Description
A comforting slow cooker beef stew with tender meat, hearty vegetables, and fluffy dumplings, perfect for busy days.
Ingredients
Scale
- 2 lbs beef chuck, cut into chunks
- 4 cups beef broth
- 3 carrots, sliced
- 3 potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 cup frozen peas
- 1 cup biscuit dough (for dumplings)
Instructions
- Trim any large pieces of excess fat from the beef and cut the chuck into bite-sized chunks.
- Peel and slice the carrots, peel and dice the potatoes, chop the onion, and mince the garlic.
- Measure out the beef broth, tomato paste, and dried herbs.
- Place the beef chunks in the slow cooker.
- Add the beef broth, carrots, potatoes, onion, garlic, tomato paste, thyme, rosemary, and a good pinch of salt and pepper.
- Stir gently to combine so the tomato paste dissolves into the broth and the ingredients are evenly distributed.
- Cover the slow cooker and cook on low for 7 hours, or until the beef is fork-tender and the vegetables are soft.
- Check once about halfway through to taste and adjust seasoning if needed.
- About 30 minutes before serving, drop spoonfuls of the biscuit dough evenly over the surface of the stew.
- Add the frozen peas on top of or around the dumplings, then re-cover and continue to cook for 25–30 minutes more.
- Serve hot.
Notes
Serve with crusty bread to soak up the broth. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 530
- Sugar: 6g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 100mg