Substitutions

• Chuck roast: Cut chuck roast into roughly 1 inch pieces and use it in place of packaged stew meat for equally tender results.
• Cream of celery soup: Swap it for the cream of mushroom soup if your family is not fond of mushrooms or you simply have celery soup in the pantry.
• Frozen mixed vegetables: Use them instead of the carrots and peas when you need to shave a few more minutes off your prep time.
• Chicken broth: Chicken broth works when beef broth is unavailable, although the finished gravy will have a slightly lighter beef flavor.
• Different refrigerated biscuits: Buttermilk and Southern style refrigerated biscuits both work well, so use whichever your family already likes.
• Fresh thyme: Use fresh thyme instead of dried if you have it, adding a little extra since fresh herbs are milder than dried ones.

Variations

• French onion beef and dumplings: Replace the cream of mushroom soup with condensed French onion soup and add a packet of onion soup mix for a deeper onion gravy.
• Mushroom beef and dumplings: Add 8 ounces sliced baby bella mushrooms with the onion for an earthy, extra hearty version.
• Creamy beef and dumplings: Stir 1/2 cup sour cream into the gravy after the dumplings finish cooking for a creamy dinner with a little stroganoff inspiration.
• Beef and cheddar dumplings: Sprinkle 1/2 cup shredded sharp cheddar over the biscuit pieces before cooking them for cheesy, savory dumplings.
• Garlic herb beef and dumplings: Add another clove of garlic and increase the thyme to 1 1/2 teaspoons when your family likes a more noticeable herb flavor.

Tips and Tricks

• Brown the beef when you can: That extra skillet step creates savory browned edges that add noticeable depth to the gravy.
• Keep the beef pieces similar in size: Cutting oversized chunks into smaller pieces helps all of the meat become tender at about the same time.
• Wait to add the biscuits: The beef needs hours to become tender, while the biscuit dumplings need less than an hour, so adding them early will leave you with soggy dough.
• Quarter each biscuit: Larger pieces give you substantial fluffy dumplings that hold together better than tiny bits of dough.
• Keep the dumplings mostly above the gravy: Their bottoms should soak up some gravy while the tops have access to enough steam to puff and cook through.
• Leave the lid closed: Every peek releases the heat and steam the dumplings need, which can noticeably increase their cooking time.
• Check the largest dumpling: Cut into the center before serving to make sure there is no raw dough hiding inside.
• Thicken the gravy last: Adding the cornstarch mixture after the dumplings cook keeps the gravy loose enough for the biscuits to steam properly.
• Taste before adding more salt: The soup, broth, and Worcestershire sauce already contain plenty of savory seasoning, so you may not need anything extra.

Serving Ideas

• Simple green salad: A crisp salad with a tangy dressing gives you a fresh contrast to the rich beef gravy and dumplings.
• Roasted green beans: Green beans add a little texture and freshness without making dinner feel heavier.
• Steamed broccoli: Broccoli is easy, family friendly, and especially good when a little of that beef gravy finds its way onto the plate.
• Crusty bread: This meal already has dumplings, but nobody at my table complains about another piece of bread for chasing the last spoonful of gravy.
• Apple slices or fruit salad: Something cool, crisp, and slightly sweet on the side is a nice balance for such a cozy dinner.

Storage and Make Ahead Tips

• Refrigerate leftovers: Store leftover Slow Cooker Beef & Dumplings in an airtight container in the refrigerator for up to 4 days.
• Expect thicker leftovers: The dumplings continue absorbing some gravy as they sit, so add a splash of beef broth before reheating if the mixture seems too thick.
• Reheat individual portions gently: Microwave servings until hot, pausing to stir the beef and gravy so everything warms evenly.
• Use the stovetop for larger portions: Warm leftovers in a covered saucepan over medium low heat with a splash of broth, stirring gently around the dumplings.
• Freeze the beef mixture separately: For the best texture, freeze the cooked beef, vegetables, and gravy without the biscuit dumplings for up to 3 months.
• Make fresh dumplings after freezing: Thaw the beef mixture overnight in the refrigerator, reheat it until bubbling hot in the slow cooker, then add freshly cut biscuit pieces and cook until puffed and done.
• Prep vegetables ahead: Dice the onion and slice the carrots and celery the night before, then refrigerate them in a covered container so morning assembly goes faster.