Description

A hearty and comforting Crockpot Beef Stew with fluffy potato dumplings, slow-cooked to tender perfection with rich vegetables, herbs, and a savory tomato broth. This all-in-one meal combines tender chunks of beef with vibrant carrots, celery, peas, and flavorful dumplings made from russet potatoes, creating a delicious and satisfying dish perfect for a cozy family dinner.

Ingredients

Stew

1 tablespoon olive oil
2 lbs stew meat (or chuck roast, cut into 2 inch pieces)
1/4 cup all-purpose flour
1 (14 oz) can diced tomatoes (do not drain)
3 cups beef broth
1 (6 oz) can tomato paste
4 large carrots (peeled and cut into 1 inch pieces)
4 celery stalks (sliced)
1 cup frozen peas
1 cup chopped onion
1 tablespoon minced garlic
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried rosemary (or 1 fresh sprig rosemary)
2 bay leaves
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper

Dumplings

2 large Russet potatoes (peeled and cooked)
1/3 cup all-purpose flour
1 teaspoon baking powder
1 large egg (beaten)
2 tablespoons grated parmesan cheese
1 tablespoon oil
1 teaspoon garlic powder
1 thyme sprig (leaves minced)
1/2 teaspoon salt
Water (as needed, to bind the dumplings)

Thickening Agent

2 tablespoons water
3 tablespoons cornstarch

Garnish

Parsley (optional)

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Toss the stew meat with the all-purpose flour until evenly coated. Brown the meat in batches to avoid overcrowding the pan, ensuring a good sear on all sides. This step develops deep flavor and texture for the stew.
Transfer to Crockpot and Add Ingredients: Place the browned meat into a 7+ quart crockpot. Add diced tomatoes (with juice), beef broth, tomato paste, carrots, celery, peas, chopped onion, minced garlic, thyme, rosemary, bay leaves, kosher salt, and freshly cracked black pepper. Stir gently to combine. Cover with the lid and cook on high for 4 to 6 hours or on low for 8 hours. The longer, slower cook time yields more tender beef.
Prepare Dumplings: While the stew cooks, mash the cooked russet potatoes until smooth. Add the flour, baking powder, beaten egg, grated parmesan cheese, oil, garlic powder, minced thyme leaves, and salt. Stir until combined, adding water one spoon at a time if needed to create a dough that can be rolled into golf ball-sized dumplings. Form the dumplings and refrigerate them until ready to use.
Thicken the Stew: About 1 hour before serving, mix the water and cornstarch in a small bowl to create a slurry. Stir this mixture into the crockpot stew to begin thickening the broth.
Add Dumplings to Stew: Gently add the prepared dumplings to the stew one by one, pressing them lightly into the broth to prevent sticking. Cover and continue cooking for another hour, allowing dumplings to cook through and absorb flavors.
Serve: Remove the bay leaves and rosemary sprig. Optionally sprinkle fresh parsley over the stew before serving hot. Enjoy this comforting, rich beef stew with tender vegetables and fluffy potato dumplings.

Notes

For best results, brown the meat properly to deepen flavor.
If you prefer, fresh herbs can replace dried; adjust quantities accordingly.
You can substitute stew meat with chuck roast cut to size.
The dumplings can be made ahead and refrigerated to streamline cooking.
Adjust salt and seasoning at the end based on taste.
Use a large crockpot to avoid overcrowding and ensure even cooking.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Stew
Method: Slow Cooking
Cuisine: American