Slow Cooker Beef Stew (Printable View)
Tender beef with root vegetables cooked slowly to develop rich, deep flavors and hearty texture.
# Ingredient List:
→ 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, can substitute with additional broth)
→ 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 Prepare:
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 to develop flavor. Transfer seared beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and minced garlic into the slow cooker with the beef.
04 - Whisk together beef broth, red wine if using, tomato paste, dried thyme, rosemary, and bay leaves in a mixing bowl.
05 - Pour the liquid mixture over beef and vegetables. Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is fork-tender and vegetables are cooked through.
06 - If a thicker consistency is desired, stir in the cornstarch slurry 30 minutes before the end of cooking and continue on high until thickened.
07 - Remove bay leaves, taste, and adjust seasoning as necessary before serving.
08 - Sprinkle chopped fresh parsley over the stew before serving.
# Expert Suggestions:
01 -
- The beef becomes fall-apart tender without any special skills or hovering over the stove.
- Your house fills with an aroma so comforting that people will start asking when dinner is ready the moment they walk in.
- It's genuinely gluten-free and packed with vegetables and protein, so it feels nourishing without feeling restrictive.
02 -
- Don't peek constantly—every time you lift that lid, you lose heat and add time to the cooking process, so trust the slow cooker and leave it alone.
- If your beef seems tough after eight hours, it might be a particularly tough piece or your slow cooker runs cool; give it another hour on low rather than turning up the heat.
- Taste just before serving and adjust seasoning—slow cooking mellows flavors, so you almost always need more salt than you think at the end.
03 -
- Cut your vegetables into similarly-sized pieces so they cook evenly—uneven cuts will have some pieces falling apart while others are still firm.
- If your stew seems watery at the end, you can boil it uncovered on the stovetop for a few minutes to concentrate the broth, or use that cornstarch slurry trick.