Here’s a Slow Cooker Beef Stew with Dumplings recipe that’s rich, comforting, and easy to prepare. Perfect for a cozy evening meal.
🍲 Slow Cooker Beef Stew with Dumplings
Serves: 4–6
Prep time: 20 minutes
Cook time: 7–8 hours (on Low) or 4–5 hours (on High)
Ingredients
For the stew:
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2 tbsp vegetable oil
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2 lbs (900g) stewing beef (e.g. chuck), cut into chunks
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2 tbsp plain flour
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Salt and pepper, to taste
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1 large onion, chopped
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2 cloves garlic, minced
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3 carrots, peeled and thickly sliced
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2 celery stalks, sliced
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2 potatoes, peeled and diced
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2 tbsp tomato paste
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2 cups (500ml) beef stock
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1 cup (250ml) red wine (optional – replace with more stock if preferred)
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1 tsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
For the dumplings:
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1 ½ cups (180g) self-raising flour
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1/2 tsp salt
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3 tbsp suet or cold butter, grated
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Cold water, to mix (about 6–8 tbsp)
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Optional: fresh parsley, finely chopped
Instructions
1. Sear the beef:
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Toss beef in flour seasoned with salt and pepper.
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In a hot skillet, heat oil and brown beef in batches (about 2–3 minutes per side). Transfer to slow cooker.
2. Build the stew:
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Add onion, garlic, carrots, celery, and potatoes to the slow cooker.
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Stir in tomato paste, stock, wine (if using), Worcestershire sauce, thyme, rosemary, and bay leaves.
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Cover and cook:
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Low: 7–8 hours
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High: 4–5 hours
Until beef is tender.
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3. Make dumplings (about 30 minutes before serving):
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In a bowl, mix flour, salt, and suet/butter.
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Add enough cold water to form a soft, slightly sticky dough.
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Divide into 8–10 balls.
4. Cook dumplings:
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Remove lid from slow cooker. Place dumplings on top of the stew.
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Re-cover and cook on High for 30–40 minutes, or until dumplings are puffed up and cooked through.
Tips
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For crispier dumplings: transfer stew to an oven-safe dish and bake uncovered at 400°F (200°C) for 20 minutes after adding dumplings.
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Stir in peas or green beans during the last 15 minutes of cooking for extra veg.