Slow Cooker Beef Stew (Print Version)
Tender beef and vegetables slow-cooked for rich flavor and melt-in-your-mouth texture.
# What You Need:
→ Meats
01 - 2 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 4 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and cubed
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
→ Liquids
07 - 3 cups beef broth
08 - 1 cup dry red wine (optional; can substitute with broth)
→ Seasonings
09 - 2 tablespoons tomato paste
10 - 2 teaspoons salt
11 - 1 teaspoon ground black pepper
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 2 bay leaves
→ Thickener
15 - 2 tablespoons cornstarch
16 - 2 tablespoons cold water
→ Garnish
17 - 2 tablespoons chopped fresh parsley (optional)
# How to Make It:
01 - In a large skillet over medium-high heat, sear the beef cubes in batches for 3-4 minutes until browned on all sides. Transfer fully cooked beef to the slow cooker.
02 - Add carrots, potatoes, celery, onion, and garlic to the slow cooker, layering evenly over the beef.
03 - Whisk together beef broth, red wine if using, tomato paste, salt, black pepper, thyme, rosemary, and bay leaves in a separate bowl. Pour the mixture over the meat and vegetables.
04 - Cover and cook on low heat for 8 hours or on high for 4-5 hours, until beef is tender and vegetables are cooked through.
05 - Thirty minutes before serving, combine cornstarch and cold water to make a slurry. Stir into the stew, cover, and cook on high for 30 minutes to thicken.
06 - Remove bay leaves, taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
# Expert Hints:
01 -
- The beef becomes so tender it practically dissolves on your tongue, no knife required.
- Your whole house smells incredible for hours, and you barely spend twenty minutes prepping.
- It's naturally gluten-free and packed with real vegetables, so you're not sacrificing nutrition for comfort.
02 -
- Don't skip the searing step even though it's tempting—browning the beef creates flavors that slow cooking alone can't develop.
- If your stew looks thin after eight hours, don't panic; the cornstarch slurry at the end is there to save you and takes just minutes to work its magic.
03 -
- Brown the beef in a really hot skillet—a proper sear takes three to four minutes per side and changes everything about the final flavor.
- Make this a day ahead and refrigerate it overnight; the flavors deepen even more when they have time to settle, and reheating is painless in the slow cooker.