Slow Cooker Beef Stew (Printable)
Tender beef and vegetables slowly cooked in a flavorful broth for a hearty meal.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced
03 - 4 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
→ Liquids
07 - 4 cups beef broth (gluten-free if needed)
08 - 1/2 cup dry red wine (optional, can be replaced with extra broth)
→ Pantry & Seasonings
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce (gluten-free if required)
11 - 2 bay leaves
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 1 tsp salt
15 - 1/2 tsp black pepper
→ To Thicken
16 - 2 tbsp cornstarch
17 - 3 tbsp cold water
→ Garnish
18 - 2 tbsp fresh parsley, chopped (optional)
# How-To:
01 - Pat beef cubes dry using paper towels and season evenly with salt and black pepper.
02 - Heat a large skillet over medium-high heat and brown beef cubes in batches on all sides for enhanced flavor, then transfer to the slow cooker.
03 - Layer carrots, potatoes, celery, onion, and garlic over the seared beef in the slow cooker.
04 - In a separate bowl, whisk together beef broth, tomato paste, Worcestershire sauce, red wine (if using), dried thyme, and rosemary. Pour the mixture over the beef and vegetables. Add bay leaves.
05 - Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours until beef and vegetables are tender.
06 - Stir cornstarch and cold water together until smooth, then incorporate into the stew. Cover and cook on HIGH for an additional 15 to 20 minutes until thickened.
07 - Remove bay leaves, taste the stew, and adjust seasoning if necessary.
08 - Sprinkle chopped fresh parsley on top before serving, if desired.
# Expert Advice:
01 -
- You prep it once and walk away while life happens, then come home to a kitchen that smells like home.
- The beef becomes so tender it dissolves on your tongue, and the vegetables soak up every drop of that rich, savory broth.
- It freezes beautifully, so one Sunday of cooking feeds you through weeks of busy nights.
02 -
- Searing the beef is optional but transforms the flavor from good to unforgettable—the few extra minutes genuinely matter.
- Bay leaves must be removed before serving, and cornstarch slurry only works if it's smooth and cold water, not hot.
- Taste the broth before you add the salt and seasonings, because store-bought broth is already salty and every brand differs.
03 -
- Brown the beef even though it's optional—that sear creates a depth of flavor that separates good stew from the kind you crave on a cold night.
- Don't skip tasting the final dish; every broth brand and kitchen is different, and your adjustment at the end is what makes this recipe yours.