This Slow Cooker Beef Stew and Dumplings is loaded with tender beef, potatoes, carrots, mushrooms, and herbs in a rich, savory gravy. Fluffy dumplings made with refrigerated biscuit dough cook right on top of the stew, so there's no need to make them from scratch.
A quick sear on the beef and vegetables builds plenty of flavor before everything goes into the slow cooker. It's a hearty, low-effort dinner that's worth those few extra minutes of prep.
If you love cozy beef dinners, try my Dutch Oven Chuck Roast next.
Recipe Summary: Slow Cooker Beef Stew and Dumplings
- ✅ Recipe Name: Slow Cooker Beef Stew and Dumplings
- 🕒 Ready In: 6 hours, 45 minutes
- 👪 Serves: 8
- 🍽 Calories: 318 per serving
- 🥣 Main Ingredients: Beef stew meat or chuck roast, potatoes, carrots, mushrooms, beef broth, red wine, refrigerated biscuit dough
- 📖 Dietary Info: Make-ahead friendly (prepare the stew ahead and add the dumplings when ready to serve).
- ⭐ Why You'll Love It: Tender beef, hearty vegetables, and fluffy biscuit dumplings in a rich, savory gravy. Browning the beef builds incredible flavor, while the slow cooker does most of the work. It's comfort food without spending all day in the kitchen!
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This Slow Cooker Beef Stew and Dumplings is one of those hearty, comforting dinners that's worth a few extra minutes of prep. Tender beef, potatoes, carrots, and mushrooms cook low and slow in a rich, savory gravy with red wine, fresh rosemary, and a little Kitchen Bouquet for extra depth of flavor. Browning the beef and vegetables first makes a big difference, and using refrigerated biscuit dough for the fluffy dumplings keeps things easy. A light coating of flour on the dumplings also helps thicken the gravy naturally, without needing a cornstarch slurry.
If you love cozy, slow-cooked beef dinners, try my Dutch oven chuck roast or Crockpot goulash recipe next. For more hearty beef recipes, check out my Irish beef stew or Crockpot vegetable beef soup.
Why you'll love this recipe
- Comfort food at its best. There's nothing quite like a big bowl of tender beef, hearty vegetables, and dumplings in rich, savory gravy on a chilly night.
- Big flavor that's worth the extra prep. Browning the beef and vegetables first, along with red wine, Worcestershire sauce, and Kitchen Bouquet, gives this stew plenty of depth.
- No homemade dumpling dough required. Refrigerated biscuit dough saves you time and effort, while a light coating of flour helps thicken the gravy naturally.
- Mostly hands-off cooking. Once everything is in the slow cooker, you can let it do its thing until it's time to add the dumplings.
- A whole meal in one bowl. With beef, potatoes, carrots, mushrooms, and dumplings, there's no need to fuss with extra sides.
- Easy to make ahead. Prepare the stew in advance, then reheat it and cook fresh dumplings when you're ready to serve.
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Key Ingredients
- Beef stew meat or chuck roast: Either works great here. Buy pre-cut stew meat for convenience, or cut a chuck roast into 1–2-inch cubes yourself, trimming away any excess fat as needed.
- Refrigerated biscuit dough: My favorite shortcut for homemade-style dumplings without making dough from scratch. Just cut, gently roll into balls, and coat in flour.
- All-purpose flour: You'll use 2 tablespoons to coat the beef before browning and another 2 tablespoons for the dumplings. The flour also helps thicken the gravy as everything cooks.
- Red wine: A red blend or Cabernet Sauvignon adds richness and depth to the gravy. Avoid anything too sweet.
- Kitchen Bouquet: My not-so-secret weapon for rich, savory stews and gravies. My family has used this old-school browning and seasoning sauce for years, and a little goes a long way.
- Potatoes: Russets, Yukon Golds, or red potatoes all work. Peel russets before cutting, but you can leave the skins on thinner-skinned varieties.
See the recipe card for the full list of ingredients and quantities.
Variations
| Skip the red wine | If you prefer to cook without wine, replace it with an equal amount of beef broth. The flavor won't be quite as deep, but the stew will still be delicious. |
| Switch up the vegetables | Add parsnips, peas, or green beans for a little variety. Stir frozen peas or green beans in toward the end of cooking so they don't get too soft. |
| Try different potatoes | Yukon Gold or red potatoes are great alternatives to russets and hold their shape well during slow cooking. |
| Make it extra thick | The flour on the beef and dumplings helps thicken the gravy naturally. If you prefer a really thick stew, stir in a cornstarch slurry before adding the dumplings. |
| Skip the biscuit dumplings | If you'd rather have a traditional beef stew, leave the dumplings off entirely and serve it with crusty bread or mashed potatoes. |
How to make Slow Cooker Beef Stew and Dumplings
- Step 1: Prep the potatoes and brown the beef. Cut the potatoes into bite-sized pieces, peeling them first if using russets, and add them to the slow cooker. Heat the oil and butter in a skillet over medium-high heat. Toss the beef with 2 tablespoons of flour and season with salt and pepper. Brown the beef in 2–3 batches for 2–3 minutes per side, until nicely browned but not cooked through. Transfer to the slow cooker.
- Step 2: Brown the vegetables. Add the carrots, celery, mushrooms, onions, and garlic to the same skillet. Season with salt and pepper and cook for 2–3 minutes, letting the vegetables pick up some color and all those flavorful bits left behind by the beef. Transfer to the slow cooker.
- Step 3: Add the broth and seasonings. Pour in the beef stock, red wine, Worcestershire sauce, and Kitchen Bouquet. Add the fresh rosemary and bay leaves. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef breaks apart easily with a spoon and the potatoes are tender.
- Step 4: Prepare the biscuit dumplings. Once the stew is cooked, cut each refrigerated biscuit into 4 equal pieces. Gently roll each piece into a ball, then lightly coat in the reserved 2 tablespoons of flour. This helps the dumplings hold their shape and thickens the gravy as they cook.
- Step 5: Cook the dumplings. Arrange the dumplings over the top of the hot stew. Cover and cook on HIGH for 40–45 minutes without stirring or lifting the lid. The dumplings should be puffed up and fluffy. Cut one in half to check that the center is fully cooked, with no wet or raw dough remaining. If needed, cover and cook a little longer. Remove the rosemary stems and bay leaves before serving.
Expert Tips
- Brown the beef in batches. Don't overcrowd the pan! Searing the beef in 2–3 batches gives it a better crust instead of steaming the meat. You don't need to cook it through, just get some good color.
- Don't waste the flavor in the pan. Cook the vegetables in the same pan you used for the beef. They'll pick up all those flavorful browned bits before going into the slow cooker.
- Cut the vegetables evenly. Keep the potatoes and carrots roughly the same size so they cook evenly, and cut the onions a little larger so they hold their shape.
- Know your slow cooker timing. Cook the stew on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are cooked through. Cooking times can vary depending on your slow cooker and the size of your beef pieces.
- Wait until the beef is tender. Don't add the biscuit dumplings until the beef breaks apart easily and the potatoes are cooked through.
- Save half the flour for the dumplings. Use 2 tablespoons of flour to coat the beef before browning, then reserve the remaining 2 tablespoons. After cutting each biscuit into quarters, gently roll the pieces into balls and lightly coat them in the reserved flour. This helps them hold their shape and thickens the gravy as they cook.
- Keep the dumplings from getting gummy. Arrange the floured biscuit pieces in a single layer over the hot stew. Switch the slow cooker to HIGH, cover, and cook for 40–45 minutes without stirring or lifting the lid. Cut one in half to check for wet or raw dough in the center, and cook a little longer if needed.
- Don't overdo the Kitchen Bouquet. A little adds plenty of rich color and savory flavor. Stick to the recipe amount so it doesn't overpower the stew.
Slow Cooker Beef Stew and Dumplings FAQS
Can you cook dumplings in a slow cooker with stew?
Yes! You can cook dumplings right on top of beef stew in the slow cooker. Once the beef and vegetables are tender, add the flour-coated biscuit dumplings, cover, and cook on HIGH for 40–45 minutes without stirring or lifting the lid. The trapped heat and steam help the dumplings cook through.
How long do you leave beef stew in a slow cooker?
Cook beef stew on LOW for 6–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are cooked through. For this slow cooker beef stew and dumplings recipe, you'll need an additional 40–45 minutes on HIGH to cook the dumplings.
How do you keep slow cooker dumplings from getting doughy?
Cut refrigerated biscuit dough into quarters, gently roll into balls, and lightly coat with flour before adding to the hot stew. Keep the lid closed and avoid stirring while they cook. Cut one dumpling in half before serving to make sure there's no wet or raw dough in the center.
What makes beef stew and dumplings taste better?
Browning the beef and vegetables before adding them to the slow cooker makes a big difference. It builds deeper, more savory flavor than simply adding everything raw. I also use red wine, Worcestershire sauce, fresh rosemary, and Kitchen Bouquet to give the gravy extra richness.
Storage and Reheating
- Refrigerator: Store leftover beef stew and dumplings in an airtight container in the refrigerator for up to 3–4 days. The dumplings will soften as they sit in the gravy, but they'll still taste great.
- Freezer: For the best texture, freeze the beef stew without the dumplings in an airtight, freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm leftovers in a covered saucepan over medium-low heat, stirring gently until heated through. Add a splash of beef broth if the gravy has thickened too much. Individual portions can also be reheated in the microwave.
- Make ahead: Prepare the stew 1–2 days in advance and refrigerate without the dumplings. When ready to serve, reheat the stew until piping hot, then transfer it to the slow cooker if needed. Add the freshly prepared, flour-coated biscuit dumplings, cover, and cook on HIGH for 40–45 minutes without stirring or lifting the lid. Cut one dumpling open to check for raw dough, and continue cooking if needed.
More Cozy Beef Recipes You'll Love
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Slow Cooker Beef Stew and Dumplings Recipe
This easy Slow Cooker Beef Stew and Dumplings is loaded with tender beef, hearty vegetables, and herbs in a rich, savory gravy. Browning the beef first builds incredible flavor, while refrigerated biscuit dough makes fluffy, tender dumplings without the extra work. It's a satisfying, mostly hands-off dinner that tastes like you spent all day making it.
Servings: 8
Calories: 318kcal
Equipment
- 5-7 quart crockpot
Ingredients
- 4 medium sized potatoes, Red, Yukon Gold, or Russet
- 1 tablespoon canola oil , or avocado oil
- 2 tablespoon butter
- 1-1 ½ lbs stew meat, or chuck roast, cut into 1-2” cubes
- 4 tablespoon all-purpose flour , divided
- ½ tablespoon coarse kosher salt
- fresh ground black pepper
- 4 medium carrots, cut into 1” pieces
- 2 small onions, cut into quarters
- 1 rib of celery, diced
- 4 cloves garlic, thinly sliced
- 8 oz baby bella mushrooms, sliced
- 32 oz beef broth
- 1 cup red wine, such as red blend or cabernet
- 1 teaspoon Worcestershire sauce
- 2 small springs fresh rosemary
- 1 tablespoon Kitchen Bouquet seasoning, or Gravy Master
- 2 dried bay leaves
- 1 16 oz can biscuit dough, cut into small pieces (4 pieces per biscuit)
Instructions
- Cut potatoes into bite-sized pieces and add to the crockpot. If using russet potatoes, peel them first.
- In a medium nonstick pan or cast iron skillet, heat oil and butter over medium-high heat until butter is melted and bubbly.
- While butter melts, toss stew meat in 2 tablespoons of flour to coat, and season with salt and pepper. Reserve the remaining 2 tablespoons of flour for the dumplings.
- Add the beef to the pan in 2–3 batches, making sure not to overcrowd the pan. Brown for 2–3 minutes per side, until nicely browned. You want to develop some color, but not cook the meat through.
- As each batch of beef is browned, transfer it to the crockpot with the potatoes. Repeat with the remaining beef, adding a little more oil to the pan if needed.
- 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.
- Cook 2–3 minutes over medium heat to get a bit of color on the veggies, and transfer to the crockpot.
- Add the beef stock, wine, Worcestershire sauce, Kitchen Bouquet, rosemary, and bay leaves.
- Cover crockpot with lid and cook on low for 6–8 hours, or on high for 4–5 hours, until meat is tender and breaks easily with a spoon and potatoes are cooked through. Remove bay leaves and rosemary before adding the dumplings.
- To make the dumplings, cut each biscuit into 4 equal pieces, then gently roll each piece into a ball. Lightly coat the dough balls in the reserved 2 tablespoons of flour. This helps the dumplings hold their shape and thickens the gravy as they cook.
- Arrange the dumplings over the top of the stew, cover, and cook on HIGH for 40–45 minutes, without stirring, until the dumplings are puffed up and fluffy. To check for doneness, cut one dumpling in half. The center should be fully cooked, with no wet or raw dough remaining.
Notes
- Choosing the beef: You can use packaged beef stew meat or buy a chuck roast and cut it into 1–2-inch cubes yourself. Both work great for this recipe.
- Brown the beef in batches: For the best flavor, brown the beef in 2–3 batches without overcrowding the pan. This helps develop a nice crust rather than steaming the meat.
- Keep the lid on for the dumplings: Once you add the biscuit dumplings, keep the slow cooker covered for the full 40–45 minutes on HIGH. The trapped heat and steam help the dumplings cook through and become fluffy. Avoid lifting the lid or stirring while they cook.
- Check the dumplings for doneness: Cut one in half to make sure the center is fully cooked, with no wet or raw dough remaining. If needed, cover and continue cooking until done.
- For a thicker gravy: The flour used to coat the beef and biscuit dumplings helps thicken the stew naturally. If you prefer an extra-thick gravy, mix 4 tablespoons of cornstarch with 4 tablespoons of cold water and stir into the stew before adding the dumplings.
- Dutch oven method: You can also make this stew entirely in a large Dutch oven. Do all the browning in the Dutch oven, then cover and transfer to a preheated 350°F oven for 2–3 hours, until the beef and vegetables are tender. Add the biscuit dumplings toward the end of cooking and continue cooking, covered, until cooked through. Dumpling cooking time may vary from the slow cooker method.
Nutrition
Calories: 318kcal | Carbohydrates: 28g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 988mg | Potassium: 1158mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5197IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg
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Sharon says
I've been making this slow cooker beef stew and dumplings for years, and browning the beef and vegetables first is absolutely worth the extra few minutes. I love using refrigerated biscuit dough for the dumplings because it's such an easy shortcut, and lightly coating them in flour helps thicken the gravy without needing cornstarch. The red wine and Kitchen Bouquet give the stew so much rich, savory flavor. It's one of my favorite dinners when the weather gets chilly!