Slow Cooker Beef Stew (Printable version)
Tender beef and vegetables slowly cooked in a rich, flavorful broth for a comforting meal.
# What you need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium potatoes, peeled and cut into 1-inch pieces
03 - 4 large carrots, peeled and sliced into 1-inch rounds
04 - 1 large onion, chopped
05 - 3 garlic cloves, minced
06 - 2 celery stalks, sliced
→ Liquids
07 - 4 cups beef broth (gluten-free if needed)
08 - 1/2 cup dry red wine (optional)
→ Seasonings & Herbs
09 - 2 tablespoons tomato paste
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried rosemary
12 - 2 bay leaves
13 - 1 teaspoon salt
14 - 1/2 teaspoon freshly ground black pepper
15 - 2 tablespoons Worcestershire sauce (gluten-free if needed)
→ Thickener
16 - 2 tablespoons cornstarch
17 - 2 tablespoons cold water
→ Finishing
18 - 2 tablespoons chopped fresh parsley (optional)
# How To:
01 - In a large skillet over medium-high heat, brown the beef cubes in batches for 2-3 minutes per side to develop flavor. Transfer browned beef to the slow cooker.
02 - Add potatoes, carrots, onion, garlic, and celery to the slow cooker with the beef.
03 - In a bowl, whisk together beef broth, red wine (if using), tomato paste, thyme, rosemary, bay leaves, salt, pepper, and Worcestershire sauce. Pour the mixture over the beef and vegetables.
04 - Stir gently to combine. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours until beef and vegetables are tender.
05 - About 30 minutes before serving, mix cornstarch and cold water to create a slurry. Stir into the stew to thicken. Remove and discard bay leaves.
06 - Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving, if desired.
# Expert Advice:
01 -
- The beef gets impossibly tender after eight hours, falling apart with just a spoon.
- You basically set it and forget it, which means you can actually relax on a Saturday.
- Your whole house smells incredible by dinnertime, no fancy cooking required.
02 -
- Don't skip browning the beef if you can help it; it adds a savory depth that raw beef just doesn't give you, and it only takes an extra 10 minutes.
- Resist the urge to lift the lid and peek constantly, because every time you do, you add 15 minutes to the cooking time as the heat escapes.
- The thickener goes in near the end, not at the beginning, or it'll break down and make the broth look separated and weird.
03 -
- Don't chop your vegetables too small or they'll disappear into the broth; keeping them chunky means you actually bite into something satisfying.
- If you brown the beef, pour off most of the fat before transferring it to the slow cooker, or the stew can feel greasy by the end.