Slow Cooker Beef Stew (Printable)

Tender beef and root vegetables slow-simmered for deep, savory flavors and a comforting meal.

# What You'll 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 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

# 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 for enhanced flavor, then transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, celery, onion, and garlic into the slow cooker over the beef.
04 - Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce in a bowl; pour evenly over the beef and vegetables.
05 - Incorporate thyme, rosemary, and bay leaves; stir gently to combine all ingredients.
06 - Cover and cook on low heat for 8 hours until beef is tender and vegetables are fork-soft.
07 - If desired, prepare a slurry by mixing cornstarch or gluten-free flour with water and stir into the stew during the final 30 minutes of cooking.
08 - Remove bay leaves; adjust salt and pepper to taste.
09 - Sprinkle fresh chopped parsley on top before serving.

# Expert Advice:

01 -
  • You can start it before work and come home to a finished dinner that tastes like you spent hours stirring a pot.
  • The root vegetables soak up all the rich beefy flavor and become sweet and soft without falling apart.
  • It's one of those rare dishes that actually tastes better the next day, so leftovers feel like a reward.
02 -
  • If you skip browning the beef, the stew will still be good, but you'll miss out on that deep, roasted flavor that makes it unforgettable.
  • Don't lift the lid during cooking, every peek adds 15 to 20 minutes to the total time and lets out all the steam.
  • Add the thickening slurry only if you really want it, sometimes I love the stew just as it is with a thinner, brothier texture.
03 -
  • Use a slow cooker liner if you hate scrubbing stuck on bits, it makes cleanup almost instant.
  • If your stew tastes a little flat at the end, a tiny splash of red wine vinegar or lemon juice will wake up all the flavors without making it sour.
  • Always taste before serving and adjust the salt, eight hours of cooking can mellow it out more than you'd expect.

Return