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Slow Cooker Beef Stew with eight Dumplings on top
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5 from 3 votes

Slow Cooker Beef Stew with Dumplings

This Slow Cooker Beef Stew with Dumplings is a comforting British classic, perfect for a chilly day.
Diced beef slow-cooked until tender with hearty vegetables like onions, carrots, and parsnips in a flavourful broth enhanced by a splash of balsamic vinegar and sundried tomato puree. Fresh thyme and bay leaves add aromatic depth.
Near the end, peas are added, and cornflour thickens the stew before adding thyme-infused dumplings on top, cooking to fluffy perfection in the slow cooker.
This one-pot meal is an effortless way to enjoy a rich, warming dish that’s ready to serve straight from the slow cooker.
Prep Time20 minutes
Active Time6 hours
Add Dumplings40 minutes
Total Time7 hours
Course: Dinner, Main Course, Supper
Cuisine: British
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Yield: 4 People
Calories: 818kcal
Author: Luke and Kay - Flawless Food

Equipment

Ingredients

For the Beef Stew

  • 2 tablespoons Plain flour
  • 800 g Diced Beef
  • Salt and pepper for seasoning
  • 3 tablespoons Olive oil
  • 2 Onions
  • 2 Carrots
  • 2 Parsnips
  • 500 ml Beef stock
  • 250 grams Chestnut mushrooms
  • 3 cloves Garlic or 2 teaspoon garlic puree
  • 1 tablespoon Sundried tomato puree
  • splash Balsamic vinegar
  • 2 Bay leaves
  • 2 teaspoons Dried Thyme
  • 200 grams Frozen Peas
  • 2 tablespoon cornflour mixed with 2 tablespoon water

For the Dumplings:

  • 200 grams Self-raising flour
  • 100 grams Suet Can substitute for butter, margarine, fat, or vegetable shortening
  • 1 teaspoon Dried Thyme
  • 10 tablespoons Water
  • Salt and pepper for seasoning
Metric - US Customary

Instructions

  • Dice 2 Onions, 2 Carrots and 2 Parsnips. Slice 250 grams Chestnut mushrooms. Chop or mince the 3 cloves Garlic.
    Chopped onions,parsnips,carrots and chestnut mushrooms
  • Season the 800 g Diced Beef with 2 tablespoons Plain flour, Salt and pepper.
    Diced beef coated in plain flour and black pepper
  • Heat 2 tablespoon of the Olive oil in a skillet or frying pan on high heat. Add the seasoned beef and sear until browned on all sides,
    Browning off the diced beef in a frying pan using tongs to turn the beef
  • Then transfer to the slow cooker.
    Browned diced beef in a slow cooker pot
  • In the same pan, add a splash more olive oil and sauté the diced onions, carrots and parsnips for about 8 minutes,
    Chopped carrot and parsnip in a frying pan
  • Add the garlic, mushrooms 1 tablespoon Sundried tomato puree and a splash Balsamic vinegar and cook for an additional 2 minutes.
    Diced carrot , parsnip, chopped mushrooms in frying pan with balsamic vinegar being poured over the top
  • Transfer the sautéed vegetables to the slow cooker with the beef
    Pouring chopped carrots, parsnips and mushrooms on top of the diced beef in a slow cooker pot
  • Add the 500 ml Beef stock, 2 Bay leaves, 2 teaspoons Dried Thyme to the slow cooker, stirring everything together gently
    Beef stock, dried thyme ,two bay leaves, carrots, parsnips and mushrooms on top of the diced beef in a slow cooker pot
  • Cover and cook on:
    Low heat for 6–7 hours (*best results)
    or
    High heat for 3–4 hours
    Slow Cooker Beef Stew

Dumplings

  • Before the end of cooking, prepare the dumpling dough by combining 200 grams Self-raising flour, 100 grams Suet (or substitute), 1 teaspoon Dried Thyme, Salt and pepper in a mixing bowl.
    Pouring a tablespoon of water onto suet and dried thyme in a glass bowl
  • Add 10 tablespoons Water and mix until a sticky dough forms.
    Dumpling dough in hands
  • Shape into 8 dumplings.
    Eight dumplings, corn flour slurry and a bowl of peas on a baking tray
  • Mix together 2 tablespoon cornflour with water and stir into the stew.
    Once the beef stew has its intital cooking time as stated above. Turn the heat to high, remove lid and add the 200 grams Frozen Peas.
    Frozen peas being added to the slow cooker beef stew in a slow cooker pot
  • Place the dumplings on top of the stew in the slow cooker, pressing them halfway into the liquid.
    Placing dumplings on top of the beef stew in a slow cooker pot
  • Replace the slow cooker lid and cook on high for another 40 minutes, until the dumplings are fluffy. For a crispy top, transfer the slow cooker pot to the oven at a high heat for 10 minutes.
    Slow Cooker Beef Stew with Dumplings
  • Serve warm with some roasted vegetables or see blog post for more serving suggestions.
    Slow Cooker Beef Stew with Dumplings in a bowl served with parsnips and carrots and beef stew on a spoon

Video

Nutrition

Calories: 818kcal | Carbohydrates: 77g | Protein: 58g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Cholesterol: 124mg | Sodium: 607mg | Potassium: 1654mg | Fiber: 11g | Sugar: 12g | Vitamin A: 6427IU | Vitamin C: 41mg | Calcium: 149mg | Iron: 8mg