Nothing beats the comfort of a hearty, slow-simmered stew bubbling away all day — that's exactly what makes this Slow Cooker Beef Stew with Dumplings Recipe so special. The tender beef, rich broth, and fluffy dumplings come together perfectly, making it a soul-warming meal you'll want to savor again and again.

The image shows a thick beef stew in a black pot. The stew has chunks of dark brown beef mixed with small round orange carrot slices, light tan potato pieces, and small bright green peas. The stew sauce is smooth and brown, coating all the ingredients. A wooden spoon stands inside the pot, partially submerged in the rich stew with some sauce on it. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe
Top Tip
How to Serve Slow Cooker Beef Stew with Dumplings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Beef Stew with Dumplings Recipe

Why You'll Love This Recipe

From the first time I made this stew, it instantly became a favorite in my kitchen. It’s forgiving, low-effort, but delivers rich, complex flavors and those incredible dumplings that soak up every bit of the stew’s goodness. You'll enjoy how it fills your home with a cozy aroma and your plate with classic comfort.

Hands-off cooking: You can pop everything into the slow cooker and walk away, no stirring required.
Flavors develop beautifully: The slow simmer lets the beef and herbs meld into that perfect, tender, and savory stew.
Fluffy dumplings: They’re light, soft, and cook right on top of the stew, soaking up all those delicious juices.
Perfect for any season: It’s a fantastic warming dish for chilly nights but comforting enough for any day you want some hearty homemade love.

The image shows a ladle scooping a thick stew from a black pot, containing dark brown gravy with green peas, bright orange carrot pieces, and tender chunks of meat. Floating on top are several golden biscuit-like dumplings with a soft, slightly browned texture. The stew looks rich and hearty, with visible layers of vegetables and meat covered by the shiny sauce. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines traditional stew ingredients with a few special touches like red wine and Worcestershire sauce to deepen the flavor. I especially love Yukon gold potatoes here since they hold their shape and add a creamy texture, while the herbs provide that cozy aroma we all crave.

Flat lay of fresh raw stew beef chunks, a small pile of all-purpose flour on a simple white ceramic plate, a small white bowl filled with rich beef broth, a small white bowl of deep red wine, a small white bowl with vibrant red tomato paste, a small white bowl containing dark Worcestershire sauce, two peeled garlic cloves, one large chopped white onion, four peeled and chopped bright orange carrots, cubed golden Yukon gold potatoes, two fresh bay leaves, a fresh rosemary sprig, two thyme sprigs, a small handful of vibrant green frozen peas (thawed), whole brown eggs with smooth clean shells, a small pat of butter, and a small white bowl of fresh milk—all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Stew beef: Choose chuck or stew meat for tenderness after slow cooking.
All-purpose flour: Used to coat the beef and in dumplings, helps thicken the stew and gives dumplings structure.
Beef broth: The stew’s rich base — homemade or low-sodium store-bought works great.
Red wine: Adds depth and slight acidity, balancing the stew’s richness.
Tomato paste: Boosts umami flavor and thickens the sauce.
Worcestershire sauce: Provides a savory, tangy punch.
Garlic and onion: Classic aromatics that bring warmth and sweetness.
Carrots: Add subtle sweetness and texture.
Yukon gold potatoes: Creamy texture, keeps shape well in the stew.
Bay leaves, rosemary, thyme: These herbs create that classic herby stew aroma.
Frozen peas: Stirred in at the end to keep their bright color and pop of sweetness.
Butter and milk (for dumplings): Make the dumplings tender and flavorful.
Baking powder and sugar (for dumplings): Help dumplings rise and add a hint of sweetness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I usually stick to the classic recipe but love throwing in extra veggies like parsnips or pearl onions when they’re in season. You can easily swap potatoes with sweet potatoes or add more herbs depending on your taste — this recipe is so flexible that it’s easy to make it truly yours.

Variation: One time, I swapped the red wine for a dark beer, giving the stew a slightly different, earthy flavor that my family adored.
Vegetarian option: Try substituting beef with hearty mushrooms, and use vegetable broth to make a satisfying meat-free version.
Spicier kick: Add a pinch of smoked paprika or a dash of cayenne for a subtle warmth without overpowering the classic flavors.

Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe

Step 1: Prep and Brown Your Beef

I start by seasoning the beef chunks with salt and pepper, then toss them in flour until lightly coated. This step is key — it helps thicken the stew later and creates a nice crust on the meat. You can brown the beef in a pan first for extra flavor, but honestly, I often skip it for simplicity and still get great results straight into the slow cooker.

Step 2: Load the Slow Cooker

Pop the floured beef into your slow cooker, then add in beef broth, red wine, tomato paste, Worcestershire sauce, garlic, onion, carrots, potatoes, bay leaves, rosemary, and thyme. Give everything a gentle stir to mix it up. The slow cooker does all the magic over several hours, making the beef fall-apart tender and infusing the broth with layered flavors.

Step 3: Let It Cook Low and Slow

Set your slow cooker to low for about 8 hours, or if you’re short on time, high for 5 hours. Resist lifting the lid too often — it lets heat out and slows your cooking. This long, slow simmer ensures that the meat turns buttery soft and the vegetables soak up those great flavors.

Step 4: Whip Up Those Dumplings

In the last half hour, mix together the dumpling batter — flour, baking powder, sugar, salt, butter, and milk. The butter cut into the flour creates that crumbly texture you're after. Then you stir in milk just until a thick batter forms, easy to drop by spoonfuls onto the stew.

Step 5: Finish Cooking with Dumplings On Top

After your stew is done cooking, stir in the frozen peas and season with salt and pepper to taste. Drop 6 to 8 spoonfuls of dumpling batter evenly over the surface. Cover and cook for one more hour — this gentle steam cooks the dumplings until light and fluffy while melding their flavor with the stew.

Step 6: Serve and Enjoy

Ladle warm stew into bowls, making sure each portion gets a generous amount of those tender dumplings — you won’t regret it!

Top Tip

Over the years, I’ve learned a few little tweaks for that perfect slow cooker beef stew with dumplings every time. These tips saved me from common pitfalls and enhanced the stew’s flavor beautifully.

Flour Coating: Don’t skip tossing the stew meat in flour before adding it to the slow cooker — it really thickens the broth and helps develop the stew’s rich texture.
Herb Bundling: Tie rosemary and thyme sprigs together with kitchen twine to make them easy to remove after cooking while still infusing flavor deeply.
Dumpling Timing: Add the dumplings during the last 30 to 60 minutes — too early, and they’ll get soggy; too late, and they won’t cook through.
Don't Over-Mix Dumplings: Mix the dumpling batter just enough to combine — overworking makes them tough instead of fluffy.

How to Serve Slow Cooker Beef Stew with Dumplings Recipe

Beef Stew with Dumplings - Serving Suggestion

Garnishes

Freshly chopped parsley is my go-to garnish — it adds a fresh pop of color and a subtle brightness that balances the stew’s rich flavors perfectly. Sometimes I also sprinkle a little cracked black pepper on top just before serving for a bit of extra zing.

Side Dishes

This stew is a hearty meal on its own, but pairing it with crusty bread or a simple green salad on the side really rounds things out nicely. I love using a tangy vinaigrette for the salad to contrast with the stew’s richness.

Creative Ways to Present

For a special occasion, try serving the stew in rustic mini cast iron pots or individual ramekins — it makes the meal feel extra cozy and homemade. Adding a dollop of sour cream on top of the dumplings also gives a lovely creamy contrast that guests really enjoy.

Make Ahead and Storage

Storing Leftovers

Leftover stew keeps beautifully in an airtight container in the fridge for up to 3 days. I recommend storing dumplings separately if you can — they maintain their texture better that way and can be reheated quickly before serving.

Freezing

I usually freeze just the stew base (without dumplings) in freezer-safe containers for up to 3 months. When I’m ready to eat it, I thaw overnight in the fridge, then add freshly made dumplings when reheating for that fresh dumpling experience every time.

Reheating

Reheat the stew gently on the stovetop over low heat, stirring occasionally. If you added dumplings originally, they do best reheated in the microwave broken into smaller pieces, or you can refresh with freshly steamed dumplings on the side.

Frequently Asked Questions:

Can I use other cuts of beef for this stew?

Yes! Chuck roast or any other stew meat works best because it breaks down and becomes tender during slow cooking. Avoid lean cuts like sirloin, as they may turn tough.

How do I know when the dumplings are done cooking?

The dumplings are cooked when they have puffed up and a toothpick inserted comes out clean. Typically, cooking them for the last hour on low heat of the slow cooker achieves perfect doneness.

Can I make the dumplings gluten-free?

Absolutely. Use a gluten-free all-purpose flour blend that includes baking powder. Make sure the blend works well for quick breads to achieve that same fluffy texture.

Is it okay to add the peas at the very end?

Yes, adding peas at the end ensures they remain vibrant and retain a slight crunch. If cooked too long, they tend to get mushy and lose their bright color.

Final Thoughts

This Slow Cooker Beef Stew with Dumplings Recipe feels like a hug in a bowl — it’s warm, hearty, and just the right balance of comforting and elegant. It’s one of those dishes I always come back to when I want to treat myself or impress family without endless kitchen hours. I hope you’ll enjoy making it as much as I do, and from one friend to another, remember: the slow cooker does the heavy lifting, so relax and savor every bite.