Go Back
Yellow crock dish with beef stew + vegetables + cornmeal dumplings, red patterned napkin

Mom’s Crockpot Vegetable Braised Beef Stew + dumplings

Jessica Bruno
Easy crockpot thick vegetable beef stew with cornmeal dumplings. Perfect comfort food recipe for a cold winter day.
Prep Time 20 mins
Cook Time 5 hrs
Total Time 5 hrs 20 mins
Servings 8 servings


  • 4 cups braised stew beef
  • 4 cups sweet potatoes peeled and diced
  • 3 cups chopped butternut squash 1 pound
  • 2 cups sliced mushrooms
  • 2 14.5 ounce cans diced tomatoes undrained
  • 1 15 ounce can Great Northern beans rinsed and drained
  • 2.5 cups water
  • 4 tsp minced garlic we used jarred but you can use 4 cloves
  • 1 tsp dried Italian seasoning
  • 1/4 tsp black pepper
  • 1/2 cup all purpose flour
  • 1/3 cup cornmeal
  • 2 tbsp grated parmesan cheese
  • 1 tbsp fresh Italian parsley
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 egg lightly beaten
  • 2 tbsp milk
  • 2 tbsp vegetable oil
  • 1 9 ounce package frozen Italian beans or cut green beans
  • 1 tsp paprika to taste


  • Combine beef, potatoes, mushrooms, squash, tomatoes, beans, water, garlic, Italian seasoning and pepper to slow cooker mixing gently. Cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.
  • Shortly before serving, prepare dumplings. In a medium mixing bowl, combine flour, cornmeal, cheese, parsley, baking powder and salt. Gently mix. Add egg, milk, and oil and stir gently until mixture is combined.
  • 50 minutes prior to being done, mix green beans into slow cooker and drop dumpling mixture dough by tablespoons on top of mixture in crockpot. Cover and cook for remaining 50 minutes. You will notice the dumplings start to rise as they cook. (see notes for cooking on low regarding dumplings)


If you are cooking on low for 8 to 10 hours, turn the heat up to high for the last 50 minutes to cook the dumplings.
Add more water during cooking if you prefer a vegetable beef soup vs a thick stew.