Name: Slow Cooker Beef Stew with Fluffy Dumplings
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: American
Ingredients: 2 pounds boneless beef chuck roast, cut into 1.5 to 2-inch cubes; 2 tablespoons olive oil; 1 large onion, finely diced; 3 cloves garlic, minced; 3 tablespoons tomato paste; 2.33 cups low-sodium beef broth; 2 tablespoons Worcestershire sauce; 1 tablespoon dark soy sauce; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves; 2 cups baby potatoes, halved; 2 large carrots, sliced; 2 stalks celery, cut; 1 leek, sliced; 1 parsnip, cut; 1.5 cups all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 4 tablespoons cold unsalted butter; 0.5 cup whole milk; 2 tablespoons finely chopped fresh chives or parsley (optional)

Description

A comforting slow cooker beef stew with rich flavors, accompanied by fluffy dumplings that soak up the delicious gravy.

Ingredients

Scale

2 pounds boneless beef chuck roast, cut into 1.5 to 2-inch cubes
2 tablespoons olive oil
1 large onion, finely diced
3 cloves garlic, minced
3 tablespoons tomato paste
2.33 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon dark soy sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 cups baby potatoes, halved
2 large carrots, sliced
2 stalks celery, cut
1 leek, sliced
1 parsnip, cut
1.5 cups all-purpose flour
1 teaspoon baking powder
0.5 teaspoon salt
4 tablespoons cold unsalted butter
0.5 cup whole milk
2 tablespoons finely chopped fresh chives or parsley (optional)

Instructions

Pat beef dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear beef in batches for 3-4 minutes on each side until browned. Set aside.
In the same skillet, reduce heat to medium, add more oil if needed, sauté onion for 5-7 minutes until soft. Add garlic, cook for 1 minute. Stir in tomato paste and let cook for 2-3 minutes, deglazing with a splash of beef broth.
Transfer seared beef and sautéed aromatics to the slow cooker. Add thyme, rosemary, bay leaves, beef broth, Worcestershire sauce, and soy sauce. Stir in potatoes, carrots, celery, leeks, and parsnips.
Cover the slow cooker, set to low for 6-8 hours or high for 3-4 hours without lifting the lid.
30-45 minutes before the stew is done, mix flour, baking powder, salt, and optional herbs in a bowl. Cut in butter, add milk, and mix until a soft dough forms. Shape into balls.
Gently place dumplings on top of the simmering stew, cover, and cook on high for another 30-45 minutes without lifting the lid.
For a thicker gravy, remove dumplings and whisk together flour and water, stir into the stew, and cook for an additional 15-20 minutes before serving.

Notes

For enhanced flavor, refrigerate overnight and reheat before serving. Serve with fresh bread and garnish with herbs.

Prep Time: 15 minutes
Cook Time: 300 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 600mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 35g
Cholesterol: 80mg

Keywords: beef stew, slow cooker, comfort food, dumplings, hearty meal