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Slow Cooker Beef Stew and Dumplings

Prep Time20 minutes
Cook Time8 hours
Slow Cooker on High5 hours
Total Time8 hours 20 minutes
Course: Dinner
Keyword: beef, dumplings, stew
Servings: 8

Equipment

  • 5-7 quart crockpot

Ingredients

  • 4 medium sized potatoes, peeled and chopped (use any potatoes you like!)
  • 1 tablespoon canola oil 
  • 2 tablespoon butter 
  • 1-1 ½ lbs stew meat or chuck roast, cut into 1-2” cubes 
  • 2 tablespoon all-purpose flour 
  • ½ tablespoon 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 teaspoon  Worcestershire sauce
  • 2 small springs fresh rosemary
  • 1 tablespoon kitchen bouquet seasoning*
  • 2 dried bay leaves 
  • 1 16 oz can biscuit dough, cut into small pieces (4 pieces per biscuit) 

Optional (for a thick stew)

  • 4 tablespoon cornstarch 
  • 4 tablespoon water

Instructions

  • 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 on high 4-5 hours, 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 tablespoon cold water and 4 tablespoon 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, once beef is tender. Cook 35-40 minutes more on low, stirring once halfway through.
    Note:
    You can also make this stew entirely in a large dutch oven. Do all the browning in the dutch oven, then transfer to a preheated 350 degree oven and roast for 2-3 hours, until veggies and meat are tender.