Slow Cooker Beef Stew with Fluffy Golden Dumplings
Warm, comforting, and full of rich, savory flavor, this slow cooker beef stew is topped with fluffy, golden dumplings — a hearty and satisfying dish for any cozy day.
🛒 Ingredients
- For the Stew:
- 2 lbs beef chuck, cut into chunks
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 medium potatoes, peeled and cubed
- 3 large carrots, sliced
- 2 parsnips, chopped (optional — can substitute with celery)
- 1/4 cup red wine or 1 tbsp balsamic vinegar
- 1 tbsp tomato paste
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf (optional)
- Salt and black pepper, to taste
For the Dumplings:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup cold butter, diced
- 1/2 cup milk
- 1 tbsp fresh chives, chopped (for garnish)
👨🍳 Instructions
1. Quick Sear (optional but highly recommended)
In a skillet, heat olive oil over medium-high heat.
Brown the beef in batches (3–4 minutes per batch); transfer to the slow cooker.
In the same pan, sauté onion and garlic for 3 minutes until softened.
Stir in tomato paste, cook for 1 more minute.
Deglaze with wine (or balsamic vinegar), scraping up brown bits. Pour into the slow cooker.
2. Slow Cook the Stew
Add potatoes, carrots, parsnips, beef stock, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
Stir gently.
3. Make & Add Dumplings (Last 20 Minutes)
In a bowl, mix flour, baking powder, salt, and garlic powder.
Drop spoonfuls of dough on top of the hot stew.
4. Serve
Discard the bay leaf.
Sprinkle with chopped fresh chives.
Serve warm — and enjoy those tender dumplings with rich, flavorful stew!