Name: Slow Cooker Beef Stew and Dumplings
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 2 pounds (900g) chuck steak, cubed; 2 tbsp flour, seasoned with salt and pepper; 2 cups (500ml) hot beef stock; ⅓ cup (80ml) red wine or additional beef stock; 3 tbsp tomato paste; 2 tbsp balsamic vinegar or Worcestershire sauce; 2 tbsp dark soy sauce; 2 cloves garlic, minced; 1 tsp salt; ½ tsp black pepper; 2 large onions, finely diced; 2 leeks, white parts only, sliced; 5 carrots, sliced; 4 parsnips, sliced; 2 bay leaves; 1 sprig rosemary; Fresh parsley, chopped, to garnish; Salt and pepper, as needed; For the dumplings: 1 cup (130g) self-rising flour; ½ cup (120g) plain yogurt; 1 tbsp chopped parsley or chives; 2 tbsp grated Parmesan; 1 tsp garlic powder; ½ tsp salt; Water, as needed

Description

Slow Cooker Beef Stew and Dumplings is a hearty comfort food dish. Tender beef, flavorful vegetables, and fluffy dumplings make this an easy, hands-off meal perfect for family dinners.

Ingredients

2 pounds (900g) chuck steak, cubed
2 tbsp flour, seasoned with salt and pepper
2 cups (500ml) hot beef stock
⅓ cup (80ml) red wine or additional beef stock
3 tbsp tomato paste
2 tbsp balsamic vinegar or Worcestershire sauce
2 tbsp dark soy sauce
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
2 large onions, finely diced
2 leeks, white parts only, sliced
5 carrots, sliced
4 parsnips, sliced
2 bay leaves
1 sprig rosemary
Fresh parsley, chopped, to garnish
Salt and pepper, as needed
For the dumplings:
- 1 cup (130g) self-rising flour
- ½ cup (120g) plain yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- ½ tsp salt
- Water, as needed

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Instructions

Toss beef cubes with seasoned flour to coat lightly.
Preheat slow cooker on HIGH. Add beef stock, red wine, soy sauce, balsamic vinegar, garlic, tomato paste, salt, and pepper. Stir to combine.
Add onions, leeks, parsnips, and carrots. Stir to mix.
Stir in beef, bay leaves, and rosemary. Cook on HIGH for 5 hours or LOW for 8 hours.
Prepare dumplings: combine flour, herbs, Parmesan, salt, and garlic powder. Stir in yogurt and knead briefly; add water if too dry. Divide into 6–8 balls.
Stir stew, remove bay leaves and rosemary, add dumplings spaced apart. Cover and cook for 1 more hour.
Taste, adjust seasoning, garnish with parsley, and serve.

Notes

Store leftovers in an airtight container for 2–3 days; reheat gently.
Freeze the stew base (omit dumplings) up to 3 months; thaw overnight and add fresh dumplings when reheating.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooker
Cuisine: American