Description
This Slow Cooker Beef Stew and Dumplings is a hearty and comforting dish featuring tender beef, flavorful vegetables, and fluffy dumplings cooked to perfection in a slow cooker. The stew is infused with red wine, herbs, and a rich broth, making it a perfect meal for cozy days.
Ingredients
Scale
For the Stew
- 2 lbs stew beef, cut in 1-inch pieces
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 large white or yellow onion, chopped
- 4 large carrots, peeled and chopped
- 2 lbs Yukon gold potatoes, peeled and cubed
- 2 bay leaves
- 1 sprig rosemary
- 2 sprigs thyme
- 1/2 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
For the Dumplings
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup milk
Instructions
- Prepare the Beef: Season the stew beef with kosher salt and freshly ground black pepper. Toss the beef pieces in 2 tablespoons of all-purpose flour until they are lightly coated on all sides.
- Combine Stew Ingredients: Place the floured beef into the slow cooker. Add 3 cups beef broth, 1 cup red wine, 2 tablespoons tomato paste, 2 tablespoons Worcestershire sauce, 2 minced garlic cloves, chopped onion, peeled and chopped carrots, peeled and cubed Yukon gold potatoes, bay leaves, rosemary sprig, and thyme sprigs. Stir gently to combine the ingredients evenly.
- Cook the Stew: Cover and cook on high heat for 5 hours or on low heat for 8 hours until the beef is tender and vegetables are cooked through.
- Prepare Dumpling Batter: During the last 30 minutes of cooking, in a medium bowl, combine 1 cup all-purpose flour, 2 teaspoons baking powder, 1 teaspoon sugar, and 1/2 teaspoon salt. Cut in 1 tablespoon butter using a pastry cutter or two knives until the mixture becomes crumbly. Stir in 1/2 cup milk until a thick batter forms that can be easily scooped.
- Add Peas and Dumplings: When the stew cooking time is complete, stir 1/2 cup frozen peas into the stew. Adjust seasoning with salt and pepper as needed. Drop the dumpling batter by spoonfuls (about 6 to 8 spoonfuls) over the stew evenly.
- Cook Dumplings: Cover the slow cooker again and cook for 1 additional hour on high to allow the dumplings to steam and cook through.
- Serve: Remove bay leaves and herb sprigs before serving. Serve the beef stew hot with soft, fluffy dumplings on top. Enjoy your hearty meal!
Notes
- For a thicker stew, you can brown the beef in a skillet before adding it to the slow cooker.
- If you prefer a stronger herb flavor, add fresh herbs when serving instead of cooking them for the entire time.
- The dumplings can be made vegan by substituting butter with plant-based margarine and milk with any non-dairy milk.
- Make sure not to lift the slow cooker lid during the dumpling cooking time to allow proper steaming.
- You can adjust the amount of red wine or substitute with additional beef broth if you prefer a milder flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
