This crockpot beef stew recipe with vegetables and fluffy potato dumplings is a comforting, stick-to-your-ribs dinner. Slow cooked in a rich brown gravy, this hearty beef stew with dumplings will smell amazing all day long!
Why I Love This Crockpot Beef Stew Recipe
Go grab the slow cooker and plug it in – you’re going to want to make this beef stew recipe as soon as possible! Even though I live in Florida, I love my fair share of comfort food recipes. Our “fall” is kind of just a less intense summer… but for a stew this good, I’ll crank the AC down, throw on my favorite sweater and pretend! If you happen to live in a region that actually has seasons (I’m jealous), you’ll really love warming your bones with this beef stew recipe. Here’s what makes it so crave-worthy:
- Comforting: A bowl of freshly-made crockpot beef stew always hits the spot, but this version takes it to a whole new level! With the fluffy potato dumplings and rich beef gravy, it will warm you up from the inside out.
- So Flavorful: With six vegetables, three types of herbs, and lots of juicy beef, the layers of flavor in this crockpot beef stew are incredible! It’s so good, you will crave it over and over again.
- Good for Weeknights: Set your crockpot in the morning and come home to a freshly cooked dinner! All you have to do is thicken the stew and add the dumplings an hour before serving.
Looking for more hearty and comforting dinners like this? Try my Southern chicken and dumplings, easy crockpot chicken stew or this potato and meatloaf casserole!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for beef stew with dumplings. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Beef: Stew meat or chuck roast are best for making stew
- Vegetables: Carrots, celery, peas, diced onion and fresh garlic. You will need a can of canned tomatoes (whole or crushed) and tomato paste. Feel free to mix in other veggies if you want to clean out your produce drawer!
- Seasonings: There’s room for creativity here. Be sure to comment below and let me know if you added anything different!
- Thickeners: I use both all-purpose flour and cornstarch to achieve the very best consistency.
- Russet Potatoes: Yukon Gold potatoes are a great swap.
- Parmesan Cheese: Make sure it’s freshly-grated and not bottled for the best flavor and texture.
How to Make Beef Stew with Dumplings in the Crockpot
Browning the beef and making the dumplings is pretty much all you have to do. The crockpot takes care of everything else! Below you will find helpful notes for key ingredients used to make this recipe for slow cooker beef stew recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Sear Beef: Toss the beef in flour and sear it in a skillet with oil, until browned on all sides.
- Slow Cook: Add beef to a 7+ quart crockpot with the remaining stew ingredients (except the water and cornstarch). Secure the lid and set the crockpot.
- Make and Form Dumplings: Mix all the dumpling ingredients together until smooth. Add water as needed to bring the “dough” together. Roll the mixture into balls the size of golf balls. Refrigerate them until ready to go in the stew.
- Add Cornstarch Slurry and Dumplings: One hour before serving, whisk to combine the water and cornstarch and stir int stew. Place the dumplings in the stew and gently press them into the broth.
- Serve: Ladle the stew into bowls. Sprinkle with fresh parsley, if desired. Serve and enjoy!
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Chef’s Tips & Variations
- Don’t Over-Crowd Beef: Use a large skillet to brown the meat and work in batches if needed. Leave at least 1/4″ space between the pieces of beef. If not, the meat will “sweat” instead of browning and the juices won’t lock in.
- Avoid Over-Mixing: Combine the dumpling dough until just-combined. Over-mixing can lead to dense, rubbery dumplings.
- Swap the Dumplings: You can bake a batch of biscuits to serve on the side and dip into the stew. Or use biscuits for dumplings, like in my slow cooker chicken and dumplings. If you aren’t a potato dumpling fan, use my drop dumpling recipe from my homemade chicken and dumplings instead.
- Add Pasta Instead: Not a dumpling fan? Boil 1 to 2 cups penne or fusilli pasta according to package instructions. Drain it and stir into the stew during the last 10 minutes of cooking.
- Add Beer: Swap 1/4-1/2 of the beef broth for a Stout or Pale Ale beer for added depth and flavor.
- Paper Towel Trick: Does the lid of your crockpot create a lot of condensation? Lay a paper towel over the top of the crockpot, before placing the lid on to cook the dumplings. It will catch any falling condensation!
What to Serve with Crockpot Beef Stew
Honestly, this is a meal all by itself! However, you could always freshen up your plate with a veggie like air fryer asparagus or mashed cauliflower. And if you’re anything like me… you’ll want to wrap up this cozy meal with something equally as comforting, like dutch apple pie!
Yield: 6 servings
Crockpot Beef Stew with Dumplings
This crockpot beef stew recipe with vegetables and fluffy potato dumplings in a rich brown gravy is a comforting, stick-to-your-ribs dinner! The layers of flavor in this crockpot beef stew are so good, you will crave it over and over again.
Ingredients
- 1 tablespoon olive oil
- 2 lbs stew meat, or chuck roast, cut into 2 inch pieces
- ¼ cup all-purpose flour
- 1 (14 oz) can diced tomatoes, do not drain
- 3 cups beef broth
- 1 (6 oz) can tomato paste
- 4 large carrots, peeled and cut into 1 inch pieces
- 4 celery stalks, sliced
- 1 cup frozen peas
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme, or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary, or 1 fresh sprig rosemary
- 2 bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons water
- 3 tablespoons cornstarch
- Parsley, optional garnish
Potato Dumplings:
- 2 large Russet potatoes, peeled and cooked
- ⅓ cup all-purpose flour
- 1 teaspoon baking powder
- 1 large egg, beaten
- 2 tablespoons grated parmesan cheese
- 1 tablespoon oil
- 1 teaspoon garlic powder
- 1 thyme sprig, leaves minced
- ½ teaspoon salt
- Water, as needed, to bind the dumplings
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Instructions
- Heat the oil in a large skillet over medium-high heat. Toss the meat with the flour, then brown it in batches. Make sure not to overcrowd the pan so the beef gets a good sear!
- Add the meat to a 7+ quart crockpot and add all the stew ingredients except the water, cornstarch and parsley. Place the lid on the crockpot and set on high for 4 to 6 hours, or low for 8 hours. (The slower/longer cook time will create a much more tender stew.)
Make The Dumplings
- Mash the cooked potatoes and add flour, baking powder, egg, parmesan, oil, garlic powder, thyme leaves, and salt. Stir until well combined. If needed, add a little water, just a spoon at a time, until the potatoes can form small golf ball sized dumplings. Roll all the dumplings into balls (I scoop them with a medium-sized cookie scoop) and refrigerate until ready to add to the stew.
1 Hour Before Serving
- 1 hour before serving, whisk the water and cornstarch together and stir into the stew. Gently add the dumplings to the stew, gently pressing them down into the broth to make sure they don’t stick together. Continue cooking for another hour.
- Sprinkle with parsley, if desired, before serving.
Notes
Store: Transfer cooled beef stew to an airtight container and store in the fridge for up to 4 days.
Reheat: Microwave for 30 seconds, stir, and microwave again until warm. Or heat it on the stovetop over medium heat, for 10 to 12 minutes, stirring occasionally.
Freezer: The stew freezes best without the dumplings. Transfer cooled stew to freezer-friendly bags or containers and freeze for up to 3 months. For best results, thaw overnight in the fridge.
Don’t Over-Crowd Beef: Use a large skillet to brown the meat and work in batches if needed. Leave at least 1/4″ space between the pieces of beef. If not, the meat will “sweat” instead of browning and the juices won’t lock in.
Avoid Over-Mixing: Combine the dumpling dough until just-combined. Over-mixing can lead to dense, rubbery dumplings.
Swap the Dumplings: You can bake a batch of biscuits to serve on the side and dip into the stew. Or use biscuits for dumplings, like in my slow cooker chicken and dumplings. If you aren’t a potato dumpling fan, use my drop dumpling recipe from my homemade chicken and dumplings instead.
Add Beer: Swap 1/4-1/2 of the beef broth for a Stout or Pale Ale beer for added depth and flavor.
Paper Towel Trick: Does the lid of your crockpot create a lot of condensation? Lay a paper towel over the top of the crockpot, before placing the lid on to cook the dumplings. It will catch any falling condensation!
Nutrition
Serving: 1 serving, Calories: 527kcal, Carbohydrates: 55g, Protein: 44g, Fat: 14g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 126mg, Sodium: 1588mg, Potassium: 1808mg, Fiber: 7g, Sugar: 11g, Vitamin A: 8805IU, Vitamin C: 35mg, Calcium: 181mg, Iron: 8mg
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