Slow Cooker Chunky Beef Stew with Potato Dumplings2023-05-07
- Cuisine: American
- Course: Main Dish
- Skill Level: Beginner
- Add to favorites
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat5.2 g
Trans Fat5.7 g
Unsaturated Fat0.9 g
Slow cooker chunky beef stew with potato dumplings. Looking for a hearty and comforting meal that’s easy to make? Look no further than this Beef Stew with Potato Dumplings recipe!
I’ll walk you through the ingredients and preparation for the stew, as well as how to make the perfect potato dumplings to go with it. Whether you’re feeding a crowd or just looking for leftovers, this stew is sure to satisfy you.
Plus, we’ll share tips on serving and storing the dish so you can enjoy it all week long. Get ready to cozy up with a bowl of deliciousness!
Introduction to Slow Cooker Chunky Beef Stew with Potato Dumplings
Chunky Beef Stew with Potato Dumplings is a hearty and comforting meal that’s perfect for chilly days. This dish is packed with tender chunks of beef, savory vegetables, and fluffy potato dumplings that will warm you up from the inside out.
The best part? It’s incredibly easy to make in your slow cooker, so you can set it and forget it while it cooks to perfection. Whether you’re feeding a crowd or just looking for a cozy dinner at home, this stew is sure to satisfy you.
Ingredients and Preparation for the Stew
To make a delicious beef stew with potato dumplings, you’ll need the following ingredients:
– 2 pounds of beef chuck roast, cut into bite-sized pieces
– 1 tablespoon of vegetable oil
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 4 cups of beef broth
– 1 cup of red wine
– 2 bay leaves
– 1 teaspoon of dried thyme
– 1 teaspoon of salt
– 1/2 teaspoon of black pepper
– 1/4 cup of all-purpose flour
– 1/4 cup of water
To prepare the stew, start by heating the vegetable oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides. Transfer the beef to the slow cooker.
In the same skillet, add the onion and garlic and cook until softened. Add the beef broth, red wine, bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil and then pour it over the beef in the slow cooker.
Cover the slow cooker and cook on low for 8 hours or on high for 4 hours.
About 30 minutes before serving, mix the flour and water together in a small bowl. Stir the mixture into the stew and let it cook for another 30 minutes to thicken.
Now that your stew is ready, move on to making the potato dumplings.
Making the Potato Dumplings
To make the potato dumplings for your slow cooker chunky beef stew, you will need the following ingredients: mashed potatoes, flour, egg, salt, and pepper. Start by peeling and boiling 1 pound (480 g) potatoes until they are soft enough to mash. Drain the water and mash the potatoes in a bowl until they are smooth.
Next, add one beaten egg, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the mashed potatoes. Mix well. Gradually add in flour, about 1/2 cup at a time, until the mixture forms a dough that is not too sticky.
Using your hands, roll the dough into small pieces, about 1 inch in diameter. In a large saucepan, boil the water mixed with 1 teaspoon of salt over medium-high heat. Add 5-8 potato dumplings at a time to the boiling water. Cook, until they start floating on the top. Using a slotted spoon, remove boiled potato dumplings and transfer them to a large plate. repeat with remaining dumplings.
The potato dumplings will absorb some of the liquid from the stew, making them soft and flavorful. They are the perfect addition to this hearty and comforting dish. Enjoy!
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Serving and Storing the Stew
Once your slow cooker chunky beef stew with potato dumplings is ready, it’s time to serve and enjoy! This hearty meal is perfect for a cozy night in or a family gathering.
To serve the stew, ladle it into bowls and top each serving with a few potato dumplings. You can also sprinkle some chopped fresh parsley on top for added flavor and color.
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, make sure to add a splash of water or broth to the stew to prevent it from drying out.
This slow cooker chunky beef stew with potato dumplings is a delicious and comforting meal that will warm you up from the inside out. Give it a try and enjoy the cozy flavors of fall and winter!
Slow Cooker Chunky Beef Stew with Potato Dumplings
- 2 pounds (960 g) beef chuck roast, cubed
- 1 tablespoon vegetable oil
- 1 large yellow onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 cups (1 L) beef broth
- 1 cup (250 ml) dry red wine
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/4 cup (60ml) water
- For the Potato Dumplings:
- 2 cups mashed potatoes
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add cubed beef and cook brown it on all sides. Remove browned beef from the skillet and transfer it to a slow cooker.
Add the garlic and onions to the same skillet. Cook, stirring occasionally, until softened. Add the beef broth, dry red wine, bay leaves, thyme, salt, and black pepper. Bring the mixture to a boil, then pour it over the beef in the slow cooker.
Cover the pot and cook in a low-heat setting for 8 hours. About 30 minutes before serving, in a mixing bowl, combine the flour and water. Mix well. Stir the flour mixture into the stew. Cook for a further 30 minutes to thicken.
To Make the Potato Dumplings: In a large mixing bowl, combine mashed potatoes, egg, salt, and black pepper. Gradually add in flour, about 1/2 cup at a time, until the mixture forms a dough that is not too sticky. Roll the dough into small pieces.
In a large saucepan, bring the water mixed with 1 teaspoon of salt to a boil. Working in batches, add the dumplings to the boiling water. Cook until they start floating on the top. Using a slotted spoon remove cooked potato dumplings from the pot and transfer them to a large plate. Repeat with the remaining dumplings. Serve them with chunky beef stew. Enjoy!