This Crockpot Beef Stew with Dumplings recipe blends hearty and comforting flavors that make it a must-try for any home cook. The tender roast beef, mixed with various vegetables and topped with fluffy dumplings, creates a dish as satisfying as it is delicious.
The best part about this recipe is its simplicity – combine the ingredients in a crockpot and let it do all the work. As the ingredients slow-cook, they meld together to create a stew that’s rich in flavor and texture. This beef stew with dumplings is sure to become a favorite in your recipe repertoire, perfect for a cozy family dinner or a casual gathering with friends.
Pound Roast: This is the main protein for the stew. It will be slow-cooked until tender and then shredded or cut into chunks.
Canned Biscuits: These are used to make the dumplings. They are rolled out and cut into small pieces before being added to the stew.
Onion Soup Mix: This will add a rich, savory flavor to the stew.
Cans of Cream of Chicken Soup: This will create a creamy base for the stew. The version with herbs is recommended for extra flavor.
Cans of Water: This is used to dilute the cream of chicken soup and create the right consistency for the stew.
Medium Potato: This is cut into small chunks and added to the stew for extra heartiness.
Baby Carrots: These are also cut into small chunks and added to the stew for color and nutrition.
Mixed Frozen Vegetables: These are added towards the end of the cooking process to maintain their texture and color.
Parsley: This is used as a garnish to add a pop of color to the finished stew.
Making The Crockpot Beef Stew With Dumplings
Prepare the Soup Mixture: In a separate bowl, combine two cans of cream of chicken soup and two cans of water. Then, add the onion soup mix and stir until it combines well.
Layer the Crockpot: Start by placing your cut carrots and potatoes at the base of the crockpot. This will allow them to soak up the flavors and become tender during cooking.
Add the Roast: Place your roast on top of the vegetables. This will allow the flavors from the roast to seep into the vegetables as it cooks.
Pour the Soup Mixture: Pour your previously prepared cream of chicken soup mixture over the roast. This will act as the base for your stew and keep the roast moist and flavorful throughout the cooking process.
Cook the Stew: Cover your crockpot and set it to high. Allow it to cook for four hours. The flavors will meld together during this time, and the roast will become tender.
Prepare the Dumplings: Roll out your canned biscuits and cut them into small pieces while the stew is cooking. These will be your dumplings, which will be added to the stew later.
Shred the Roast: After four hours, your roast should be tender. At this point, you can shred it or cut it into chunks, depending on your preference.
Add the Vegetables: Add one cup of mixed frozen vegetables to the stew and give everything a good stir. These vegetables will add extra nutrition and color to your stew.
Add the Dumplings: Begin adding your biscuit pieces to the stew one at a time. This will prevent them from clumping together. They will cook in the stew and become dumplings.
Cook the Dumplings: After all the dumplings have been added, cover the crockpot again and let it cook for another hour. This will allow the dumplings to become fully cooked and fluffy.
Garnish and Serve: Once the stew is done cooking, garnish it with some parsley for color. Your beef stew with dumplings is now ready to be served. Enjoy this hearty and flavorful meal!
Tips & Variations
Roast Selection: You can use any beef roast cut for this recipe, but chuck roast or bottom round are particularly good choices for their flavor and tenderness.
Vegetable Variations: Feel free to add other vegetables you have on hand. Green beans, peas, or corn would all be great additions.
Herbs and Spices: Add fresh herbs like thyme or rosemary for added flavor. A bay leaf could also be added to the crockpot for extra depth of flavor.
Dumpling Size: When cutting your biscuits for the dumplings, remember that they will expand as they cook. So, cut them smaller than you want the final product to be.
Cooking Time: If you want your beef to be more shreddable, consider extending the cooking time by an hour or two.
Thickening the Stew: If you prefer a thicker stew, mix a tablespoon of cornstarch with a little cold water and stir it into the stew about 30 minutes before cooking.
Serving Suggestions: This stew is a complete meal on its own, but it can also be served with a side of crusty bread to soak up the delicious gravy.
Remember, the best part about cooking is making a recipe your own, so feel free to experiment and adjust based on your personal preferences and dietary needs. Enjoy!
- 2 Pound Roast
- Canned Biscuits
- Onion Soup Mix
- 2 Cans of Cream of Chicken Soup
- 2 Cans of Water
- 1 Medium Potato
- Baby Carrots
- 1 Cup of Mixed Frozen Vegetables
- Parsley for garnish
- Combine cream of chicken soup, water, and onion soup mix in a bowl.
- Add carrots and potatoes to the crockpot.
- Place roast on top of the vegetables.
- Pour the soup mixture over the roast.
- Cover and cook on high for 4 hours.
- Roll out canned biscuits and cut into small pieces.
- Shred or chunk the roast.
- Add mixed vegetables and stir.
- Add biscuit pieces one at a time to prevent clumping.
- Cover and cook for an additional hour.
- Garnish with parsley before serving.
Nutrition Information:Serving Size: per serving
Amount Per Serving: Calories: 450 kcalTotal Fat: 20gCarbohydrates: 30gProtein: 35g