1. Quick Sear (optional but highly recommended)
In a skillet, heat olive oil over medium-high heat.
Brown the beef in batches (3–4 minutes per batch); transfer to the slow cooker.
In the same pan, sauté onion and garlic for 3 minutes until softened.
Stir in tomato paste, cook for 1 more minute.
Deglaze with wine (or balsamic vinegar), scraping up brown bits. Pour into the slow cooker.
2. Slow Cook the Stew
Add potatoes, carrots, parsnips, beef stock, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
Stir gently.
Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender.
3. Make & Add Dumplings (Last 20 Minutes)
In a bowl, mix flour, baking powder, salt, and garlic powder.
Cut in the cold butter until mixture resembles coarse crumbs.
Stir in the milk just until combined — do not overmix.
Drop spoonfuls of dough on top of the hot stew.
Cover and cook on HIGH for 20 minutes — do not lift the lid during this time to keep dumplings fluffy.
4. Serve
Discard the bay leaf.
Sprinkle with chopped fresh chives.
Serve warm — and enjoy those tender dumplings with rich, flavorful stew!
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