Slow Cooker Beef Stew with Cheddar Bay Dumplings

Slow Cooker Beef Stew with Cheddar Bay Dumplings

This comforting slow cooker beef stew combines tender beef, hearty vegetables, and savory broth into a warming meal that practically cooks itself. The real star, though, is the fluffy cheddar bay dumplings that cook right on top of the stew during the final minutes, adding a delicious cheesy finish to every bowl.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 medium potatoes, diced
• 3 carrots, sliced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup tomato sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 and 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shredded cheddar cheese
• 4 tablespoons cold butter
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3 minutes per side, then transfer to your slow cooker.
2. Add potatoes, carrots, onion, and garlic to the slow cooker.
3. Pour in beef broth and tomato sauce. Stir in tomato paste, thyme, rosemary, salt, and pepper.
4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
5. In a bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in cheddar cheese, garlic powder, and parsley.
6. Add milk and stir until just combined. Do not overmix.
7. About 30 minutes before serving, drop spoonfuls of dumpling batter onto the stew. Cover and cook on high for 25 to 30 minutes until dumplings are cooked through.
8. Serve hot and enjoy.

Practical Tips

Keep dumplings fluffy: Resist the urge to stir the dumplings once they are added to the stew. Stirring breaks them apart and makes them dense instead of light and airy.

Brown your beef properly: Taking time to brown the beef in batches develops deep flavor through caramelization. Do not skip this step, as it adds richness to the entire stew.

Don’t overmix the dumpling batter: Mix just until the ingredients come together. Overworking the dough develops gluten, which results in tough, chewy dumplings rather than tender ones.

How to Store

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth if needed. This dish also freezes well for up to 3 months. Freeze before adding dumplings, then prepare fresh dumplings when reheating.

Common Questions

Can I make this on the stovetop instead? Yes, brown the beef as directed, then transfer everything to a large Dutch oven. Simmer covered on low heat for 2 to 3 hours until the beef is tender. Add dumplings during the final 30 minutes as instructed.

What if I don’t have cheddar cheese? You can substitute with other sharp cheeses like gruyere or aged gouda for a different flavor profile. Mild cheddar works too, though it will be less flavorful.

Can I prepare the stew the night before? Absolutely. Brown the beef and prepare all vegetables the night before, then refrigerate in the slow cooker insert. In the morning, add the broth and seasonings, then cook as directed.