Slow Cooker Beef Stew and Dumplings Recipe

Close-up of slow cooker beef stew and dumplings with tender beef, fluffy biscuit dumplings, red potatoes, carrots, and mushrooms in rich gravy, garnished with rosemary.

5 from 1 vote

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.

Prep Time20

Cook Time6 45

Total Time7 5

Course: Dinner

Cuisine: American

Keyword: beef, dumplings, stew

Servings:

Calories: 318kcal

Author: Sharon Farnell

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.

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