Name: Slow Cooker Beef Stew and Dumplings
Prep time: 30 min
Cook time: 8 h
Total time: 9 h
Cuisine: British-style comfort food
Ingredients: 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)

Description

Warm, comforting, and incredibly flavorful, this Slow Cooker Beef Stew and Dumplings is the ultimate one-pot meal. Tender chunks of beef simmer slowly with hearty root vegetables in a savory, rich gravy—topped with soft, fluffy dumplings that soak up all that goodness. This easy dinner recipe is perfect for chilly nights, lazy weekends, or when you need a satisfying make-ahead option. Ideal for anyone searching for quick breakfast ideas, easy dinner recipes, or hearty comfort food, this dish checks all the boxes for meal prep, cozy dinners, and family food ideas.

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)

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Instructions

1. Season beef cubes with salt and pepper, then toss in 1/3 cup flour to coat.

2. In a hot skillet with a bit of oil, sear the beef until browned on all sides.

3. Chop carrots, potatoes, and onions into large chunks. Mince the garlic.

4. Add vegetables to the bottom of the slow cooker. Place browned beef on top.

5. In a bowl, whisk together tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over meat and vegetables.

6. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

7. To make dumplings: mix 1 cup flour, baking powder, and salt. Cut in cold butter until crumbly. Stir in milk to form a soft dough.

8. Drop spoonfuls of dumpling dough over the stew. Cover and cook on HIGH for 45 minutes to 1 hour, until dumplings are puffed and cooked through.

9. Remove bay leaves and garnish with fresh parsley. Serve hot.

Notes

For a thicker gravy, remove the lid during the last 30 minutes of cooking.

Always taste and adjust seasoning at the end before serving.

If freezing, omit dumplings and make them fresh when reheating.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Dinner
Method: Slow Cooker
Cuisine: British-style comfort food

Nutrition

Serving Size: 1 bowl
Calories: 510
Sugar: 6
Sodium: 870
Fat: 25
Saturated Fat: 11
Unsaturated Fat: 12
Trans Fat: 0
Carbohydrates: 38
Fiber: 5
Protein: 34
Cholesterol: 95