Delicious Beef Stew Recipe: Perfect for Winter Nights
Get your slow cooker out and prepare to make the ultimate comfort food: beef stew with herb dumplings, cooked low and slow in a red wine sauce. This crockpot beef stew recipe offers incredible flavors and hearty textures that will warm up your soul on chilly evenings.
If you’re looking for a hassle-free recipe with minimal prep time and maximum deliciousness, then this is the perfect dish for you. Made with tender chunks of beef chuck, aromatic herbs, flavorful vegetables, and a good splash of dry red wine, this stew is designed to satisfy your cravings and nourish your body. Plus, the addition of fluffy herb dumplings takes this classic dish to the next level.
With its rich aroma and satisfying taste, this slow cooker beef stew recipe is sure to become your favorite go-to meal for any occasion. Whether you want to feed a crowd, impress your family with a comforting supper, or indulge in a hearty lunch, you can’t go wrong with this robust and flavorful dish.
So why wait? Dust off your crockpot and get ready to experience the magic of perfect beef stew with herb dumplings – all in one amazing pot!
Why You’ll Love This Recipe
Are you looking for a hearty and flavorful meal that’s easy to make? Look no further than this crock pot beef stew with red wine and herb dumplings recipe. With its tender chunks of beef, colorful veggies, and rich red wine sauce, this dish is sure to satisfy even the hungriest of appetites.
But what really sets this recipe apart are the herb dumplings. Light and fluffy on the inside with a golden-brown crust on the outside, these dumplings are the perfect complement to the savory stew. Made with a blend of dried chives, thyme, rosemary, sage, and 2% milk, they’re a snap to prepare and add an extra layer of flavor to an already delicious dish.
Plus, with its easy slow-cooker preparation, this recipe practically cooks itself. Simply add all the ingredients to the crock pot and let it do the work while you go about your day. And with only a few substitutions or variations (such as using lamb instead of beef), you can customize this recipe to your tastes and preferences.
So whether you’re hosting a cozy dinner party or just looking for a satisfying weekday meal, try this crock pot beef stew with red wine and herb dumplings recipe. It’s sure to become a family favorite!
The ingredient list of this crockpot beef stew with red wine and herb dumplings recipe may be long, but trust me, the outcome is worth it. Some items can be substituted to make them healthier or to personalize the recipe to your liking.
Meat and Veggies
- 2 lbs. beef chuck roast, cut into 1-inch pieces
- 1 cup baby carrots
- 1 sliced onion
- 1 cup diced tomatoes with juice
- 1 cup mushrooms
- 2 cups beef broth
Red Wine Mixture
- 2 cups dry red wine
- 1 tsp salt
- 1 tbsp dry mustard
- 1 tsp dried thyme
- Black pepper
- 2 cups all-purpose flour
- 4 tsp baking powder
- Dried chives
- Dried thyme
- Dried rosemary
- Dried sage
Substitutions And Variations
- For a healthier twist, use lean stew beef instead of chuck roast.
- To make it gluten-free, replace all-purpose flour with a gluten-free flour blend.
- Use your preferred veggies or add more root vegetables such as potatoes, turnips, or rutabagas.
Note: If you prefer cheesy dumplings, substitute the herb mixture with two tbsp of plain flour and two tbsp grated cheese.
The Recipe How-To
Prep the ingredients: Start off by prepping all the ingredients. Cut the beef chuck into 2-inch pieces, slice onions and mushrooms, peel the carrots (or use baby carrots), slice or dice any larger ones.
Brown the beef: Heat vegetable oil or your preferred cooking fat in a large skillet over medium-high heat. Add the seasoned beef and cook for 4-5 minutes until all sides are brown.
Sautéing veggies: Once you’ve removed the cooked beef, add sliced onions, mushrooms, and sliced/diced carrots to the same skillet you used to cook the beef.
Cooking diced tomatoes with juice: Pour diced tomatoes with juice on top of sautéed veggies and let them simmer for a few minutes.
Mixing wine and stew: In a container mix dry red wine and beef broth, pour it over vegetables with tomato sauce.
Adding spices: Finally, add dried thyme, dry mustard, salt, pepper, sage, rosemary, and any additional spices of your choice.
Transfer cooked beef into a slow cooker
Add stew mixture to slow cooker
Cook for hours on low flame (8 hours recommended)
Making Herb Dumplings for Beef Stew
Combine ingredients: In a mixing bowl combine all-purpose flour, baking powder, salt, dried chives, dried thyme together until well mixed.
Mix in milk and butter: Melt butter in a pan or microwave-safe dish then add milk and stir until fully combined. Slowly mix in flour mixture to make dumpling dough.
Form small balls: With a spoon or tablespoon-sized scoop form small dumpling balls (about 1 inch in diameter).
Add Dumplings to Beef Stew: Once the stew has been cooking for at least 6-7 hours, add the dumplings to the slow cooker, making sure to cover each dumpling with enough sauce to cook.
Cook Dumplings: Cover slow cooker and cook on high heat for another 40-50 minutes until the dumplings become fluffy and tender.
Serve and Enjoy!
Substitutions and Variations
This versatile crock-pot beef stew recipe lends itself well to substitutions and variations. Here are some suggestions to help you customize the recipe to your liking:
– Meat: Use lamb or chicken instead of beef for a different flavor profile. You can also turn this into an Irish stew by using Guinness beer instead of red wine and adding potatoes.
– Vegetables: Use different vegetables based on what you have on hand or prefer. Potatoes, sweet potatoes, parsnips, turnips, and bell peppers all work well in this dish.
– Cheese Dumplings: For a twist on the recipe, try making cheesy dumplings by adding 2 tablespoons of grated cheese to the dumpling dough before combining with the beef stew.
– Bisquick Dumplings: If you don’t want to make dumplings from scratch, you can use Bisquick mix instead. Just follow the instructions on the box for biscuit dough and drop spoonfuls onto the top of the simmering stew.
– Pot Roast: You can use this recipe to make a pot roast by omitting the dumplings and serving the beef with gravy and roasted vegetables.
– Wine Variations: Experiment with different types of dry red wine such as burgundy or cabernet sauvignon for different flavors in your stew.
No matter how you choose to adapt this recipe, it will surely become a go-to for hearty and delicious meals.
Serving and Pairing
This slow-cooked beef stew with red wine and herb dumplings is a hearty meal that pairs perfectly with a full-bodied red wine. The rich flavors of the beef and vegetables are complemented by the earthy herbs and full-bodied flavor of the red wine.
To fully enjoy this dish, I recommend serving it hot out of the slow cooker with a side of crusty bread or rice. The herb dumplings add a unique texture to the dish, making it even more satisfying.
When it comes to pairing this delicious beef stew, I suggest looking for a red wine that has bold and fruity characteristics. A good choice would be a Cabernet Sauvignon or a Merlot as they both have a rich flavor profile and balance well with the depth of the beef flavors. If you are looking for something more unusual, you can try an Argentine Malbec, which will provide a contrast to the savory aspects of the dish.
Overall, this recipe is perfect for a cozy night in. With its rich flavors and hearty nature, it is sure to satisfy even the most discerning of palates. So go ahead, pull out your favorite bottle of red wine, pour yourself a glass, and savor every bite of this delightful dish!
Make-Ahead, Storing and Reheating
This beef stew with red wine and herb dumplings recipe is a perfect make-ahead meal for busy weeknights or special occasions. To get the most flavor, prepare the stew a day before serving and store it in the refrigerator to allow the ingredients to meld together.
To make sure this dish stays fresh for longer, you need to properly store it in the fridge by allowing it to cool down first. Once cooled down to room temperature, divide the stew into individual portions and place them in airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months.
Reheating is easy, just use a microwave-safe dish and heat up for 2-3 minutes until fully heated. If reheating from frozen, leave the container to thaw overnight in your fridge before microwaving.
The herb dumplings recipe can also be prepared ahead of time by following the instructions and freezing them separately. When ready to serve, gently reheat them in boiling water until they are hot and fluffy.
This beef stew with red wine and herb dumplings is an exceptional meal that offers both delicious flavors and convenient make-ahead elements that makes it perfect any time of the week. So go on, make this hearty beef stew with its flavorful dumplings today!
Tips for Perfect Results
For perfectly cooked beef in your crock pot beef stew red wine recipe, use a beef cut that is suitable for slow cooking like beef chuck. Beef chuck contains enough fat and connective tissue that will break down during the slow cooking process, resulting in tender meat. Cut the beef into 2-inch pieces, trimming off any excessive fat.
To avoid overcooking the vegetables and turning them mushy, add the carrots and onions later in the cooking process. Add sliced mushrooms in the last hour of cook time to prevent them from turning leathery.
To make sure that you have a proper stew consistency, mix 2 tablespoons of plain flour with 2 cups of beef broth. Combine this mixture with your other stew ingredients before adding them to your crock pot.
Instead of adding salt directly to the stew at the beginning of the recipe, add it only after it’s finished cooking since some of the liquid might evaporate during slow cooking.
For best results, use dry red wine in your crock pot beef stew red wine recipe. Choose a dry fruity wine like Merlot or Cabernet Sauvignon to enhance the flavors in your dish.
Finally, for a hearty and savory meal, serve with herb dumplings on top. While the stew is cooking, combine 1 cup of flour, baking powder, dried chives, dried thyme, dried rosemary and dried sage. Mix with butter, and 2% low-fat milk until dough forms. Drop spoonfuls of dough onto the bubbly liquid about half an hour before dinner is set to be served. Cover and cook until dumplings are puffed up and cooked all the way through.
By following these tips, you can make sure that your crock pot beef stew red wine recipe comes out perfectly every time.
Now, it is time for the Frequently Asked Questions or FAQ section. Here, we provide answers to any questions you might have regarding the preparation of this delightful dish, including ingredient substitutions and storage recommendations. Keep reading to find out more!
When should I put my dumplings in a slow cooker?
Adding dumplings to a slow cooker casserole couldn’t be simpler – just plop them on top of the dish during the last hour of cooking. With only three important ingredients, these dumplings make for an easy and delicious addition to any hearty meal.
Do you have to brown stew meat before putting it in the crock pot?
According to a culinary expert, searing the meat before adding it to the slow cooker may not be mandatory, but it certainly enhances the overall taste and aroma of the final preparation. The chef suggests that the burnt exterior of the meat imparts a luscious tint and a savory essence to the recipe.
What does red wine do for beef stew?
As a sommelier, I have noticed that using red wine in beef dishes has a unique benefit. The acidity present in the wine helps to gradually soften the tough meat in a slow-cook process, resulting in a more succulent texture. Moreover, the stew’s flavors are intensified as some of the liquid evaporates during baking, which makes for a richer taste.
Do I thicken the stew before adding dumplings?
To achieve a more robust consistency in the chicken and dumplings, we shall blend two tablespoons of cornstarch with one cup of cold water and infuse it completely into the mixture. Allow the soup to undergo another boiling session, then pour the cornstarch blend into it and stir it vigorously.
In conclusion, this crock pot beef stew with red wine and herb dumplings recipe is the perfect meal to warm you up on a cold day. With its flavorful and tender beef stew, savory herbs, and hearty dumplings, it’s sure to impress your family and friends.
This recipe is incredibly versatile, as you can substitute or vary some of the ingredients to suit your taste. You can even pair it with some cheesy dumplings or enjoy it with a glass of red wine.
Plus, the best thing about this recipe is that it’s easy to make and doesn’t require too much effort. All you have to do is add the ingredients to your crockpot and let it cook low and slow until everything is cooked to perfection.
So if you’re looking for a satisfying and comforting meal, try out this crock pot beef stew with red wine and herb dumplings recipe. It will surely become a new favorite in your household!
Crock Pot- Beef Stew With Red Wine and Herb Dumplings Recipe
- 2 lbs lean stewing beef, in 1 inch pieces
- 4 carrots, in 1/2 inch slices
- 2 onions, sliced
- 1/4 cup water
- 1/4 cup all-purpose flour
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 3/4 cup beef broth or 3/4 cup dry red wine
- 8 sliced mushrooms
- 14 1/2 ounces diced tomatoes with juice
For the Herb Dumplings
- 2 cups white flour
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 4 tablespoons butter or 4 tablespoons margarine
- 1 cup 2% low-fat milk
- 1/4 teaspoon dried sage, crumbled
- 1/4 teaspoon dried rosemary, crumbled
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried chives
- Combine the beef, carrots, onions, tomatoes, thyme, pepper, mustard, mushrooms, and wine or beef broth.
- If you are using wine, use all the salt.
- If you are using beef broth you might not need it depending on the saltiness of the broth so taste it to see.
- Cover and cook on a low heat for 8 to 10 hours or a high heat for 4 or 5 hours.
- The vegetables and beef will become tender.
- Combine the flour and water and stir this slowly into the beef stew.
- For Herb Dumplings.
- Combine flour, baking powder, sage, rosemary, thyme, chives and salt in a bowl.
- Cut in butter that's been kept at room temperature or use soft margarine.
- Stir milk lightly into the flour mixture with a wooden spoon and adjust amounts to make sure that you have a moist dumpling dough.
- Drop spoonfuls of the dough on to the hot beef stew, then cover allow to cook on high for 30 minutes or until a toothpick inserted into the herb dumplings comes out clean.
- Do not overcook dumplings. Dumplings may disintegrate if left to cook too long.