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Slow Cooker Classic Beef Stew with Dumplings

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Calories: 491
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck cut into 1-inch cubes
  • 1 tbsp olive oil
  • 4 carrots sliced
  • 3 celery stalks sliced
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1 cup red wine optional
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 1 cup frozen peas
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup milk
  • 1 egg
  • 2 tbsp melted butter

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, about 3-4 minutes per side.
  2. Transfer the browned beef to the slow cooker.
  3. Add carrots, celery, onion, garlic, tomato paste, thyme, rosemary, bay leaves, salt, and pepper to the slow cooker.
  4. Pour in beef broth and red wine (if using). Stir to combine.
  5. Cover and cook on low for 7 hours.
  6. Thirty minutes before serving, stir in the frozen peas.
  7. In a bowl, whisk together all-purpose flour, whole wheat flour, baking powder, and salt. In another bowl, mix milk, egg, and melted butter.
  8. Combine the wet and dry ingredients, then drop spoonfuls of the batter onto the stew. Cover and cook for an additional 20 minutes.
  9. Use a food thermometer to confirm the beef is cooked through before serving.
  10. Serve hot with crusty bread on the side.

Notes

I always fold the dumpling batter with a spoon to keep them light, and I add a splash of beer to the stew for extra depth.