Ingredients
Scale
- 2 pounds beef chuck roast, cubed
- 4 large carrots, peeled and chopped
- 3 medium Yukon Gold potatoes, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth (low sodium)
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/3 cup all-purpose flour (for coating beef)
- Salt and black pepper, to taste
- 1 cup all-purpose flour (for dumplings)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold butter
- 1/2 cup milk
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Season beef with salt and pepper, then toss in 1/3 cup flour to coat.
- Sear beef in hot skillet with oil until browned on all sides.
- Chop carrots, potatoes, and onion; mince garlic.
- Add vegetables to slow cooker, place beef on top.
- Whisk together tomato paste, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves; pour over beef and vegetables.
- Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- For dumplings, mix 1 cup flour, baking powder, and salt; cut in cold butter until crumbly, stir in milk to form soft dough.
- Drop dumpling spoonfuls over stew, cover, and cook on HIGH for 45–60 minutes until cooked through.
- Remove bay leaves and garnish with parsley before serving.
Notes
- For thicker gravy, remove lid during last 30 minutes of cooking.
- Adjust seasoning at the end to taste.
- If freezing, omit dumplings and make fresh when reheating.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: British-style comfort food
Nutrition
- Serving Size: 1 bowl
- Calories: 510
- Sugar: 6 g
- Sodium: 870 mg
- Fat: 25 g
- Saturated Fat: 11 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 95 mg