Slow Cooker Beef Stew (Printable)
Tender beef and a medley of root vegetables cooked slowly to deepen flavors and create a comforting meal.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and cut into 1-inch pieces
03 - 3 medium parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and cubed
05 - 2 medium onions, chopped
06 - 3 cloves garlic, minced
07 - 2 stalks celery, sliced
→ Liquids
08 - 4 cups beef broth (gluten-free if needed)
09 - 1 cup dry red wine (optional, substitute with broth if preferred)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (ensure gluten-free if needed)
→ Spices & Seasonings
12 - 2 tsp salt, or to taste
13 - 1 tsp black pepper
14 - 2 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Thickeners
17 - 2 tbsp cornstarch (mixed with 2 tbsp cold water)
→ Garnish (optional)
18 - Chopped fresh parsley
# How To Make It:
01 - Pat the beef cubes dry with paper towels and season with salt and pepper.
02 - In a large skillet over medium-high heat, brown the beef in batches until golden on all sides. Transfer beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onions, garlic, and celery to the slow cooker.
04 - In a small bowl, whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce. Pour over the meat and vegetables.
05 - Sprinkle thyme, rosemary, and add bay leaves. Stir gently to combine.
06 - Cover and cook on low for 8 hours or on high for 4-5 hours, until beef and vegetables are tender.
07 - About 30 minutes before serving, mix cornstarch with cold water and stir into the stew. Remove bay leaves. Cook on high, uncovered, for 20-30 minutes until thickened.
08 - Adjust seasoning to taste. Serve hot, garnished with chopped parsley if desired.
# Expert Tips:
01 -
- The hands-off approach means you can go about your day while dinner essentially cooks itself into something extraordinary
- Root vegetables become meltingly tender and absorb all those gorgeous beef flavors in ways stovetop cooking rarely achieves
02 -
- I learned through one watery disappointment that browning the meat first is not optional, it's absolutely essential for that deep, rich flavor base
- The cornstarch needs to be mixed with cold water, not hot, or you'll end up with stubborn lumps that never quite dissolve
03 -
- A splash of good balsamic vinegar right before serving adds this incredible brightness that people can't quite identify but absolutely love
- If you have time, make this the day before serving because the flavors deepen and marry in ways that overnight rest makes absolutely magical