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Slow Cooker British Beef Stew with Dumplings Recipe

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4.3 from 54 reviews

This Slow Cooker Beef Stew and Dumplings recipe offers a hearty and comforting British classic made easy with the convenience of a slow cooker. Tender chunks of braising steak simmer in a rich broth filled with root vegetables and aromatic herbs, topped with fluffy, flavorful dumplings for a satisfying meal perfect for any day.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: British

Ingredients

Beef Stew

  • 2 pounds (900g) chuck steak, braising steak, cubed
  • 2 tbsp flour seasoned with pinch salt and pepper
  • 2 cups (500ml) hot beef stock (or low sodium broth)
  • ⅓ cup (80ml) red wine or more beef stock
  • 3 tbsp tomato paste
  • 2 tbsp balsamic vinegar or Worcestershire sauce
  • 2 tbsp dark soy sauce
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large onions, finely diced
  • 2 leeks, white parts only, sliced
  • 5 carrots, sliced
  • 4 parsnips, sliced
  • 2 bay leaves
  • 1 sprig rosemary
  • Fresh parsley, chopped, to garnish
  • Salt and pepper, as needed

Dumplings

  • 1 cup (130g) self-rising flour
  • ½ cup (120g) plain yogurt
  • 1 tbsp chopped parsley or chives
  • 2 tbsp grated Parmesan
  • 1 tsp garlic powder
  • ½ tsp salt
  • Water, as needed, to bind

Instructions

  1. Prepare the Stew: Toss the beef cubes with the seasoned flour to lightly coat each piece thoroughly, which helps in thickening the stew later.
  2. Combine Liquids and Seasonings: Preheat the slow cooker on HIGH setting. Add the hot beef stock, red wine (or more beef stock), soy sauce, balsamic vinegar (or Worcestershire sauce), minced garlic, tomato paste, salt, and black pepper. Stir everything well to combine the flavors.
  3. Add Vegetables: Incorporate the finely diced onions, sliced leeks (white parts only), sliced parsnips, and sliced carrots into the slow cooker. Stir gently to mix all ingredients together.
  4. Add Beef and Herbs: Add the floured beef cubes into the slow cooker along with the bay leaves and sprig of rosemary. Cover and cook on HIGH for 5 hours or alternatively on LOW for 8 hours until the beef is tender.
  5. Prepare the Dumplings: While the stew cooks, mix self-rising flour, chopped parsley or chives, grated Parmesan, salt, and garlic powder in a bowl. Stir in the plain yogurt and knead briefly with your hands until dough forms. Add a little water if the dough is too dry. Divide dough into 6-8 balls, rolling them gently.
  6. Finish Cooking the Stew: After the initial cooking time, stir the stew well, remove and discard the bay leaves and rosemary sprig. Carefully place the dumplings on top of the stew in the slow cooker, spaced slightly apart. Cover and cook for an additional 1 hour with the lid on.
  7. Serve: Taste the stew and adjust seasoning if needed. Garnish with freshly chopped parsley before serving hot.

Notes

  • Storing: Once cooled, store leftover stew in an airtight container for 2–3 days. Reheat gently on the stovetop or microwave until piping hot, adding a splash of stock or water if gravy becomes too thick.
  • Freezing: Freeze the stew base only (omit dumplings) in freezer-safe containers or bags labeled with date. Use within 3 months. Thaw overnight in the fridge, bring back to simmer, adjust seasoning, and add fresh dumplings to finish the dish.

Find it online: https://cookingwithsarah.com/slow-cooker-british-beef-stew-with-dumplings-recipe/