Description
A hearty and comforting Slow Cooker Beef Stew with tender vegetables and fluffy dumplings, perfect for a satisfying meal. The slow cooking allows the flavors to meld beautifully, while the dumplings add a delightful texture.
Ingredients
Scale
For the Stew:
- 2 lbs stew beef, cut in 1-inch pieces
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 large white or yellow onion, chopped
- 4 large carrots, peeled and chopped
- 2 lbs Yukon gold potatoes, peeled and cubed
- 2 bay leaves
- 1 sprig rosemary
- 2 sprigs thyme
- 1/2 cup frozen peas
- Kosher salt, to taste
- Freshly ground black pepper, to taste
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup milk
Instructions
- Prepare the Beef: Season the stew beef with kosher salt and freshly ground black pepper, then toss the beef in 2 tablespoons of all-purpose flour to lightly coat each piece.
- Assemble the Stew: Place the coated beef into the slow cooker. Add 3 cups of beef broth, 1 cup of red wine, 2 tablespoons of tomato paste, 2 tablespoons of Worcestershire sauce, 2 minced garlic cloves, 1 chopped onion, 4 chopped carrots, 2 lbs of peeled and cubed Yukon gold potatoes, 2 bay leaves, 1 sprig of rosemary, and 2 sprigs of thyme. Stir everything to combine evenly.
- Cook the Stew: Cover and cook the stew on high for 5 hours or on low for 8 hours, until the beef is tender and vegetables are cooked through.
- Prepare the Dumpling Batter: In the last 30 minutes of cooking, combine 1 cup of all-purpose flour, 2 teaspoons baking powder, 1 teaspoon granulated sugar, and 1/2 teaspoon salt in a medium bowl. Cut in 1 tablespoon of butter using a pastry cutter or two knives until the mixture becomes crumbly. Stir in 1/2 cup milk to form a thick batter that can be scooped.
- Add Peas and Dumplings: When the cooking time is completed, stir 1/2 cup frozen peas into the stew and adjust seasoning with salt and pepper to taste. Drop 6 to 8 spoonfuls of the dumpling batter onto the surface of the stew.
- Finish Cooking Dumplings: Cover the slow cooker and cook for an additional 1 hour to allow the dumplings to cook through and become fluffy.
- Serve: Remove bay leaves and herbs before serving. Ladle the stew with dumplings into bowls and enjoy this hearty meal.
Notes
- For a thicker stew, remove the lid during the last 30 minutes to reduce excess liquid before adding dumplings.
- You can substitute the red wine with additional beef broth if preferred.
- Use fresh herbs if available for optimal flavor, but dried herbs can be substituted with smaller quantities.
- Dumplings can be flavored by adding herbs or spices such as parsley or thyme to the batter.
- If you prefer crispier dumplings, finish them under a broiler for a few minutes after slow cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 80 mg
