Go Back
+ servings
Slow Cooker Beef Stew & Dumplings - the perfect comfort food! A delicious beef stew loaded with vegetables cooked in your Crock Pot & topped with herb dumplings for a hearty one pot meal. A timeless classic you'll never tire of.

Slow Cooker Beef Stew and Herb Dumplings

Slow Cooker Beef Stew & Dumplings – the perfect comfort food! A delicious beef stew loaded with vegetables cooked in your Crock Pot & topped with herb dumplings for a hearty one pot meal. A timeless classic you’ll never tire of.
4.94 from 32 votes
Print Pin Save Recipe
Course: Main Course
Cuisine: British
Prep Time: 15 minutes
Cook Time: 5 hours 45 minutes
Total Time: 6 hours
Servings: 6 people
Author: Sarah James
people

Equipment

  • large frying pan
  • Slow cooker or Crock Pot

Ingredients

STEW

  • 400 g stewing steak cut into chunks I used chuck steak
  • 6 tbsp plain flour or all purpose flour
  • ½ tsp salt
  • ½ tsp black pepper
  • 4 tbsp rapeseed oil or vegetable oil
  • 2 large onions, sliced
  • 4 carrots, sliced into chunks
  • 4 medium potatoes, peeled & cut into small chunks
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1 tbsp tomato puree
  • 1 tbsp Worcester sauce
  • 750 ml beef stock
  • 1 tbsp freshly chopped parsley

SUET DUMPLINGS

  • 110 g plain flour or all purpose flour
  • 1 tsp baking powder
  • 50 g vegetable or beef suet
  • 1 tbsp freshly chopped parsley
  • 4 to 6 tbsp water

SUET FREE DUMPLINGS

  • 110 g plain flour or all purpose flour
  • 1 tsp baking powder
  • 50 g grated hard white vegetable fat coated with a tablespoon of rice flour
  • 1 tbsp freshly chopped parsley
  • 4 to 6 tbsp water

Instructions

  • MAKE YOUR STEW
    Lightly grease the inside of your slow cooker with oil or cooking spray and turn your slow cooker on high.
  • Add salt and pepper to your flour and coat the beef chunks before setting the coated meat to one side.
  • Heat the oil in a large frying pan on a medium heat and brown the onions and carrots before transferring them to your slow cooker.
  • Add the floured beef chunks to your frying pan and brown well before adding to the slow cooker.
  • Add any remaining flour to your pan and cook out in the oil before deglazing the pan with the beef stock - stir well to avoid any lumps.
  • Pour the pan contents into your slow cooker and add the potatoes, herbs, tomato puree and Worcester sauce. Stir well and then put on the slow cooker lid.
  • Cook on high for 5 hours or low for 8 hours before making your dumplings.
  • MAKE YOUR DUMPLINGS
    Sieve the flour and baking powder into a bowl and stir in the suet or vegetable fat and chopped parsley.
  • Add 4 tablespoons of water and stir again to form a dough, adding extra water if necessary.
  • Divide the dough into 8 pieces and turn out onto a floured work surface.
    Shape into small balls, add to your slow cooker and cook on high for 45 minutes with the lid on.

Notes

Leftover stew can be reheated.

Once cooled the stew can be kept in the fridge in a sealed container for up to 4 days.
Reheat in a pan on the stovetop on a medium heat for about 10 minutes, stirring occasionally.