Slow Cooker Beef Stew and Dumplings
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Crockpot beef stew and dumplings has tender beef, vegetables and herby dumplings, with most of the cooking handled by the slow cooker.
This stew and dumplings recipe has tender beef, vegetables, mushrooms and herby dumplings cooked in a rich Crockpot stew.
Take your pick from red wine, beef broth or a mixture of both. I usually opt for the wine because I like how it gives the sauce a rich flavor. Broth works too though and keeps it more classic and family-friendly.
Either way, the dumplings cook on top of the hot stew and soak up all those meaty, savory juices as they steam.
Beef Stew and Dumplings Recipe at a Glance
- Prep time: 15 minutes
- Cook time: 4½ to 5½ hours on High or 8½ to 10½ hours on Low, including the dumplings
- Servings: 8
- Cuisine: British-inspired
- Main ingredients: Beef, vegetables, tomatoes and herbed dumplings
- Best served: Hot as a one-pot dinner
Why You’ll Love It
- Classic comfort food: Tender beef, veggies and soft herb dumplings make this a filling cold-weather meal.
- Slow cooker method: The Crockpot handles most of the cooking, so the beef’s got time to tenderize in the sauce.
- Rich savory flavor: Thyme, mustard, mushrooms and red wine or beef broth give the stew a hearty base.
- Homemade dumplings: Bisquick, milk and dried herbs make quick dumplings that cook directly on the stew.
Beef Stew and Dumplings Slow Cooker Ingredients
The complete ingredients list and quantities are in the recipe card below.
This slow cooker beef stew and dumplings recipe is made with lean stewing beef or top round steak, carrots, celery, onions, mushrooms and canned tomatoes.
The beef dumplings sauce is thickened with flour and flavored with thyme, mustard powder, black pepper and salt.
You can use dry red wine, beef broth or a mix of the two for the cooking liquid. If your broth’s already quite salty, reduce the salt and taste the stew before serving.
The dumplings are made with Bisquick, milk, thyme, sage and rosemary. They’re dropped onto the hot stew after the beef has cooked, then covered until cooked through. Use Bisquick Original Pancake & Baking Mix, not Shake ’n Pour or a flavored pancake mix.
How to Make Beef Stew and Dumplings
The full instructions with weights and measurements are in the recipe card below.
Cook the beef, vegetables, tomatoes and seasonings with wine or broth until the beef is tender. Stir in the flour and water mixture, then mix the dumpling dough and drop spoonfuls over the hot stew. Cover and cook on High for about 30 minutes, until a toothpick inserted into a dumpling comes out clean.
Beef Stew and Dumplings Tips
- Use the right beef: Lean stewing beef or top round steak works well because slow cooking gives it time to soften.
- Don’t keep lifting the lid: Each peek releases heat, which can slow down the cooking and affect the dumplings.
- Check the salt: Wine needs more seasoning than salty beef broth, so taste the stew before adding extra.
- Don’t overmix the dumplings: Stir the milk in only until the dry mix is moistened. I found that overmixing can make the dumplings heavy!
- Use a toothpick test: The dumplings are ready when a toothpick inserted into the center comes out clean.
Variations
- Use only beef broth: Skip the wine and use broth for a more traditional Crockpot beef stew.
- Mix broth and wine: Half wine and half broth gives the sauce depth without making the wine flavor too strong.
- Change the vegetables: Parsnip, rutabaga (swede) or potatoes can replace some of the carrots.
- Add more mushrooms: Extra mushrooms make the sauce darker and more savory.
- Use another baking mix: If you don’t have Bisquick, use a similar all-purpose biscuit or scone-style baking mix for this stew & dumplings dish.
Equipment You’ll Need
- 6-quart slow cooker: Slow-cook the stew before adding the dumplings.
- Chef’s knife: Chop and trim the ingredients.
- Cutting board: Protect the work surface while cutting.
- Measuring cups and spoons: Measure the ingredients before cooking.
- Large mixing bowl: Mix the ingredients with room to stir.
- Wooden spoon: Stir the mixture as it cooks.
What to Serve with Beef Stew and Dumplings
This stew already has beef, vegetables and dumplings, so it doesn’t need much else. Buttered bread is good for the sauce, or you can add simple greens if you want something fresh on the table.
Mashed potatoes are an option if you want a very filling meal, although the dumplings already make the stew hearty. I usually go for some buttered bread with mine!
Storage and Reheating
Refrigerate leftovers in a covered container within 2 hours; eat within 3 to 4 days. Reheat on the stove or in the microwave to 165°F (74°C), adding a little broth if the sauce has thickened.
The stew freezes better than the dumplings. If you do plan to freeze leftovers, freeze the stew on its own for up to 3 months and make fresh dumplings when you reheat it. Thaw the stew in the refrigerator.
Beef Stew and Dumplings FAQs
Can I make beef stew and dumplings without wine?
Yes. Use beef broth in place of the wine. If the broth is salty, taste the stew before adding the full amount of salt.
Can I cook beef stew and dumplings on high?
Yes. Low heat gives the beef more time to become tender, but the high setting works too as long as the beef’s tender before you add the dumplings.
What is Bisquick?
Bisquick is a ready-made baking mix used for quick biscuits, pancakes, waffles and dumplings. In this recipe, it makes the herb dumplings simple because the flour, fat and raising agents are already in the mix.
Why are my dumplings doughy?
The stew might not have been hot enough, the lid might have been lifted too often or the dough may have been too wet. I like to keep the lid on while the dumplings cook and check the center with a toothpick when they look done.
Can I make this beef stew gluten free?
Use gluten-free flour to thicken the stew and a gluten-free baking mix for the dumplings. Check the beef broth too, since some brands contain gluten.
Can I make the dumplings dairy free?
Yes, use a dairy-free milk and check that your baking mix is dairy free.
More Beef Recipes to Try
- Crockpot coffee braised beef roast: Slow-cooked beef roast with coffee.
- beef broth in a slow cooker: A homemade broth for soups and stews.
- beef and cabbage wontons with ginger: Wontons filled with beef, cabbage and ginger.
- goulash style stew: A venison stew seasoned in a goulash style.
- gluten free beef stew: A gluten-free beef stew for the slow cooker.
Beef Stew and Dumplings
Ingredients
- 2 pounds (900g) top round steak or lean stewing beef (in 1-inch (2 ½ cm) chunks)
- 2 sliced celery stalks
- 4 carrots (in ½-inch (1 ¼ cm) slices)
- 2 yellow onions (sliced)
- ¼ cup (60ml) water
- ¼ cup (30g) all-purpose flour
- ¾ cup (185ml) dry red wine or beef broth
- 8 medium mushrooms (sliced)
- 14 ½ ounces (400g) diced tomatoes in juice (canned)
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon mustard powder
- 1½ teaspoons salt
- ½ cup (125ml) milk (I used 2% (semi-skimmed))
- 1 ½ cups Bisquick
- ½ teaspoon dried thyme
- ¼ teaspoon dried sage
- ¼ teaspoon dried rosemary
Equipment
- Slow cooker
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Wooden spoon
Method
- Put the beef, celery, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms and wine or beef broth into a slow cooker. Add the salt, starting with less if using salted broth.
- Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
- The vegetables and beef will become tender – don't open the crockpot as it cooks (you'll lengthen the cooking time if you do!)
- Next, combine the flour with the water and stir this mixture slowly into the beef stew.
- Combine the Bisquick with the thyme, sage and rosemary and stir in the milk until the mixture is just moistened.
- Drop spoonfuls of the dumpling dough on to the hot beef stew.
- Cover again and cook on high for 30 minutes.
Notes
- If using wine, use the full amount of salt. If using beef broth, add less at first, then taste before serving.
- The dumplings are done when a toothpick inserted into the center comes out clean.
- Potatoes can replace the carrots. Parsnip, turnip or rutabaga (swede) also work.
- Browning the beef first adds extra flavor, but it’s optional. Add the browned beef to the slow cooker with the vegetables and liquid.
