Slow Cooker Beef Stew + Dumplings

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The autumn/winter season means slow cooking in my house, and here is a firm favourite of ours – beef stew and dumplings. Easy to put together early morning (or even the night before) ready for dinner when it’s cold and dark and the last thing you want to do is start cooking!

Slow Cooker Beef Stew + Dumplings
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The quantities I’ve given here are just rough estimates, as you’ll want to make enough to feed your family…and ultimately, you can put whatever veggies you like into your stew, as well as any flavourings that you prefer!

The way you use your slow cooker may be different, I’ll be describing how I do things…perhaps share with me in the comments how you make a stew/casserole in the slow cooker?

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.

Slow Cooker Beef Stew + Dumplings

The Purple Pumpkin Blog
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Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Course Meat & Fish Recipes
Cuisine British
Servings 6
Calories 740 kcal

Ingredients
  

  • oil for browning the meat
  • 4 beef steaks or a beef joint suitable for slow cooking
  • 3 – 4 potatoes cut into thick slices
  • 2 – 3 onions cut into thick slices
  • 1 leek cut into chunks
  • 2 carrots cut into chunks
  • 2 parsnips cut into chunks
  • ½ butternut squash cut into thick slices, skin left on
  • 4 large field mushrooms
  • can of sweetcorn or peas
  • gravy granules to thicken optional

For the gravy

  • 1 mug regular size beef stock
  • ½ tbsp tomato purée
  • ½ tbsp English mustard
  • 2 tsp dried rosemary
  • 4 garlic cloves crushed
  • salt + pepper

For the dumplings

  • 120 g self-raising flour
  • 60 g butter cut into pieces
  • 1 tsp baking powder
  • 1 tsp mixed herbs
  • ½ tsp salt
  • water to form a dough

Instructions
 

  • Heat a frying pan and add a little oil. Brown the meat on all sides and remove from the heat.
  • Meanwhile, set the slow cooker to high and add the onions, potatoes, carrots, leeks, parsnips and butternut squash.
  • Add the meat and pour over any remaining pan juices.
  • Mix all the gravy ingredients together and pour over the ingredients.
  • After an hour, turn the slow cooker down to low and cook for 6 hours.
  • After 6 hours, give the stew a stir and add the field mushrooms and canned sweetcorn or peas (or both!) and leave to cook for another hour.
  • To prepare the dumplings, mix together the flour, baking powder, herbs and salt and then rub in the butter. Add water to form a dough and then form into balls.
  • With an hour or so to go, add the dumplings to the stew, and spoon over a little gravy – by now there will be plenty more liquid in the slow cooker.
  • When ready to serve – you want a minimum of 8 hours, but more won't hurt, stir in some gravy granules to thicken the gravy if you wish.
  • Dish up and enjoy!

Nutrition

Serving: 1 | Calories: 740kcal | Carbohydrates: 81g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 1011mg | Fiber: 9g | Sugar: 8g

Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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