Slow Cooker Beef Stew (Printable)

Tender beef and a medley of root vegetables cooked slowly for deep flavor and softness.

# Ingredient List:

→ 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 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and diced
05 - 2 celery stalks, sliced
06 - 1 large yellow onion, chopped
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low sodium beef broth
09 - 1/2 cup dry red wine (optional)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce

→ Spices & Herbs

12 - 2 tsp kosher salt
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves

→ For thickening

17 - 2 tbsp cornstarch or gluten-free flour (optional)
18 - 2 tbsp water (for slurry)

→ Optional garnish

19 - 2 tbsp fresh parsley, chopped

# Steps:

01 - Pat beef cubes dry with paper towels and season evenly with kosher salt and black pepper.
02 - In a large skillet over medium-high heat, brown beef cubes in batches to develop flavor, then transfer to slow cooker.
03 - Add carrots, parsnips, potatoes, celery, chopped onion, and minced garlic to the slow cooker over the beef.
04 - Whisk together beef broth, dry red wine if using, tomato paste, and Worcestershire sauce in a medium bowl; pour over beef and vegetables.
05 - Toss in dried thyme, dried rosemary, and bay leaves; stir gently to combine ingredients evenly.
06 - Cover and cook on low heat for 8 hours until beef and vegetables are fork-tender.
07 - If desired, mix cornstarch or gluten-free flour with water to form a slurry and stir into stew during final 30 minutes of cooking.
08 - Remove bay leaves and adjust seasoning with additional salt and pepper to taste.
09 - Sprinkle fresh chopped parsley on top before serving for added freshness.

# Expert Advice:

01 -
  • It practically cooks itself while you're at work, and you come home to a house that smells like comfort.
  • The beef becomes so tender it falls apart with just a fork, no knife needed.
  • Root vegetables soak up all that rich, savory broth and turn sweet and silky.
  • It tastes even better the next day, which means leftovers are a gift, not a chore.
02 -
  • If you skip browning the beef, the stew will still be delicious, but it won't have that deep, caramelized richness that makes people ask for the recipe.
  • Don't add the cornstarch slurry too early or it can break down and lose its thickening power, always wait until the last half hour.
  • Bay leaves are easy to forget, but leaving them in can be unpleasant for whoever bites into one, so always fish them out before serving.
03 -
  • Cut all your vegetables roughly the same size so they cook evenly and nothing turns to mush while something else stays crunchy.
  • If you're short on time in the morning, prep everything the night before and store it in the fridge, then just dump it all in the slow cooker and turn it on before you leave.
  • Use a slow cooker liner for the easiest cleanup of your life, or at least spray the insert with nonstick spray before you start.

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