Slow Cooker Beef Stew and Dumplings (2024)

This hearty beef stew recipe is one of my favorites, because slow cooking turns inexpensive cuts of meat into tender, flavorful bites of deliciousness.

It's the perfect comfort food for a chilly Fall or Winter evening, and is topped with my family-approved homemade dumplings recipe!

Reasons to Love This Recipe

1. Easy to make. Other than chopping some vegetables, all you need to do is combine the ingredients and let the slow cooker do the work. Even the homemade dumplings are easy to make!
2. Uses real ingredients. Although everyone loves a good shortcut, this hearty stew uses simple, whole food ingredients rather than relying on cream soups or refrigerated biscuits.
3. Easy to customize. Whether you need this recipe to be gluten-free or dairy-free, you'll find helpful substitutions for making it work for your family.
4. Cozy. If you're looking to warm up on a chilly night, this is the perfect meal for you! Just set the slow cooker in the morning, and you'll come home to a comfort food classic.

Key Ingredients

• Beef stew meat: I recommend purchasing pre-cut stew meat, mainly for convenience. You could use brisket, chuck roast, or even short rib to make the stew - just slice them into 1 ½" cubes.
• Vegetables: You'll need fresh celery, carrots, and onion.
• Beef broth: This compliments the stewing beef perfectly, but can be substituted for chicken or vegetable broth, or beef bouillon.

For the Dumplings

This easy beef stew recipe features homemade dumpling dough, which is a simple mixture of flour, milk, and butter. If you prefer, you can use canned biscuits for a shortcut option.

• All purpose flour
• Baking powder
• Butter
• Milk
• Italian seasoning
• Salt

To Make a Cornstarch Slurry

Whisk together 2 tablespoons of cornstarch with 2 tablespoons of cold water. Add the slurry to the beef stew, and whisk to incorporate.

Shortcut: Use Refrigerated Biscuits

If you don't want to make homemade dumplings, you can use a package of refrigerated biscuits instead.

1. Slice each of the biscuits into quarters.
2. With 50-60 minutes left on the cooking time, drop the pieces of dough into the stew (thicken first, if desired).
3. Place the lid back on the slow cooker and cook until the dumplings are cooked through.
4. Garnish with parsley and serve.

Dutch Oven Method

If you don't have a slow cooker you can make this recipe in a Dutch Oven. You can cook it on low heat in the oven (250ºF or 121ºC) for 4-6 hours. Add the dumplings during the last 45 minutes of cooking.

Storing and Freezing

Leftovers can be transferred to an airtight container and kept in the refrigerator for 3-4 days. Reheat on the stovetop, microwave, or slow cooker until heated through.

Top tip: Allow your leftovers to cool to room temperature before storing in the refrigerator or freezer.

Substitutions

• Beef: You can substitute chunks of brisket, chuck roast, or even short ribs for the stew meat.
• Flour: If you're gluten-free, use a gluten-free flour blend instead of all-purpose flour.
• Beef Broth: Chicken or vegetable broth can be used as a substitute.
• Butter: For the dumplings, you can use a plant-based butter to make it dairy-free.
• Milk: You can use heavy whipping cream or even buttermilk instead of milk.
• Dumplings: If you're out of ingredients for homemade dumplings, store-bought biscuit dough can be a quick substitute.

Flavor Variations

• Bay leaves. This is a traditional addition to beef stew, so add 1-2 dried leaves if desired.
• Wine. Use a dry red wine, or a wine that you love the flavor of.
• Soy sauce. This adds a bit a umami flavor. If you want to make a gluten-free stew, use tamari or gluten free soy sauce.
• Balsamic vinegar. A splash of balsamic vinegar adds a deeply flavored acidity.

Q: Can I make this stew in advance?

Yes, you can prepare this stew a day in advance. The flavors often deepen when left to sit overnight. Just reheat on the stove or in the slow cooker before serving.

Can I use store-bought dumpling mix instead of making my own?

Absolutely. Just follow the package instructions and add them to the stew as you would with homemade dumplings. Refrigerated biscuits can be used instead if you prefer.

What are some signs that the dumplings are done?

The dumplings are ready when they are no longer doughy in the center, have a fluffy texture, and a slightly golden color on the outside. This typically takes about 45 minutes to 1 hour in a slow cooker.

Q: Can I cook this stew on high in the slow cooker?

A: Yes, you can cook it on high for about 4-5 hours, but the meat may not be as tender as with the low and slow method.