Slow Cooker Beef Stew and Dumplings

A bowl of hearty Slow Cooker Beef Stew with chunks of meat, carrots, and dumplings, garnished with chopped herbs. A hand holds the bowl while another takes a spoonful. The bowl rests on a gray surface.

4.77 from 106 votes

Slow Cooker Beef Stew and Dumplings

Slow Cooker Beef Stew and Dumplings – this hearty stew packed with vegetables and topped with fluffy 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.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: British

Keyword: Slow Cooker Beef Stew, Slow Cooker Beef Stew and Dumplings

Servings:

Calories: 667kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

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

Video

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