Slow Cooker Beef Stew with Fluffy Golden Dumplings

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!