@typeWebSite
@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
publisherObject (type: stdClass)
potentialActionObject (type: stdClass)
@typeOrganization
@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
logoObject (type: stdClass)
sameAs
  • https://www.facebook.com/12Tomatoes
  • https://twitter.com/12tomatoes
  • https://pinterest.com/12tomatoes
@typeRecipe
@contexthttp://schema.org/
@idhttps://12tomatoes.com/slow-cooker-beef-stew-dumplings/#recipe
headline
nameSlow Cooker Beef Stew and Dumplings
descriptionWhy didn't we think of this sooner?!
urlhttps://12tomatoes.com/slow-cooker-beef-stew-dumplings
inLanguageen-US
isPartOfObject (type: stdClass)
authorObject (type: stdClass)
For the stew:
  • 2 lbs stew beef, cut in 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 large white or yellow onion, chopped
  • 4 large carrots, peeled and chopped
  • 2 lbs Yukon gold potatoes, peeled and cubed
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1/2 cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste
For the dumplings:
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup milk
Preparation
  1. Season the beef with salt and pepper and toss beef in flour to lightly coat.
  2. Place in slow cooker. Add beef broth, red wine, tomato paste, Worcestershire sauce, garlic cloves, onion, carrots, potatoes, bay leaves, rosemary, and thyme. Stir to combine.
  3. Cook on high for 5 hours or on low for 8 hours.
  4. In the last 30 minutes of cooking, prepare the dumplings:
  5. In a medium bowl, stir together the flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter or two knives until mixture is crumbly. Stir in milk; a batter should form that is thick enough to scoop.
  6. When cooking time is up, stir peas into stew and season to taste with salt and pepper. Then drop dumpling batter by the spoonful into stew (ideally 6-8 spoonfuls.)
  7. Cover and cook 1 hour more. Serve and enjoy!
Why didn't we think of this sooner?!
Course: Dinner
Allergen(s): Gluten, Milk, Gluten, Milk

Recipe adapted from Super Golden Bakes.

<< Go Back

Slow Cooker Beef Stew and Dumplings

This hands-off crockpot recipe pairs a savory and rich beef stew with comforting, pillowy dumplings.

Slow Cooker Beef Stew and Dumplings

5 from 1 votes
Servings: Serves 6
Author: Kristy Norrell
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For the stew:

  • 2 lbs stew beef, cut in 1-inch pieces
  • 2 tablespoons all-purpose flour
  • 3 cups beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 large white or yellow onion, chopped
  • 4 large carrots, peeled and chopped
  • 2 lbs Yukon gold potatoes, peeled and cubed
  • 2 bay leaves
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 1/2 cup frozen peas
  • Kosher salt and freshly ground black pepper, to taste

For the dumplings:

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup milk

Preparation

  1. Season the beef with salt and pepper and toss beef in flour to lightly coat.
  2. Place in slow cooker. Add beef broth, red wine, tomato paste, Worcestershire sauce, garlic cloves, onion, carrots, potatoes, bay leaves, rosemary, and thyme. Stir to combine.
  3. Cook on high for 5 hours or on low for 8 hours.
  4. In the last 30 minutes of cooking, prepare the dumplings:
  5. In a medium bowl, stir together the flour, baking powder, sugar, and salt. Cut in butter with a pastry cutter or two knives until mixture is crumbly. Stir in milk; a batter should form that is thick enough to scoop.
  6. When cooking time is up, stir peas into stew and season to taste with salt and pepper. Then drop dumpling batter by the spoonful into stew (ideally 6-8 spoonfuls.)
  7. Cover and cook 1 hour more. Serve and enjoy!