Slow Cooker Beef Stew (Print Version)
A comforting mix of tender beef and root vegetables cooked slowly for deep, rich taste.
# What You 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 medium parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and cubed
05 - 2 medium onions, chopped
06 - 3 cloves garlic, minced
07 - 2 stalks celery, sliced
→ Liquids
08 - 4 cups beef broth, gluten-free if needed
09 - 1 cup dry red wine, may substitute with additional broth
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce, gluten-free if needed
→ Spices & Seasonings
12 - 2 tsp salt, or to taste
13 - 1 tsp black pepper
14 - 2 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Thickeners
17 - 2 tbsp cornstarch mixed with 2 tbsp cold water
→ Garnish
18 - Chopped fresh parsley
# How to Prepare:
01 - Pat the beef cubes dry with paper towels and season generously with salt and pepper.
02 - Heat a large skillet over medium-high heat. Brown the beef in batches until golden on all sides, then transfer to the slow cooker.
03 - Add carrots, parsnips, potatoes, onions, garlic, and celery to the slow cooker with the beef.
04 - Whisk together beef broth, red wine, tomato paste, and Worcestershire sauce in a small bowl until well combined.
05 - Pour the liquid mixture over the meat and vegetables. Sprinkle with thyme, rosemary, and add bay leaves. Stir gently to distribute evenly.
06 - Cover and cook on low for 8 hours or on high for 4-5 hours, until beef and vegetables are fork-tender.
07 - About 30 minutes before serving, mix cornstarch with cold water until smooth. Stir into the stew, remove bay leaves, and cook on high uncovered for 20-30 minutes until thickened.
08 - Adjust seasoning to taste. Serve hot, garnished with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The hands off cooking time means you can set it and forget it until dinner
- Leftovers actually taste better the next day as the flavors continue to meld together
02 -
- Skip the browning step if you are rushing, but the depth of flavor is worth the extra 10 minutes
- The stew continues to thicken as it cools, so do not overdo the cornstarch mixture
03 -
- Cut all vegetables to roughly the same size so they cook evenly
- Let the stew rest for 10 minutes before serving so the sauce sets slightly