This soul-warming steak and dumplings recipe transforms tough chuck steak into tender, flavorful morsels swimming in rich, savory gravy, topped with fluffy homemade dumplings. Perfect for cold evenings, busy weekdays, or when you need a meal that practically cooks itself, this slow cooker masterpiece delivers restaurant-quality comfort food with minimal hands-on time.
Ingredients
For the Steak and Gravy:
- 2 pounds (900g) chuck steak, cut into 1-inch cubes
- 2 cups (480ml) beef broth
- 2 tablespoons (30g) onion gravy mix
- 1 tablespoon (15g) beef bouillon powder
- 1 clove garlic, minced
- 4 tablespoons (60ml) ketchup
- 3 tablespoons (45g) butter, divided
- 4 tablespoons (60ml) barbecue sauce
- 3 medium onions, quartered
- 1 tablespoon (15g) Italian seasoning
- Salt and black pepper to taste
- 3 tablespoons (25g) all-purpose flour for coating
- 2 tablespoons vegetable oil for browning
For the Dumplings:
- 1 cup (125g) self-rising flour
- 2 tablespoons (30ml) whole milk
- 1 large egg
- 1 tablespoon (15g) butter, cold
Instructions
Preparation Phase (20 minutes)
- Cut the chuck steak into uniform 1-inch (2.5cm) cubes, trimming any excess fat. Pat the meat dry with paper towels to ensure proper browning.
- Season the flour with salt and pepper in a shallow dish. Lightly coat each piece of steak with the seasoned flour, shaking off any excess.
Browning the Meat (8-10 minutes)
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking.
- Working in batches to avoid overcrowding, brown the flour-coated steak cubes on all sides, approximately 2-3 minutes per side. The meat should develop a rich, golden-brown crust.
- Transfer the browned meat to a plate and set aside. Don’t worry if the meat isn’t cooked through; it will finish cooking in the slow cooker.
Preparing the Aromatics (5-7 minutes)
- In the same skillet, melt 2 tablespoons of butter over medium heat, scraping up any browned bits left from the meat.
- Add the quartered onions and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the onions become translucent and fragrant.
Slow Cooker Assembly (5 minutes)
- In your slow cooker, whisk together the beef broth, beef bouillon powder, Italian seasoning, ketchup, barbecue sauce, and 1 tablespoon of flour until smooth and well combined.
- Add the browned steak cubes and the cooked onion mixture to the slow cooker, stirring gently to distribute evenly throughout the liquid.
- Cover and cook on high heat for 4 hours and 15 minutes. The meat should be becoming tender but not yet falling apart.
Adding Final Seasonings (5 hours into cooking)
- About 45 minutes before the end of the cooking time (at the 4 hour and 15 minute mark), stir in the onion gravy mix powder. This will help thicken the gravy and add extra flavor depth.
Preparing the Dumplings (15 minutes before final cooking)
- When there are 45 minutes of cooking time remaining, begin preparing the dumplings. In a medium mixing bowl, place the self-rising flour.
- Cut the cold butter into small pieces and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
- In a small bowl, beat the egg lightly and combine it with the milk.
- Make a well in the center of the flour mixture and pour in the egg and milk combination.
- Using a fork, gently mix the ingredients until they just come together. Don’t overmix, as this will make the dumplings tough.
- Turn the mixture onto a lightly floured surface and knead gently for 1-2 minutes until it forms a soft dough.
- Shape the dough into small balls, approximately 1 inch (2.5cm) in diameter. You should have about 12-15 dumplings.
Final Cooking Phase (30-40 minutes)
- Carefully place the dumpling balls on top of the steak and gravy in the slow cooker. They should sit on the surface of the liquid, not completely submerged.
- Cover the slow cooker and continue cooking on high for an additional 30-40 minutes, until the dumplings have puffed up and are cooked through.
- To test doneness, insert a toothpick into the center of a dumpling; it should come out clean.
Final Seasoning and Serving
- Taste the gravy and adjust seasoning with salt and pepper as needed.
- Serve immediately in deep bowls, ensuring each portion has both tender steak and fluffy dumplings with plenty of rich gravy.
Nutritional Information
Prep Time: 30 minutes
Cook Time: 5 hours 40 minutes
Total Time: 6 hours 10 minutes
Servings: 6 generous portions
Per Serving (approximate):
- Calories: 485
- Total Fat: 22g
- Saturated Fat: 9g
- Cholesterol: 125mg
- Sodium: 950mg
- Total Carbohydrates: 28g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 42g
Recipe Variations and Substitutions
Meat Alternatives
Beef Short Ribs Version: Replace chuck steak with 3 pounds of beef short ribs for an even richer, more luxurious dish. Increase cooking time by 1 hour.
Lamb and Dumplings: Substitute lamb shoulder for beef chuck, and add rosemary and thyme to the seasoning blend for a British-inspired variation.
Pork Shoulder Alternative: Use pork shoulder cut into cubes for a different protein option, reducing cooking time by 30 minutes.
Vegetable Additions
Root Vegetable Medley: Add carrots, parsnips, and potatoes during the last 2 hours of cooking for a complete one-pot meal.
Mushroom Enhancement: Include 8 ounces of sliced mushrooms with the onions for earthy depth and extra umami flavor.
Celery and Bell Pepper: Add diced celery and bell peppers for additional vegetables and color contrast.
Dumpling Variations
Herb Dumplings: Add 2 tablespoons of chopped fresh herbs (parsley, thyme, or chives) to the dumpling mixture.
Cheese Dumplings: Incorporate 1/2 cup of grated sharp cheddar cheese into the dumpling dough for extra richness.
Whole Wheat Dumplings: Replace half the self-rising flour with whole wheat flour for added nutrition and nuttier flavor.
Dietary Modifications
Gluten-Free Version: Use gluten-free flour blend for both coating and dumplings, and ensure all seasonings are gluten-free certified.
Lower Sodium Option: Reduce or eliminate the beef bouillon powder and use low-sodium beef broth and seasonings.
Dairy-Free Alternative: Replace butter with olive oil or dairy-free butter substitute, and use plant-based milk for the dumplings.
Cooking Tips and Techniques
The key to perfect steak and dumplings lies in proper browning of the meat, which creates deep flavor through the Maillard reaction. Don’t skip this step, even though it adds time to the preparation.
For the fluffiest dumplings, handle the dough as little as possible and ensure your slow cooker maintains consistent heat. Resist the urge to lift the lid frequently, as this releases steam needed for proper dumpling cooking.
The gravy should coat the back of a spoon when finished. If it’s too thin, mix 2 tablespoons of cornstarch with cold water and stir into the slow cooker during the last 30 minutes of cooking.
Storage and Reheating Instructions
Leftover steak and dumplings can be stored in the refrigerator for up to 4 days in airtight containers. The dumplings may absorb some gravy, so add a splash of beef broth when reheating to restore proper consistency.
To reheat, use the microwave on 50% power, stirring gently every minute to ensure even heating. Alternatively, reheat gently on the stovetop over low heat, adding liquid as needed to prevent sticking.
This dish can be frozen for up to 3 months, though the dumpling texture may change slightly. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this recipe without a slow cooker? Yes, you can adapt this for stovetop or oven cooking. After browning the meat and onions, transfer everything to a heavy-bottomed pot or Dutch oven. Simmer on low heat for 2-3 hours until the meat is tender, then add dumplings for the final 20-30 minutes of cooking with the lid on.
Why do my dumplings sink to the bottom instead of staying on top? Dumplings sink when the gravy is too thin or when they’re placed in liquid that’s not hot enough. Ensure your slow cooker is on high heat and the liquid is gently bubbling when you add the dumplings. Also, don’t submerge them completely; they should sit on the surface.
How can I thicken the gravy if it’s too thin? Mix 2-3 tablespoons of cornstarch with equal parts cold water to create a slurry. Stir this into the slow cooker during the last 30 minutes of cooking. Alternatively, remove the lid for the final 30 minutes to allow excess moisture to evaporate.
Can I prepare the dumplings ahead of time? It’s best to make dumplings fresh, as they can become dense if prepared too far in advance. However, you can prepare the dumpling dough up to 2 hours ahead and keep it covered in the refrigerator, then shape and cook as directed.
What cut of beef works best for this recipe? Chuck steak is ideal because it becomes incredibly tender when slow-cooked and has excellent flavor. Other good options include chuck roast, bottom round, or any tough cut that benefits from long, slow cooking. Avoid lean cuts like sirloin, as they’ll become dry and tough.
This hearty steak and dumplings recipe embodies the essence of comfort food, transforming simple ingredients into a meal that warms both body and soul. The slow cooker does most of the work, making this an ideal recipe for busy families who want homemade comfort without spending hours in the kitchen.
