Cozy Crockpot Beef Stew Pickle (Print)

Slow-cooked beef with vegetables topped with herb and pickle dumplings for a comforting, flavorful main dish.

# Components:

→ For the Beef Stew

01 - 2 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp olive oil
03 - 1 large onion, diced
04 - 3 cloves garlic, minced
05 - 3 carrots, peeled and sliced
06 - 3 celery stalks, sliced
07 - 3 medium potatoes, peeled and diced
08 - 1 cup beef broth
09 - 1 cup dry red wine (or additional beef broth)
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 2 tsp fresh thyme leaves (or 1 tsp dried)
13 - 2 tsp fresh rosemary, chopped (or 1 tsp dried)
14 - 2 bay leaves
15 - 1 tsp salt
16 - 1/2 tsp black pepper
17 - 1 tbsp cornstarch mixed with 2 tbsp water (slurry, for thickening)

→ For the Pickle Herb Dumplings

18 - 1 1/2 cups all-purpose flour
19 - 2 tsp baking powder
20 - 1/2 tsp baking soda
21 - 1/2 tsp salt
22 - 2 tbsp cold unsalted butter, cubed
23 - 1/4 cup finely chopped dill pickles
24 - 2 tbsp chopped fresh dill (or 1 tbsp dried)
25 - 2 tbsp chopped fresh parsley
26 - 3/4 cup buttermilk

# Method:

01 - In a large skillet over medium-high heat, heat olive oil. Brown beef cubes in batches, approximately 3–4 minutes per batch. Transfer browned beef to the slow cooker.
02 - Add the diced onion, minced garlic, sliced carrots, sliced celery, and diced potatoes to the slow cooker with the beef.
03 - In a separate bowl, whisk together the beef broth, red wine (or additional broth), tomato paste, and Worcestershire sauce. Pour this mixture over the beef and vegetables in the slow cooker.
04 - Incorporate the fresh thyme, chopped rosemary, bay leaves, salt, and black pepper into the slow cooker. Stir gently to combine all ingredients.
05 - Cover the slow cooker and cook on LOW for 7 hours or on HIGH for 4 hours, until the beef and vegetables are fork-tender.
06 - Thirty minutes prior to serving, remove and discard the bay leaves. Stir in the cornstarch slurry to thicken the stew to your desired consistency.
07 - While the stew is thickening, prepare the dumplings. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Cut in the cold unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in the finely chopped dill pickles, chopped fresh dill, and chopped fresh parsley. Gradually add the buttermilk, mixing just until a cohesive batter forms; avoid overmixing.
08 - Drop tablespoonfuls of the dumpling batter directly onto the surface of the hot stew. Cover the slow cooker and continue cooking on HIGH for 30 minutes, or until the dumplings are fully puffed and cooked through.
09 - Serve the beef stew hot, garnished with additional fresh dill or parsley, if desired.

# Expert Advice:

01 -
  • Minimal hands on time lets your slow cooker do the heavy lifting
  • Perfect make ahead meal that tastes even better the next day
  • The unique pickle herb dumplings add a flavor dimension you won't find in ordinary beef stew
  • Uses simple pantry staples with a creative twist
02 -
  • Perfect for meal prep and tastes even better the next day
  • Freezes beautifully without the dumplings for up to 3 months
  • Creates enough for 6 generous servings with potential leftovers
  • The pickle in the dumplings adds brightness not overwhelming pickle flavor
03 -
  • Always brown your meat properly before adding to the slow cooker. This extra step might seem tedious but develops flavor compounds that cannot be created through slow cooking alone.
  • For the fluffiest dumplings handle the dough as little as possible once the liquid is added. Overmixing develops gluten which creates tough rather than tender dumplings.
  • When adding the dumplings leave space between each one as they will expand significantly during cooking. This ensures they cook evenly and maintain their individual texture rather than becoming one large mass.
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