Slow Cooker Beef Stew with Fluffy Golden Dumplings

Directions

1. Quick Sear (Optional but Recommended for Flavor):

• Heat olive oil in a skillet over medium-high. Brown the beef in batches (3–4 mins per batch), then transfer to the slow cooker.

• In the same skillet, sauté onion and garlic until soft (~3 mins). Stir in tomato paste and cook 1 minute. Deglaze with red wine (or balsamic), scraping up browned bits. Pour everything into the slow cooker.

2. Slow Cook the Stew:

• Add potatoes, carrots, parsnips, beef stock, thyme, rosemary, bay leaf (if using), salt, and pepper to the slow cooker. Stir gently.

• Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender.

3. Make & Add Dumplings (Last 20 Minutes):

• In a bowl, whisk flour, baking powder, salt, and garlic powder. Cut in butter until crumbly. Stir in milk just until combined.

• Drop spoonfuls of dough onto the simmering stew. Cover and cook on HIGH for 20 minutes (no peeking—steam makes them fluffy!).

4. Serve:

• Discard bay leaf, garnish with chives, and enjoy!