Description
If you need a comforting, delicious, and hearty meal, these crockpot beef tips with dumplings are it. Everything you want in comfort food.
Ingredients
Units
Scale
For the Beef Stew:
- 1 small yellow onion, cut into wedges
- 16 oz. carrots, peeled and cut into 3-4 inch pieces (approximately)
- 8 oz. sliced baby bella mushrooms (sliced in half or quartered)
- 4 cloves of garlic
- 2 1/2 lbs. beef tri tips or beef stew meat (cut into 3-4 inch pieces)
- 2 tsp. seasoning salt
- 1/2 tsp. black pepper
- 2 10.5-oz cans golden mushroom soup
For the Dumplings:
- 2 cups Bisquick or similar baking mix
- 1 tsp. garlic salt
- 1/2 cup milk
- 1 Tbsp. vegetable oil
- 1 cup shredded cheddar cheese
Instructions
- Prep ingredients:
Peel and cut the onion into wedges.
Peel and cut carrots into 4-inch pieces.
Clean and slice mushrooms.
Smash garlic, but don’t chop.
Cut beef roast into 3-4 inch pieces if necessary. Season all sides of the meat with seasoning salt and black pepper. - Place the onion, carrots, mushrooms, and garlic into the bottom of the slow cooker.
- Top veggies with beef pieces and pour soup over the top to cover everything. Lightly stir.
- Cover and cook on Low for 7-9 hours, until beef is tender.
- A half hour before serving, mix together biscuits. In a medium bowl, stir together Bisquick mix, garlic salt, milk, vegetable oil, and shredded cheese together until combined.
- Spoon dumplings (1/4 cup of mixture at a time) over the top of the stew, right into the slow cooker. Place the cover of the slow cooker back on and cook on High for 1/2 hour, until biscuits are set.
- Serve stew and biscuits in a bowl.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or in a skillet on the stove until heated through. I don’t recommend freezing this stew as the texture of both the beef and dumplings changes during the freezing and thawing process.
- Ingredients: Golden mushroom soup is essential for the signature flavor – it’s usually stocked with other Campbell’s condensed soups. If you can’t find it locally, you can also order it here. For the beef, look for “beef tips,” “steak tips,” or “sirloin tips” at the meat counter, or simply use pre-cut beef stew meat.
- Prep ahead: Cut all your vegetables the night before and store them in the refrigerator. In the morning, just toss everything in the slow cooker and turn it on.
- Tools: You’ll need a 6-quart slow cooker for this recipe. A sharp chef’s knife and cutting board make quick work of the vegetable prep, and a medium mixing bowl is perfect for the dumpling batter.
- Serve with: This is a complete meal on its own, but pairs beautifully with a simple green salad, roasted Brussels sprouts, or steamed green beans.