Slow-Cooked Beef and Vegetable Stew with Herbed Dumplings

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A hearty stew with fall-apart beef and vegetables, topped with fluffy herb dumplings for cozy comfort. This american-inspired slow cooker ready in about 180 minutes pairs stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, cut into 1-inch cubes stew beef
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 1 large, diced onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 2 cups, diced potatoes
• 1 cup frozen peas
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup cold water

Instructions

1. Step 1: Season 1.5 lbs stew beef (cut into 1-inch cubes) with 2 tbsp all-purpose flour, 1/2 tsp salt, and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Brown beef in batches for 3-4 minutes per batch; remove and set aside.
2. Step 2: In the same pot, add 1 large onion (diced), 2 carrots (sliced), 2 stalks celery (sliced), and 3 cloves garlic (minced). Sauté for 5 minutes until softened. Stir in 4 cups beef broth, 2 cups diced potatoes, 1 cup diced tomatoes, 1 tsp dried thyme, and the browned beef. Bring to a simmer, then reduce heat to low. Cover and cook for 2 hours.
3. Step 3: While stew simmers, make dumplings: Mix 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl. Add 1/2 cup cold water and mix until a dough forms. Knead gently for 1 minute, then roll into a 1/4-inch-thick sheet. Cut into 1-inch squares.
4. Step 4: After stew has cooked for 2 hours, add 1 cup frozen peas and cook for 5 more minutes. Drop dumpling squares on top of the stew, cover, and cook for 15 minutes until dumplings are cooked through.