Name: Slow Cooker Beef Stew and Dumplings
Prep time: 10 min
Cook time: 6 h
Yield: Serves 6
Ingredients: 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; 1 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon granulated sugar; 1/2 teaspoon salt; 1 tablespoon butter; 1/2 cup milk

When you think of dumplings you might automatically think of Chicken and Dumplings, but why does the joy of pillowy dollops of dough simmered in stew have to stop with poultry? Why not bring that magic to Beef Stew? I can’t think of any good reason. So here’s Slow Cooker Beef Stew and Dumplings, where a tender and savory beef stew is simmered in the crockpot and finished off with comforting clouds of dumpling dough. Yum.

What Ingredients Are in Beef Stew and Dumplings?

Stew beef, in 1-inch cubes.
Red wine and beef broth.
Garlic, onion, carrots, and potatoes.
Tomato paste.
Worcestershire sauce.
Bay leaves, rosemary, thyme.
Frozen peas, of course.

For the dumplings, you’ll just need: flour, baking powder, a touch of sugar and salt, some butter, and milk.

How Do You Make Beef Stew and Dumplings?

First, you want to toss your beef in flour, which will help to thicken the stew. If your slow cooker has a saute function, or you feel like earning extra credit, you can sear your beef first for extra flavor. If you’re leaning into the ease of a slow cooker meal, just toss it right in the slow cooker.

Then, add the rest of the stew ingredients, stir, and turn it to high or low, depending on how long you have until dinner time.

When you’re in the last hour of cooking, mix together the dumpling dough by stirring together the dry ingredients, cutting in the butter, and then stirring in the milk. It’ll be a shaggy dough, and that’s fine.

Dollop the dough by the spoonful into the slow cooker, then cover again and let it cook for one more hour. At that point, the dumplings will have puffed up and cooked through.

I’ve always loved dipping bread into my beef stew and the dumplings here take that concept to the next level. They’re flavorful on their own, but they give you another way to soak up that delicious, savory beef and red wine broth, which is definitely a great thing.