Slow Cooker Beef Stew and Dumplings

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Introduction:
This Slow Cooker Beef Stew and Dumplings is a comforting, hearty dish perfect for chilly days. The slow-cooked beef becomes tender and flavorful, absorbing the rich flavors of the vegetables and herbs, while the fluffy dumplings on top add a satisfying touch. This dish is easy to prepare in the morning and enjoy later, making it ideal for a cozy family meal.

Ingredients

Beef Stew:

  • Beef chuck, cut into 1-inch cubes: 2 pounds (900g)
  • Salt and pepper: to taste
  • Olive oil: 2 tablespoons
  • Onion, chopped: 1 large
  • Carrots, chopped: 3
  • Celery stalks, chopped: 2
  • Potatoes, diced: 3 medium
  • Garlic, minced: 3 cloves
  • Tomato paste: 2 tablespoons
  • Beef broth: 4 cups (950ml)
  • Worcestershire sauce: 1 tablespoon
  • Bay leaf: 1
  • Fresh thyme (or dried): 2 sprigs (or 1 teaspoon dried)
  • Fresh rosemary (or dried): 1 sprig (or ½ teaspoon dried)

Dumplings:

  • All-purpose flour: 1 cup (125g)
  • Baking powder: 2 teaspoons
  • Salt: ½ teaspoon
  • Cold butter, cubed: 2 tablespoons
  • Fresh parsley, chopped: 1 tablespoon
  • Milk: ½ cup (120ml)

Instructions

  1. Brown the Beef:
  • Season the beef cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat and brown the beef in batches. Transfer the browned beef to the slow cooker.
  1. Prepare the Vegetables:
  • Add the onion, carrots, celery, potatoes, and garlic to the slow cooker. Stir in the tomato paste, coating the vegetables.
  1. Add Broth and Seasonings:
  • Pour the beef broth and Worcestershire sauce into the slow cooker. Add the bay leaf, thyme, and rosemary. Stir to combine.
  1. Slow Cook the Stew:
  • Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender and the flavors are well combined.
  1. Make the Dumplings:
  • In a bowl, whisk together flour, baking powder, and salt. Add the cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Stir in the chopped parsley, then add the milk to form a soft dough.
  1. Add Dumplings to the Stew:
  • About 30 minutes before the stew is ready, drop spoonfuls of the dumpling dough on top of the stew. Cover and cook on high for the remaining 30 minutes, or until the dumplings are puffed and cooked through.
  1. Serve:
  • Remove the bay leaf and herb sprigs, then ladle the stew and dumplings into bowls. Enjoy warm.

Tips for Success

  • Brown the beef to develop deeper flavor in the stew.
  • Avoid lifting the lid while the dumplings cook to allow them to steam properly.
  • Adjust seasoning at the end of cooking for the best flavor.

Recommendations

  • Serve with crusty bread to soak up the stew’s rich broth.
  • Add a splash of red wine to the broth for an extra depth of flavor.

Nutrition (per serving, based on 6 servings)

  • Calories: 450 kcal
  • Protein: 30g
  • Carbohydrates: 40g
  • Fat: 18g
  • Fiber: 5g
  • Sodium: 600mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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