Slow Cooker Beef Stew with Dumplings is a rich, from-scratch crockpot dinner made with tender beef, vegetables, red wine, and fluffy dumplings. This hearty, no-potato stew is ideal for cozy nights.
A warm bowl of beef stew with dumplings is comforting on cold evenings. This version takes classic slow-cooker stew flavors—browned chuck roast, aromatic vegetables, tomato, beef broth and a splash of red wine—and finishes with tender, homemade dumplings dropped on top. The slow cooker does the heavy lifting, producing melt-in-your-mouth beef and a lush, savory sauce that soaks into the dumplings for a satisfying, all-in-one meal.
Key Ingredients
Beef Stew Meat: Chuck roast cut into 1-inch cubes—best for long, slow cooking until tender.
Vegetables: Onion, carrots, mushrooms and garlic form a classic, flavorful base.
Sauce: Tomato paste, diced tomatoes, beef broth, red wine and seasonings create a rich sauce that reduces and deepens as it cooks.
Dumplings: A simple dough of flour, baking powder, cold butter and milk dropped on top to steam into light, fluffy dumplings.
How to Make Beef Stew with Dumplings
- Season and flour the beef, then brown it in a skillet to develop flavor before adding it to the slow cooker.
- Add the vegetables, tomato paste, diced tomatoes, broth, wine and seasonings; cover and cook low until the beef is tender and the sauce is flavorful.
- Make the dumpling dough and drop spoonfuls over the stew near the end of cooking. Cover and finish until the dumplings are puffed and cooked through.
Tips and Variations
Skip the wine: Replace the red wine with additional beef broth for the same liquid volume and a milder flavor.
Extra vegetables: Add potatoes, celery, green beans or extra mushrooms for more texture. A half cup of frozen peas stirred in at the end brightens the dish.
Adjust thickness: The stew will thicken as it rests and after the dumplings are added; remove excess liquid or simmer uncovered briefly if you prefer a thicker gravy.
How to Serve Beef Stew with Dumplings
Toppings: Freshly ground black pepper and a dollop of sour cream or plain yogurt add creaminess and brightness.
Sides: The dumplings act like bread, so this is a complete meal. Serve with a simple green salad or steamed greens for contrast if desired.
Can Bisquick Dumplings be Used?
Yes. Mix 2 1/2 cups Bisquick with 2/3 cup milk, drop spoonfuls into the hot stew and cook with the lid on for about one hour, or until cooked through.
Can Canned Biscuits be Used as Dumplings?
Yes. Cut seven refrigerated biscuits into quarters, add them to the stew, cover and cook for about 45 minutes until the biscuit pieces are puffed and cooked.
How to Store
This recipe freezes and reheats well because it contains no dairy or potatoes in the base. Refrigerate up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove or in a slow cooker.
Beef Stew with Dumplings
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How to Video
Equipment
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Slow cooker, 6 quart or larger
Ingredients
- 2 lbs chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 medium carrots, peeled and cut into 1-inch pieces
- 8 oz sliced mushrooms
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 14.5 oz can diced tomatoes, undrained
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 teaspoons Italian seasoning
- 2 bay leaves
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons cold butter, cubed
- ½ cup milk
Instructions
- Season the beef with 1 teaspoon salt and ½ teaspoon black pepper, then toss with 2 tablespoons flour to coat evenly.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 2–3 minutes per side. Transfer browned beef to the slow cooker.
- Add the onion, carrots, mushrooms, garlic, tomato paste, diced tomatoes with juice, beef broth, red wine (if using), Italian seasoning and bay leaves to the slow cooker. Stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and vegetables are cooked.
- About 30 minutes before the stew is done, prepare the dumplings. In a bowl whisk together 1 cup flour, 2 teaspoons baking powder and ½ teaspoon salt. Cut in the cold butter until the mixture resembles coarse crumbs, then stir in ½ cup milk to form a soft dough.
- Drop spoonfuls of dumpling dough onto the surface of the stew, spacing them apart. Cover and cook on high for 25–30 minutes, or until dumplings are puffed and cooked through.
- Remove and discard bay leaves. Serve hot with dumplings on top.
Nutrition
Nutrition info is an estimate. If you follow a specific diet, calculate values using your own tools.
More Slow Cooker Stews
Try other slow cooker favorites like Shipwreck Stew, Split Pea Stew, or Crockpot Chicken Stew for more hearty, hands-off meals. Camp Stew, Guinness Beef Stew, and Slow Cooker Venison Stew are great when you want richer, slow-cooked flavors. Poor Man’s Stew is a simple, budget-friendly option that feeds a crowd.