Slow Cooker Beef Stew (Printable Version)

Tender beef and a medley of root vegetables cooked slowly for rich, comforting flavors and soft texture.

# 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 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 beef broth, low sodium preferred
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

# How to Make It:

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 enhance flavor, then transfer to slow cooker.
03 - Place carrots, parsnips, potatoes, celery, onion, and garlic into the slow cooker with the beef.
04 - Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce in a medium bowl; pour evenly over contents in slow cooker.
05 - Incorporate thyme, rosemary, and bay leaves into the slow cooker; stir gently to combine.
06 - Cover and cook on low setting for 8 hours or until beef and vegetables are tender when pierced with a fork.
07 - If desired, blend cornstarch or gluten-free flour with water to form a slurry; stir into stew during final 30 minutes of cooking to thicken.
08 - Remove bay leaves; taste and adjust seasoning with additional salt and pepper if necessary.
09 - Sprinkle freshly chopped parsley atop before serving to brighten flavors.

# Expert Advice:

01 -
  • You can start it in the morning and forget about it until dinner, no hovering or stirring required.
  • The slow heat pulls out flavors you just cant rush, turning cheap chuck into something that tastes like you fussed all day.
  • It fills the house with the kind of smell that makes everyone ask whats for dinner before theyve even taken off their coat.
  • Leftovers get even better the next day, which means lunch is already handled.
02 -
  • Browning the beef isn't required, but the one time I skipped it on purpose, I noticed the difference, it's the difference between good and great.
  • Don't lift the lid during the first few hours, every time you do, you add twenty minutes to the cook time and lose precious steam.
  • If your stew tastes flat at the end, it probably needs more salt, slow cooking mutes seasoning, so taste and adjust before serving.
  • Bay leaves are sneaky, I once left one in and someone almost bit down on it, always count them out before you serve.
03 -
  • Use a slow cooker liner if you hate scrubbing, it makes cleanup as easy as lifting out a bag.
  • Add a parmesan rind to the pot if you have one, it adds a subtle savory depth that's hard to place but impossible to miss.
  • Let the stew rest for ten minutes after cooking before serving, the flavors settle and the broth thickens just a bit more.
  • If you're doubling the recipe, don't double the liquid, add about one and a half times instead, or it'll be too soupy.

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