Slow Cooker Beef Stew with Dumplings
A hearty and filling slow cooker beef stew with tender meat, vegetables, and fluffy dumplings, perfect for chilly evenings.
Ingredients
For the stew
- 2 pounds beef stew meat, cut into chunks
- 4 cups beef broth
- 4 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the dumplings
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/4 cup butter, melted
Instructions
Preparation
- In a slow cooker, combine the beef, beef broth, carrots, potatoes, onion, garlic, peas, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Stir well.
Cooking the stew
- Cover and cook on low for 7-8 hours or until the beef is tender.
Making the dumplings
- In a bowl, mix the flour, baking powder, and salt. Stir in the milk and melted butter until just combined.
- After the stew has cooked, drop spoonfuls of the dumpling batter on top of the stew.
- Cover and cook on high for an additional 30 minutes or until the dumplings are fluffy.
Serving
- Ladle generous portions of beef stew into bowls, ensuring each serving has an equal share of meat and vegetables. Top with a couple of fluffy dumplings for a delightful finish.
Notes
For extra flavor, sear the beef before adding it to the slow cooker. You can also use different vegetables or herbs for variation.