Description
A hearty beef stew with tender chunks of beef, fresh vegetables, and fluffy dumplings.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into chunks
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 large potatoes, peeled and cubed
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons butter (for stew thickener)
- 2 tablespoons all-purpose flour (for stew thickener)
- 2 cups all-purpose flour (for dumplings)
- 1 tablespoon baking powder
- 1 cup milk
- 3 tablespoons butter, melted
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat a skillet over medium heat and brown beef chunks in batches. Transfer browned beef to slow cooker.
- Add onion, garlic, carrots, celery, and potatoes to the slow cooker. Pour in beef broth and stir in tomato paste, Worcestershire sauce, thyme, and bay leaf.
- Cover and cook on low for 8 hours or high for 4 to 5 hours until beef is tender.
- Mix 2 tablespoons butter with 2 tablespoons flour to form a paste. Stir into the stew 30 minutes before serving to thicken.
- In a separate bowl, mix 2 cups flour, baking powder, milk, melted butter, and parsley until a dough forms.
- Drop spoonfuls of the dumpling dough onto the top of the stew.
- Cover and cook on high for 30 minutes, until dumplings are puffed and cooked through.
- Serve hot and enjoy!
Notes
- Ensure the beef is well-browned for added flavor.
- Feel free to adjust the vegetables according to your preference.
- This stew can be made ahead and reheated for better flavors.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl