Slow Cooker Beef Stew (Print)
Tender beef, carrots, and potatoes cooked slowly in a savory broth for deep, comforting flavors.
# 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 replace with extra broth)
→ Pantry & Seasonings
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce (gluten-free if needed)
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 Make:
01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat a large skillet over medium-high and sear beef in batches until browned on all sides; transfer browned beef to slow cooker.
03 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker alongside the beef.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, dry red wine if using, dried thyme, and rosemary; pour over 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 - Mix cornstarch and cold water until smooth; stir into stew. Cover and cook on HIGH for 15 to 20 minutes until thickened.
07 - Remove bay leaves, taste, and adjust salt and pepper if necessary.
08 - Sprinkle chopped fresh parsley over stew prior to serving.
# Expert Advice:
01 -
- It does almost all the work while you live your day—just prep and forget.
- The beef becomes impossibly tender, and the broth turns rich and deeply savory.
- You can feed a crowd with minimal fuss, which makes you look like you've been cooking all afternoon.
02 -
- Don't skip drying the beef before searing—wet meat won't brown, and you lose one of the few opportunities to add real flavor depth.
- The cornstarch slurry must be completely smooth before you stir it in, or you'll end up with lumps in your stew that won't break down.
- Taste the stew at the very end, not during cooking—salt behaves differently over eight hours of slow cooking, and you need the full picture before adjusting.
03 -
- Brown your beef the night before and refrigerate it—it'll be cold and easier to handle, and you can pop it straight into the slow cooker in the morning.
- If your stew seems too thin after cooking, don't panic; the cornstarch slurry always works, but you can also skim off the fat first and reduce the liquid by simmering on high without the lid for a few minutes.