Name: Slow Cooker Beef Stew with Fluffy Dumplings
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 2 pounds (900g) boneless beef chuck steak, cut into 1.5 to 2-inch cubes; 2 tablespoons all-purpose flour, seasoned with a pinch of salt and pepper (for dusting beef); 2 tablespoons olive oil or vegetable oil; 2 large yellow onions, finely diced; 2 cloves garlic, minced; 3 tablespoons tomato paste; 1 teaspoon dried thyme; 1 teaspoon dried rosemary, crushed (optional); 2 bay leaves; Approx. 2.33 cups (550ml) low sodium beef broth; 2 tablespoons Worcestershire sauce; 2 tablespoons dark soy sauce; 1 pound baby potatoes, halved (or 3–4 large russet potatoes, peeled and cut into chunks); 5 carrots, sliced; 2 celery stalks, cut into 1-inch pieces; 2 leeks, sliced (white parts only); 4 parsnips, sliced; 1 teaspoon salt, plus more to taste; 0.5 teaspoon freshly ground black pepper, plus more to taste; 2 tablespoons all-purpose flour or cornstarch mixed with 2 tablespoons cold water (for thickening, if desired); Fresh parsley, chopped, for garnish; For the Dumplings:; 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 4 tablespoons cold unsalted butter, cut into small cubes (or beef suet); 0.5 cup milk (whole milk works best) or cold water; 2 tablespoons fresh chives or parsley, finely chopped (optional)

Description

A cozy bowl of slow-cooked beef stew topped with fluffy dumplings, perfect for rainy days.

Ingredients

Scale

2 pounds (900g) boneless beef chuck steak, cut into 1.5 to 2-inch cubes
2 tablespoons all-purpose flour, seasoned with a pinch of salt and pepper (for dusting beef)
2 tablespoons olive oil or vegetable oil
2 large yellow onions, finely diced
2 cloves garlic, minced
3 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed (optional)
2 bay leaves
Approx. 2.33 cups (550ml) low sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons dark soy sauce
1 pound baby potatoes, halved (or 3–4 large russet potatoes, peeled and cut into chunks)
5 carrots, sliced
2 celery stalks, cut into 1-inch pieces
2 leeks, sliced (white parts only)
4 parsnips, sliced
1 teaspoon salt, plus more to taste
0.5 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons all-purpose flour or cornstarch mixed with 2 tablespoons cold water (for thickening, if desired)
Fresh parsley, chopped, for garnish
For the Dumplings:
1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
4 tablespoons cold unsalted butter, cut into small cubes (or beef suet)
0.5 cup milk (whole milk works best) or cold water
2 tablespoons fresh chives or parsley, finely chopped (optional)

Instructions

Pat the beef chuck dry and toss with seasoned flour.
Heat olive oil in a skillet and sear the beef cubes for 3-4 minutes per side until browned. Remove and set aside.
Sauté onions in the same skillet until caramelized, add garlic, then tomato paste and deglaze with beef broth.
Transfer everything to the slow cooker, add remaining ingredients, and stir gently.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Prepare dumpling dough by mixing flour, baking powder, salt, and optional herbs. Cut in butter, add milk to form a soft dough.
About 30-45 minutes before stew is done, place dumpling balls on top and cook until puffy.
If thickening, remove dumplings, stir in a slurry of flour/cornstarch and water, and cook until desired consistency.
Garnish with parsley and serve warm.

Notes

For a thicker gravy, add a slurry at the end. Store leftovers in the fridge for up to 3-4 days, or freeze without dumplings for up to 3 months.

Prep Time: 20 minutes
Cook Time: 360 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 30g
Cholesterol: 80mg

Keywords: slow cooker beef stew, comfort food, hearty meals, dumplings, rainy day recipes