There’s something incredibly cozy about a bowl of hearty stew bubbling away all day, especially when it’s topped with soft, fluffy dumplings. This Slow Cooker Beef Stew with Dumplings Recipe is comfort food at its finest—rich, savory, and perfect for winding down after a busy day.

The image shows a close-up of a thick stew inside a dark pot. The stew has several layers of chunky pieces of dark brown meat mixed with soft orange carrot slices and light yellow potato chunks. Small bright green peas are scattered evenly throughout the stew, adding a pop of color. The sauce is rich and glossy, covering all the ingredients with a smooth brown texture. A wooden spoon rests inside the stew, partially submerged and coated in the sauce, stirring the mixture. The background surface is white marble. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe
Top Tip
How to Serve Slow Cooker Beef Stew with Dumplings Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Beef Stew with Dumplings Recipe

Why You'll Love This Recipe

This Slow Cooker Beef Stew with Dumplings Recipe has a special place in my kitchen repertoire. It’s one of those dishes that fills the house with such inviting aromas that friends start dropping by just to catch a whiff! The slow cooker does the heavy lifting, so you can come back to tender beef, rich broth, and perfectly pillowy dumplings without fuss.

Set-it-and-forget-it ease: Prep in minutes, then relax while the slow cooker transforms simple ingredients into a meal worth savoring.
Flavors that deepen over time: The slow cooking melds the beef, herbs, and veggies into a complex, cozy stew.
Homemade dumplings: They add a tender, almost cloud-like texture that makes this stew feel extra special and indulgent.
Family-friendly comfort: It’s a crowd-pleaser that comes together with pantry basics and doesn’t require you to babysit a simmering pot.

The image shows a close-up view of a dark brown stew with visible chunks of orange carrots and green peas in a glossy sauce. On top and around the stew, there are several spoonfuls of light golden biscuit dough that looks soft and slightly browned on the edges. The stew appears thick and rich with tender meat pieces mixed in. The overall colors mix dark brown, orange, green, and pale yellow, with a shiny texture from the sauce and a soft texture from the biscuit dough. The scene is close and detailed, showing the moistness and thickness of the food. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic lies in classic stew ingredients that blend beautifully over hours of slow cooking, plus a simple dumpling batter that cooks right on top. Each element plays its part in delivering a rich, hearty experience, and I like to pick Yukon gold potatoes for their creamy texture and ability to hold shape.

Flat lay of raw stew beef chunks, a small mound of all-purpose flour, a small white bowl filled with rich beef broth, a small white bowl containing deep red wine, a dollop of vibrant red tomato paste on a white ceramic plate, a small white bowl with dark Worcestershire sauce, two peeled garlic cloves, one large chopped white onion, four peeled and chopped large carrots, cubed peeled Yukon gold potatoes, two fresh bay leaves, one sprig of fresh rosemary, two sprigs of fresh thyme, a small white bowl filled with bright green frozen peas, two whole uncracked brown eggs, a small mound of flour mixed with baking powder and sugar, a small pat of butter, and a small white bowl of fresh milk, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Stew beef: I recommend chuck roast cut into 1-inch pieces — it gets tender and flavorful without falling apart.
All-purpose flour: Used both for coating the beef to help thicken the stew, and making the dumplings nice and fluffy.
Beef broth: The stew’s rich base, providing deep savory notes.
Red wine: Adds acidity and complexity; even a modest amount goes a long way in flavor.
Tomato paste: Concentrated flavor boost that balances the meatiness and wine.
Worcestershire sauce: A subtle umami kick that rounds out the stew’s taste.
Garlic and onion: Essential aromatics that infuse the whole pot with warmth.
Carrots: Sweetness and color, plus they stay tender but not mushy after slow cooking.
Yukon gold potatoes: Creamy, starchy chunks that soak up stew juices perfectly.
Bay leaves, rosemary, and thyme: Classic herb trio for that cozy, rustic flavor.
Frozen peas: Stirred in at the end for a pop of color and fresh sweetness.
Dumpling ingredients (flour, baking powder, sugar, salt, butter, milk): Come together quickly into a batter that steams right on top of the stew for a beautiful finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the joys of this Slow Cooker Beef Stew with Dumplings Recipe is its flexibility. Over time, I found little tweaks that suit different moods and occasions—like swapping herbs or tossing in seasonal veggies. Don’t hesitate to make it your own!

Variation: I sometimes add a splash of balsamic vinegar instead of red wine for a slightly sweeter tang; it’s a nice twist if you prefer wine-free cooking.
Dietary modifications: For a lower-carb option, skip the dumplings and add more root veggies like turnips or parsnips instead.
Spice it up: A pinch of smoked paprika or cayenne adds warm heat without overpowering the stew's natural flavors.

Step-by-Step: How I Make Slow Cooker Beef Stew with Dumplings Recipe

Step 1: Coat the Beef with Love

First, season your stew beef generously with salt and pepper, then toss the pieces in flour until they’re lightly coated. This step is key—I’ve learned that it helps thicken the stew later and gives the beef a nice texture. Don’t skip this, even though it’s quick and easy.

Step 2: Layer the Slow Cooker

Next, into the slow cooker go the floured beef, beef broth, red wine, tomato paste, Worcestershire sauce, garlic, onion, carrots, potatoes, bay leaves, rosemary, and thyme. Give everything a gentle stir to combine. I like to add the herbs on top so their fragrance slowly infuses the stew as it cooks.

Step 3: Set & Relax

Cook on high for 5 hours or low for 8—whatever fits your day better. This hands-off time is perfect for tackling other tasks, reading a book, or simply relaxing. When I’m in a rush, high works great to get to dinner on time; otherwise, low is best for development of deep flavors.

Step 4: Prepare the Dumplings (Last 30 Minutes)

About half an hour before the stew finishes cooking, whip up the dumpling batter. Stir the flour, baking powder, sugar, and salt in a bowl, then cut in the butter until it looks crumbly. Stir in the milk to make a thick, scoopable batter. This part is fun—kind of like the baking part of this hearty stew!

Step 5: Finish and Serve

After cooking time is up, stir the frozen peas into the stew and adjust seasoning with salt and pepper. Spoon the dumpling batter by dollops (6-8 spoonfuls) over the stew, then cover and cook for one more hour. The dumplings rise and steam to perfection right on top. Serve hot and enjoy every cozy bite.

Top Tip

From years of slow cooker adventures, I’ve learned a few things that make this stew foolproof, especially when adding dumplings at the end.

Don’t skip the flour coating: It thickens the stew nicely and helps the beef get a lovely texture, rather than just stewing in liquid.
Keep dumpling batter thick: Too much milk makes them soggy; the batter should hold its shape when spooned.
Timing dumplings last: Adding them in the last hour ensures they’re cooked through but still tender and fluffy.
Stir peas in last: This keeps their color bright and fresh without overcooking.

How to Serve Slow Cooker Beef Stew with Dumplings Recipe

beef stew with dumplings - Serving Suggestion

Garnishes

I love a sprinkle of fresh chopped parsley or thyme leaves right before serving. It brightens up the rich stew and adds a bit of garden-fresh contrast. Sometimes a twist of lemon zest can also add a surprising pop that lifts the flavors beautifully.

Side Dishes

This stew is pretty hearty on its own, but a crisp green salad or some crusty homemade bread works perfectly to mop up every last bit of broth and dumpling goodness. If you want to keep things extra comforting, buttery roasted green beans or garlic mashed potatoes are winning companions.

Creative Ways to Present

For special dinners, I’ve served the stew in deep individual bowls with a small dollop of sour cream or crème fraîche on top and a side of pickled vegetables. It makes the rustic dish feel festive without fuss. You can also sprinkle shredded sharp cheddar right over the hot dumplings for a gooey surprise.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover stew to an airtight container and refrigerate for up to 3 days. It tends to thicken as it chills, so just stir in a splash of broth or water when reheating to get that perfect consistency back.

Freezing

This stew freezes beautifully clear of the dumplings, so I recommend freezing just the stew base and making dumplings fresh when you reheat. Just freeze cooled stew in freezer-safe containers for up to 3 months.

Reheating

Reheat stew gently on the stove over low heat, stirring occasionally. To re-create dumplings, make a fresh batch of the batter and cook on top of the warmed stew for 30-60 minutes in a covered pot or oven-safe dish. This keeps everything tender and fresh.

Frequently Asked Questions:

Can I make this Slow Cooker Beef Stew with Dumplings Recipe without wine?

Absolutely! You can substitute the red wine with an equal amount of beef broth or even a splash of balsamic vinegar for a touch of acidity. The stew will still have great depth and richness.

How do I ensure the dumplings cook properly in the slow cooker?

Make sure your dumpling batter is thick enough to hold its shape when scooped onto the stew. Add the dumplings in the last hour of cooking with the slow cooker lid on to trap steam and cook them through evenly.

Can I prepare the dumplings ahead of time?

I don’t recommend making dumplings too far ahead because the baking powder starts losing its leavening power. It’s best to mix them fresh just before adding to the stew.

Can I adapt this recipe for a stovetop version?

Definitely! Brown the beef in a pot, then add broth, wine, and other ingredients. Simmer on low for 1.5 to 2 hours until beef is tender. Add dumplings last, cover, and cook for 20-30 minutes until set.

Final Thoughts

This Slow Cooker Beef Stew with Dumplings Recipe is one I keep coming back to because it’s pure comfort wrapped in convenience. It’s the kind of meal that feels like a hug on a plate—perfect for family dinners or quiet nights in. Trust me, once you’ve made it, you’ll want to share it with everyone you know. I can’t wait for you to try it and make it your own cozy classic!