Cozy Crockpot Beef Stew Dumplings (Print View)

Hearty beef stew with vegetables and uniquely tangy pickle herb dumplings. Perfect slow-cooked comfort, ideal for gatherings.

# Components:

→ For the Beef Stew

01 - 2 pounds beef chuck, cut into 1-inch cubes
02 - 2 tablespoons all-purpose flour
03 - 2 tablespoons olive oil
04 - 1 large yellow onion, diced
05 - 3 cloves garlic, minced
06 - 3 large carrots, sliced into ½-inch rounds
07 - 3 celery stalks, sliced
08 - 1 pound baby potatoes, halved
09 - 4 cups beef broth
10 - 1 tablespoon tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 2 teaspoons dried thyme
13 - 2 teaspoons dried rosemary
14 - 2 bay leaves
15 - 1 teaspoon salt
16 - ½ teaspoon black pepper
17 - 1 cup frozen peas
18 - 2 tablespoons chopped fresh parsley, for garnish

→ For the Pickle Herb Dumplings

19 - 1 ½ cups all-purpose flour
20 - 2 teaspoons baking powder
21 - ½ teaspoon salt
22 - 2 tablespoons cold unsalted butter, cubed
23 - 1 large egg
24 - ½ cup whole milk
25 - ⅓ cup dill pickles, finely chopped
26 - 2 tablespoons pickle brine
27 - 2 tablespoons fresh dill, chopped
28 - 2 tablespoons chopped fresh parsley

# Directions:

01 - In a large bowl, toss the beef cubes with 2 tablespoons of all-purpose flour until evenly coated.
02 - Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, approximately 2–3 minutes per side. Transfer the browned beef to the slow cooker.
03 - Add the diced onion, minced garlic, sliced carrots, sliced celery, halved potatoes, beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, bay leaves, salt, and pepper to the slow cooker. Stir to combine all ingredients well.
04 - Cover the slow cooker and cook on the low setting for 6 hours.
05 - Meanwhile, in a large mixing bowl, whisk together 1 ½ cups of all-purpose flour, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
06 - In a separate bowl, whisk together the egg, whole milk, pickle brine, finely chopped dill pickles, fresh dill, and chopped parsley. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix the dough.
07 - After 6 hours of slow cooking, remove and discard the bay leaves from the stew. Stir in the frozen peas.
08 - Drop generous tablespoonfuls of the dumpling dough onto the surface of the hot stew, ensuring they are spaced apart. Cover the slow cooker and cook on the high setting for 50–60 minutes, or until the dumplings are puffed and cooked through.
09 - Garnish the stew with chopped fresh parsley and serve hot.

# Expert Advice:

01 -
  • Hands-off slow cooking perfect for busy days
  • Uses simple pantry and refrigerator staples
  • The pickle herb dumplings add a unique flavor dimension you won't find in ordinary stews
  • Makes delicious leftovers that taste even better the next day
02 -
  • The pickle herb dumplings will expand significantly so leave plenty of space between them
  • Browning the beef before slow cooking is crucial for developing deep rich flavor
  • This stew tastes even better the next day as flavors continue to develop overnight
03 -
  • For the most tender beef, choose a well-marbled chuck roast and cut it yourself rather than using pre-cut stew meat
  • The dumplings should be added to actively simmering stew to help them cook properly from the bottom
  • Let the finished stew rest for 10 minutes before serving to allow the flavors to settle and the sauce to thicken slightly

Return