Beef Stew with Dumplings (Slow Cooker Recipe)

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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!

Update: This was originally posted in February of 2009, and has been updated to improve reader experience.

Everyone loves a good beef stew, right? RIGHT!! This one is great, it has dumplings as well. And everyone loves those! Well. Everyone in MY house.

I love the smell of it all cooking, then you drop your dumpling dough in, leave it a little while and you have a flavorful and hot dinner ready to go. It really is the BEST.

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 blog – so I can pretend you did). Can you imagine the delicious smells wafting out of your house when you make this?

Why this recipe works:

• Easy to make. No culinary degree required.
• Hands off. Just dump the ingredients and let them cook!

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.

• 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.

Add all ingredients except for flour and water in a 6 qt slow cooker.

Whisk together the flour 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.

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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.

• ALL SLOW COOKER/CROCKPOT RECIPES

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