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–+ servings
Dumpling topped beef stew in a bowl with a blue rim.

Slow Cooker Beef Stew and Dumplings

Tender hunks of beef and veggies in a red wine broth form the base of this deliciously simple Beef Stew and Dumplings. Make it in the slow cooker for a super cozy and easy dinner!
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6
Calories: 523kcal

Ingredients
 

For the stew

  • 2 lbs. stew beef (*SEE NOTE)
  • Kosher salt and pepper
  • 4 medium carrots (sliced)
  • 1 large yellow onion (sliced)
  • 14.5 oz diced tomatoes, undrained
  • 8 oz. fresh mushrooms (sliced)
  • 2 cloves garlic (minced)
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 1 cup beef broth
  • 1 teaspoon dried thyme
  • 1 teaspoon ground mustard

For the dumplings

  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 6 Tablespoons cold (unsalted butter)
  • 3/4 cup whole milk
  • 1 teaspoon chopped fresh rosemary (optional)
  • Fresh or dried parsley (for serving)

Instructions

  • Heat oil in a large skillet over medium heat until shimmering. Sprinkle the beef on all sides generously with Kosher salt and pepper, then add them to the pan. Brown for 2-3 minutes, or until the beef releases easily. Flip and brown the other side. Add a splash of the wine and deglaze the pan. Transfer the beef and any browned bits from the pan into the slow cooker.
  • In the slow cooker, stir together the beef, carrots, onions, mushrooms, diced tomatoes, garlic, red wine, broth, and seasonings. Cover and cook on low for 8 hours or on high for 4 hours.
  • When the slow cooker is almost finished, start the dumplings. Whisk together the flour, baking powder, salt, and sugar in a medium bowl. Add the chunks of butter and use your fingers or a pastry cutter to work the butter into the flour mixture, until small pea-sized pieces are distributed evenly throughout it. Pour the milk in and gently stir together until a shaggy dough forms. If there are any very dry spots (pockets of completely dry flour), add additional milk, a teaspoon at a time, until it comes together.
  • Uncover the stew mixture and drop heaping Tablespoon sized balls of dumpling dough onto the stew pieces. Try to drop it on the veggies and meat pieces rather than directly into the liquid. Cover and allow dumplings to cook for 25-30 minutes or until puffed and toothpick inserted in center comes out clean.
  • Sprinkle with parsley if desired, and serve each individual bowl with a dumpling portion.

Notes

  • Note 1: If you don't have stew beef, cut up a chuck roast for the stew.
  • Note 2: The dumpling dough can be made up to 24 hours in advance. Press saran wrap over the top of the dough and refrigerate. Drop batter on the stew as usual.

Equipment

Hamilton Beach Stay or Go Slow Cooker 6-Quart
Course Main Dish
Cuisine American
Keyword beef stew and dumplings slow cooker, crock pot beef stew and dumplings, slow cooker beef stew and dumplings, slow cooker beef stew with dumplings

Nutrition

Calories: 523kcal | Carbohydrates: 59g | Protein: 43g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 97mg | Sodium: 1125mg | Potassium: 1131mg | Fiber: 7g | Sugar: 11g | Vitamin A: 7301IU | Vitamin C: 12mg | Calcium: 286mg | Iron: 11mg
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