Indulge in the heartwarming embrace of tender beef stew, slow-cooked to perfection and crowned with fluffy, homemade-style buttermilk biscuit dumplings. This Crock Pot Beef Dumplings recipe transforms simple ingredients into an extraordinary, belly-filling meal that promises comfort with every spoonful.
The Ultimate Comfort Meal: Slow Cooker Beef and Dumplings
There’s nothing quite like a steaming bowl of homemade comfort food to warm the soul, and this Crock Pot Beef Dumplings recipe is the epitome of cozy dining. Imagine succulent pieces of beef, slow-simmered in a rich, savory broth brimming with wholesome vegetables, all topped with soft, airy buttermilk biscuit dumplings that absorb every delicious flavor. This isn’t just a meal; it’s an experience, a modern twist on the classic Chicken and Dumplings, offering a robust beef alternative that’s equally satisfying and incredibly easy to prepare.
Perfect for chilly evenings or busy weeknights, this dish requires minimal hands-on time, letting your slow cooker do all the heavy lifting. The result is a hearty, all-in-one dinner that’s wonderfully customizable to your family’s preferences. Its rich flavors and tender textures make it a guaranteed crowd-pleaser, providing a complete and nourishing meal without the fuss.
Frequently Asked Questions About Slow Cooker Beef Dumplings
Cooking with a slow cooker is a fantastic way to create flavorful, tender meals with minimal effort, and this beef and dumplings recipe is no exception. Here are some common questions and helpful tips to ensure your dish turns out perfectly every time.
While the recipe is designed for beef stew meat to achieve that classic stew texture, you can certainly substitute ground beef. If you choose to use ground beef, it’s essential to cook and crumble it thoroughly in a skillet before adding it to the slow cooker. This step helps to render out excess fat and ensures a better texture in the final dish. Keep in mind that ground beef will result in a different, less “chunky” stew consistency.
This recipe is incredibly versatile when it comes to vegetables. Feel free to customize it based on what you have on hand or what your family enjoys. Excellent additions include sliced leeks, chopped parsnips for a touch of sweetness, canned diced tomatoes for acidity and depth, green beans, corn kernels, or even chopped cabbage. For best results, add more delicate vegetables like green beans or corn during the last hour or two of cooking to prevent them from becoming too mushy.
Achieving your desired stew consistency is simple. If you prefer a soupier stew, you can add an additional half to one cup of beef broth during the initial cooking stage. For a thicker gravy-like consistency, you have a couple of options: you can either reduce the initial amount of broth slightly, or for a quick fix at the end, create a slurry with a tablespoon of cornstarch mixed with a tablespoon of cold water, then stir it into the hot stew during the last 30 minutes of cooking until it thickens to your liking.
No, it’s completely optional to add additional seasonings to the refrigerated biscuits. The beauty of these dumplings is how they absorb the rich, savory flavors of the stew as they cook. Simply divide each biscuit into four pieces (or as desired) and add them as is. However, for an extra layer of flavor, mixing in a little garlic powder, dried herbs like rosemary, or grated Parmesan cheese (as suggested in the recipe) can elevate the dumplings’ taste profile and add a delightful aroma.
Browning the beef is highly recommended as it adds a deeper color and significantly enhances the flavor of the stew through the Maillard reaction. It creates a rich, complex foundation that truly makes the dish shine. However, if you are pressed for time, you can skip this step. If you omit browning, you won’t need the flour or oil specified for that step in the recipe. The stew will still be delicious, but browning does contribute to a richer, more robust flavor profile.
While you are welcome to simply cut each biscuit into smaller pieces, combining them into one ball and then pinching off individual dumplings gives them a more rustic, “made from scratch” appearance and texture. This method also allows for a more uniform distribution of any added seasonings if you choose to incorporate them. It’s a stylistic choice that can add to the homemade charm of the dish, but cutting them into fifths or quarters works just as well for convenience.
This beef and dumplings dish is truly a complete meal on its own, packed with protein, vegetables, and carbohydrates. However, if you’re looking to round out the meal or add a fresh contrast, a crisp, green side salad with a light vinaigrette makes an excellent accompaniment. A basket of warm, crusty bread is also a fantastic choice for soaking up every last bit of that savory broth.
Leftover Crock Pot Beef Dumplings can be stored in an airtight container in the refrigerator for up to 4-5 days. While the stew itself freezes well, the biscuit dumplings do not hold up as well after freezing and thawing, often becoming soggy or crumbly. For best results when anticipating leftovers, consider cooking the dumplings separately or only adding enough for one meal if you plan to freeze portions of the stew. When reheating, gently warm on the stovetop or in the microwave, adding a splash of broth if needed to restore moisture.
Essential Ingredients for Your Crock Pot Beef Dumplings
Crafting the perfect slow cooker beef and dumplings begins with selecting high-quality ingredients. Here’s a closer look at what you’ll need, along with some helpful tips for each component to ensure your stew is bursting with flavor.
Ingredients Needed:
- Beef Stew Meat: Approximately two pounds of beef stew meat are ideal. You can purchase pre-cut stew meat or cut up a chuck roast into 1.5 to 2-inch chunks yourself. Chuck roast is excellent for slow cooking as it becomes incredibly tender over time.
- All-Purpose Flour: Used for coating the beef, which helps create a delicious crust when browned and thickens the stew.
- Vegetable Oil: For browning the beef. Any high-smoke-point oil will work.
- Beef Broth: Four cups are required. Opt for low-sodium or no-sodium versions to better control the overall saltiness of the dish. This forms the flavorful base of your stew.
- Tomato Paste: Three tablespoons add a concentrated umami depth and a subtle tang that complements the beef. If you’re not keen on tomato flavor, you can slightly reduce the amount or omit it, though it adds a wonderful richness.
- Worcestershire Sauce: Two tablespoons provide a complex savory, tangy, and slightly sweet flavor, enhancing the beef’s natural taste.
- Low Sodium Soy Sauce: Three tablespoons contribute another layer of umami without making the dish overly salty. It’s a secret ingredient for deep flavor.
- Garlic Cloves: Two cloves, minced, offer a pungent aromatic kick. Fresh garlic is always preferred for its vibrant flavor, but jarred minced garlic is a convenient substitute.
- Salt and Pepper: Essential seasonings to bring out the best in all ingredients. Used both for seasoning the beef and the dumplings.
- Yellow Onion, Carrots, and Celery: A classic mirepoix base for any stew. Using slightly larger chunks ensures they hold their shape and texture during the long cooking process, adding hearty substance to the stew.
- Yellow Yukon Potatoes: One pound, peeled and sliced into 2-inch pieces. Yukon Golds are excellent choices as they hold up well to extended cooking and have a creamy texture. Russet or red potatoes can also be used, though their texture might vary slightly.
- Bay Leaves: Two bay leaves infuse the stew with a subtle, aromatic, herbaceous note that’s classic in beef stews. Remember to remove them before serving.
- Canned Refrigerated Buttermilk Biscuits: A 7.5-ounce can provides the perfect shortcut for fluffy, tender dumplings. For a completely homemade touch, you can also use a recipe for drop biscuits and add them to the stew.
- Garlic Powder: Used to season the biscuit dumplings, adding another layer of savory goodness.
- Grated Parmesan Cheese: One tablespoon, optional, for an extra cheesy, savory kick in the dumplings or as a garnish.
- Dried Rosemary: One teaspoon provides a wonderfully aromatic, earthy flavor that pairs perfectly with beef.
How to Make Crock Pot Beef Dumplings: A Step-by-Step Guide
Creating this delicious beef and dumplings recipe in your slow cooker is straightforward. Follow these steps for a tender, flavorful, and incredibly satisfying meal.
Prepare the Beef for Browning: Begin by placing the beef stew meat into a large, sturdy Ziploc bag. Add the all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of garlic powder to the bag. Seal the bag securely, ensuring it’s airtight, then shake vigorously until every piece of beef is evenly coated in the flour and seasoning mixture. This coating will help create a beautiful brown crust and contribute to the stew’s thickness.
Brown the Beef: Heat 2 to 4 tablespoons of vegetable oil in a large stockpot or heavy-bottomed skillet over medium-high heat. Once the oil is shimmering hot, carefully add the coated beef stew meat in batches, ensuring not to overcrowd the pan. Crowding will steam the meat rather than brown it. Sear each batch until all sides are nicely browned, adding more oil as needed. This browning step is crucial as it develops deep, complex flavors that are essential to a rich stew.
Deglaze the Pan: After browning all the beef, add ½ cup of beef broth to the hot pan. Use a wooden spoon or spatula to scrape up all the flavorful browned bits stuck to the bottom of the pan. These “fond” bits are packed with flavor and will significantly enrich your stew. Pour this flavorful liquid, along with the browned beef, into your 5-6 quart slow cooker.
Assemble the Stew Base in the Slow Cooker: Into the slow cooker with the beef, add the remaining 3 ½ cups of beef broth, tomato paste, Worcestershire sauce, low sodium soy sauce, minced garlic, dried rosemary, and bay leaves. Stir all these ingredients together until well combined.
Add Vegetables: Now, add the diced yellow onion, 1-inch pieces of carrots, diced celery stalks, and 2-inch pieces of yellow Yukon potatoes to the slow cooker. Give everything a gentle stir to ensure the vegetables are submerged in the liquid and well distributed with the beef. This combination of ingredients will create a balanced and nutritious stew.
Slow Cook to Perfection: Cover the slow cooker with its lid. Cook on the LOW setting for 8 hours for the most tender, fall-apart beef. Alternatively, if you’re in a hurry, you can cook on HIGH for about 4-5 hours, but cooking on low generally yields superior tenderness. It’s crucial to avoid lifting the lid during the cooking process, as this releases heat and prolongs cooking time.
Prepare the Dumplings: With one hour of cooking time remaining for the stew, it’s time to prepare the dumplings. Open the can of refrigerated buttermilk biscuits and transfer them to a bowl. For a homemade appearance, squish all the biscuits together into one large ball. Add ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of garlic powder to the biscuit ball. Knead and squish the ball to thoroughly mix the seasonings throughout. (Note: As mentioned in the FAQ, you can simply cut each biscuit into quarters or fifths if you prefer to skip combining them into a ball.)
Add the Dumplings: Divide the seasoned biscuit ball into approximately 40 small pieces. You can simply pinch off small bits as you go. Gently place these small dumpling pieces on top of the hot stew. Once all the dumplings are added, replace the slow cooker lid and continue cooking for the final hour. The dumplings will steam and cook through, becoming wonderfully fluffy and infused with the stew’s flavors.
Serve and Garnish: Once the final hour is up and the dumplings are cooked through and fluffy, remove the bay leaves. Give the stew a good, gentle stir to incorporate the tender dumplings. Serve hot, garnished with fresh chopped parsley and, if desired, a sprinkle of grated Parmesan cheese for a fresh, savory finish. Enjoy your comforting, homemade Crock Pot Beef Dumplings!
Craving More Hearty Recipes?
If you loved this comforting Crock Pot Beef Dumplings, you’re in for a treat! Explore more delicious and easy-to-make recipes that are perfect for any occasion:
- Crock Pot Chicken and Dumplings: The classic comfort food you know and love, made effortlessly in your slow cooker.
- Ground Beef and Dumplings: A quicker version of beef and dumplings using ground beef for a weeknight family favorite.
- Cracker Barrel Chicken and Dumpling Soup: Recreate the beloved restaurant classic at home with this flavorful soup.
- Crock Pot Beef Tips and Gravy: Tender beef tips smothered in a rich, savory gravy, perfect over mashed potatoes or noodles.
- Chicken and Bisquick Dumplings: A simplified approach to chicken and dumplings using convenient Bisquick for fluffy results.
- Chicken and Dumplings Casserole: All the flavors of chicken and dumplings baked into a hearty casserole.
- Old-Fashioned Chicken and Dumplings: The traditional stovetop method for a classic, soul-satisfying meal.
- Crock Pot Beef Stew: A classic, hearty beef stew recipe for ultimate comfort.
- White Chicken Chili with Cornbread Dumplings: A flavorful chili topped with unique cornbread-style dumplings.
- Crock Pot Chicken and Cheese Dumplings: A cheesy twist on chicken and dumplings, offering extra richness and flavor.
Crock Pot Beef Dumplings
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Pin
Rate
15 minutes
9 hours
9 hours
15 minutes
4
Brandie Skibinski
Ingredients
-
2
pounds
beef stew meat
(see notes below) -
2
Tablespoons
all purpose flour -
1 ½
teaspoon
salt
(divided use) -
1 ½
teaspoons
black pepper
(divided use) -
1 ½
teaspoon
garlic powder -
3-4
Tablespoons
vegetable oil -
4
cups
beef broth
can use low or no sodium -
3
Tablespoons
tomato paste -
2
Tablespoons
Worcestershire sauce -
3
Tablespoons
low sodium soy sauce -
2
garlic cloves, minced -
1
teaspoon
dried rosemary -
2
bay leaves -
1
yellow onion, diced -
5
carrots, peeled and cut into 1-inch pieces -
3
celery stalks, diced -
1
pound
yellow Yukon potatoes, peeled and sliced into 2-inch pieces -
1
(7.5 ounce)
can refrigerated buttermilk biscuits -
1
Tablespoon
grated Parmesan cheese
(optional)
Instructions
- Add 2 pounds beef stew meat to a large Ziploc bag.
- Add 2 Tablespoons all purpose flour, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon garlic powder. Seal the bag and shake it until all pieces are coated in the flour mixture.
- To a large stockpot or skillet, add 3-4 Tablespoons vegetable oil and heat it over medium to medium-high heat. Once hot, add the beef stew meat and brown all sides. Add additional oil as needed. Try and not crowd the meat while browning. This means you may need to brown the meat in a few batches.
- Once the meat is browned, add ½ cup beef broth to the pan and use it to deglaze the pan, scraping all the stuck bits from the bottom. Tons of flavor lies here!
- To a 5-6 quart crock pot add the remaining 3 1/2 cups beef broth, 3 Tablespoons tomato paste, 2 Tablespoons Worcestershire sauce, 3 Tablespoons low sodium soy sauce, 2 garlic cloves, minced, 1 teaspoon dried rosemary and 2 bay leaves. Stir to combine.
- Add 1 yellow onion, diced, 5 carrots, peeled and cut into 1-inch pieces, 3 celery stalks, diced and 1 pound yellow Yukon potatoes, peeled and sliced into 2-inch pieces to the crock pot.
- Add the beef and everything scraped from the bottom of the pan as well. Stir to combine. Cover and cook on low for 8 hours (or on high for about 4-5 hours.) Note: I think this works best on low if you want fall-apart tender meat. Do not remove the cover while cooking to maintain consistent heat.
- When you have one hour remaining to cook, remove the biscuits from the can and squish them together into one ball and add them to a bowl. Note: you can skip this step and just cut each biscuit into fifths (see my Frequently Asked Questions above for more on why I did it this way.)
- Add ½ teaspoon salt, ½ teaspoon pepper and ½ teaspoon garlic powder. Squish the ball together mixing the seasoning throughout.
- Divide the ball into 40 small pieces and add them to the top of the stew. I just pinch off a bit and add to the pot as I go along. Add the cover and cook for the final hour until the dumplings are cooked through and fluffy.
- When everything is ready, give it a good (gentle) stir, garnish with 1 Tablespoon grated Parmesan cheese (optional) and fresh parsley, then serve immediately!
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You can cut up a chuck roast into 1.5-2 inch pieces, or buy pre-cut beef stew meat. An exact two pounds is not critical; slightly more or less is perfectly fine.
Dinner, Main Course
American
Nutrition
Calories:
799
kcal
|
Carbohydrates:
65
g
|
Protein:
62
g
|
Fat:
32
g
|
Sodium:
3116
mg
|
Fiber:
7
g
|
Sugar:
10
g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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