This easy slow cooker mince and dumplings recipe is proper British comfort food! Beef mince, carrots and peas are slow-cooked in a rich homemade beef gravy, then topped with soft and fluffy suet dumplings.
Best of all, there's no need to brown the mince first. Everything goes straight into the slow cooker, making this an easy family dinner with very little hands-on preparation. You might also like my savoury mince recipe!
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Quick Summary - Slow Cooker Mince and Dumplings
This is exactly the sort of slow cooker dinner I want when the weather turns colder - hearty, comforting and easy enough to get going earlier in the day without standing at the hob browning everything first. Beth (Effortless Foodie)
🕒 Ready In: 5.5 - 6 hours (High) - 7.5 - 8 hours (Low)
👪 Serves: 4
🍽 Calories: 690
🥣 Main Ingredients: Beef mince, onion, garlic, carrots, frozen peas, plain flour, tomato purée, Worcestershire sauce, Marmite, beef stock, thyme, self-raising flour, and suet.
👩🍳 Difficulty: Easy
👌 Why this recipe? There's no need to brown the mince first - everything goes straight into the slow cooker, where the beef, vegetables and seasonings cook into a rich homemade gravy. The fluffy suet dumplings are added towards the end and steam gently on top.
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I've developed and tested this recipe specifically in my 3.5 litre slow cooker, with eight dumplings that fit comfortably on top of the mince with the lid closed. I've also tested both the LOW and HIGH cooking methods, so you can choose whichever works best for your day.
If you're looking for an easy slow cooker mince recipe that's warming, filling, and packed with traditional flavours, this mince and dumplings is hard to beat.
Love slow cooker mince recipes? You might also like my slow cooker chilli con carne, slow cooker bolognese and slow cooker pork ragu.
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Jump to:
- Quick Summary - Slow Cooker Mince and Dumplings
- Why you'll love this slow cooker mince and dumplings
- Ingredient notes
- Need to substitute an ingredient?
- Variations
- Make it even better
- How to make slow cooker mince and dumplings
- Slow cooker timings
- Beth's top tips
- Serving suggestions
- Storage
- Troubleshooting guide
- Slow cooker mince and dumplings FAQs
- More slow cooker recipes
- Recipe
- 💬 Comments
Why you'll love this slow cooker mince and dumplings
- No browning - the beef mince goes into the slow cooker raw, saving time and washing up.
- Proper comfort food - rich beef gravy and fluffy suet dumplings make this perfect for chilly autumn and winter evenings.
- Family-friendly - the savoury gravy is flavoursome without being spicy.
- Eight fluffy dumplings - that's two dumplings per person.
- Homemade gravy - plain flour thickens the beef stock without needing gravy granules.
Ingredient notes
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
For the mince
Beef mince (ground beef) - I use 500g of lean beef mince (5% fat). Using lean mince works particularly well here because it goes into the slow cooker without being browned or drained first.
Onion - one onion, finely chopped.
Garlic - two cloves, finely chopped.
Carrots - two medium carrots, peeled and diced fairly small so they're tender by the end of cooking.
Plain flour (all-purpose flour) - thickens the beef stock as the mince cooks and creates the homemade gravy.
Tomato purée (tomato paste) - adds depth, colour and savouriness to the gravy.
Dried thyme - beef and thyme are a classic combination. You can also add a little thyme to the dumplings.
Worcestershire sauce - adds a savoury, tangy depth to the gravy.
Marmite - my secret ingredient for boosting the rich, savoury flavour of the beef gravy. You don't need much!
Beef stock (beef broth) - 400ml is enough to create plenty of gravy without making the finished mince too watery.
Salt and black pepper - for seasoning.
Frozen peas - stir these in shortly before adding the dumplings. There's no need to defrost them first.
For the dumplings
Self-raising flour (self-rising flour) - gives the dumplings their light, fluffy texture.
Beef suet or vegetable suet - either works. Beef suet gives you a particularly traditional British dumpling.
Salt - for seasoning.
Dried thyme - optional, but I like the extra flavour it gives the dumplings.
Cold water - I use 100ml, added gradually until the dough comes together.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
Variations
- Cheesy dumplings: Mix a handful of grated mature cheddar (sharp cheddar) into the dumpling mixture before adding the water.
- Herby dumplings: Add chopped fresh parsley or an extra teaspoon of dried herbs to the dumpling mixture.
- Add mushrooms: Add sliced chestnut mushrooms with the carrots for an earthier, more savoury flavour.
- Leave out the Marmite: Simply omit it and add a little extra Worcestershire sauce if you'd like more savoury depth.
- Vegetable suet dumplings: Swap the beef suet for vegetable suet using the same quantity.
Make it even better
Add more fibre: Replace some of the beef mince with cooked green or brown lentils, or add a drained tin of lentils towards the end of cooking.
Add more protein: Increase the lean beef mince slightly, provided your slow cooker has enough capacity.
Reduce the saturated fat: Use extra-lean beef mince and make the dumplings with vegetable suet rather than beef suet.
Reduce the salt: Use a reduced-salt beef stock and slightly less Marmite. Remember that Worcestershire sauce also contributes saltiness.
How to make slow cooker mince and dumplings
One: Place the finely chopped onion, garlic and diced carrots into the slow cooker.
Sprinkle over the plain flour and stir so the vegetables are coated.
Two: Add the raw beef mince to the slow cooker and break it up with a wooden spoon.
There's no need to brown the mince first.
Three: In a jug, whisk together the tomato purée, dried thyme, Worcestershire sauce, Marmite, beef stock, salt and black pepper.
Four: Pour the mixture into the slow cooker and stir everything together well, breaking up any larger pieces of mince as you go.
Put the lid on and cook for:
LOW - 6 hours
HIGH - 4 hours
(I've tested the recipe using both settings).
Five: Stir in the frozen peas.
If you've cooked the mince on LOW, switch your slow cooker to HIGH now.
Six: Place the self-raising flour, suet, salt and optional dried thyme into a mixing bowl and stir together.
Seven: Gradually add 100ml cold water, mixing until you have a soft, slightly tacky dough.
You might not need to add every last drop immediately, so add the final part gradually.
Eight: Divide the dough into 8 equal pieces and gently roll each into a ball.
Don't overwork the dough or the dumplings can become heavy.
Nine: Place the eight dumplings gently on top of the mince, leaving a little space between them where possible.
Put the lid back on the slow cooker and cook on HIGH for 1½-2 hours, until the dumplings are risen, soft and cooked through.
The dumplings will be soft and steamed rather than golden or crisp, which is exactly what you want from traditional slow cooker dumplings.
Ten: Serve immediately.
Slow cooker timings
I've tested this recipe using both LOW and HIGH settings.
For the LOW method, cook the mince for 6 hours on LOW, stir in the peas, switch to HIGH, add the dumplings and cook for another 1½-2 hours.
For the HIGH method, cook the mince for 4 hours on HIGH, stir in the peas, add the dumplings and continue cooking on HIGH for another 1½-2 hours.
That gives you an approximate total cooking time of 7½-8 hours using LOW or 5½-6 hours using HIGH.
Slow cookers vary, so check that the carrots and dumplings are completely cooked before serving.
Beth's top tips
- Use lean beef mince because the mince isn't browned or drained before slow cooking. Higher-fat mince can make the finished gravy greasy.
- Dice the carrots fairly small so they become tender.
- Break up the raw mince thoroughly when you stir everything together.
- Add the dumpling water gradually. You're looking for a soft, slightly tacky dough rather than a wet dough.
- Handle the dumpling dough lightly. Overworking it can make the dumplings dense.
- Don't keep removing the slow cooker lid while the dumplings cook. Every time you lift it, heat and steam escape.
- If you've cooked the mince on LOW, remember to switch to HIGH before adding the dumplings.
- Don't expect browned dumplings. Slow cooker dumplings are steamed by the heat and moisture inside the covered slow cooker, so they stay soft on the outside.
Serving suggestions
This slow cooker mince and dumplings with gravy is already a filling one-pot dinner, so you don't need many extras.
I usually serve it with simple green vegetables such as air fryer broccoli, garlic green beans, cabbage or kale.
For an extra-hearty dinner, serve it with creamy mashed potatoes. It's particularly good for soaking up the rich beef gravy, although the dumplings make the recipe substantial enough to serve without potatoes.
Storage
Fridge
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to 3 days.
Reheating
Reheat the mince thoroughly until piping hot throughout.
Dumplings are at their best freshly cooked, but leftovers can be reheated with the mince. Adding a small splash of beef stock before reheating can help prevent the gravy from becoming too thick.
Freezing
The mince and gravy freeze particularly well. Allow them to cool completely, transfer to a freezer-safe container and freeze for up to 3 months.
For the best dumpling texture, I prefer making fresh dumplings after the mince has been defrosted and reheated rather than freezing the cooked dumplings.
Can I prepare slow cooker mince and dumplings ahead of time?
You can make the mince ahead of time and refrigerate it once cooled.
I recommend making the dumpling dough shortly before you intend to cook the dumplings rather than leaving the uncooked dough sitting for several hours.
Troubleshooting guide
Why is my slow cooker mince watery?
The finished gravy should have a medium gravy consistency, rather than being extremely thick. Make sure you've used only 400ml of beef stock and included the two tablespoons of plain flour.
Remember that slow cookers retain moisture because very little liquid evaporates during cooking.
If your gravy is still thinner than you'd like after the dumplings are cooked, remove the dumplings to a plate and leave the mince on HIGH with the lid off for a short time to allow the gravy to reduce.
Why is my mince greasy?
This is most likely to happen if you've used high-fat beef mince. Because this is a no-browning recipe, there isn't an opportunity to drain away excess fat before slow cooking.
For best results, use lean beef mince.
Why are my dumplings hard?
The dough may have been overworked or too dry. Add the water gradually until you have a soft, slightly tacky dough and handle it as little as possible when shaping the dumplings.
Why aren't my dumplings brown?
They aren't supposed to be! The dumplings cook in the moist, steamy environment of the slow cooker, producing soft, fluffy, steamed dumplings rather than crisp, golden ones.
Why aren't my dumplings cooked?
Make sure the slow cooker is set to HIGH when you add them and keep the lid firmly closed.
Depending on your slow cooker, they can take between 1½ and 2 hours to cook through.
Slow cooker mince and dumplings FAQs
Yes. I tested this recipe by adding the beef mince to the slow cooker without browning it first. I recommend using lean beef mince so the finished gravy doesn't become greasy.
Not for this recipe. The mince, onion, garlic and carrots all go straight into the slow cooker, which keeps the preparation quick and easy.
Browning can add extra flavour to some dishes, but I've deliberately developed this as a no-browning slow cooker mince recipe.
Yes. Add the dumplings on top of the cooked mince and cook them on HIGH with the lid closed for 1½-2 hours.
They cook using the heat and steam inside the slow cooker and become soft and fluffy.
No. Place them on top of the mince and gravy, rather than submerging them. Keeping the slow cooker lid closed traps the steam they need to cook.
More slow cooker recipes
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Recipe
Slow Cooker Mince and Dumplings
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Equipment
Ingredients
For the mince
- 1 Onion peeled and finely chopped
- 2 Garlic Cloves peeled and finely chopped
- 2 Carrots peeled and diced
- 2 tablespoon Plain Flour (All-purpose flour)
- 500 g Beef Mince (Ground beef) 5% fat
- 1 tablespoon Tomato Puree (Tomato paste)
- 1 teaspoon Dried Thyme
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Marmite
- 400 ml Beef Stock (Beef broth)
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 100 g Frozen Peas
For the dumplings
- 150 g Self-raising Flour (Self-rising flour)
- 75 g Beef or Vegetable Suet
- ½ teaspoon Salt
- ½ teaspoon Dried Thyme
- 100 ml Cold Water
Instructions
- Place the finely chopped onion, garlic and diced carrots into the slow cooker. Sprinkle over the plain flour and stir so the vegetables are coated.1 Onion, 2 Garlic Cloves, 2 Carrots, 2 tablespoon Plain Flour (All-purpose flour)
- Add the raw beef mince to the slow cooker and break it up with a wooden spoon. There's no need to brown the mince first.500 g Beef Mince (Ground beef)
- In a jug, whisk together the tomato purée, dried thyme, Worcestershire sauce, Marmite, beef stock, salt and black pepper.1 tablespoon Tomato Puree (Tomato paste), 1 teaspoon Dried Thyme, 1 tablespoon Worcestershire Sauce, 1 teaspoon Marmite, 400 ml Beef Stock (Beef broth), ½ teaspoon Salt, ¼ teaspoon Pepper
- Pour the mixture into the slow cooker and stir everything together well, breaking up any larger pieces of mince as you go.Put the lid on and cook for: LOW - 6 hours / HIGH - 4 hours
- Stir in the frozen peas. If you've cooked the mince on LOW, switch your slow cooker to HIGH now.100 g Frozen Peas
- Place the self-raising flour, suet, salt and optional dried thyme into a mixing bowl and stir together.150 g Self-raising Flour (Self-rising flour), 75 g Beef or Vegetable Suet, ½ teaspoon Salt, ½ teaspoon Dried Thyme
- Gradually add 100ml cold water, mixing until you have a soft, slightly tacky dough. You might not need to add every last drop immediately, so add the final part gradually.100 ml Cold Water
- Divide the dough into 8 equal pieces and gently roll each into a ball.
- Place the eight dumplings gently on top of the mince, leaving a little space between them where possible. Put the lid back on the slow cooker and cook on HIGH for 1½-2 hours, until the dumplings are risen, soft and cooked through. Serve immediately.
Video
Notes
- Slow cooker: This recipe was developed and tested in a 3.5 litre sear-and-stew slow cooker.
- No browning: The beef mince goes into the slow cooker raw. Use lean mince for the best results.
- Cooking times: The mince has been tested for 6 hours on LOW and 4 hours on HIGH. The dumplings then need another 1½-2 hours on HIGH.
- Dumplings: Add the 100ml water gradually. You're looking for a soft, slightly tacky dough.
- Don't overwork the dough: Mix and shape the dumplings lightly to keep them fluffy.
- Keep the lid closed: Avoid lifting the lid while the dumplings cook because this releases the heat and steam.
- Dumpling texture: Slow cooker dumplings are soft and steamed rather than crisp and golden.
- Gravy: The finished gravy has a medium consistency. If you prefer it thicker, remove the cooked dumplings and leave the mince on HIGH with the lid off briefly.
- Storage: Refrigerate leftovers for up to 3 days.
- Freezing: The mince and gravy can be frozen for up to 3 months. For the best texture, make fresh dumplings when reheating.
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