There’s something about the smell of a hearty beef stew simmering all day in the crockpot that just feels like home. This Crockpot Beef Stew with Dumplings is the kind of dish that wraps you in warmth, filling your kitchen with rich, savory scents as it slowly cooks. Tender chunks of beef, hearty vegetables, and fluffy dumplings all come together in one cozy, delicious meal. Trust me, this one’s a game-changer—you’ll be coming back for seconds (and maybe even thirds)!
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Why You’ll Love Crockpot Beef Stew with Dumplings
This recipe isn’t just about the ingredients—it’s about creating comfort in a bowl. Whether you’re cooking for a family dinner, meal prepping for the week, or just craving something satisfying, this dish has you covered. Here’s why it’s an absolute favorite:
Low Maintenance:
Simply toss everything into the crockpot and let it do the work. There’s no need to stand over the stove. Just set it, forget it, and enjoy the aromas filling your house.
Hearty and Filling:
Beef stew with dumplings is the ultimate comfort food. You get tender beef, flavorful vegetables, and light, fluffy dumplings that soak up all the delicious broth. It’s a complete meal that will keep you satisfied.
Perfect for Meal Prep:
This stew is perfect for making ahead. It tastes even better the next day as the flavors have time to develop. So you can enjoy leftovers for lunch or dinner throughout the week!
Crowd-Pleasing:
It’s a one-pot wonder that’s easy to make in large batches, making it ideal for family meals or when you’ve got company. Everyone loves a big bowl of this warm, comforting stew.
Ingredients
(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)
Beef Chuck or Stew Meat:
This is your main protein, cut into cubes. Beef chuck works best because it becomes melt-in-your-mouth tender after slow cooking.
Carrots and Potatoes:
These hearty vegetables add bulk and flavor to the stew. They soak up the savory broth, making every bite comforting.
Onions and Garlic:
Sautéed onions and garlic provide a savory base to the stew, building depth of flavor that makes this dish extra special.
Beef Broth:
Beef broth adds richness and body to the stew. You can also use a combination of beef broth and water if you want a lighter flavor.
Tomato Paste:
A small amount of tomato paste adds umami and a hint of sweetness to balance the flavors.
Worcestershire Sauce:
This adds a deep, savory tang that enhances the overall taste of the stew.
Herbs and Seasonings:
A mix of thyme, bay leaves, salt, and pepper brings out the natural flavors of the beef and vegetables. You can also add a pinch of red pepper flakes for a little kick if you like.
For the Dumplings:
The dumplings are made with basic pantry ingredients—flour, baking powder, salt, butter, and milk. They cook right in the stew, soaking up the broth and becoming pillowy soft.
Instructions
Let’s dive into the steps to create this cozy dish:
Sear the Beef (Optional):
If you’ve got a little extra time, searing the beef in a hot pan before adding it to the crockpot will give it a deeper flavor. Brown the beef on all sides, then transfer it to the crockpot. This step is optional but recommended for maximum flavor.
Combine Ingredients in the Crockpot:
Add the seared beef (or uncooked beef if you skipped that step), carrots, potatoes, onions, garlic, beef broth, tomato paste, Worcestershire sauce, thyme, bay leaves, salt, and pepper to the crockpot. Stir to combine everything.
Cook Low and Slow:
Cover the crockpot and cook on low for 7-8 hours or high for 4-5 hours. The beef should be tender, and the vegetables should be soft.
Make the Dumplings:
About 30 minutes before the stew is done, prepare the dumpling batter. In a bowl, mix together the flour, baking powder, salt, butter, and milk until combined into a dough. The dough will be thick and sticky.
Add the Dumplings to the Stew:
Spoon the dumpling dough into the stew, making sure to space the dumplings evenly across the top. Cover the crockpot again and cook on high for an additional 30 minutes. The dumplings will puff up and become soft and fluffy.
Serve and Enjoy:
Once the dumplings are cooked through, serve the stew hot, making sure to scoop up the beef, vegetables, and a fluffy dumpling in every bite. Enjoy!
How to Serve Crockpot Beef Stew with Dumplings
This stew is hearty and satisfying all on its own, but if you want to take it up a notch, here are a few serving ideas:
With a Side of Green Vegetables:
Pair this dish with a fresh salad or some sautéed greens like spinach or green beans to balance out the richness of the stew.
With Crusty Bread:
Serve with warm, crusty bread to soak up the flavorful broth. A nice baguette or a hunk of sourdough is always a win.
As Leftovers:
The stew holds up beautifully as leftovers and makes for a quick, comforting meal the next day. Just reheat and enjoy all over again!
Additional Tips
Here are some tips to make this recipe even better:
Prep Ahead:
You can prep the vegetables the night before and store them in the fridge. This makes assembly in the morning a breeze.
Make It Spicy:
For a bit of heat, add a pinch of red pepper flakes or a diced jalapeño to the stew when adding the seasonings.
For Thicker Stew:
If you prefer a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir it into the stew during the last 30 minutes of cooking.
Storage Tips:
Store leftover stew in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just reheat on the stove when you’re ready to eat.
FAQ Section
Q1: Can I use a different cut of beef?
A1: Yes, you can use other cuts of beef like sirloin or round, but beef chuck is ideal for slow cooking because it becomes tender and juicy.
Q2: Can I make this recipe ahead of time?
A2: Yes! You can prep the stew a day in advance and store it in the fridge until you’re ready to cook. You can also freeze it before adding the dumplings, then add them and cook when you’re ready to serve.
Q3: How do I make this recipe gluten-free?
A3: You can substitute the flour in the dumplings with a gluten-free all-purpose flour blend. Just be sure to check the label on your baking powder for gluten-free ingredients.
Q4: Can I use frozen vegetables?
A4: Yes, you can use frozen vegetables instead of fresh. Just add them in with the other ingredients and let the crockpot do its thing.
Q5: How do I store leftover stew?
A5: Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the stew (without dumplings) for up to 3 months.
Q6: Can I cook this recipe on high in the crockpot?
A6: Yes, you can cook this on high for 4-5 hours, but I recommend cooking on low for 7-8 hours for the best tender beef and rich flavors.
Q7: How do I make the dumplings fluffier?
A7: Make sure not to overmix the dumpling dough, as that can make them dense. A gentle stir will help keep them light and fluffy.
Q8: Can I double the recipe?
A8: Absolutely! You can double the recipe, just make sure your crockpot is large enough to handle the extra ingredients.
Q9: Can I add other vegetables to the stew?
A9: Definitely! You can add other vegetables like parsnips, celery, or peas to the stew if you’d like.
Q10: How do I know when the stew is ready?
A10: The stew is ready when the beef is fork-tender and the vegetables are soft. The dumplings should also be fully cooked and puffed up.
Final Thoughts
Crockpot Beef Stew with Dumplings is one of those meals that just feels like a warm hug. The tender beef, hearty vegetables, and fluffy dumplings are the perfect combination for a cozy meal that everyone will love. So go ahead, let the crockpot do all the work, and enjoy a comforting, flavorful dish that’s sure to become a family favorite. Enjoy!
Print
Crockpot Beef Stew with Dumplings Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Description
This hearty, slow-cooked beef stew is loaded with tender beef, vegetables, and fluffy potato dumplings simmered in a rich brown gravy. A comforting, stick-to-your-ribs dinner that’s perfect for chilly nights! Let your crockpot do the work while you enjoy the incredible flavors of this classic homemade stew.
Ingredients
For the Stew:
- 1 tbsp olive oil
- 2 lbs stew meat or chuck roast, cut into 2-inch pieces
- 1/4 cup all-purpose flour
- 1 (14 oz) can diced tomatoes (do not drain)
- 3 cups beef broth
- 1 (6 oz) can tomato paste
- 4 large carrots, peeled and cut into 1-inch pieces
- 4 celery stalks, sliced
- 1 cup frozen peas
- 1 cup chopped onion
- 1 tbsp minced garlic
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 1 fresh sprig)
- 2 bay leaves
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp water
- 3 tbsp cornstarch
- Fresh parsley, for garnish (optional)
For the Potato Dumplings:
- 2 large Russet potatoes, peeled and cooked
- 1/3 cup all-purpose flour
- 1 tsp baking powder
- 1 large egg, beaten
- 2 tbsp grated parmesan cheese
- 1 tbsp oil
- 1 tsp garlic powder
- 1 sprig fresh thyme, leaves minced
- 1/2 tsp salt
- Water, as needed to bind
Instructions
-
Brown the Beef:
- Heat olive oil in a skillet over medium-high heat.
- Toss beef with flour and brown in batches. Avoid overcrowding for a good sear.
-
Slow Cook the Stew:
- Transfer beef to a 7+ quart crockpot.
- Add all ingredients except water, cornstarch, and parsley.
- Cover and cook on low for 8 hours or high for 4–6 hours. (Low and slow makes the beef extra tender!)
-
Make the Dumplings:
- Mash cooked potatoes in a bowl.
- Add flour, baking powder, egg, parmesan, oil, garlic powder, thyme, and salt. Mix well.
- If needed, add a spoonful of water at a time until a dough forms.
- Roll into golf ball-sized dumplings and refrigerate.
-
Thicken the Stew & Add Dumplings:
- 1 hour before serving, whisk water + cornstarch and stir into the stew.
- Gently add dumplings, pressing slightly into the broth.
-
Finish & Serve:
- Cook for another hour until dumplings are fluffy.
- Garnish with fresh parsley and serve hot!
Notes
- To make it even richer, sear the beef with a splash of red wine before adding to the crockpot.
- If dumplings are too sticky, dust hands with flour when rolling.
- Store leftovers in the fridge for 3–4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 480 kcal
- Sugar: 8g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 105mg