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1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
2 tbsp cold butter, cubed
½ cup milk
2 tbsp fresh parsley, chopped
Instructions:
Prepare the Beef: In a bowl, toss the beef with flour, salt, and pepper until evenly coated.
Sear the Beef: Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides, then transfer to the slow cooker.
Add Remaining Ingredients: Add beef broth, red wine (if using), carrots, potatoes, onion, celery, garlic, Worcestershire sauce, tomato paste, thyme, and bay leaf to the slow cooker. Stir to combine.
Cook: Cover and cook on low for 7-8 hours, or until the beef is tender and flavors are well combined.
Make the Dumplings: In a bowl, mix flour, baking powder, and salt. Rub in the cold butter until the mixture resembles breadcrumbs, then add milk and parsley to form a soft dough.
Add Dumplings to Stew: About 30 minutes before serving, drop spoonfuls of dumpling dough on top of the stew. Cover and cook for 30 minutes until the dumplings are fluffy and cooked through.
Serve: Ladle the beef stew with dumplings into bowls, garnished with extra parsley if desired.
Helpful Tip: For a thicker stew, mix 1 tbsp of cornstarch with cold water and add it in the last 30 minutes of cooking.
