Slow Cooker Beef Stew (Printable)

Tender beef and a mix of root vegetables cooked slowly for deep, comforting flavors.

# What You 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 - Heat a large skillet over medium-high and sear beef cubes in batches until browned; transfer seared beef to the slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and 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; pour mixture over beef and vegetables in slow cooker.
05 - Cover and cook on low for 8 hours or on high for 4 to 5 hours until beef is tender and vegetables are cooked through.
06 - If desired, stir in cornstarch slurry 30 minutes before serving and continue cooking on high until stew thickens.
07 - Remove bay leaves, adjust seasoning to taste, and garnish with fresh chopped parsley before serving.

# Expert Tips:

01 -
  • You can prep everything in twenty minutes and then literally forget about it while your slow cooker handles the hard work.
  • The beef becomes so tender it falls apart on your fork, and the vegetables soak up all those deep, savory flavors.
  • It tastes even better the next day, which means you get a bonus meal without any effort.
  • Once you master this, you can swap vegetables based on what's in your fridge and never make the same stew twice.
02 -
  • Don't skip the searing step if you have time—those browned bits actually do change the flavor profile of the entire stew.
  • The cornstarch mixture must be stirred in smoothly, or you'll get little lumps instead of a silky thickened broth.
  • If your slow cooker runs particularly hot, check the stew around hour six—some cookers can overcook meat if you're not watching.
03 -
  • Buy beef chuck from a butcher if possible and ask them to cut it into chunks—pre-cut meat varies wildly in quality and size.
  • Don't use a slow cooker smaller than six quarts, or the liquid will evaporate too quickly and leave you with overcooked, stringy beef.

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