This Slow Cooker Beef and Dumplings recipe is a delicious beef stew recipe made in the crock pot. This is a hearty beef stew with homemade dumplings that is sure to fill your belly. Smell the amazing aromas melding together as it cooks low and slow all day long. Crockpot Beef and Dumplings is comforting and full of flavor.

Slow Cooker Beef and Dumplings

Warm, comforting and full of so much flavor from your juicy chuck roast, and classic stew veggies like carrots, onion, and celery. You’ll enjoy the perfect, plump, little homemade dumplings seasoned with herbs and spices.

You’ll love that you can make such delicious meals with the help of your slow cooker. It makes making these stews and casseroles so much easier and enjoyable. Plus, your house smells delicious all day long!

The “hardest” part of this whole recipe is making the dumplings. They don’t require a ton of work, just a few more steps than the "dump and go" part of this simple beef stew recipe.

If you love hearty stews packed with amazing flavors, you’ll love our Slow Cooker Mexican Chicken Stew I also suggest you try our Beef and Noodles recipe if you’re in need of the hearty, belly filling, comfort food kind of recipes. They’re both so tasty, you can’t go wrong.

Can You Put Raw Beef in a Slow Cooker?

Yes, you can put raw beef in the cooker. Many recipes will suggest that you brown the sides of the beef first before adding it in. But, it is safe to add it raw. It cooks for many hours and will cook the meat thoroughly.

If you are concerned at all, you can brown the beef before adding it in or you can check the internal temperature of the beef to ensure that it reaches a safe temperature for consumption.

How to Make Slow Cooker Beef and Dumplings Stew

• Gather all of the ingredients together. Preheat the slow cooker on high heat.
• In a medium sized mixing bowl, toss together the cubed beef with the flour until all pieces are evenly coated. Set aside.

• Add the tomato paste, balsamic vinegar, soy sauce, minced garlic, salt, pepper, thyme, and parsley to the slow cooker and stir to combine.
• Pour in the beef broth, red cooking wine, and bay leaves.

• Add the carrots, onions, and celery to the mix, then stir together. Mix in the flour coated beef pieces, then cook on the high setting for 5 hours with the lid on.
• When there is about 15 minutes left on your timer, it’s time to prepare the dumplings. Start by pouring the lemon juice into the half and half (this makes a quick homemade buttermilk).

• In a small bowl, mix together the flour, baking powder, sugar, salt, garlic powder, and dried oregano.
• Add the half and half mixture to the flour mixture and stir until thoroughly combined. The batter will be thick and sticky to the touch.
• Use a small cookie scoop or a tablespoon to scoop the dumpling dough directly into the slow cooker soup. Cover and let cook on high for an additional hour.
• Before serving, remove the bay leaves. Serve and enjoy.

Do You Put the Lid On When Cooking Dumplings in the Slow Cooker?

Absolutely, put the lid on while cooking the dumplings in the slow cooker. In this easy recipe, they’ll cook in the pressure cooker while the stew finishes cooking the last hour.

Can You Overcook Dumplings in a Slow Cooker?

Yes, just like many other things, you can overcook dumplings in a Slow Cooker. But this does take quite some time. The dumplings will start to fall apart and disintegrate if they've been cooking for too long.

How Do I Know When My Dumplings Are Done?

To check and see if your dumplings are done, remove one from the stew. Poke a fork into the middle of them. If they’re doughy and dense, they need to be cooked more. If they’re light and fluffy and the center is cooked through then they're done and ready.

Why Are My Dumplings Falling Apart?

• If your homemade dumplings are starting to fall apart, it means they’ve been cooking for too long.
• Also, if your stew starts to boil and becomes too hot too quickly, the dumplings may start to fall apart or disintegrate.

Slow Cooker Beef and Dumpling Tips

Make sure to let your stew cool completely before storing or freezing it.
If you don’t want to use cooking wine, you can use more beef stock instead.
When reheating your Beef and Dumplings, make sure it’s hot all the way through before serving.
If your stew is too thick when reheating, add some more beef broth or a little water.

Storage For Crock Pot Beef and Dumplings

• You can store your Beef and Dumplings in the refrigerator for 2-3 days. Store it in an airtight container.
• You can also freeze your Slow Cooker Stew. Just transfer it to a freezer safe container or freezer-safe Ziploc bag and remove all the excess air. Then put it in the freezer and it should keep for up to 3 months.
• Remove from the fridge and let thaw before reheating. Reheat in the microwave or on the stovetop and serve.

More Delicious Easy Beef Recipes

Homestyle Vegetable Beef Soup
Instant Pot Hamburger Baked Beans
Slow Cooker Enchilada Casserole
Slow Cooker Beef Ribs
Beef and Noodles Recipe

Slow Cooker Beef and Dumplings is a family favorite comfort meal that is really easy to make with just simple pantry staple ingredients, nothing crazy! So easy, so hearty and filling and absolutely delish!

If you make this tasty crockpot Beef and Dumplings recipe, please let me know. Just leave a comment with a star rating below. I'd like to know how you liked it.

Slow Cooker Beef and Dumplings

5 from 1 vote

Print Rate

Course: Dinner

Cuisine: American

Keyword: crockpot beef and dumplings

Prep Time: 25

Cook Time: 6

Total Time: 6 25

Servings:

Calories: 569kcal

Author: Sandy

Equipment

6-quart Slow Cooker

Ingredients

Broth

2 pounds Beef Chuck Roast*, cubed
¼ cup All-Purpose Flour
4 cups Beef Broth
½ cup Red Cooking Wine
4 Tablespoons Tomato Paste
2 Tablespoons Balsamic Vinegar
4 Tablespoons Soy Sauce
2 Tablespoons Minced Garlic
1 teaspoon Salt
1 teaspoon Ground Black Pepper
½ teaspoon Ground Thyme (or 1 teaspoon thyme leaves)
2 Tablespoons Fresh Parsley, finely chopped
2 Bay Leaves
2 Onions, diced
6 Carrots, cut into thick slices
6 Celery Ribs, cut into thick slices

Dumplings

½ cup Half and Half
2 teaspoons Lemon Juice
1 cup All-Purpose Flour
2 tsp Baking Powder
1 teaspoon Sugar
½ teaspoon Salt
1 teaspoon Garlic Powder
1 teaspoon Dried Oregano

Instructions

Preheat the slow cooker on high heat.
In a medium sized mixing bowl, toss together the cubed beef with the ¼ cup all purpose flour until all pieces are evenly coated. Set aside.
Add the tomato paste, balsamic vinegar, soy sauce, minced garlic, salt, pepper, thyme, and parsley to the slow cooker and stir to combine.
Pour in the beef broth, red cooking wine, and bay leaves.
Add the carrots, onions, and celery to the mix, then stir together.
Mix in the flour coated beef pieces, then cook on the high setting for 5 hours with the lid on.
When there is about 15 minutes left on your timer, it’s time to prepare the dumplings.

Make the Dumplings

Start by pouring the lemon juice into the half and half (this makes homemade buttermilk).
In a small bowl, mix together the flour, baking powder, sugar, salt, garlic powder, and dried oregano.
Add the half and half mixture to the flour mixture and stir until thoroughly combined. The batter will be thick and sticky to the touch.
Use a small cookie scoop or a tablespoon to scoop the dumpling dough directly into the soup. Cover and let cook on high for an additional hour. Remove the bay leaves before eating.

Notes

*For even more flavor, brown the floured beef cubes in a little oil in a skillet before adding them to the slow cooker.

Storage For Beef and Dumplings

You can store leftover Beef and Dumplings in the refrigerator for 2-3 days. Store in an airtight container.
You can also freeze it. Just transfer it to a freezer safe container or freezer-safe ziploc bag and remove all the excess air. Then put it in the freezer and it should keep for up to 3 months.
Remove from the fridge and let thaw before reheating. Reheat in the microwave or on the stovetop and serve.

Nutrition

Calories: 569kcal

Slow Cooker Beef and Dumplings