Hearty Beef Stew with Dumplings
A comforting and rich beef stew with tender chunks of beef, savory vegetables, and fluffy dumplings simmered in a savory broth.
Ingredients
For the Stew
- 2 tablespoons vegetable or canola oil Used for searing the beef and enhancing flavor.
- 3 pounds chuck roast Provides rich, beefy flavor and tenderness when cooked low and slow.
- 1 teaspoon salt Enhances the overall taste of the stew.
- 1 teaspoon pepper Adds a bit of heat and depth to the flavor profile.
- 2 tablespoons garlic herb seasoning Infuses the dish with aromatic flavor notes.
- 1 large yellow onion Brings sweetness and a savory base to the stew.
- 2 tablespoons tomato paste Adds richness and helps thicken the broth.
- 2 tablespoons Worcestershire sauce Contributes a savory umami flavor to the dish.
- 6 cups beef broth Acts as the flavorful liquid base for the stew.
- 3 medium carrots Introduces a subtle sweetness and vibrant color.
- 3 stalks celery Offers a fresh crunch and enhances overall flavor.
- 4 small red or Yukon Gold potatoes Provides heartiness and texture.
- 1 tablespoon cornstarch Optional thickening agent for the gravy.
For the Dumplings
- 2 cups all-purpose flour Basis for the dumplings, giving them structure.
- 1 tablespoon baking powder Allows the dumplings to rise and become fluffy.
- 1 teaspoon salt Balances flavors in the dumplings.
- 4 tablespoons butter Adds richness and moisture to the dumplings.
- 1 cup milk Provides moisture and helps bind the dumpling dough.
- 1 cup Bisquick An optional alternative for quick and fluffy dumplings.
Instructions
Preparation
- Sear the beef. Season the chuck roast with salt, pepper, and garlic herb seasoning. Heat oil in a large skillet over medium-high heat and brown the roast on all sides. Transfer to the slow cooker.
- Sauté and deglaze. In the same skillet, cook the onions until softened, then stir in tomato paste, Worcestershire sauce, and a portion of the broth to deglaze, scraping up any brown bits. Pour this mixture over the roast in the slow cooker.
Cooking
- Slow cooking. Cover and cook on LOW for 6-8 hours. Add carrots, potatoes, and celery halfway through.
- Shred. About an hour before serving, remove roast, shred it, and return it to the cooker. If using cornstarch for gravy, mix with cold water and stir it in.
Dumpling Preparation
- The dumplings. In a bowl, combine flour, baking powder, and salt. Cut in butter until crumbly, then stir in milk until combined. Drop balls onto the surface of the stew without stirring.
- Finish on HIGH. Switch cooker to HIGH and cook for 1 more hour without opening the lid.
Serving
- Serve. Once the dumplings are cooked, let everything rest for 5-10 minutes before serving.
Notes
Allowing the stew to rest after cooking allows the flavors to meld, creating an even richer taste experience. This dish pairs wonderfully with crusty bread or a side salad.