Save This hearty crockpot beef stew with pickle herb dumplings has been my winter comfort food MVP for years. The tender beef chunks and vegetables simmer all day, creating an incredibly rich broth, while the fluffy dumplings studded with tangy pickles add an unexpected twist that elevates this classic to something truly special.
I first made this recipe during a particularly harsh winter storm when we were snowed in for three days. What started as a creative way to use up ingredients in our pantry has become our most requested family meal when temperatures drop.
Ingredients
- Beef chuck: cut into 1-inch cubes provides the perfect balance of meat and fat for slow cooking resulting in fork tender bites
- Baby potatoes: hold their shape during long cooking while absorbing all the savory flavors of the broth
- Dill pickles: for the dumplings might sound unusual but they add a bright tangy counterpoint to the rich stew
- Pickle brine: reinforces that tangy flavor and adds moisture to the dumplings without making them soggy
- Dried herbs: like thyme and rosemary infuse the stew with aromatic flavor that stands up to long cooking
- Fresh herbs: in the dumplings provide a pop of color and fresh flavor contrast
Instructions
- Prepare the beef:
- Toss beef cubes with flour until evenly coated ensuring a proper thickening agent for the stew. Make sure each piece is thoroughly coated as this not only helps thicken the final stew but also creates a beautiful crust when browning.
- Brown the beef:
- Heat olive oil in a skillet until shimmering but not smoking. Work in small batches to avoid overcrowding which would steam rather than brown the meat. Each batch should take about 2-3 minutes per side until you achieve a deep caramelized crust. This step builds the foundation of flavor for your entire stew.
- Load the crockpot:
- Layer all vegetables, browned beef, broth, and seasonings in your slow cooker. Stir gently to combine without breaking up the vegetables. The arrangement allows flavors to meld beautifully over the cooking time.
- Slow cook to perfection:
- Cover and cook on low for 6 hours allowing time for the beef to become tender and the flavors to develop fully. The low and slow method breaks down tough connective tissues in the beef while preserving the texture of the vegetables.
- Prepare the dumpling dough:
- Whisk dry ingredients first then cut in cold butter until you have coarse crumbs. The butter should be very cold to create pockets of steam when cooking which makes the dumplings light and fluffy. In a separate bowl combine wet ingredients including the chopped pickles before gently folding into the dry mixture until just combined. Overmixing will result in tough dumplings.
- Add finishing touches:
- After 6 hours remove the bay leaves and stir in frozen peas. The residual heat will cook them perfectly while maintaining their bright green color. Drop spoonfuls of dumpling dough onto the hot stew surface spacing them apart to allow for expansion.
- Cook the dumplings:
- Cover and cook on high for 50-60 minutes. The dumplings need the higher temperature to rise properly and cook through. They should be light fluffy and cooked completely in the center when done.
Save The pickle element in this recipe came from my grandmother who always added a splash of pickle juice to her stews and gravies. She claimed it was her secret weapon for brightening heavy dishes. When I started experimenting with adding chopped pickles to the dumplings themselves, I discovered she was absolutely right about that tangy contrast cutting through the richness.
Make-Ahead Options
This beef stew is perfect for meal prep. You can brown the beef and chop all vegetables a day in advance, storing them separately in the refrigerator. In the morning, simply combine everything in your crockpot and let it cook while you go about your day. The dumpling mixture can be prepared up to 2 hours ahead and kept refrigerated, but I recommend making it fresh for the best texture and rise.
Ingredient Substitutions
If beef chuck isn't available, stew meat or even brisket cut into cubes works beautifully in this recipe. For the vegetables, feel free to customize based on what you have on hand. Sweet potatoes can replace regular potatoes for a subtle sweetness, and parsnips make an excellent addition or replacement for carrots. Vegetarians could even adapt this recipe using mushrooms and chickpeas for protein, though you would need to adjust the cooking time significantly.
Serving Suggestions
This hearty stew is a complete meal on its own, but I love serving it with a simple green salad dressed with a light vinaigrette to cut through the richness. A crusty artisan bread is perfect for sopping up the flavorful broth, though the dumplings already provide a wonderful carb component. For special occasions, I've served smaller portions as a starter before a roast dinner, which always impresses guests with the unique pickle dumpling element.
Storage and Reheating
The stew portion keeps wonderfully in the refrigerator for up to 4 days. The dumplings will absorb some liquid as they sit but remain delicious. For best results when reheating, warm slowly on the stovetop with a splash of additional broth if needed. The dumplings will be slightly denser after refrigeration but still delicious. If freezing, I recommend doing so without the dumplings and adding freshly made ones when reheating the thawed stew.
Save This hearty stew is a complete meal on its own, but I love serving it with a simple green salad dressed with a light vinaigrette to cut through the richness. A crusty artisan bread is perfect for sopping up the flavorful broth.
Recipe FAQ
- → What cut of beef works best for this dish?
Beef chuck is ideal, as it becomes tender and flavorful when slow-cooked. Cut it into 1-inch cubes for even cooking.
- → Are the dumplings supposed to taste like pickles?
The dumplings have a subtle tang from chopped dill pickles and brine, complemented by fresh herbs for balanced flavor.
- → Can the dish be made gluten-free?
Yes, use a gluten-free flour blend for both the stew thickener and dumplings, and check that your baking powder is gluten-free.
- → Is it possible to prepare ahead of time?
You can prepare most components in advance, but add the dumplings just before serving to keep them light and fluffy.
- → What can I serve alongside this meal?
This stew pairs well with a robust red wine and a simple green salad to balance the rich, savory flavors.
- → Can I substitute sweet pickles in the dumplings?
Sweet pickles offer a milder taste if preferred, providing a less tangy, slightly sweeter contrast in the dumplings.