Slow Cooker Beef Stew (Printable)
A comforting blend of tender beef and slow-cooked root vegetables in a rich broth.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced into 1-inch pieces
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and cut into chunks
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced
→ Liquids
08 - 4 cups beef broth (gluten-free if needed)
09 - 1/2 cup dry red wine (optional)
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
→ Spices & Herbs
12 - 2 teaspoons salt
13 - 1/2 teaspoon black pepper
14 - 2 bay leaves
15 - 1 teaspoon dried thyme
16 - 1/2 teaspoon dried rosemary
→ Thickening Agent
17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water
# How-To Steps:
01 - Season beef cubes evenly with salt and black pepper.
02 - Heat a large skillet over medium-high heat and brown beef in batches for enhanced flavor; transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, celery, and garlic to the slow cooker.
04 - Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce in a bowl; pour evenly over meat and vegetables in the slow cooker.
05 - Add bay leaves, dried thyme, and dried rosemary; stir gently to distribute.
06 - Cover and cook on low heat for 8 hours or high heat for 4 to 5 hours until beef and vegetables are tender.
07 - Thirty minutes before serving, mix cornstarch with cold water to form a slurry; stir into the stew and cook on high until thickened.
08 - Remove bay leaves before serving and adjust seasoning to taste.
# Helpful Tips:
01 -
- It asks almost nothing of you except patience and a few minutes of prep, then rewards you with a restaurant-quality dinner.
- The house fills with this intoxicating aroma that has people asking what you're cooking before they even walk in the door.
- Leftover stew tastes even better the next day, making it perfect for lazy lunches or quick reheats.
02 -
- Don't skip removing the bay leaves—they're impossible to spot in a bowl of stew and genuinely unpleasant to bite into.
- The cornstarch slurry only works if the liquid is actually simmering when you add it, so make sure you've kept the heat on high during those last thirty minutes.
03 -
- Leftover stew freezes beautifully for up to three months, so make a double batch and thank yourself later.
- If your slow cooker runs hot, check the stew at the six-hour mark; some models finish cooking faster than others, and you'd rather discover that early.