If you are craving a warm, comforting, and utterly delicious meal, this Slow Cooked Beef and Dumplings Recipe is an absolute must-try. Picture tender, juicy beef slowly simmered to perfection alongside soft, fluffy dumplings that soak up every bit of the rich, savory gravy. This dish is a heartwarming hug on a plate, bringing together robust flavors and satisfying textures that will become a staple in your kitchen. Whether it’s a family dinner or a cozy weekend treat, this recipe promises to deliver unforgettable comfort in every bite.
Ingredients You’ll Need
With simple yet carefully chosen ingredients, this dish is both approachable and packed with flavor. Each element plays a vital role in creating the depth, color, and texture that make this Slow Cooked Beef and Dumplings Recipe so special.
- 3 tablespoons vegetable or canola oil: Perfect for searing the beef to lock in juices and add deep caramelized flavor.
- 2 pounds chuck roast: The ideal cut for slow cooking, becoming tender and flavorful after hours of simmering.
- Salt, pepper, garlic herb seasoning: Be generous with these to create a well-seasoned base that makes the gravy irresistible.
- 1 medium yellow onion (diced, about 1 cup): Adds sweetness and body to the dish when sautéed and combined with the broth.
- 3 tablespoons tomato paste: Provides richness and a subtle tang that deepens the beefy flavors.
- 2 tablespoons Worcestershire sauce: Enhances the umami notes, giving the stew a complex savory touch.
- 4 cups beef broth (low-sodium recommended): The liquid gold that ties everything together, ensuring the beef and veggies stay moist and tender.
- 1 pound carrots (peeled, cut into 1-inch chunks): Brings sweetness and vibrant color to balance the hearty beef.
- 3 sticks celery (cut into 1-inch pieces): Adds crunch and aromatic freshness to the stew.
- 1 1/2 pounds small red or Yukon Gold potatoes (scrubbed and cut into 2-inch pieces): The perfect starchy bite, creamy inside with the skins left on for texture.
- 1 heaping tablespoon cornstarch (optional): Use this to thicken the gravy if you prefer it heartier.
- 2 cups all-purpose flour: The main ingredient for the dumplings, making them tender and fluffy.
- 1 1/2 teaspoons baking powder: Essential for helping the dumplings rise and become airy.
- 1/2 teaspoon salt: Seasoning the dumplings to enhance their subtle flavor.
- 2 tablespoons butter: Adds richness and a delicate crumb to the dumpling dough.
- 2/3 cup milk: Binds the dumpling dough together with just the right moisture.
How to Make Slow Cooked Beef and Dumplings Recipe
Step 1: Sear the Beef
Start by seasoning the chuck roast generously with salt, pepper, and garlic herb seasoning. Heating your skillet over medium-high heat, add the oil and sear the beef on all sides until it’s beautifully browned. This step locks in flavor and gives your dish that irresistible depth before moving the roast to the slow cooker.
Step 2: Sauté the Onions and Deglaze
Using the same skillet, cook the diced onions over medium heat until they soften and turn translucent, about 6 to 8 minutes. Stir in the tomato paste and Worcestershire sauce to build layers of flavor. Pour in half a cup of beef broth and scrape the bottom to lift all those delicious browned bits—this little trick makes the gravy truly stand out.
Step 3: Combine and Slow Cook
Pour the onion mixture along with the remaining beef broth over your seared roast in the slow cooker. Cover and let it cook on LOW for 6 to 8 hours. The long cooking time is what transforms the meat, making it fall-apart tender and soaking up all the savory juices.
Step 4: Add the Vegetables
Halfway through cooking, around the 3 to 4 hour mark, nestle in your carrots, potatoes, and celery around the beef. This allows the vegetables to cook perfectly without losing their shape or texture.
Step 5: Shred the Beef
About an hour before mealtime, remove the roast from the slow cooker and shred it into chunk-sized pieces—not thin strands; you want hearty bites. If it’s still too hot or tough to shred, let it rest for 15 minutes. For a thicker gravy, stir in a cornstarch slurry (cornstarch mixed with cold water) before returning the shredded beef to the pot.
Step 6: Prepare the Dumplings
Mix flour, baking powder, and salt in a bowl, then cut in the butter until the mixture is crumbly like peas. Add the milk and stir just until combined. Drop teaspoon-sized dumpling balls onto the stew’s surface. Remember, do not stir them in—they need to sit on top to rise properly.
Step 7: Finish Cooking the Dumplings
Switch your slow cooker setting to HIGH and keep the lid shut tight for the final hour. The higher heat and steam create the perfect environment for the dumplings to fluff up and cook through. Resist the urge to peek as the escaping steam can prevent them from rising perfectly.
Step 8: Serve and Enjoy
When the dumplings are done, open the lid and gently break apart the dumpling layer. The gravy might seem a bit thin initially but will thicken as it cools, especially as the dumplings soak up the juices. Let the stew rest uncovered for 5 to 10 minutes before serving to let all the flavors meld beautifully.
How to Serve Slow Cooked Beef and Dumplings Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the top for a pop of color and subtle freshness. A small pat of melting butter on the dumplings can add an extra touch of indulgence that makes every bite feel special.
Side Dishes
This Slow Cooked Beef and Dumplings Recipe is a whole meal on its own, but if you want to round it out, a simple green salad with a tangy vinaigrette or some steamed green beans are perfect light companions. Crusty bread is also a fantastic choice to scoop up every last bit of that luscious gravy.
Creative Ways to Present
Serve this stew in rustic bowls to emphasize its hearty, homey feel. For a fun twist, layer the shredded beef and veggies with dumpling bites in a deep, clear glass dish to show off the vibrant components. Adding a drizzle of gravy artfully around the edges gives it a restaurant-worthy presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually improve as they mingle, making for even tastier meals the next day. Be sure to keep the dumplings submerged in the gravy to prevent them from drying out.
Freezing
This Slow Cooked Beef and Dumplings Recipe freezes well for up to 3 months. Transfer cooled leftovers into freezer-safe bags or containers. When ready to enjoy, thaw overnight in the fridge for best texture and flavor retention before reheating gently.
Reheating
Reheat gently on the stovetop over low heat or in a microwave with a cover to retain moisture. Stir occasionally to warm evenly but be gentle with the dumplings to avoid breaking them apart. Adding a splash of broth or water can help loosen the gravy if it has thickened during storage.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely, though chuck roast is preferred for its fat content and tenderness after slow cooking. Brisket or short ribs can work but might require slight adjustments in cooking time or seasoning.
What if I don’t have a slow cooker?
You can make this recipe in the oven using a covered Dutch oven at low temperatures (around 275°F) for 6-8 hours. Just follow the same steps for searing and assembling the ingredients, then cook low and slow for that tender melt-in-your-mouth texture.
How do I know when the dumplings are done?
The dumplings should be puffy, light, and springy to the touch. When you break one apart, the inside should be cooked through and moist but not doughy.
Can I make the dumplings gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Keep the rest of the ingredients the same, and be sure to check the baking powder is gluten-free.
Is there a way to make the gravy thicker without cornstarch?
Cornstarch is a common thickener, but you could also use a flour slurry or reduce the liquid by cooking uncovered on HIGH for some time. Alternatively, mash a few of the cooked potatoes into the broth to naturally thicken it.
Final Thoughts
This Slow Cooked Beef and Dumplings Recipe is a glorious celebration of comfort food done right. Its satisfying textures and bold flavors will warm your soul and fill your home with unforgettable aromas. I encourage you to dive into this cozy dish soon—you’ll be amazed at how a handful of simple ingredients and a little patience can create something truly magical.
Print
Slow Cooked Beef and Dumplings Recipe
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 30 minutes
- Yield: 8 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: American
Description
A comforting slow-cooked beef and dumplings stew featuring tender chuck roast, hearty vegetables, and fluffy homemade dumplings. This recipe uses a slow cooker to develop rich flavors and a thick, savory gravy perfect for a cozy meal.
Ingredients
Beef and Stew Base
- 3 tablespoons vegetable or canola oil
- 2 pounds chuck roast
- Salt, pepper, garlic herb seasoning (generous amounts for seasoning)
- 1 medium yellow onion, diced (about 1 cup)
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups low-sodium beef broth
Vegetables
- 1 pound carrots, peeled and cut into 1-inch chunks
- 3 sticks celery, cut into 1-inch pieces
- 1 1/2 pounds small red or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Dumplings
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2/3 cup milk
Optional Thickener
- 1 heaping tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Sear the beef: Season the chuck roast generously with salt, pepper, and garlic herb seasoning. Heat the vegetable oil in a large skillet over medium-high heat and brown the roast on all sides to lock in flavor. Transfer the browned roast to your slow cooker.
- Sauté and deglaze: In the same skillet, cook the diced onion over medium heat until softened (about 6-8 minutes). Stir in the tomato paste and Worcestershire sauce, then pour in 1/2 cup of beef broth to deglaze the pan, scraping up all browned bits for added flavor.
- Combine in slow cooker: Pour the onion mixture along with the remaining beef broth over the roast in the slow cooker. Cover and set to LOW heat to cook for 6-8 hours in total.
- Add vegetables halfway through: After about 3-4 hours of cooking, add the carrots, celery, and potatoes around the meat in the slow cooker, allowing them to absorb the flavors and cook tender.
- Shred the beef: One hour before serving, remove the roast from the slow cooker and shred it into bite-sized chunks—avoid shredding into tiny strings. If it’s difficult to shred, allow it to rest for 15 minutes. Return the shredded beef to the slow cooker. If you prefer a thicker gravy, mix the cornstarch with cold water to create a slurry and stir it into the stew carefully at this stage.
- Prepare the dumplings: In a medium bowl, combine flour, baking powder, and salt. Cut in the butter until pea-sized crumbs form. Stir in the milk just until the dough comes together. Drop teaspoon-sized dumpling balls gently on top of the stew, without stirring them in.
- Finish cooking on HIGH: Switch the slow cooker to HIGH. Cover with the lid and cook for another hour. Do not lift the lid during this time to maintain steam, which helps dumplings rise and become fluffy.
- Serve: Once dumplings have cooked, gently break them apart with a spoon. The gravy might be thin initially but thickens as it cools. Let the stew rest uncovered for 5-10 minutes before serving to allow flavors to meld and gravy to thicken.
Notes
- Note 1: Use chuck roast for optimal tenderness and flavor after slow cooking.
- Note 2: Leaving potato skins on adds texture and nutrients; be sure to scrub well.
- Note 3: All-purpose flour is used for the dumplings to achieve a light, fluffy texture.
- Note 4: Browning the beef before slow cooking enhances the depth of flavor in the gravy.
- Note 5: Adding vegetables halfway through prevents them from becoming too mushy in the long cook time.
- Note 6: Avoid lifting the slow cooker lid while dumplings cook to keep steam inside for proper rising.
- Oven Option: This recipe can also be made in the oven at 325°F (163°C) in a covered Dutch oven for 3 hours, adding vegetables halfway through cooking.
