Crockpot Beef Stew & Dumplings: A Hearty, Slow-Cooked Comfort Meal with Fluffy Potato Dumplings

When it comes to comfort food, few dishes rival a hearty beef stew simmered for hours until the meat is fall-apart tender and the broth is rich with flavor. But when you top it off with pillowy potato dumplings that soak up all that savory goodness, it becomes a dish that feels both rustic and indulgent. 

This crockpot beef stew & dumplings is exactly that — a slow-cooked meal that warms the belly and soothes the soul, perfect for chilly evenings or when you want something hearty without standing over the stove all day.

Why You’ll Love This Crockpot Beef Stew with Dumplings

This isn’t just any stew. The chuck roast cubes are first seared to lock in their juices, then simmered low and slow with vegetables, herbs, and a tomato-rich broth until the flavors meld into perfection. 

The addition of homemade potato dumplings takes it to another level — fluffy, tender, and lightly seasoned with garlic and parmesan, they absorb the broth while holding their shape. The result? A rich, stick-to-your-ribs meal that feels like a hug in a bowl.

The History Behind Beef Stew and Dumplings

Beef stew has been a staple across cultures for centuries, often created as a way to make tougher cuts of meat tender and flavorful with slow cooking. Dumplings, meanwhile, have roots in cuisines worldwide — from German potato dumplings to American drop biscuits. 

Combining the two has long been a farmhouse tradition, making use of hearty ingredients to feed families in one big pot. This version nods to those traditions while embracing the ease of the modern slow cooker.

Ingredient Breakdown and Flavor Roles

• Beef chuck roast or stew meat: Marbled and flavorful, perfect for slow cooking until tender.

• Flour: Helps brown the beef and slightly thickens the broth.

• Diced tomatoes, beef broth, tomato paste: Build a savory, tomato-rich base.

• Carrots, celery, onions, garlic: Classic aromatics for depth and sweetness.

• Frozen peas: Stirred in at the end for freshness and color.

• Herbs (thyme, rosemary, bay leaves): Layer earthy, aromatic notes.

• Potato dumplings: A rustic, starchy topping flavored with parmesan and herbs that makes this stew extra satisfying.

Substitution and Variation Tips

You can swap the beef for lamb or venison for a different flavor profile. Sweet potatoes or parsnips can be added alongside the carrots for variety. 

If you prefer a lighter broth, omit the tomato paste and replace one cup of beef broth with red wine for a French-style flavor. 

he dumplings can also be made with leftover mashed potatoes, or you can shortcut with store-bought biscuit dough if time is tight.

Time and Money-Saving Tips

Buy a chuck roast and cut it into cubes yourself — it’s usually cheaper and gives you better quality than pre-cut stew meat. 

Prep the dumplings in advance and refrigerate them until it’s time to drop them into the stew. 

Browning the beef may seem like an extra step, but it’s worth it for flavor and texture — and you can do it the night before to save time in the morning.

Storage and Make-Ahead Instructions

Store cooled stew in the fridge for up to 4 days in an airtight container. Reheat gently on the stove or in the microwave, ad

ing a splash of broth if needed. 

For freezing, it’s best to do so before adding dumplings, as they don’t hold up as well after thawing. The stew base freezes beautifully for up to 3 months; just thaw overnight in the fridge, then add fresh dumplings when reheating.

Equipment You’ll Need

• Large skillet for browning beef

• 7-quart or larger crockpot

• Mixing bowls for dumpling dough

• Potato masher for dumplings

• Wooden spoon for stirring

Serving and Pairing Suggestions

This dish is hearty enough to stand on its own, but it pairs wonderfully with crusty bread for mopping up the broth. A crisp green salad with vinaigrette balances the richness. 

For drinks, a bold red wine like Cabernet Sauvignon or a dark beer like stout complements the deep, savory flavors of the stew.