Slow Cooker Beef Stew and Dumplings

Gather round, let me tell you about this stew

Honestly, there’s nothing that smells quite as inviting as a beef stew simmering away, especially if you throw in dumplings for good measure. I first made this on a properly miserable Tuesday (classic British drizzle) when my favourite socks had holes and I couldn’t face another night of spaghetti. Got this recipe from my mum, who probably got it from a neighbour, and I’ve tweaked it just enough that it feels like mine, you know? Anyway, let’s get into it before I meander too much.

Why you’ll love this stew (apart from the dumplings, obviously)

I make this when everyone’s cold and whingy or when I just want the house to smell a bit like a country pub. My family pretty much cheer if I mention dumplings (honestly, I could just make a pot of gravy, stick some dumplings on, and call it dinner). Also –– it’s a one-pot wonder, meaning fewer dishes (bless the slow cooker for that). The meat melts into this savoury, rich something, though sometimes (awkwardly) it takes longer than the recipe suggests, and I have to pretend I’m not starving for a bit longer.

What you need (plus my not-so-secret swaps)

• 800g (a bit under 2 lbs) stewing beef, diced – I use beef shin, but braising steak or even good ol’ chuck works. Or, oddly, I’ve used lamb and it’s lush!
• 3 carrots, peeled and chunked
• 2 parsnips, optional but add a sweet thing (skip if you can’t stand parsnip, my cousin does)
• 2 onions, sliced or just roughly chopped
• 3 garlic cloves, crushed
• 2 tbsp tomato purée (the cheap stuff works, just a squirt if you can’t be bothered measuring)
• 3 tbsp plain flour
• 600ml beef stock – Any cube’ll do; I sometimes use half beef half veggie if that’s all that’s left in the cupboard
• 2 tbsp Worcestershire sauce (Lea & Perrins if you’re fancy, supermarket own if not)
• 2 bay leaves (sometimes I forget these and it’s honestly fine)
• Handful of frozen peas (add near the end, don’t put them in too early unless you like them mushy)
• Salt & black pepper, generous scatterings
• —For the Dumplings—
• 125g (1 cup-ish) self-raising flour – Plain works if you add 2 tsp baking powder
• 60g suet (Atora! or veggie suet works; or, in a pinch, grated cold butter sort of works, but the texture’s a bit different)
• Small bunch fresh parsley or a pinch dried (not essential, but it does look nice)
• Pinch of salt, twist of pepper
• Cold water, about 5-6 tbsp, give or take

Let’s make slow cooker beef stew and dumplings!

1. Start by browning the beef. Heat a frying pan with a splash of oil, toss in the beef chunks, and brown all over. Don’t crowd the pan or it just steams (I’ve done it, ends up grey), so maybe do it in batches if you’re up to it. Or, you know, chuck it all in and move on with your life—still tasty.
2. Chuck the beef into your slow cooker. Throw in the onions, carrots, parsnips (if you’re using), and the garlic. Sprinkle over the flour (I know, it looks weird at this bit but trust the process) and stir to coat everything.
3. Mix your tomato purée, Worcestershire sauce, beef stock, plus a good pinch of salt and pepper in a jug. Pour this over the beef and veg in the slow cooker.
4. Add your bay leaves. Give everything a friendly stir. Lid on. Set to LOW for 7–8 hours, or HIGH for about 4–5. (I tend to go low-and-slow so the beef goes lovely and soft, but do whatever suits your day.)
5. About 40 minutes before serving, fish out the bay leaves. Honestly, I never remember until we’re almost eating, but oh well. Stir in the peas. This is also when I taste for salt, maybe add a dash more Worcestershire.
6. Right, dumplings. Mix the self-raising flour, suet, salt, pepper, and parsley in a bowl. Add cold water a little at a time, stirring until it forms a soft dough – not too sticky, but not dry either (about 5–6 tbsp water usually does it).
7. Divide into 8 small balls and plonk them gently on top of the bubbling stew. Pop the lid back on, crank the heat up to HIGH if it’s not there already, and cook for about 30–40 minutes. They’ll puff and go dreamy on top. If you like a bit of a crust, whip the lid off for the last 10 minutes – works a treat.
8. Serve up, spooning stew and dumplings into deep bowls. Have crusty bread if you’re feeling flash (or if you have a teenager around who eats everything in sight).

Some of my less-than-scientific notes

• One time I stirred the dumplings after adding them – don’t do that, they go dense and weird.
• If you’re using leaner beef, sometimes I splash in a bit more oil to keep things rich. Not necessary but nice.
• Sometimes I toss in a splash of red wine if there’s a bit left in the bottle. Not strictly proper, but lovely.

I’ve tried these variations… not all of them winners

• Swapping the beef for venison – absolutely beautiful, quite gamey though.
• Sweet potato instead of parsnip – nice and sweet, kids loved it.
• Once tried lentils to stretch the stew. To be honest, it just went… thick. Bit like wallpaper paste. Maybe don’t.

Kit you need (plus a bodged workaround)

• Slow cooker (mine’s a basic 4.5L – doesn’t have to be fancy, here’s a list of decent ones)
• Decent frying pan for meat (though I’ve skipped browning when tired – it’s still edible, just not as deep a flavour)
• Mixing bowl for the dumplings, or even a big cereal bowl if you’re just making half-quantity

And if you don’t have a slow cooker? Oven on low heat, casserole dish with a lid, and just keep an eye it, though it takes a bit more guesswork.

How to store (if it ever makes it to leftovers)

If, by some miracle, you’ve got leftovers, cool and stick into airtight tubs. Fridge for up to 2 days. Reheats well – maybe add a splash of water. I’ve read it freezes, but there’s never enough left at mine to bother.

What to serve with it? Here’s what we do

I serve with a heap of mash if I can be faffed, but mostly just a bit of buttered bread to mop up the stew. (My gran would insist on steamed cabbage, but that’s a cold-night-only thing for me). Oh, and proper English mustard on the side – just a dab!

Things I’ve learned the hard way (pro-ish tips)

• I once tried adding the dumplings at the start. Regretted it. Soggy mess. Always wait till the last 40 mins or so.
• Don’t rush the browning step – actually, it really does make a difference.
• And on second thought, always check you’ve not run out of suet before you get to the dumpling bit. Been caught out more than once.

FAQ – answers form my kitchen table

Can I make it gluten free?

Yep! Just use gluten free flour for the stew and swap the dumpling flour for your favourite GF blend. The texture’s a bit different, but still hearty.

Do I have to brown the meat?

Not absolutely essential if you’re in a rush (or can’t be bothered after work) – just adds a richer flavour, that’s all.

Can I add other veg?

Absolutely – try mushrooms, swede, or even a handful of green beans thrown in last. Though, I once added Brussels sprouts. Wouldn’t do that again, if I’m honest.

How thick should the stew be?

Up to you – if it looks thin, whisk in a bit of cornflour mixed with water near the end. Sets up nicely. (And if it’s a bit thick, just splash some more stock in!)

Where do you get good suet?

Local supermarket, usually near the baking shelf. Or here’s a handy guide for dumplings if you fancy reading up.

Oh, and quick detour: if you’ve got a dog, highly recommend saving a spoonful or two of plain stew before adding the peas – our Jasper gets positively overexcited for his ‘special dinner’…

There you have it! My rambling guide to slow cooker beef stew and dumplings. Hope your house smells amazing and you don’t forget the dumplings like I do now and then. Enjoy!