Slow Cooker Beef Stew (Printable)
Tender beef and root vegetables cooked slowly for rich, hearty flavors and satisfying warmth.
# What You Need:
→ Meats
01 - 2 lbs 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, replace with additional broth if preferred)
→ Spices & Seasonings
10 - 2 tbsp tomato paste
11 - 2 tsp salt
12 - 1 tsp freshly ground black pepper
13 - 1½ tsp dried thyme
14 - 1 tsp dried rosemary
15 - 2 bay leaves
→ Thickener
16 - 2 tbsp cornstarch mixed with 2 tbsp cold water (optional)
→ Garnish
17 - 2 tbsp fresh parsley, chopped
# Steps:
01 - Season the beef cubes evenly with salt and freshly ground black pepper.
02 - Heat a large skillet over medium-high heat and sear the beef cubes in batches until browned on all sides; transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, celery, and minced garlic into the slow cooker with the beef.
04 - In a mixing bowl, whisk together beef broth, dry red wine (if using), tomato paste, dried thyme, dried rosemary, and bay leaves; pour this mixture over the beef and vegetables.
05 - Cover and cook on low setting for 8 hours or on high for 4 to 5 hours, until beef is fork-tender and vegetables are completely cooked.
06 - If a thicker consistency is desired, stir the cornstarch slurry into the stew 30 minutes before serving and continue cooking on high until thickened.
07 - Remove bay leaves, taste the stew, and adjust seasoning as necessary.
08 - Sprinkle freshly chopped parsley over the stew before serving.
# Expert Advice:
01 -
- The beef becomes so tender it practically melts, and you barely lift a finger once everything is in the cooker.
- Those root vegetables soak up every bit of flavor, turning into something better than the sum of their parts.
- It fills your whole house with a smell that makes everyone ask what you're cooking, even hours before dinner.
02 -
- Don't use expensive beef—chuck is specifically designed to become tender under long, slow heat, and that's what matters here.
- If your slow cooker runs hot or cold compared to others, your timing might shift by an hour or two, so trust your eyes and fork more than the clock.
- Searing the beef isn't required, but it genuinely does taste different, and the extra fifteen minutes pays dividends.
03 -
- Don't add the parsley until the very end—it keeps its brightness and actually looks pretty instead of turning dark and tired.
- If your stew tastes a little flat after cooking, a teaspoon of red wine vinegar or even a squeeze of lemon can wake it up without tasting acidic.