Slow Cooker Beef Stew (Printer-Friendly)
Savory slow-cooked beef paired with a medley of root vegetables for a comforting meal.
# What You'll Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1½-inch cubes
→ Vegetables
02 - 2 large carrots, peeled and sliced
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and cubed
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 3 cloves garlic, minced
→ Liquids
08 - 4 cups low sodium beef broth
09 - 1 cup dry red wine (optional; substitute with additional broth if preferred)
→ Spices & Seasonings
10 - 2 tablespoons tomato paste
11 - 2 teaspoons salt
12 - 1 teaspoon freshly ground black pepper
13 - 1½ teaspoons dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
→ Thickener
16 - 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional)
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# How to Make It:
01 - Season beef cubes evenly with salt and freshly ground black pepper.
02 - In a large skillet over medium-high heat, sear beef cubes in batches until browned on all sides to develop flavor. Transfer browned beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and minced garlic into the slow cooker over the beef.
04 - Whisk together beef broth, red wine (if using), tomato paste, dried thyme, dried rosemary, and bay leaves in a mixing bowl. Pour the mixture over the beef and vegetables.
05 - Cover and cook on low heat for 8 hours or on high for 4 to 5 hours until beef is fork-tender and vegetables are fully cooked.
06 - If desired, stir cornstarch slurry into the stew 30 minutes before serving and increase heat to high until thickened.
07 - Remove bay leaves, taste, and adjust seasoning if necessary. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- It practically cooks itself while you get on with your day, then rewards you with fork-tender beef that dissolves on your tongue.
- The slow cooker magic deepens all the flavors so naturally that it tastes like something you've been simmering for hours, but with almost no active cooking time.
- Root vegetables get sweet and silky, making this wholesome enough to feel like actual nourishment.
02 -
- Don't skip patting the beef dry before searing—moisture on the surface stops browning, and browning is where half the flavor lives.
- Bay leaves are easy to forget about, and biting into one is genuinely unpleasant, so either remove them carefully or place them where you can find them.
- If your slow cooker runs hot, 8 hours on low might be too long and turn your beef to mush—start checking around hour 6 if this is your first time with this recipe.
03 -
- If you have time to sear the beef, do it—those caramelized edges add a savory depth that makes people ask what you did differently.
- Taste the broth before you add it to the pot; if your store-bought broth tastes salty, use less salt in the recipe itself.