Step-by-Step Instructions
1. Prepare the Beef Base
Place your cubed beef and the frozen vegetables into the bottom of your slow cooker. Pour both jars of beef gravy over the top. Give it a quick stir to ensure every piece of beef is submerged.
2. Slow Cook to Perfection
Cover and cook on Low for 7-8 hours or on High for 4 hours. Youโll know itโs ready when the beef pulls apart easily with a fork.
3. Add the Dumplings
About 30 to 45 minutes before you are ready to eat, open your refrigerated biscuits. Cut each biscuit into quarters. Place the biscuit pieces on top of the bubbling beef mixture. Space them out slightly so they have room to expand.
4. The Final Simmer
Replace the lid and continue cooking on High for another 30-45 minutes. The biscuits will steam through, becoming light, fluffy dumplings. For a golden finish, you can carefully transfer the crockpot insert to an oven for 3-5 minutes on broil (ensure your insert is oven-safe first!).
Top Tips for Success
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Don’t Peek: Every time you lift the lid, especially during the dumpling phase, you lose the steam necessary to cook the biscuits properly.
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Seasoning: While the gravy usually contains enough salt, feel free to add a pinch of black pepper or dried thyme to the beef for extra depth.
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Consistency: If you prefer a thinner stew, you can splash in a half cup of beef broth before starting the slow cooker.
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Vegetable Variety: If you aren’t a fan of mixed veggies, try using just sliced carrots or even frozen pearl onions.
