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Beef and Dumplings in a white bowl

Slow Cooker Beef and Dumplings

Slow Cooker Beef and Dumplings
5 from 1 vote
Course: Dinner
Cuisine: American
Keyword: crockpot beef and dumplings
Prep Time: 25 minutes
Cook Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 6
Calories: 569kcal
Author: Sandy


  • 6-quart Slow Cooker



  • 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


  • 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


  • 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.


*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.


Calories: 569kcal