Description
A hearty and comforting Slow Cooker Beef Stew with fluffy dumplings, packed with tender beef, root vegetables, and rich flavors from red wine, tomato paste, and herbs. This easy one-pot meal is perfect for cozy dinners, slow-cooked to perfection and topped with delicious homemade dumplings.
Ingredients
Scale
Beef Stew
- 2 pounds (900g) chuck steak, cubed
- 2 tbsp flour, seasoned with a pinch of salt and pepper
- 2 cups (500ml) hot beef stock (or low sodium broth)
- ⅓ cup (80ml) red wine or additional beef stock
- 3 tbsp tomato paste
- 2 tbsp balsamic vinegar or Worcestershire sauce
- 2 tbsp dark soy sauce
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 2 large onions, finely diced
- 2 leeks, white parts only, sliced
- 5 carrots, sliced
- 4 parsnips, sliced
- 2 bay leaves
- 1 sprig rosemary
- Fresh parsley, chopped, to garnish
- Salt and pepper, as needed
Dumplings
- 1 cup (130g) self-rising flour
- ½ cup (120g) plain yogurt
- 1 tbsp chopped parsley or chives
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- ½ tsp salt
- Water, as needed to bind
Instructions
- Prepare the Beef: Toss the beef cubes with the seasoned flour to lightly coat them, which helps thicken the stew during cooking.
- Start the Slow Cooker: Preheat your slow cooker on HIGH. Add the hot beef stock, red wine, soy sauce, balsamic vinegar (or Worcestershire sauce), minced garlic, tomato paste, salt, and black pepper. Stir well to combine these flavorful liquids.
- Add Vegetables and Herbs: Mix in the diced onions, sliced leeks, carrots, and parsnips, then stir everything together. Add the coated beef cubes, bay leaves, and sprig of rosemary on top. Cover and cook on HIGH for 5 hours or alternatively on LOW for 8 hours, allowing flavors to meld and the beef to become tender.
- Prepare the Dumplings: While the stew is cooking, combine self-rising flour, chopped parsley or chives, grated Parmesan, garlic powder, and salt in a bowl. Stir in the plain yogurt and knead briefly with your hands until a dough forms, adding a little water if the dough is too dry. Divide the dough into 6 to 8 equal portions and roll each into balls.
- Add Dumplings and Finish Cooking: When the stew has cooked, give it a good stir and remove the bay leaves and rosemary sprig. Place the dumpling balls spaced apart on top of the stew in the slow cooker. Cover again and cook on HIGH for an additional hour until dumplings are cooked through and fluffy.
- Final Touches: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley before serving to add a bright fresh flavor.
Notes
- Storing: Store leftover stew in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop or microwave until hot, adding a splash of stock or water if the gravy thickens too much.
- Freezing: Freeze only the stew base (omit dumplings) in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge, reheat to a simmer, adjust consistency and seasoning, then add fresh dumplings to finish the dish.
Nutrition
- Serving Size: 1 serving (approximately 1 bowl with dumplings)
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: Forty-two g
- Cholesterol: 75 mg
