Slow Cooker Beef Stew and Dumplings
, Updated Oct 10, 2025
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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 and some crusty bread.
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.
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.
Here’s what you will need
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 chuck steak for my beef stew but you can use any type of stewing beef that is suitable for casseroles such as brisket or shin of beef.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.
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. I prefer these easier and lighter dumplings made simply with self-rising flour and yogurt.
Flavor the dough with cheese, mustard, herbs and spices – I used grated Parmesan cheese and chopped chives in my recipe. Use blue cheese instead of Parmesan or horseradish sauce if you want a bolder flavor.
How to Make Slow Cooker Beef Stew and Dumplings
- 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 and add the dumplings
- 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!
Stovetop Cooking Instructions
Brown the meat first in a Dutch oven with oil then set aside. Deglaze the pan with wine, add the vegetables and sauté over low heat until slightly softened.
Stir in the remaining ingredients and simmer gently over low heat with the lid partially on for 60-90 minutes, or until the meat is fork tender, stirring occasionally and topping up the liquid as needed. Add the dumplings about 30 minutes before the end of cooking and cook with the lid on.
Recipe Notes
- Savvy shortcuts: Use frozen “casserole mix vegetables” which come already sliced and ready to use if you are short of time.
- Storing: Once cooled, store leftover stew in an airtight container in the fridge for 2–3 days. Reheat on the stovetop or microwave until piping hot, adding a splash of stock or water if the gravy becomes too thick.
- Freezing: Freeze the stew (without the dumplings) in freezer-safe containers, label with the date and use within 3 months. Thaw overnight in the fridge, reheat and serve.
👉 If you love this crockpot beef stew, make sure to check out these popular slow cooker recipes: Slow Cooker Roast Beef, Chunky Chili, Easy Beef Curry, Slow Cooked Leg of 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
Video
Ingredients
Beef Stew
- 2 pounds (900g) chuck steak *braising steak, cubed
- 2 tbsp flour seasoned with pinch salt and pepper
- 2 cups (500ml) hot beef stock (or low sodium broth)
- ⅓ cup (80ml) red wine or more beef stock
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar or Worcestershire sauce
- 2 tbsp dark soy sauce
- 2 cloves garlic 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
For the dumplings
- 1 cup (130) self-rising flour
- ½ cup ( 120g) plain yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- ½ tsp salt
- water , as needed, to bind
Instructions
Prepare the Stew
- Toss the beef cubes with the seasoned flour to lightly coat.2 pounds (900g) chuck steak, 2 tbsp flour
- 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.2 cups (500ml) hot beef stock, ⅓ cup (80ml) red wine , 3 tbsp tomato paste, 2 tbsp balsamic vinegar , 2 tbsp dark soy sauce, 2 cloves garlic , 1 tsp salt, ½ tsp black pepper
- Add the onions, leeks, parsnips and carrots. Stir to combine.2 large onions, 2 leeks, 5 carrots, 4 parsnips
- Stir in the beef, add the bay leaves and rosemary and cook on HIGH for 5 hours (or on LOW for 8 hours).2 bay leaves, 1 sprig rosemary
Make the Dumplings
- Meanwhile prepare the dumplings: combine flour, herbs, Parmesan, salt and garlic granules in a bowl.Salt and pepper, 1 cup (130) self-rising flour, 1 tbsp chopped parsley , 2 tbsp grated Parmesan, 1 tsp garlic powder, ½ tsp salt
- 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.½ cup ( 120g) plain yogurt, water
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.Fresh parsley
Notes
- Storing: Once cooled, store leftover stew in an airtight container. Keeps for 2–3 days. Reheat gently on the stovetop or microwave until piping hot, adding a splash of stock or water if the gravy becomes too thick.
- Freezing: Freeze the stew base only (omit dumplings) in freezer-safe containers or bags, labeled with date. Use within 3 months. Thaw overnight in the fridge, then bring back to a simmer, adjust consistency and seasoning, and add fresh dumplings to finish the dish.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
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I love this stew!! I’ve had it saved a for a while, did it used to be dark ale instead of the red wine?
Have there been any other changes? I’m sure it’s still as delicious and will be making it for the family this weekend 😋
The recipe hasn’t changed. There’s another recipe that uses ale https://www.supergoldenbakes.com/slow-cooker-beef-and-ale-stew/
This stew was so tasty!
Absolutely delicious…thank you
Thanks Julie, it’s always a hit with the family when we make it, glad you enjoyed it!