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Slow Cooker Beef Stew and Dumplings

  • Author: Alioui
  • Total Time: 9 hours
  • Yield: 6 servings 1x

Description

Slow Cooker Beef Stew and Dumplings is the epitome of comfort food that satisfies cravings and nourishes the soul.

Ingredients

Scale
  • 2 pounds beef chuck roast, cubed
  • 4 large carrots, peeled and chopped
  • 3 medium Yukon Gold potatoes, chopped
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups beef broth (low sodium)
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/3 cup all-purpose flour (for coating beef)
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour (for dumplings)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/2 cup milk
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Start by seasoning the beef cubes generously with salt and black pepper. Then, take 1/3 cup of flour and toss it into a bowl with the beef, ensuring every piece is well coated. This step will help create a nice crust when you sear the beef, enhancing the overall flavor of the stew.
  2. Next, heat a skillet over medium-high heat and add a splash of oil. Once hot, add the seasoned beef cubes to the skillet, ensuring they are spread out and not overcrowded. Brown the beef on all sides, which should take about 5-7 minutes. This step is crucial as it locks in the juices and provides deeper flavor that will enhance your stew.
  3. While the beef is browning, take this opportunity to chop the carrots and potatoes into sizable chunks. Dice the onion and mince the garlic. The uniformity of the cuts will ensure that everything cooks evenly and fits nicely in the slow cooker.
  4. Now, it’s time to load up the slow cooker! Start with the chopped vegetables: carrots, potatoes, and onion at the bottom. This helps to create a base that will become infused with all the rich flavors as it cooks. Place the browned beef on top of the vegetables.
  5. In a separate bowl, whisk together the tomato paste, low-sodium beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. This mixture is what you’ll pour over the beef and vegetables, providing that deliciously hearty gravy.
  6. Cover the slow cooker and set it to cook on LOW for 7-8 hours or HIGH for 4-5 hours. This is the magic of slow cooking; it allows the ingredients to meld perfectly while you go about your day.
  7. About an hour before serving, it’s time to make the dumplings. In a mixing bowl, combine 1 cup of flour, baking powder, and salt. Cut the cold butter into the mixture until you achieve a crumbly texture. Gradually stir in the milk to form a soft dumpling dough.
  8. Spoon small amounts of the dumpling dough over the bubbling stew. Make sure they have space to expand, so don’t overcrowd them. Close the lid and let them cook on HIGH for 45 minutes to an hour, or until they are puffed up and thoroughly cooked.
  9. Once the dumplings are ready, carefully remove the bay leaves from the stew. Garnish your savory concoction with freshly chopped parsley before serving hot. Enjoy!

Notes

For a thicker gravy, leave the lid off for the last 30 minutes of cooking to allow some moisture to evaporate. Always taste and adjust the seasoning before serving to suit your palate. If preparing ahead of time, consider omitting the dumplings and adding them fresh when you’re ready to reheat and serve.

  • Prep Time: 30 minutes
  • Cook Time: 8 hours on LOW or 5 hours on HIGH
  • Category: Dinner

Nutrition

  • Calories: 480 kcal
  • Sodium: 850 mg
  • Protein: 32 g

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Find it online: https://corarecipes.com/delicious-slow-cooker-beef-stew-and-dumplings-recipe/