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Slow Cooker Beef Stew with Dumplings Recipe

Slow Cooker Beef Stew with Dumplings Recipe

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Jump to Recipe· 4.6 from 59 reviews

If you’re craving a hearty, soul-warming meal that feels like a big cozy hug on a plate, you absolutely need to try this Slow Cooker Beef Stew with Dumplings Recipe. It’s one of those dishes I keep coming back to because the beef is meltingly tender, the veggies soak up all those savory flavors, and then—just when you think it can’t get better—you add on those fluffy, cheesy dumplings. Trust me, once you make this, it’s going to become a family favorite before you know it.

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Why You’ll Love This Recipe

  • Effortless Comfort Food: You just toss everything in the slow cooker and let it work its magic all day.
  • Perfect Dumplings Every Time: The fluffy, cheesy dumplings steam right on top, soaking up all that stew goodness.
  • Rich, Deep Flavors: The combo of red wine, soy sauce, and balsamic vinegar gives the stew a beautiful, savory complexity.
  • Great for Leftovers and Freezing: It reheats like a dream, and you can freeze the base for future cozy dinners.
A black slow cooker filled with a rich dark brown stew, showing multiple round, light golden biscuit tops floating on the surface, each sprinkled lightly with chopped green herbs. The stew contains visible chunks of orange carrot pieces and brown meat, with a thick, glossy sauce surrounding the biscuits. A woman's hand holds a metal ladle lifting one biscuit with some stew, showing the soft texture of the biscuit and the stew below it. The slow cooker sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Beef Stew with Dumplings, hearty beef stew recipe, easy slow cooker beef stew, comforting beef and veggie stew, cheesy dumplings recipe this Recipe

Ingredients You’ll Need

The ingredients here are all about layering flavors and textures. I love using chuck steak because it becomes tender but still holds together beautifully, and the combo of root veggies and herbs brings that traditional stew feel. Plus, the dumplings are the perfect light and cheesy foil to the rich stew.

Flat lay of fresh cubed chuck steak, a small mound of self-rising flour, two whole uncracked brown eggs with clean shells, two large peeled and finely diced onions, sliced white parts of two fresh leeks, five bright orange sliced carrots, four pale sliced parsnips, two glossy green bay leaves, one fresh rosemary sprig, a small pile of chopped fresh parsley, two whole unpeeled garlic cloves, a small white ceramic bowl of thick red tomato paste, a small white ceramic bowl of dark balsamic vinegar, a small white ceramic bowl of deep brown soy sauce, a small white ceramic bowl of rich beef stock, a small white ceramic bowl of creamy plain yogurt, a small white ceramic bowl of grated pale Parmesan cheese, small white ceramic bowls of salt and black pepper, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Slow Cooker Beef Stew with Dumplings, hearty beef stew recipe, easy slow cooker beef stew, comforting beef and veggie stew, cheesy dumplings recipe
  • Chuck steak: Choose well-marbled chuck for juicy, tender bites after slow cooking.
  • Flour: Season it with salt and pepper before tossing with beef to help thicken the stew and add flavor.
  • Beef stock: Hot and ready to pour in, it’s the stew’s flavor backbone—low sodium if you want better control over saltiness.
  • Red wine: Adds richness and depth; use extra beef stock if you prefer to skip alcohol.
  • Tomato paste: Concentrated flavor that rounds out the stew beautifully.
  • Balsamic vinegar or Worcestershire sauce: Just a splash adds a subtle tangy, umami boost.
  • Dark soy sauce: Don’t skip it—this brings savory complexity without overpowering.
  • Garlic: Fresh minced garlic is always best for pungency.
  • Onions and leeks: Use both for layered sweetness and texture in the stew.
  • Carrots and parsnips: These root veggies soak up the flavors and add natural sweetness.
  • Bay leaves and rosemary: Classic aromatics that bring warmth.
  • Fresh parsley: Adds a bright finishing touch when sprinkled right before serving.
  • Self-rising flour for dumplings: The leavening in this makes the dumplings rise beautifully in the slow cooker’s steam.
  • Plain yogurt: Gives moisture and tenderness to the dumplings, plus a slight tang.
  • Chopped parsley or chives: Mixing fresh herbs in the dumplings adds a subtle herbaceous lift.
  • Grated Parmesan: Brings umami-rich cheesiness baked right into the dumplings.
  • Garlic powder and salt: To season those dumplings perfectly.
  • Water: Just a splash to bring the dumpling dough together if it’s too crumbly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with this Slow Cooker Beef Stew with Dumplings Recipe depending on the season and what’s in my kitchen. Feel free to customize it to make it your own—it’s forgiving, and you’ll find it’s easy to tweak while still delivering that classic comfort.

  • Vegetable swap: Instead of parsnips, I sometimes add diced potatoes or turnips when I want a bit more heartiness.
  • Herb variations: Thyme works wonderfully in place of rosemary if that’s your jam.
  • Dumpling twist: Try adding finely chopped cooked bacon or a sprinkle of smoked paprika to the dumpling dough for an extra flavor kick.
  • For a gluten-free option: Use gluten-free self-rising flour for the dumplings and a gluten-free flour blend to coat the beef.

How to Make Slow Cooker Beef Stew with Dumplings Recipe

Step 1: Coat the Beef to Thicken Up

Start by tossing your cubed chuck steak in the seasoned flour. This step is a game changer because it helps thicken the stew while giving the beef a nice crust before it slow cooks. I like to do this in a big bowl with a pinch of salt and pepper in the flour. Shake off excess so you don’t end up with flour clumps in the stew later.

Step 2: Build the Flavor-Packed Broth

Next, set your slow cooker to HIGH and add the hot beef stock, red wine, tomato paste, balsamic vinegar, soy sauce, garlic, salt, and pepper. Give it a good stir so all those flavors get cozy together. Using hot stock is my little trick—it gets the cooking process started and keeps the slow cooker at a good heat.

Step 3: Add Your Veggies and Herbs

Stir in your diced onions, sliced leeks, carrots, and parsnips. Then tuck in the floured beef cubes along with the bay leaves and rosemary sprig. These aromatics infuse the stew with earthy warmth over the cooking hours. Once everything’s in, cover and cook on HIGH for 5 hours (or LOW for 8 if you prefer a slow and steady finish).

Step 4: Make the Dumpling Dough

While the stew simmers away, mix the self-rising flour with the chopped herbs, Parmesan, garlic powder, and salt in a bowl. Stir in the yogurt, then use your hands to knead briefly until it forms a soft dough. If it feels dry, just add a little water, a teaspoon at a time. Divide the dough into 6–8 equal balls—you’ll be amazed at how light and fluffy these turn out!

Step 5: Final Cooking with Dumplings

Give the stew a gentle stir and remove the bay leaves and rosemary sprig. Then carefully nestle the dumplings spaced apart on top of the stew. Pop the lid back on and let it cook for another hour. The dumplings will steam perfectly, soaking up the stew’s rich flavors while rising to tender perfection. Before serving, taste the stew and adjust seasoning as needed, then sprinkle with fresh parsley for a fresh pop of color.

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Pro Tips for Making Slow Cooker Beef Stew with Dumplings Recipe

  • Use Hot Stock: Pouring in hot stock at the start keeps the slow cooker at a good temperature, reducing cooking time slightly and ensuring the beef gets tender.
  • Don’t Skip the Flour Coating: I learned this the hard way—the flour not only thickens the stew but also gives the beef a delicious texture.
  • Gentle Dumpling Placement: Carefully place dumplings on top without stirring the stew to avoid them falling apart as they cook.
  • Adjust Seasoning Late: Flavors concentrate as it cooks, so season with salt and pepper after the stew has finished cooking to avoid overseasoning.

How to Serve Slow Cooker Beef Stew with Dumplings Recipe

This close-up image shows a rich brown stew filled with chunks of tender meat and bright orange carrot pieces. On top, there are five round, light golden biscuits with a slightly crispy texture, each sprinkled with fresh green parsley leaves that add a pop of color. The thick brown gravy looks smooth and shiny, surrounding the ingredients, with small pieces of onion visible. The whole dish is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Slow Cooker Beef Stew with Dumplings, hearty beef stew recipe, easy slow cooker beef stew, comforting beef and veggie stew, cheesy dumplings recipe

Garnishes

I’m all about finishing this stew with loads of freshly chopped parsley—it adds such a lovely brightness and contrast to the rich stew and dumplings. Sometimes I also sprinkle a little extra Parmesan on top of the dumplings right before serving for a subtle cheesy crust that’s irresistible.

Side Dishes

It’s so filling on its own, but I love pairing it with crusty bread for sopping up that luscious gravy. Roasted root vegetables or a simple green salad with a tangy vinaigrette also balance the meal nicely, keeping things fresh and light alongside the stew.

Creative Ways to Present

For special occasions, I sometimes serve this in rustic individual ramekins, layering stew and topping with the dumplings baked right in the slow cooker, then plating with a sprig of rosemary or thyme on top. It feels extra thoughtful, and everyone loves the personal touch when they get their own steaming pot of comfort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. The stew keeps beautifully for 2 to 3 days. When I reheat, I do it gently on the stovetop or in the microwave, adding a splash of stock or water to loosen it if the gravy thickened up too much overnight.

Freezing

I usually freeze just the stew base (without dumplings), in freezer-safe containers. When I want to enjoy it again, I thaw it overnight in the fridge, heat it gently until simmering, adjust seasoning, and then make fresh dumplings to finish the meal. This method maintains the stew’s fresh flavors and the dumplings’ perfect texture.

Reheating

To reheat leftovers, I find low and slow on the stovetop works best—it keeps the beef tender and keeps the stew from drying out. Adding a little extra stock or water helps the dumplings stay moist if you’ve kept some in. If using a microwave, do it in short bursts and stir in between to heat evenly.

FAQs

  1. Can I make the dumplings ahead of time for this stew?

    I don’t recommend making the dumplings too far in advance because the yogurt dough is best fresh—if it sits too long it can become sticky or dry out. It’s easiest to prepare and shape the dumplings just before adding them to the slow cooker in the last hour.

  2. What cut of beef works best for this slow cooker stew?

    Chuck steak or braising steak is ideal because it has enough fat and connective tissue to break down slowly, resulting in tender, flavorful beef without drying out.

  3. Can I make this stew without wine?

    Absolutely! If you prefer to avoid alcohol, simply replace the red wine with an equal amount of additional beef stock. The stew will still be rich and delicious.

  4. How do I know when the stew is done?

    The beef should be fork-tender and the vegetables softened but not mushy. The stew should be thickened nicely thanks to the flour coating, and the flavors well blended.

  5. Can I use a different type of dumpling dough?

    You can experiment with different dumpling recipes, but self-rising flour with yogurt is what gives this recipe such light, tender dumplings that cook perfectly in the slow cooker steam. Other doughs might not rise as well or could become dense.

Final Thoughts

I absolutely love how this Slow Cooker Beef Stew with Dumplings Recipe delivers on every level—rich, comforting stew, tender beef, hearty root vegetables, and those incredible dumplings that take it over the top. When I first made this, I struggled with dry dumplings until I discovered the yogurt trick, and now it’s become my go-to dish for busy days or special weekends alike. I think you’re really going to enjoy making this your own; it’s one of those meals that just feels like home. So, pull out your slow cooker and give it a whirl—you won’t regret it!

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Slow Cooker Beef Stew with Dumplings Recipe

Slow Cooker Beef Stew with Dumplings Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 59 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: British
Print Recipe

Description

This Slow Cooker Beef Stew and Dumplings recipe offers a hearty and comforting meal perfect for chilly days. Tender chunks of chuck steak are slow-cooked with aromatic vegetables and a rich, flavorful broth infused with red wine, soy sauce, balsamic vinegar, and herbs. The dish is finished with fluffy, cheesy dumplings that steam atop the stew, making each bite a delicious combination of savory stew and soft dumplings. Ideal for an easy set-it-and-forget-it slow cooker meal that fills your home with inviting aromas and warms your soul.

Ingredients

Scale

Beef Stew

  • 2 pounds (900g) chuck steak (braising steak), cubed
  • 2 tbsp flour, seasoned with a pinch of 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

Dumplings

  • 1 cup (130g) 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

  1. Coat the Beef: Toss the cubed chuck steak with the seasoned flour, ensuring each piece is lightly coated to help thicken the stew during cooking.
  2. Prepare the Slow Cooker: Preheat your slow cooker on the HIGH setting. Add the hot beef stock, red wine (or additional beef stock), dark soy sauce, balsamic vinegar or Worcestershire sauce, minced garlic, tomato paste, salt, and black pepper. Stir these ingredients together to create a rich base for your stew.
  3. Add Vegetables: Add the diced onions, sliced leeks (white parts only), sliced carrots, and sliced parsnips to the slow cooker. Stir well to combine all ingredients evenly.
  4. Combine and Cook the Stew: Stir in the floured beef cubes and add the bay leaves and rosemary sprig. Cover and cook on HIGH for 5 hours or on LOW for 8 hours, until the beef is tender and the flavors meld.
  5. Make the Dumplings: While the stew cooks, prepare the dumplings by mixing the self-rising flour, chopped herbs (parsley or chives), grated Parmesan, garlic powder, and salt in a bowl. Stir in the plain yogurt and use your hands to knead the dough briefly until it comes together. If the dough is too dry or crumbly, add a small amount of water to bind. Divide the dough into 6-8 equal portions and roll each into a ball.
  6. Finish Cooking the Stew: Give the stew a good stir and remove the bay leaves and rosemary. Place the dumpling balls spaced slightly apart on top of the stew in the slow cooker. Cover and cook for an additional hour on HIGH with the lid on, allowing the dumplings to steam until fluffy and cooked through.
  7. Serve: Taste the stew and adjust seasoning with salt and pepper as needed. Garnish with freshly chopped parsley and serve warm, enjoying the comforting blend of tender beef stew and soft dumplings.

Notes

  • Storing: Once cooled, store leftover stew in an airtight container and refrigerate for 2–3 days. Reheat gently on the stovetop or microwave until piping hot, adding a splash of stock or water if the gravy thickens too much.
  • Freezing: Freeze the stew base only, without dumplings, in freezer-safe containers or bags labeled with the date. Use within 3 months. Thaw overnight in the refrigerator, then bring back to a simmer, adjust consistency and seasoning, and add fresh dumplings to finish the dish.

Nutrition

  • Serving Size: 1 serving (approximately 1 cup stew and 1 dumpling)
  • Calories: 480 kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 38 g
  • Cholesterol: 95 mg

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