Slow Cooker Beef Stew with Dumplings
This hearty slow cooker beef stew with dumplings brings together tender beef, vibrant vegetables, and fluffy dumplings for the ultimate comfort dish.
Ingredients
Main Ingredients
- beef chuck
- olive oil
- large onion
- garlic
- beef broth
- red wine
- tomato paste
- Worcestershire sauce
- carrots
- potatoes
- celery stalks
- fresh thyme
- salt
- pepper
- flour
- milk
- butter
- baking powder
Instructions
Steps
- In a large skillet, heat olive oil over medium-high heat. Add beef, sear until browned on all sides. Transfer to slow cooker.
- Add onion and garlic to skillet, sauté until onions are translucent. Add to slow cooker.
- Pour beef broth and wine into slow cooker, stir in tomato paste and Worcestershire sauce. Add carrots, potatoes, celery, thyme, salt, and pepper.
- Cook on low for 8-10 hours or high for 4-6 hours, until beef is tender.
- An hour before serving, mix flour, baking powder, salt in a bowl. Stir in milk and butter to make dough. Drop by spoonfuls onto stew.
- Let dumplings cook on top of the stew, covered, for the last hour.
Notes
Refrigerate leftovers in an airtight container for up to 3 days or freeze for 3 months. Reheat on the stove or microwave until hot.