Beef Stew with Dumplings

A ladle scoops beef stew with carrots, onions, and biscuit topping from a slow cooker.

Beef Stew with Dumplings

Beef Stew with Dumplings is a dish that makes the family run to the table - it's a total winter warmer, and a winner because it's hands off!

Course Crockpot, Dinner

Cuisine American

Prep Time 15

Cook Time 8

Total Time 8 15

Servings servings

Calories 413kcal

Author Kylee Ayotte

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

Instructions

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.

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