There’s something incredibly comforting about a warm bowl of hearty stew bubbling away, especially when it’s topped with soft, fluffy dumplings. This Slow Cooker Beef Stew with Dumplings Recipe is exactly that kind of cozy meal—perfect for those chilly nights when you want dinner to practically make itself while you relax.

The image shows a close-up of a thick stew inside a dark pot. The stew has several layers of chunky pieces of dark brown meat mixed with soft orange carrot slices and light yellow potato chunks. Small bright green peas are scattered evenly throughout the stew, adding a pop of color. The sauce is rich and glossy, covering all the ingredients with a smooth brown texture. A wooden spoon rests inside the stew, partially submerged and coated in the sauce, stirring the mixture. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe
Top Tip
How to Serve Slow Cooker Beef Stew with Dumplings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Beef Stew with Dumplings Recipe

Why You'll Love This Recipe

This stew is the kind of recipe I come back to over and over. The beef turns meltingly tender after hours in the slow cooker, and the rich broth sings with layers of flavor that deepen as it cooks. Then, just when you think it couldn't get better, you add those pillowy dumplings on top—utterly indulgent and perfect for soaking up all that goodness.

Hands-off cooking: Once you toss everything in the slow cooker, you can pretty much forget it until dinnertime.
Flavor-packed: Red wine, herbs, and a splash of Worcestershire sauce give the stew incredible depth and complexity.
Dumplings that wow: Soft, fluffy, and just the right touch of sweetness to balance the savory stew.
Family-friendly: This meal always gets high marks from my crew, even the pickiest eaters.

Ingredients & Why They Work

The magic of this Slow Cooker Beef Stew with Dumplings Recipe starts with simple, well-chosen ingredients that combine beautifully. Each one plays a key role, whether it’s building flavor or creating a comforting texture.

Flat lay of raw stew beef chunks, a small mound of all-purpose flour, a small white bowl filled with rich beef broth, a small white bowl containing deep red wine, a dollop of vibrant red tomato paste on a white ceramic plate, a small white bowl with dark Worcestershire sauce, two peeled garlic cloves, one large chopped white onion, four peeled and chopped large carrots, cubed peeled Yukon gold potatoes, two fresh bay leaves, one sprig of fresh rosemary, two sprigs of fresh thyme, a small white bowl filled with bright green frozen peas, two whole uncracked brown eggs, a small mound of flour mixed with baking powder and sugar, a small pat of butter, and a small white bowl of fresh milk, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Stew beef: Choose well-marbled chunks for tender, flavorful bites after slow cooking.
All-purpose flour: Coating the beef helps thicken the stew naturally as it cooks.
Beef broth: Forms the rich, savory base of the stew’s sauce.
Red wine: Adds acidity and deepens flavor. I recommend a dry red like cabernet or merlot.
Tomato paste: Intensifies the umami and gives the stew a beautiful color.
Worcestershire sauce: A secret weapon for savory complexity and a subtle tang.
Garlic: Fresh cloves brighten the stew with their pungent aroma.
Onion: Adds sweetness and body as it slowly softens.
Carrots: Their natural sweetness balances the rich meatiness.
Yukon gold potatoes: Creamy texture and they hold shape well in slow cooking.
Bay leaves, rosemary, thyme: Classic herbs that lift the flavor with earthy, piney notes.
Frozen peas: Stirred in last for a pop of color and fresh sweetness.
Dumpling flour and baking powder: For light, fluffy dumplings that puff up perfectly.
Butter and milk: Key to the dumpling’s tender crumb and richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this stew is how easy it is to tailor it to your tastes. I love adding a splash of sherry instead of wine sometimes, or swapping in parsnips with the carrots for a different twist. Feel free to get creative with the herbs or veggies—it’s all about making the meal your own.

Variation: Once, I added a handful of chopped mushrooms in the last hour, and it gave the stew a lovely earthiness that my family adored.
To lighten it up: Try swapping half the potatoes with turnips to reduce carbs without sacrificing texture.
For spice lovers: A pinch of smoked paprika or a dash of cayenne adds a subtle kick that’s unexpected but delicious.

Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe

Step 1: Season and Coat the Beef

I start by patting the beef dry and seasoning it generously with salt and freshly ground black pepper. Then I sprinkle the all-purpose flour over the meat, tossing it gently until each piece is lightly coated. This step is essential because it not only helps thicken the stew but also creates a nice base for developing flavor as it cooks.

Step 2: Layer Ingredients in the Slow Cooker

Next, I place the coated beef chunks into the slow cooker. I add the beef broth, red wine, tomato paste, Worcestershire sauce, minced garlic, chopped onion, carrots, potatoes, bay leaves, rosemary sprig, and thyme sprigs. Give everything a gentle stir to combine. You want everything nestled nicely so the flavors can mingle over the long, slow cook.

Step 3: Cook Low and Slow

I usually set the slow cooker to low and let the stew bubble away for about 8 hours. If I’m short on time, high for 5 hours works too. You’ll notice the beef becomes so tender it almost falls apart, and the veggies soak up that rich, savory broth perfectly. Just resist the temptation to lift the lid too often—patience is key!

Step 4: Prepare the Dumpling Batter

While the stew’s cooking away, about 30 minutes before it’s done, I prepare the dumplings. I mix the flour, baking powder, sugar, and salt in a bowl, then cut in softened butter until the mixture looks crumbly. Stirring in the milk creates a thick batter that’s perfect for spooning right onto the stew.

Step 5: Add Peas and Dumplings, Then Finish Cooking

Once the cooking time is up, I stir in the frozen peas and adjust the seasoning with salt and pepper. Then I drop 6 to 8 spoonfuls of the dumpling batter over the stew’s surface. I cover the slow cooker and let it cook for another hour. The dumplings puff up tenderly, soaking in the stew’s flavors but still light and fluffy on top.

Top Tip

From years of making this stew, a few tips have made all the difference between good and truly unforgettable.

Coating the beef with flour: Don’t skip this step! It thickens the stew naturally and develops a slight crust that adds flavor.
Choosing the right cut of beef: Chuck is my go-to because it becomes tender but still holds up without turning mushy.
Adding dumplings last: Adding them too early can make them dense or soggy; timing is everything.
Low and slow cooking: Slow cooker temperatures vary—cooking on low yields the best tenderness and flavor.

How to Serve Slow Cooker Beef Stew with Dumplings Recipe

Beef Stew with Dumplings - Serving Suggestion

Garnishes

I like to sprinkle a handful of freshly chopped parsley or thyme leaves right before serving. It adds a fresh, herbal brightness that contrasts beautifully with the stew’s richness. Sometimes I also add a little grated sharp cheddar on top of dumplings—totally optional but oh-so-delicious.

Side Dishes

This stew is so filling on its own that I often serve it with just a crisp green salad or some crusty bread to soak up every last bit of broth. Roasted Brussels sprouts or steamed green beans make great veggie sides too if you want something extra.

Creative Ways to Present

For special occasions, I’ve served this stew in mini cocottes or individual oven-safe bowls, topping each with a single big dumpling. It feels a little fancy but keeps that homemade vibe. Adding a dollop of sour cream or creme fraiche on the side also adds a lovely tang.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in airtight containers in the refrigerator for up to 3 days. The stew tastes even better the next day as the flavors develop further. Just avoid storing the dumplings for too long—they’re best fresh or reheated carefully.

Freezing

You can freeze the stew without dumplings for up to 3 months. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove. I don’t recommend freezing the dumplings—they don’t hold their texture well after freezing.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring occasionally. If you want to add fresh dumplings, you can quickly make a small batch and drop them onto the warm stew, covering and simmering until they’re puffed up.

Frequently Asked Questions:

Can I make the stew without red wine?

Absolutely! If you prefer not to use wine, just replace it with an equal amount of extra beef broth. The stew will still be rich and flavorful, but the red wine adds a nice depth if you have it on hand.

How do I know when the beef is tender enough?

The beef should be fork-tender, meaning you can easily pull it apart with a fork without much resistance. If, after the cooking time, it still feels tough, simply give it another hour on low and test again.

Can I add other vegetables to this stew?

Definitely! This recipe is flexible—feel free to add parsnips, turnips, mushrooms, or celery. Just chop them roughly and add with the other vegetables at the start of cooking.

What if my dumplings don’t puff up?

Sometimes dumplings might not rise if the baking powder is old or if the batter is too thin. Make sure your baking powder is fresh and follow the batter consistency as described—it should be thick enough to scoop and hold shape. Also, adding them toward the end of cooking helps them cook through while staying fluffy.

Final Thoughts

This Slow Cooker Beef Stew with Dumplings Recipe has become a cozy classic in my kitchen. It’s the sort of dish I love sharing because it warms everyone from the inside out, and always leaves us asking for seconds. I’m confident you’ll enjoy making and eating it just as much—it’s the perfect, fuss-free comfort food on a busy day. So go ahead, give it a try, and make your home smell like the best kind of hug.