Prep Time: 15 mins | Cook Time: 6 hrs | Total Time: 6 hrs 15 mins | Servings: 6
Packed with vegetables and fluffy dumplings, this hearty stew is screaming comfort. A no-fuss Beef Stew and Dumplings that is perfect for the whole family and all year round!
Ingredients
Beef Stew:
900 grams (2 pounds) braising steak/chuck steak, cubed
2 tablespoons flour seasoned with pinch salt and pepper
480 ml (2 c.) hot beef stock (broth)
80 ml (⅓ c.) red wine or dark ale or more beef stock
3 tablespoons tomato paste
2 tablespoons balsamic vinegar or Worcestershire sauce
3 tablespoons dark soy sauce
1 teaspoon salt
½ teaspoon black pepper
2 large onions, finely diced
2 leeks, white parts only, sliced
5 carrots, sliced
4 parsnips, sliced
2 bay leaves
1 sprig rosemary
Fresh parsley, chopped, to garnish
Salt and pepper, as needed
Light Dumplings (suet free):
125 grams (1 c.) self-raising flour
125 grams ( ½ c.) fat-free yoghurt
1 tablespoon chopped parsley or chives
2 tablespoons grated Parmesan
1 teaspoon garlic granules
½ teaspoon salt
water, as needed, to bind
Suet Dumplings:
125 grams (1 c.) self-raising flour
125 grams (1 c.) shredded suet or vegetable shortening
1 tablespoon chopped parsley or chives
2 tablespoons grated Parmesan
1 tablespoon horseradish or mustard
1 teaspoon garlic granules
½ teaspoon salt
cold water, as needed, to bind
How to make Slow Cooker Beef Stew and Dumplings
Stew:
Step 1: In the seasoned flour, toss to lightly coat the beef.
Step 2: On “high”, preheat the slow cooker. Add the hot beef stock, red wine, soy sauce, balsamic vinegar or Worcestershire sauce, garlic, tomato paste, salt, and pepper into the preheated slow cooker and stir.
Step 3: Stir in the onions, leeks, parsnips, and carrots.
Step 4: Pour in the beef and stir. Add in the bay leaves and rosemary. Cook for 5 hours on high or 8 hours on low.
DUMPLINGS:
Light Dumplings:
Step 1: In the meantime, ready the dumplings. In a bowl, combine the flour, herbs, Parmesan, salt, and garlic granules.
Step 2: Add in the yoghurt, then briefly knead the mixture with your hands until they have a dough. If it becomes too dry and crumbly, just add in a bit of water.
Step 3: Into 6 to 8 portions, divide the dough, then roll them into balls.
Suet Dumplings:
Step 1: In a bowl, combine the flour, suet, salt, garlic granules, herbs, and Parmesan.
Step 2: Gradually drizzle in the cold water while mixing with your hands until they have a dough. Make sure to not overmix the dough and handle it with a light touch to make light and fluffy dumplings.
Step 3: Into 6 to 8 portions, divide the dough, then roll them into balls.
Finish cooking the stew:
Step 1: Stir the stew and discard the bay leaves and rosemary.
Step 2: Into the slow cooker, add the dumplings, spacing them slightly apart.
Step 3: Cover the slow cooker with the lid and cook for an hour more.
Step 4: Adjust the seasoning according to taste and garnish the stew with parsley. Enjoy!
Nutritional Facts:
Calories: 667kcal | Carbohydrates: 69g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 2448mg | Potassium: 1532mg | Fiber: 9g | Sugar: 14g | Vitamin A: 9254IU | Vitamin C: 31mg | Calcium: 156mg | Iron: 6mg
Ingredients
- Beef Stew:
- 900 grams (2 pounds) braising steak/chuck steak, cubed
- 2 tablespoons flour seasoned with pinch salt and pepper
- 480 ml (2 c.) hot beef stock (broth)
- 80 ml (⅓ c.) red wine or dark ale or more beef stock
- 3 tablespoons tomato paste
- 2 tablespoons balsamic vinegar or Worcestershire sauce
- 3 tablespoons dark soy sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large onions, finely diced
- 2 leeks, white parts only, sliced
- 5 carrots, sliced
- 4 parsnips, sliced
- 2 bay leaves
- 1 sprig rosemary
- Fresh parsley, chopped, to garnish
- Salt and pepper, as needed
- Light Dumplings (suet free):
- 125 grams (1 c.) self-raising flour
- 125 grams ( ½ c.) fat-free yoghurt
- 1 tablespoon chopped parsley or chives
- 2 tablespoons grated Parmesan
- 1 teaspoon garlic granules
- ½ teaspoon salt
- water, as needed, to bind
- Suet Dumplings:
- 125 grams (1 c.) self-raising flour
- 125 grams (1 c.) shredded suet or vegetable shortening
- 1 tablespoon chopped parsley or chives
- 2 tablespoons grated Parmesan
- 1 tablespoon horseradish or mustard
- 1 teaspoon garlic granules
- ½ teaspoon salt
- cold water, as needed, to bind
Instructions
Stew:
Step 1: In the seasoned flour, toss to lightly coat the beef.
Step 2: On “high”, preheat the slow cooker. Add the hot beef stock, red wine, soy sauce, balsamic vinegar or Worcestershire sauce, garlic, tomato paste, salt, and pepper into the preheated slow cooker and stir.
Step 3: Stir in the onions, leeks, parsnips, and carrots.
Step 4: Pour in the beef and stir. Add in the bay leaves and rosemary. Cook for 5 hours on high or 8 hours on low.
DUMPLINGS:
Light Dumplings:
Step 1: In the meantime, ready the dumplings. In a bowl, combine the flour, herbs, Parmesan, salt, and garlic granules.
Step 2: Add in the yoghurt, then briefly knead the mixture with your hands until they have a dough. If it becomes too dry and crumbly, just add in a bit of water.
Step 3: Into 6 to 8 portions, divide the dough, then roll them into balls.
Suet Dumplings:
Step 1: In a bowl, combine the flour, suet, salt, garlic granules, herbs, and Parmesan.
Step 2: Gradually drizzle in the cold water while mixing with your hands until they have a dough. Make sure to not overmix the dough and handle it with a light touch to make light and fluffy dumplings.
Step 3: Into 6 to 8 portions, divide the dough, then roll them into balls.
Finish cooking the stew:
Step 1: Stir the stew and discard the bay leaves and rosemary.
Step 2: Into the slow cooker, add the dumplings, spacing them slightly apart.
Step 3: Cover the slow cooker with the lid and cook for an hour more.
Step 4: Adjust the seasoning according to taste and garnish the stew with parsley. Enjoy!
