Crock Pot Beef Dumplings
Crock Pot Beef Dumplings is a tender stew beef thats been slow-cooked in savory broth with fluffy, buttermilk biscuit pieces as dumplings!A BELLY FILLING CROCK POT RECIPEThisCrock Pot Beef Dumplingsrecipe is the ultimate cozy, comfort food dinner. Basically, this is a beef version of the classic Chicken and Dumplings. It really is more like a beef stew with dumplings. This is one of those comfort food dinners that I love so much because it really is so easy to tailor this dish to whatever you prefer. Its a simple, hearty, all-in-one meal thats doesnt require too much prep time or effort!FREQUENTLY ASKED QUESTIONS:Can I use ground beef instead of beef stew meat? Yes, you could use ground beef if you wanted but it should be cooked and crumbled before adding to the slow cooker. What other veggies can I try? This recipe is versatile, and the vegetables can be swapped out for others including leeks, parsnips, canned tomatoes, green beans, corn, chopped cabbage, etc. How can I change the consistency? You can add more broth if youd like your stew to be soupier or less if you want it thicker. Do I need to add seasoning to the biscuits? You can skip adding any additional seasonings to the biscuits before adding them to the crockpot. You can divide each biscuit into four pieces and add them as is. They will absorb the flavors of the stew which are delicious. Can I skip the browning the meat step? Browning the meat adds color and flavor but if you are in a hurry you can skip it (which means you dont need the flour or oil in the recipe). Why do you smoosh all the biscuits into one large ball? You do not have to do this at all. Combining them into a ball and pinching off the dumplings just gives it more of that made from scratch look. You can skip that step altogether and just cut each biscuit into fifths and add them into the crock pot. What should I serve with this meal? This is really a whole meal by itself. However, you could gather a nice, green side salad and some crusty bread to really tie it all together. How should I store leftovers? Leftover stew can be stored in an airtight container and can be refrigerated for up to 4-5 days. These dumplings dont do well with freezing. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)beef stew meat you can cut up a chuck roast or buy it already in chunks.all purpose flourvegetable oilbeef broth you can use low or no sodium versionstomato paste if you dont like the tomato flavor, just leave it out. Worcestershire saucelow sodium soy saucegarlic cloves I prefer fresh garlic but you can use the jarred stuff if that is what you have on hand.salt and pepperyellow onion, carrots and celery I like slightly bigger chunks of veggies in this.yellow Yukon potatoes peeled and sliced into 2-inch pieces. I think the Yukon golds hold up a bit better to the longer cooking process but russets or reds can be used.bay leavescanned refrigerated buttermilk biscuits Instead of canned biscuits, you can also make fresh drop biscuits and add them to the stew (see my recipe for Bisquick Dumplings on how to do that.)garlic powdergrated Parmesan cheesedried rosemaryHOW TO MAKE CROCK POT BEEF DUMPLINGS:Add the beef stew meat to a large Ziploc bag.Add the flour, 1 teaspoon of salt, 1 teaspoon of pepper and 1 teaspoon of garlic powder. Seal the bag and shake it until all pieces are coated in the flour mixture. To a large stockpot or skillet, add the 2 Tablespoons of vegetable oil and heat it over medium. Once hot, add the beef stew meat and brown all sides. Add additional oil as needed. Try and not crowd the meat while browning. This means you may need to brown the meat in a few batches.Once the meat is browned, add cup of the beef broth to the pan and use it to deglaze the pan, scraping all the stuck bits from the bottom. Tons of flavor lies here! To a 5-6 quart crock pot add the remaining beef stock, soy sauce, Worcestershire sauce, minced garlic, tomato paste, rosemary and bay leaves. Stir to combine. Add the carrots, celery, potatoes and onion to the crockpot. Add the beef and everything scraped from the bottom of the pan as well. Stir to combine.Cover and cook on High for 5 hours or Low for 8 hours. Or until the beef is fall-apart tender and the vegetables are cooked. When you have one hour remaining to cook, remove the biscuits from the tube and squish them together into one ball and add them to a bowl. Add teaspoon salt, teaspoon of pepper and teaspoon of garlic powder. Squish the ball together mixing the seasoning throughout.Note: you can skip this step and just cut each biscuit into fifths (see my Frequently Asked Questions above for more on why I did it this way.) Divide the ball into 40 small pieces and add them to the top of the stew. Add the cover and cook for the final hour until the dumplings are cooked through.When everything is ready, give it a good (gentle) stir and serve it garnished with fresh parsley!CRAVING MORE RECIPES?Crock Pot Chicken and DumplingsCrock Pot Beef Tips and GravyChicken and Bisquick DumplingsChicken and Dumplings CasseroleChicken and DumplingsCrock Pot Beef StewWhite Chicken Chili with Cornbread DumplingsCrock Pot Chicken and Cheese Dumplings PrintCrock Pot Beef DumplingsA beef stew meat version of chicken and dumplings with biscuit dumplings.Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 9 hours hoursTotal Time 9 hours hours 15 minutes minutesServings 4Calories 799kcalAuthor Brandie SkibinskiIngredients2 pounds beef stew meat (see notes below)2 Tablespoons all purpose flour1 teaspoon salt (divided use)1 teaspoons black pepper (divided use)1 teaspoon garlic powder3-4 Tablespoons vegetable oil4 cups beef broth can use low or no sodium3 Tablespoons tomato paste2 Tablespoons Worcestershire sauce3 Tablespoons low sodium soy sauce2 garlic cloves, minced1 teaspoon dried rosemary2 bay leaves1 yellow onion, diced5 carrots, peeled and cut into 1-inch pieces3 celery stalks, diced1 pound yellow Yukon potatoes, peeled and sliced into 2-inch pieces1 (7.5 ounce) can refrigerated buttermilk biscuitsInstructionsAdd 2 pounds beef stew meat to a large Ziploc bag.Add 2 Tablespoons all purpose flour, 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon garlic powder. Seal the bag and shake it until all pieces are coated in the flour mixture. To a large stockpot or skillet, add 3-4 Tablespoons vegetable oil and heat it over medium to medium high heat. Once hot, add the beef stew meat and brown all sides. Add additional oil as needed. Try and not crowd the meat while browning. This means you may need to brown the meat in a few batches. Once the meat is browned, add cup beef broth to the pan and use it to deglaze the pan, scraping all the stuck bits from the bottom. Tons of flavor lies here!To a 5-6 quart crock pot add the remaining 3 1/2 cups beef broth, 3 Tablespoons tomato paste, 2 Tablespoons Worcestershire sauce, 3 Tablespoons low sodium soy sauce, 2 garlic cloves, minced, 1 teaspoon dried rosemary and 2 bay leaves. Stir to combine.Add 1 yellow onion, diced, 5 carrots, peeled and cut into 1-inch pieces, 3 celery stalks, diced and 1 pound yellow Yukon potatoes, peeled and sliced into 2-inch pieces to the crock pot. Add the beef and everything scraped from the bottom of the pan as well. Stir to combine. Cover and cook on low for 8 hours (or on high for about 4-5 hours.) Note: I think this works best on low if you want fall apart tender meat. Do not remove the cover while cooking. When you have one hour remaining to cook, remove the biscuits from the can and squish them together into one ball and add them to a bowl. Note: you can skip this step and just cut each biscuit into fifths (see my Frequently Asked Questions above for more on why I did it this way.) Add teaspoon salt, teaspoon pepper and teaspoon garlic powder. Squish the ball together mixing the seasoning throughout. Divide the ball into 40 small pieces and add them to the top of the stew. I just pinch off a bit and add to the pot as I go along. Add the cover and cook for the final hour until the dumplings are cooked through. When everything is ready, give it a good (gentle) stir and serve! NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.You can cut up a chuck roast or buy it already cut. You dont need exactly two pounds, its okay if it is less than 2 pounds.NutritionCalories: 799kcal | Carbohydrates: 65g | Protein: 62g | Fat: 32g | Sodium: 3116mg | Fiber: 7g | Sugar: 10g
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