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Published 27/08/2025
6:20
Serves 6
Easy

Slow cooker beef stew with dumplings

This hearty slow cooker beef stew with dumplings is the perfect comfort food for when the nights are getting longer and colder.

Packed with veggies, this dish is nutritious and filling. You can either top with homemade dumplings (recipe included below) or use pre-made if you’re in a rush. Serve with roast potatoes or buttery mash.

What you'll need...

For the beef stew

  • 900g braising steak, cubed
  • 2 tbsp plain flour
  • Pinch of salt and pepper
  • 480ml hot beef stock
  • 4 tbsp tomato puree
  • 2 tbsp balsamic vinegar
  • 3 garlic cloves, minced
  • 2 large onions, finely sliced
  • 2 leeks, white parts only, sliced
  • 4 large carrots, chopped into chunks
  • 3 parsnips, chopped into chunks
  • 70g button mushrooms
  • 1 sprig rosemary
  • 3 bay leaves
  • 1 sprig fresh parsley, chopped, for garnish
  • 80ml red wine, optional (or more beef stock if not using alcohol)

For the suet-free dumplings

  • 250g self-raising flour
  • 125g unsalted butter, cold
  • 1 tbsp chopped chives
  • 1 tsp garlic powder
  • ½ tsp salt
  • Cold water, as needed, for binding

Method

  1. Season the flour with salt and pepper and toss the beef cubes until evenly coated. 

  2. Preheat the slow cooker on “high” and add the hot beef stock, red wine, soy sauce, balsamic vinegar, garlic, tomato puree, salt and pepper. Stir until evenly combined. 

  3. Add onions, leeks, carrots, parsnips and mushrooms. Stir to combine. 

  4. Pour in the floured beef and add the rosemary and bay leaves. Cook on ‘High’ for 5 hours or ‘Low’ for 8 hours. 

  5. While the beef stew is cooking, prepare the herby dumplings. Put the flour into a mixing bowl, and using a coarse grater, grate the cold butter into the flour. Add the salt, garlic powder and chopped chives. 

  1. Using your fingers, gently ‘rub’ the butter into the flour until it starts to resemble breadcrumbs. Add a splash of cold water to help bind into a dough – avoid over working, though.  

  2. Divide the dough into as many pieces as possible and roll each into a round dumpling shape. Remember that the dumplings will absorb some of the stew’s juices and moisture, so add some water if your stew is starting to look a tad dry. 

  3. An hour before serving, remove the bay leaves and rosemary before giving the stew a stir. Add the dumplings on top, slightly spaced apart to include slight expansion. Cover and cook for an hour with the lid on. 

  4. Taste before serving and add any additional seasoning if necessary. Garnish with the parsley and serve with your chosen side dishes. 

Shop the tools you will need

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£32.00

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