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Beef Stew with Dumplings

This rich and hearty beef stew, slow-cooked to perfection in a savory brown gravy, is complemented by fluffy potato dumplings that add a comforting touch. It’s a perfect, warming dish for chilly days, offering a satisfying meal that will fill your home with delightful aromas.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 People
Course: crockpot recipes, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Stew:
  • 1 tablespoon olive oil
  • 2 pounds stew meat or chuck roast cut into 2-inch cubes
  • 1/4 cup all-purpose flour
  • 1 14 oz can diced tomatoes, undrained
  • 3 cups beef broth
  • 1 6 oz can tomato paste
  • 4 large carrots peeled and cut into 1-inch pieces
  • 4 celery stalks sliced
  • 1 cup frozen peas
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • 1 teaspoon dried rosemary or 1 fresh sprig
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons water
  • 3 tablespoons cornstarch
  • Fresh parsley for garnish optional
  • For the Dumplings:
  • 2 large Russet potatoes peeled and cooked
  • 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 large egg beaten
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon oil
  • 1 teaspoon garlic powder
  • 1 sprig fresh thyme minced
  • 1/2 teaspoon salt
  • Water as needed to bind the dumplings

Method
 

  1. Brown the Meat:
  2. Begin by heating the olive oil in a large skillet over medium-high heat. Toss the beef cubes with the flour, then brown them in batches. Take care not to overcrowd the pan, as this prevents proper searing, allowing the meat to lock in its natural juices and develop rich flavor.
  3. Combine Stew Ingredients:
  4. Once the beef is browned, transfer it to a 7+ quart crockpot. Add the diced tomatoes, beef broth, tomato paste, carrots, celery, peas, onion, garlic, thyme, rosemary, bay leaves, salt, and pepper. Stir gently to combine. Cover the crockpot with the lid and set the temperature to high for 4 to 6 hours, or low for 8 hours. For a more tender result, opt for the longer, slower cooking time.
  5. Prepare the Dumplings:
  6. While the stew is cooking, mash the cooked potatoes. In a separate bowl, combine the mashed potatoes with flour, baking powder, egg, Parmesan cheese, oil, garlic powder, thyme, and salt. Mix until the ingredients are just incorporated. If necessary, add a small amount of water to form a dough that can be shaped into golf ball-sized dumplings. Use a medium-sized cookie scoop for uniformity. Refrigerate the dumplings until ready to add them to the stew.
  7. Finish the Stew:
  8. One hour before serving, whisk together the cornstarch and water, then stir the mixture into the stew to thicken the broth. Gently add the dumplings, pressing them slightly into the liquid to ensure they do not stick together. Continue cooking for another hour, allowing the dumplings to steam and soak up the flavors of the stew.
  9. Serve and Garnish:
  10. When ready to serve, sprinkle fresh parsley over the stew for a pop of color and freshness. Serve hot and enjoy!

Notes

Storage: Store any leftover beef stew in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the stew in the microwave or stovetop. To microwave, heat for 30 seconds, stir, and continue heating until warmed through. For stovetop, simmer over medium heat for 10 to 12 minutes, stirring occasionally.
Freezing: For freezing, it’s best to freeze the stew without the dumplings. Store the cooled stew in freezer-friendly containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful Tips:
Avoid overcrowding the beef while browning it to ensure that it sears properly and locks in its juices.
For fluffier dumplings, avoid overmixing the dough, as this could result in dense dumplings.
If desired, you can substitute part of the beef broth with a Stout or Pale Ale for a deeper, more complex flavor.