Feel free to use fresh or dried herbs in this.
How to make Beef Stew with Dumplings:
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Load the crockpot
Add all ingredients except for cornstarch and water in a 6 qt slow cooker.
Whisk together the cornstarch and water until well blended, and stir into the stew.
Cover and cook on LOW for 8 to 10 hours (or High for 4-5 hrs).
For the herb dumplings
In a medium bowl, mix baking mix, thyme and sage.
Stir in milk just until mix is just combined.
Drop dough in large spoonfuls (I use a cookie scoop) on top of beef stew.
Switch the heat setting to high, and cover.
Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).
Devour.
Looking for more crockpot recipes?
- Crockpot Cowboy Casserole. Quick to prep, this is a real family pleaser!
- 15 Bean Soup. Packed with flavor and goodness – this meal is a great one to set and forget!
- Cheesy Chicken Tater Tot Casserole. A family-friendly easy prep and clean up meal that you can set and forget. This yummy tater tot casserole recipe has allll the good stuff – you can’t go wrong!
- Slow Cooker Whole Chicken. A delicious, slow cooker whole chicken, that is fall-apart tender and juicy. Just season the chicken, set it in the crockpot, and serve later!
- Slow Cooker Pulled Pork. Sweet, spicy, juicy and cooked low and slow until the meat falls off the bone in tender juicy deliciousness.
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Beef Stew with Dumplings
Recommended Equipment
- Slow Cooker (aka Crockpot)
Ingredients
Stew Ingredients
- 2 pound beef chuck (cut into 1 inch pieces)
- 2 cups baby carrots
- 2 stalks celery (about 1 cup, chopped)
- 2 medium onions (sliced)
- 14.5 ounces can diced tomatoes (undrained)
- 2 medium potatoes (chopped roughly)
- ¾ cup dry red wine (can sub beef broth)
- 1½ teaspoon salt
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1/2 teaspoon cracked pepper
- ¼ cup water
- 3 tablespoons cornstarch
Herb Dumplings
- 1½ cup baking mix
- 1 teaspoon fresh thyme (or dried)
- 1 teaspoon fresh sage (or dried)
- ½ cup milk
Directions
- Add all stew ingredients except for cornstarch and water in a 6 qt slow cooker.2 pound beef chuck, 2 cups baby carrots, 2 stalks celery, 2 medium onions, 14.5 ounces can diced tomatoes, 2 medium potatoes, ¾ cup dry red wine, 1½ teaspoon salt, 1 teaspoon dried thyme, 1 teaspoon mustard powder, 1/2 teaspoon cracked pepper
- Cover and cook on LOW for 8 to 10 hours (or High for 4-5 hrs).
- Whisk together the 3 tablespoons cornstarch and ¼ cup water until well blended, and stir into the stew.
For the herb dumplings
- In a medium bowl, mix 1½ cup baking mix, 1 teaspoon fresh thyme, and 1 teaspoon fresh sage.
- Stir in ½ cup milk just until mix is just combined.
- Drop dough in large spoonfuls (I use a cookie scoop) on top of beef stew.
- Switch the heat setting to high, and cover.
- Cook until a toothpick inserted in the dumplings comes out clean (about 20 minutes).
- Devour.
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Notes
Kylee’s Notes & FAQs
You can brown the meat first if you prefer. Simply saute the meat in a large skillet and cook until browned. Scrape up the browned bits and add to the slow cooker with the other ingredients. To prevent dumplings from becoming soggy on the bottom, drop the dough onto the stew pieces rather than directly into the liquid. The dumplings will steam rather than settle into the liquid and become soggy. Also, be sure the stew is piping hot – so the dumplings will start to cook from the steam right away and become fluffy. This recipe can be made in a Dutch oven if you prefer. Just cook the meat and vegetables at 325 degrees F for around 3 hours. Pull it out (check if the meat and vegetables are tender) add the dumpling dough. What to do with leftovers Store in a covered container in the refrigerator for up to 4 days. Reheat to piping hot! Substitutions/Additions Red peppers are a yummy addition to this – they bring a sweetness that balances well with the other ingredients. Adding green beans or any small cut vegetable will be awesome.Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in May of 2016. It was republished with updated photos in March of 2021.
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