Crockpot Beef Stew with Dumplings
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This comforting, meaty and flavorful Crockpot Beef Stew with Dumplings takes a small amount of prep before it cooks to perfection in the slow cooker. The dumplings are made with store bought biscuit dough for an easy, homestyle dish that’s sure to satisfy!JUMP TO RECIPE
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Few meals can compare to the mega-comforting, warm-you-from-your-head-to-your-toes feels you get from a hearty bowl of beef stew.
This Crockpot Beef Stew with Dumplings covers all the bases of a great stew. With lots of browned and flavorful beef, mushrooms, herbs, veggies and plump dumplings- this slow cooker stew has got it going on.
Prepping for the slow cooker
Now, I know you might be saying- “Can’t I just throw it all into the slow cooker and let it do the work for me?” And while the answer is mostly yes- I highly recommend you follow these few prep steps for a flavor bomb stew. Trust me, you won’t be mad you spent 10 minutes browning some meat.
Brown that meat
Beef stew with meat that wasn’t browned is FINE. Stew with meat that was seared and browned is AMAZING. Heat some oil and a bit of butter, flour and season that meat, and sear it before adding it to your crockpot. And thank me later.
Brown those veggies, too
See all that delightful meaty juice/fat left in the pan? Add your veggies to that before you throw them into the crockpot, too. Season them with some salt and pepper and let them take on a bit of color. Veggies need love, too.
Easy ways to build flavor
Once you’ve got the browned meat and veggies in the pot, you’re halfway to Flavortown. At this point, you’ll add some herbs, broth, wine and my secret weapon, Kitchen Bouquet. Kitchen Bouquet is a browning and seasoning sauce that my family has used for stews and gravies for as long as I can remember. It’s old school, and it’s delicious. And a little bit goes a long way.
Adding the dumplings
The dumplings for this stew go in at the very end, after the meat is fall apart tender and the potatoes are cooked through. All you need to make the dumplings is a can of biscuit dough, and a sharp knife. Cut each biscuit into 4 equal pieces, and layer of the top of the stew. Cover and cook 30-40 minutes until fluffy and cooked through.
Thick, or thin?
If you prefer a thinner stew, leave as-is! If you like a thicker, heartier stew- I like to add a cornstarch slurry around the same time I add the dumplings to help thicken it up. To make the slurry, combine equal parts cold water and cornstarch until fully combined and no lumps remain, then slowly stir into the stew. You want to do this toward the end of the cooking process, as it will continue to thicken as it cooks.
Want to give this recipe a try?
If you make my Crockpot Beef Stew with Dumplings, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more great recipes? Why not try my Slow Cooker Mexican Pozole, Shrimp Corn Chowder, Shrimp Gumbo with Chicken and Andouille, or Tuna Noodle Casserole with Cheese Tortellini and Egg Noodles!
Crockpot Beef Stew with Dumplings
- 4 russet potatoes, peeled and chopped
- 1 tbsp canola oil
- 2 tbsp butter
- 1-1 1/2 lbs stew meat or chuck roast, cut into 1-2” cubes
- 2 tbsp all-purpose flour
- 1/2 tbsp coarse kosher salt
- fresh ground black pepper
- 4 medium carrots, cut into 1” slices
- 2 small onions, cut into quarters
- 1 rib of celery, diced
- 4 cloves garlic, sliced
- 8 oz baby bella mushrooms, sliced
- 32 oz beef broth
- 1 cup red wine, such as red blend or cabernet
- 1 tsp Worcestershire sauce
- 2 small springs fresh rosemary
- 1 tbsp kitchen bouquet seasoning*
- 2 bay leaves
- 1 16 oz can biscuit dough, cut into small pieces (4 pieces per biscuit)
Optional (for a thick stew)
- 4 tbsp cornstarch
- 4 tbsp water
- Peel and cut potatoes and add to the crockpot. 2. In a medium non stick pan or cast iron skillet, heat oil and butter over medium-high until butter is melted and bubbly. 3. While butter melts, toss stew meat in flour to coat, and season with salt and pepper. 4. Add meat to the pan and brown 2-3 minutes a side. You want to add color, but not cook the meat through. 5. Once meat is browned, transfer to the crockpot with the potatoes. 6. Add the carrots, celery, mushrooms, onions and garlic to the pan you browned the meat in, season with salt and pepper, and toss to combine. 7. Cook 2-3 minutes over medium heat to get a bit of color on the veggies, and transfer to the crockpot. 8. Add the beef stock, wine, Worcestershire sauce, kitchen bouquet, rosemary and bay leaves. 9. Cover crockpot with lid and cook on Iow 6-8 hours, or until meat is tender and breaks easily with a spoon and potatoes are cooked through. 10. If adding cornstarch to thicken the stew, combine 4 tbsp cold water and 4 tbsp cornstarch and whisk until cornstarch is fully dissolved. Stir well into stew. 11. To make the dumplings, add cut biscuit dough to top of stew and cover. Cook 35-40 minutes on low, stirring once halfway through.
Kitchen Bouquet is a browning and seasoning sauce that amps up the flavor of stews and gravies.
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Hi, I’m Sharon!
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