Slow Cooker Beef Stew (Printable)
Tender beef and vegetables slow-simmered in a rich, savory broth.
# What You'll 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 cloves garlic, minced
06 - 2 celery stalks, sliced
→ Liquids
07 - 4 cups gluten-free beef broth
08 - 1/2 cup dry red wine (optional)
→ Seasonings & Herbs
09 - 2 tbsp tomato paste
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
13 - 1 tsp salt
14 - 1/2 tsp freshly ground black pepper
15 - 2 tbsp gluten-free Worcestershire sauce
→ Thickener
16 - 2 tbsp cornstarch
17 - 2 tbsp cold water
→ Finishing
18 - 2 tbsp chopped fresh parsley (optional)
# How To Make It:
01 - In a large skillet over medium-high heat, brown the beef cubes in batches for 2 to 3 minutes per side to enhance flavor. Transfer to the slow cooker.
02 - Place potatoes, carrots, onion, garlic, and celery into 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, black pepper, and Worcestershire sauce. Pour evenly over the contents in the slow cooker.
04 - Gently stir to combine. Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until beef and vegetables are tender.
05 - Thirty minutes before serving, mix cornstarch and cold water to form a slurry. Stir into the stew to thicken the broth. Remove and discard bay leaves.
06 - Taste and adjust seasoning if necessary. Garnish with chopped fresh parsley prior to serving, if desired.
# Expert Tips:
01 -
- The beef becomes so tender it practically melts, and you barely have to do anything after the initial prep.
- It's the kind of meal that makes your whole home smell like comfort, and tastes even better the next day.
- You can throw it together on a busy morning and have dinner ready without thinking about it.
02 -
- Don't skip browning the beef if you want maximum flavor, but if you're truly pressed for time, the stew will still be delicious without this step.
- The thickening slurry is easier to add if you whisk it smooth in a separate bowl first, then slowly stir it in while everything is gently simmering.
- Removing the bay leaves before serving is non-negotiable, as biting into one is genuinely unpleasant.
03 -
- If your stew turns out too thin after adding the cornstarch slurry, make another batch and stir it in a minute at a time until you get the consistency you want.
- Taste before serving and remember that salt brings out all the other flavors; a pinch at the end makes a surprising difference.