Beef Stew with Herb Dumplings. Warm up your family with this cozy beef stew! Tender meat simmers with carrots, pumpkin, sweet potato, and peas in a tasty tomato-onion sauce. Top it with fluffy dumplings packed with cheese, butter, and herbs like oregano and parsley. Slow-cooked perfection for chilly days—kids love it!
A yummy beef stew full of veggies, covered with soft cheese and herb dumplings.
Prep Time: 30 minutes
Cook Time: 7 hours
Total Time: 7 hours 30 minutes
Course: Main Course
Cuisine: Stew, hotpot, casserole, dumplings
Servings: 6
Equipment: 6L slow cooker
Stew Ingredients
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1 kg diced beef for stew (like chuck or gravy beef)
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2 tbsp all-purpose flour
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Salt and pepper for taste
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1 chopped onion
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3 small sliced carrots
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1 cup chopped pumpkin
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1 cup chopped sweet potato
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2 sliced celery sticks
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2 tbsp Worcestershire sauce
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410g can crushed tomatoes
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390g Rosella French Onion Soup (liquid kind—see it here)
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1 cup frozen peas
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2 tbsp cornflour mixed with 2 tbsp water (for thickening)
Dumpling Ingredients
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1 cup self-rising flour
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60g butter
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½ tsp dried oregano
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½ tsp dried parsley
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½ tsp mustard powder
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½ cup grated parmesan cheese
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½ cup milk
Beef Stew with Herb Dumplings: Directions
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Put flour, salt, and pepper on the beef. Shake it in a bag to cover. Add to slow cooker.
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Toss in all veggies except peas. Mix with beef.
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Blend tomatoes, onion soup, and sauce. Pour over and stir well. Skip peas and thickener for now.
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Cook on HIGH for 6 hours.
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Add the peas and the cornflour mix, then stir to make it thick.
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For dumplings: Mix flour, mustard, and herbs in a bowl. Rub in butter with fingers till crumbly. Add cheese. Make a hole, pour in milk, and stir with a knife till it clumps.
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Shape into golf-ball-sized balls (about 14). Place on stew, spaced out—they grow!
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Cover cooker with a tea towel. Cook on LOW for 1 more hour till dumplings are done.
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Scoop into bowls with 2-3 dumplings on top. Enjoy!