This Slow Cooker Beef and Dumpling Stew is rich, cozy, and perfect when you want something warm and filling without a ton of effort. You toss everything in the slow cooker and let it do its thing.
The beef gets fall-apart tender, the broth turns thick and savory, and then fluffy dumplings cook right on top at the end.
It’s a meal that tastes like you spent all day over the stove, but you really didn’t.
Why I Love This Recipe
This stew reminds me of winters at my aunt’s place where something hearty was always simmering. The smell of beef, onions, and herbs filling the kitchen just felt like home.
It’s got that same kind of stick-to-your-ribs comfort, but without a ton of prep.
- The dumplings cook right in the crockpot—no extra pot needed
- Beef gets incredibly tender without babysitting
- Full of cozy, savory flavor
- Great for leftovers—tastes even better the next day
- It’s a full meal in one pot
What You’ll Need
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 cup diced onion
- 3 garlic cloves, minced
- 3 medium carrots, peeled and diced
- 3 medium russet potatoes, peeled and diced
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 4 cups beef broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp all-purpose flour (to thicken)
For the Dumplings:
- 1 cup all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 2 tbsp cold butter, cut into small cubes
- ½ cup milk
Pro Tips
- Brown the beef before slow cooking for extra flavor
- Cut your veggies the same size so they cook evenly
- Don’t lift the lid while dumplings are cooking—they need the steam
- Add a splash of broth when reheating leftovers to loosen the stew
- Use cold butter for fluffy dumplings—it makes a difference
Tools You’ll Need
- Large skillet
- 6–8 qt slow cooker
- Mixing bowl
- Wooden spoon or spatula
- Knife and cutting board
Substitutions and Variations
- Swap russet potatoes for Yukon gold or red
- Add peas or green beans in the last 30 minutes
- Use chicken broth if you don’t have beef broth
- For a twist, add a splash of red wine with the broth
- Skip dumplings and serve with crusty bread or over mashed potatoes
Make Ahead Tips
- Dice all your vegetables the night before and store in an airtight container
- Mix the dry dumpling ingredients ahead and store until ready to use
- You can also brown the beef a day ahead and refrigerate
Cooking Time:
7–8 hours on low or 4–5 hours on high (plus 1 hour for dumplings)
Servings:
Makes 6 hearty servings
Cooking Instructions
Step 1: Brown the Beef
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add 2 lbs beef stew meat and sear until browned on all sides, about 5–6 minutes. Work in batches if needed so you don’t overcrowd the pan.
Step 2: Add Ingredients to Slow Cooker
Transfer the browned beef to the slow cooker. Add 1 cup diced onion, 3 minced garlic cloves, 3 diced carrots, 3 diced russet potatoes, 2 tbsp tomato paste, 1 tbsp Worcestershire sauce, 4 cups beef broth, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and ½ tsp black pepper. Stir gently to combine.
Step 3: Cook the Stew
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef and vegetables are tender.
Step 4: Thicken the Stew
In a small bowl, mix 2 tbsp flour with a few spoonfuls of hot broth to make a slurry. Stir the slurry back into the stew. Cook for another 15–20 minutes to thicken.
Step 5: Make the Dumpling Dough
In a mixing bowl, combine 1 cup all-purpose flour, 2 tsp baking powder, and ¼ tsp salt. Add 2 tbsp cold butter (cut into small cubes) and use your fingers to rub it into the flour until crumbly. Pour in ½ cup milk and mix until just combined into a soft dough.
Step 6: Add Dumplings to Stew
Drop spoonfuls of the dumpling dough right on top of the hot stew, spacing them out slightly. Cover and cook on high for about 1 hour, or until the dumplings are cooked through and puffed.
Step 7: Serve
Spoon the thick beef stew into bowls and top with 1–2 fluffy dumplings. Serve hot.
Macros Information (Per Serving – based on 6 servings)
- Calories: 490
- Protein: 32g
- Fat: 18g
- Carbs: 44g
- Fiber: 4g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Slow cooking allows collagen in the beef to break down, making it fork-tender without drying out. Adding a flour slurry near the end thickens the broth without lumps. Dumplings steam gently on top of the stew, cooking through without becoming soggy.
Common Mistakes
- Skipping the beef sear – you lose a lot of flavor
- Overmixing dumpling dough – makes them tough
- Lifting the lid while dumplings cook – they won’t rise properly
- Not thickening the broth – stew can end up watery
What to Serve With
- Crusty bread or dinner rolls
- A crisp green salad
- Steamed green beans or peas
- A cold cider or dark beer on the side
FAQ
Can I use a different cut of beef?
Yes, chuck roast or round roast both work well. Just cube it yourself.
Can I use store-bought biscuit dough for dumplings?
You can, but homemade dumplings have a softer texture and better flavor.
Can I freeze the stew?
Yes—freeze without the dumplings. Add fresh dumplings when reheating.
Can I make this on the stove instead?
Yes, simmer the stew for about 1.5 to 2 hours, then add dumplings and cook covered for 15–20 minutes.
What if my stew is too thick?
Stir in a splash of broth at the end to loosen it up.
If you give this recipe a try, I’d love to hear how it turned out. Let me know your favorite part—or what twist you added!