Pin This hearty crockpot beef stew with pickle herb dumplings has transformed my winter dinner rotation. After years of experimenting with stew recipes, I discovered that adding pickle-infused dumplings creates an unexpected tangy contrast that perfectly balances the rich, savory beef broth.
I first created this recipe during a particularly brutal Chicago winter when my family was craving something beyond our usual soup rotation. The pickle herb dumplings were a spontaneous addition inspired by my Polish grandmother's cooking, and they've become the most requested element of the dish.
Ingredients
- For the Beef Stew
- Beef chuck cubes Choose well marbled pieces for the most flavor and tenderness during long cooking
- Olive oil Helps achieve proper browning on the meat which creates deep flavor
- Onion and garlic The aromatic foundation that infuses throughout the cooking process
- Root vegetables Carrots potatoes and celery provide hearty substance and absorb the rich flavors
- Beef broth Homemade is ideal but a good quality store bought works wonderfully too
- Red wine Adds complexity and helps tenderize the meat further
- Tomato paste Concentrated umami that enriches the entire stew
- Worcestershire sauce Provides that indefinable savory quality that makes the stew taste complete
- Fresh herbs Thyme and rosemary stand up well to long cooking times
- Cornstarch slurry Creates the perfect thickness without flour lumps
- For the Pickle Herb Dumplings
- All purpose flour The base for light fluffy dumplings
- Leavening agents Baking powder and soda create the perfect rise
- Cold butter Must be very cold to create pockets of steam when cooking
- Dill pickles Choose crisp dill pickles with good flavor not sweet varieties
- Fresh herbs Dill and parsley brighten the heavy stew
- Buttermilk The acidity helps create tender dumplings that complement the pickles
Instructions
- Browning the Meat:
- Heat olive oil in a large skillet until shimmering but not smoking. Work in small batches adding only enough beef cubes to cover the bottom with space between pieces. Let each side develop a deep brown crust before turning about 2 minutes per side. Transfer each batch directly to your crockpot. This careful browning process builds the foundation of flavor for the entire dish.
- Building the Base:
- Add your chopped onions garlic carrots celery and potatoes to the crockpot layering them over the browned meat. The vegetables will release moisture as they cook helping to tenderize the beef. Make sure your vegetables are cut to similar sizes for even cooking roughly 1 inch pieces work best.
- Creating the Cooking Liquid:
- In a separate bowl whisk together beef broth red wine tomato paste and Worcestershire sauce until completely smooth. This ensures the tomato paste fully incorporates rather than remaining in concentrated pockets. Pour this mixture evenly over the meat and vegetables allowing it to seep down through the layers.
- Adding Aromatics:
- Sprinkle the fresh herbs salt and pepper evenly across the top of the stew mixture. Tuck the bay leaves down into the liquid where they can infuse their subtle flavor throughout the long cooking process. Resist the urge to stir at this point letting the ingredients layer naturally.
- Slow Cooking Process:
- Cover the crockpot with its lid ensuring a proper seal. Set to LOW for 7 hours for the most tender result. The low and slow method allows collagen in the tough beef cuts to break down gradually while vegetables soften without becoming mushy. Resist the temptation to lift the lid during cooking as each peek extends cooking time by 15 20 minutes.
- Thickening the Stew:
- After the cooking time has elapsed remove and discard the bay leaves. In a small bowl whisk together cornstarch and cold water until completely smooth with no lumps. Pour this slurry into the hot stew stirring gently but thoroughly. The stew will thicken over the next few minutes as the heat activates the cornstarch.
Pin The secret to this recipe truly lies in those unexpected pickle herb dumplings. My grandmother always added a spoonful of pickle juice to her stews and soups to brighten the flavor, but incorporating chopped pickles directly into the dumplings takes this concept to another level. The first time I served this to my skeptical husband, he was convinced after one bite and now specifically requests the pickle dumplings whenever stew is on the menu.
Storage and Reheating
The stew portion of this recipe stores exceptionally well in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop and improve after a day or two as the ingredients have more time to meld together. For best results store any leftover dumplings separately from the stew as they tend to absorb too much liquid and become soggy when stored together.
When reheating bring the stew to a gentle simmer on the stovetop adding a splash of beef broth if needed to restore the original consistency. Microwave reheating works in a pinch but tends to overcook the vegetables so use a medium power setting and stir halfway through heating.
Ingredient Substitutions
This recipe welcomes adaptations based on what you have available. Lamb shoulder makes an excellent substitute for beef creating a more gamey flavor profile that pairs beautifully with the herb dumplings. For a poultry version substitute chicken thighs and chicken broth reducing the cooking time to 5 hours on LOW.
For the dumplings gluten free flour blends work surprisingly well especially those formulated for biscuits. If buttermilk isn't available regular milk with a tablespoon of lemon juice or white vinegar makes a perfect substitute. The pickles can be replaced with capers for a different but equally tangy note.
Seasonal Adaptations
Winter version Add parsnips and turnips for additional root vegetable heartiness
Spring variation Reduce potatoes and add fresh peas and asparagus tips during the final 30 minutes
Summer twist Include fresh corn kernels and diced zucchini in the last hour of cooking
Fall harvest Incorporate butternut squash cubes and fresh sage into both stew and dumplings
Serving Suggestions
This stew creates a complete meal on its own but pairs wonderfully with simple sides. A crisp green salad with a bright vinaigrette offers pleasant contrast to the rich stew. For bread lovers a crusty sourdough loaf is perfect for sopping up the flavorful broth.
For entertaining consider serving in individual crocks topped with a single large dumpling per person. Garnish with additional fresh herbs and a small dollop of sour cream for an elegant presentation that still maintains the comfort food appeal.
Pin These tips ensure your beef stew is rich flavorful and your dumplings are perfectly tender and fluffy.
Recipe FAQ
- → How do I make the dumplings light and fluffy?
Use cold butter and mix the dough gently—overmixing can make dumplings dense. Drop onto simmering stew, cover, and steam until cooked through.
- → Can I substitute another herb for dill in the dumplings?
Yes. Fresh parsley, chives, or tarragon work well. Adjust amounts to taste and enjoy a new flavor twist in the dumplings.
- → Is it possible to make this dish gluten-free?
Absolutely. Use a gluten-free all-purpose flour blend for the dumplings, and ensure all ingredients are certified gluten-free.
- → What cut of beef works best for slow cooking?
Beef chuck is ideal for long, slow cooking—its marbling and texture yield tender, flavorful results in the stew.
- → How can I thicken the stew without cornstarch?
Try mashing some cooked potatoes into the stew or make a slurry with flour and water as an alternative thickener.
- → Can I prepare this meal ahead of time?
Yes, the stew can be cooked a day ahead and refrigerated. Add fresh dumplings and reheat when ready to serve for best texture.