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

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Instructions

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.
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.
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.
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.
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.
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.
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