Slow Cooker Beef Stew (Printable)

Tender beef and a mix of root vegetables cooked slowly in a savory broth for a comforting meal.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1.5-inch cubes

→ Vegetables

02 - 3 large carrots, peeled and sliced into 1-inch pieces
03 - 2 parsnips, peeled and sliced
04 - 2 medium potatoes, peeled and cut into chunks
05 - 1 large onion, chopped
06 - 2 celery stalks, sliced
07 - 2 cloves garlic, minced

→ Liquids

08 - 4 cups beef broth (gluten-free if needed)
09 - 1/2 cup dry red wine (optional)
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce (gluten-free if needed)

→ Spices & Herbs

12 - 2 tsp salt
13 - 1/2 tsp black pepper
14 - 2 bay leaves
15 - 1 tsp dried thyme
16 - 1/2 tsp dried rosemary

→ For thickening

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# How To Make It:

01 - Season beef cubes evenly with salt and black pepper.
02 - Heat a large skillet over medium-high heat and brown beef cubes in batches to enhance flavor; transfer browned beef to slow cooker.
03 - Place carrots, parsnips, potatoes, onion, celery, and garlic into the slow cooker with beef.
04 - Whisk beef broth, red wine (if using), tomato paste, and Worcestershire sauce in a bowl; pour mixture over meat and vegetables.
05 - Add bay leaves, dried thyme, and dried rosemary; gently stir to combine all ingredients.
06 - Cover and cook on low setting for 8 hours or on high for 4 to 5 hours, until beef is tender and vegetables are cooked through.
07 - Thirty minutes before serving, create slurry by mixing cornstarch with cold water; stir into stew and cook on high until thickened.
08 - Remove bay leaves, adjust seasoning as needed, and serve warm.

# Expert Tips:

01 -
  • The beef becomes so tender you can break it apart with a wooden spoon, no knife required.
  • It's a set-it-and-forget-it dinner that handles itself while you live your day.
  • The broth thickens into something silky and rich without any cream.
02 -
  • Browning the beef isn't actually optional if you want that deep, restaurant-quality flavor—it takes fifteen minutes and changes everything.
  • Don't add that cornstarch slurry until the very end; if you do it earlier, the stew can become gluey and lose its silky texture.
  • The vegetables continue to soften and break down slightly during those final thirty minutes, so don't worry if they look almost too soft—that's exactly right.
03 -
  • If the stew tastes flat after cooking, it usually needs more salt or a teaspoon of balsamic vinegar—taste carefully before adding anything else.
  • The slurry thickens best if you use cornstarch; flour would work but needs different proportions and can make the broth cloudy.

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