Slow Cooker Beef Stew (Printable)

Tender beef and a mix of root vegetables slowly cooked in a flavorful, rich broth.

# What You'll 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 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (gluten-free if needed)

→ Spices & Herbs

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

→ For thickening

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# How to Make It:

01 - Season beef cubes evenly with salt and black pepper.
02 - In a large skillet over medium-high heat, brown beef in batches to enhance flavor, then transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and garlic into the slow cooker with the beef.
04 - In a bowl, whisk beef broth, red wine (if using), tomato paste, and Worcestershire sauce; pour evenly over meat and vegetables.
05 - Incorporate bay leaves, thyme, and rosemary, stirring gently to combine ingredients.
06 - Cover and cook on low for 8 hours or on high for 4–5 hours, until beef and vegetables are tender.
07 - Thirty minutes before serving, create a slurry by mixing cornstarch with cold water; stir into the stew, then cook on high for 30 minutes until thickened.
08 - Remove bay leaves, adjust seasoning to taste, and serve.

# Expert Suggestions:

01 -
  • Eight hours of passive cooking means you're free to live your day while dinner practically makes itself.
  • The beef becomes so tender it dissolves on your tongue, and the vegetables soak up all that savory, wine-kissed broth.
  • One pot means one cleanup, which feels like a small victory after a long week.
02 -
  • Don't skip the searing step if you have even fifteen minutes; the difference in flavor is the distance between good and restaurant-quality.
  • Resist peeking into the slow cooker—every time you lift the lid, you add ten minutes to the cooking time, and the stew knows this better than you do.
  • The cornstarch slurry must be smooth and whisked in gently, or you'll end up with chalky bits floating through what should be silky broth.
03 -
  • Browning the beef isn't just technique—it's the difference between a good stew and one people ask you to make again.
  • Use a slow cooker that's at least six quarts; overcrowding makes steam instead of braise, and everything tastes different in a bad way.

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