Slow Cooker Beef Stew and Dumplings – this hearty stew topped with herby dumplings is THE perfect comfort food. This easy crockpot beef casserole requires no browning – simply sit back and let your slow cooker do all the work. Serve with my Goose Fat Roast Potatoes.
A warming and satisfying traditional beef stew needs no sides – simply spoon into a bowl and enjoy! What’s more, it is also slimming friendly with minor tweaks.
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Everyone needs a simple slow cooker beef casserole – perfect for hectic days when cooking is the last thing on your mind. It’s just the comfort food to lift flagging spirits and SO EASY to throw together!
And what would beef stew be without dumplings? These add a bit more work to an otherwise fuss-free recipe, but they turn this simple homely stew into a complete one-pot meal.
What’s in Slow Cooker Beef Stew
Slow cooking is the secret weapon of thrifty cooks. You can get using cheaper cuts of meat as the slow cooking will extract maximum flavour and result in meltingly tender beef.
I used braising steak for my beef stew but you can use any type of stewing beef that is suitable for casseroles such as brisket or chuck steak.
The beef is first tossed in a little flour which helps thicken the gravy. I would normally advise you brown the beef in oil first, but this recipe is all about simplicity. And, possibly, laziness!
I have used onions, leeks, carrots and parsnips to round off my stew. In truth, you can use whatever root vegetables you fancy such as potatoes, swede and butternut squash.
You can even use frozen “casserole mix vegetables” which come already sliced and ready to use if you are short of time. These will need to be thawed first before adding to your stew.
The beef and vegetables cook slowly in a medley of beef stock and red wine. Soy sauce, Worcestershire sauce or balsamic vinegar, tomato paste, minced garlic and herbs add depth of flavour.
Crockpot Dumplings
Dumplings make this beef stew more filling and substantial – not to mention delicious! Suet dumplings are the traditional choice and they are very easy to make.
However if you would rather make dumplings without suet, I have provided a lighter option which is equally yummy (also used in my Slimming Chicken Casserole).
The dumpling can be flavoured with cheese, mustard, herbs and spices – I used grated Parmesan cheese and chopped chives in my recipe. Use Stilton cheese instead of Parmesan or horseradish sauce if you want a bolder flavour.
How to Make Slow Cooker Beef Stew & Dumplings
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Lightly season the flour with salt and pepper. Toss the beef cubes with the flour to lightly coat.
Preheat the slow cooker on “HIGH”. Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), minced garlic, tomato paste, salt and pepper. Give everything a good stir.
Add the onions, leeks, parsnips and carrots. Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
Prepare the dumpling dough – check the recipe card for your choice or suet dumplings or suet-free dumplings.
Give the stew a good stir. Remove and discard the bay leaves and rosemary. Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook on HIGH setting for an additional hour with the lid on.
Taste and adjust the seasoning if needed. Garnish with the parsley and serve with on its own or with mashed potatoes. YUMMY!
Storing and Freezing
Leftover stew will keep in the fridge for 2-3 days. You can also freeze the beef stew (without the dumplings) if you like. Cool completely first, divide into suitable containers, label and use within three months. Make sure you reheat the stew until it is piping hot all the way through before serving.
Slimming World Tweaks
Replace the red wine with more hot beef stock. This recipe is low in syns – about 2 per serving if you divide into six portions.
Opt for the light dumplings, if using. These are approximately 4 syns per dumpling. The small amount of Parmesan cheese in them is a healthy extra.
NEED SOME CROCKPOT INSPO? TRY THESE POPULAR RECIPES!
- Slow Cooker Roast Beef – the BEST Sunday roast!
- Slow Cooker Chunky Chili – this no beans chili recipe is low carb, slimming friendly.
- This Slow Cooker Beef Curry incredibly easy and Slimming Friendly.
- My Slow Cooker Chicken Fajitas are healthy and kid approved!
- Slow Cooker Leg of Lamb for tender, fall off the bone, lamb.
HAVE YOU MADE MY CROCKPOT BEEF STEW AND DUMPLINGS? Please leave a rating to tell me how you liked it! Better yet, snap a photo and share it on Instagram with the tag #supergoldenbakes
Slow Cooker Beef Stew and Dumplings
Ingredients
Beef Stew
- 900 g (2 lbs) braising steak/ chuck steak , cubed
- 2 tbsp flour seasoned with pinch salt and pepper
- 480 ml (2 cups) hot beef stock (broth)
- 80 ml (⅓ cup) red wine or dark ale or more beef stock
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar or Worcestershire sauce
- 3 tbsp dark soy sauce
- 2 garlic cloves minced
- 1 tsp salt
- ½ tsp black pepper
- 2 large onions , finely diced
- 2 leeks , white parts only, sliced
- 5 carrots , sliced
- 4 parsnips , sliced
- 2 bay leaves
- 1 sprig rosemary
- Fresh parsley , chopped, to garnish
- Salt and pepper , as needed
Light Dumplings (suet free)
- 125 g (1 cup) self raising flour
- 125 g ( ½ cup) fat free yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic granules
- ½ tsp salt
- water , as needed, to bind
Suet Dumplings
- 125 g (1 cup) self raising flour
- 125 g (1 cup) shredded suet or vegetable shortening
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tbsp horseradish or mustard
- 1 tsp garlic granules
- ½ tsp salt
- cold water , as needed, to bind
Instructions
Prepare the Stew
- Toss the beef cubes with the seasoned flour to lightly coat.
- Preheat the slow cooker on “HIGH”. Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), garlic, tomato paste, salt and pepper. Give everything a good stir.
- Add the onions, leeks, parsnips and carrots. Stir to combine.
- Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).
CHOOSE YOUR DUMPLINGS
Light Dumplings
- Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.
- Stir in the yoghurt and then use your hands to briefly knead in the bowl until the dough comes together. Add a little water if it’s too dry and crumbly.
- Divide the dough into 6-8 portions and roll into balls.
Suet Dumplings
- Mix the flour, suet, salt, garlic granules, herbs and parmesan together in a bowl.
- Slowly drizzle in cold water, a little at a time, mixing with your hands until the dough comes together and leaves the side of the bowl easily. Don’t overmix the dough, handle with a light touch for light and fluffy dumplings.
- Divide the dough into 6-8 portions and roll into balls.
Finish cooking the stew
- Give the stew a good stir. Remove and discard the bay leaves and rosemary.
- Add the dumplings to the slow cooker, spaced slightly apart. Cover and cook for an additional hour with the lid on.
- Taste and adjust the seasoning if needed. Garnish with the parsley and serve.
Video
Nutritional Info
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Rosalind Clark says
Bought my first ever slow cooker (6.5 litre) just over a week ago. My fiancé really wanted a beef stew. Found this recipe & cooked it last week. It was so good that this week I have doubled up on the ingredients & have another on the go right now. Looking forward to dinner tonight then will freeze the rest.