Description
A comforting, one-pot beef stew topped with fluffy, steam-cooked dumplings.
Ingredients
Scale
- 3 tablespoons vegetable or canola oil
- 2 pounds chuck roast
- salt, pepper, garlic herb seasoning
- 1 medium yellow onion (diced, about 1 cup)
- 3 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 cups low-sodium beef broth
- 1 pound carrots (peeled and cut into 1-inch chunks)
- 3 sticks celery (cut into 1-inch pieces)
- 1–1/2 pounds small red or Yukon Gold potatoes (scrubbed and cut into 2-inch pieces)
- 1 heaping tablespoon cornstarch (optional)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons butter
- 2/3 cup milk
Instructions
- Season your roast all over. Heat a large skillet over medium-high heat. Once hot, add the oil and brown the seasoned roast on all sides. Move the roast to the slow cooker.
- In the same skillet, cook the onions over medium heat until softened (about 6-8 minutes). Stir in the tomato paste, Worcestershire, and 1/2 cup of broth to deglaze and scrape up the tasty brown bits.
- Pour the onion mix and remaining broth over the roast in the slow cooker. Cover and cook on LOW for 6-8 hours, adding the vegetables halfway through.
- After about 3-4 hours, add your carrots, potatoes, and celery around the meat in the slow cooker.
- One hour before serving, pull the roast out, shred it into bite-sized chunks, and put it back in. If it’s hard to shred, let it rest for 15 minutes before pulling it apart. If you like a thick gravy, add a slurry of 1 heaping tablespoon cornstarch and 2 tablespoons cold water to the gravy before adding the beef and stir it in carefully.
- Combine the dry ingredients for the dumplings in a medium bowl. Cut in the butter until pea-sized crumbs form. Stir in the milk just until combined. Drop teaspoon-sized balls onto the surface of the stew. DO NOT STIR THEM IN!
- Switch your slow cooker to HIGH for the final hour. Keep the lid closed to retain steam.
- Once the dumplings are done, open the lid and break the layer of dumplings apart a little. Let everything rest for 5-10 minutes uncovered, then serve.
Notes
- Use low-sodium beef broth for better control of salt content.
- A thicker gravy can be achieved with cornstarch.
- Do not stir the dumplings into the stew.
- Keep the lid closed during the final cooking stage.
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 518 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Slow Cooked Beef Dumplings, Beef Stew, Comfort Food, One-Pot Meal