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
Scale
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.
