Crockpot Beef Stew with Dumplings

Warm up with this Crockpot Beef Stew with Dumplings—a comforting, one-pot meal with tender beef, hearty veggies, and a rich, flavorful gravy. Topped with fluffy scallion dumplings, this easy, set-and-forget stew is the perfect cozy dinner for busy weeknights!

Course Main Course

Cuisine American

Keyword beef stew, crockpot, dumplings, slow cooker, stew

Prep Time 15

Cook Time 6 30

Servings 6 servings

Author Carrie Tyler

Ingredients

Stew

2 pounds Beef Stew Cut (beef chuck)
1 cup Onion, chopped
2 Carrots, sliced
2 stalks Celery, sliced
3 cloves Garlic, minced
1 tablespoon Dijon Mustard
2 tablespoons Tomato Paste
2 tablespoons Worcestershire sauce
1 tablespoon Smoked Paprika
1 Bay leaf
1 teaspoon Dried thyme
1 teaspoon salt
1 teaspoon pepper
3 cups Beef Broth
¼ cup Cornstarch
¼ cup cold water

Dumplings

1 cup sour cream
½ cup whole milk
2 large eggs room temperature
2 teaspoons fresh scallions chopped
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon kosher salt

Instructions

Prep Ahead Steps for your Beef Stew

Slice the celery. Peel and slice the carrots. Peel and chop the onions. Mince the garlic. Add all of these to the slow cooker insert or a storage container if doing this in advance.
Add the Dijon mustard, Tomato paste, Worcestershire sauce, Paprika, Thyme, bay leaf, salt, and pepper.

Cook the Slow Cooker Beef Stew

Add the prepared ingredients to the slow cooker (if you have not already done so to store them). Add all of the ingredients to the slow cooker insert, starting with the beef first to ensure it fully submerged in the liquid. Stir to combine, making sure that everything is somewhat submerged in the liquid. Then set the slow cooker to high for 6 hours or low for 8-10 hours depending on your schedule.
When you are at the end of the cooking time, make the dumpling batter. In a large mixing bowl, whisk together the sour cream, milk, eggs, and scallion.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sour cream mixture, stirring until just combined. Set aside to make the cornstarch slurry.
Mix the cornstarch into the cold water until dissolved to make the slurry thickener. After the slow cooking time is done, whisk the slurry into the stew completely first.
Then, use a spoon to drop spoonfuls of the dumpling mixture into the stew. Cover the pot and let the dumplings cook for about 25-30 minutes, or until they are puffed and fully cooked.
(TIP: if you have leftover batter, scoop it onto a buttered or oiled sheet pan and bake in the oven at 350 F degrees for 10-15 until golden brown and serve on the side!)
Serve the stew hot, garnished with parsley.