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
Units
Scale
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