Slow Cooker Beef Stew

I started making this stew on Sunday mornings when I realized my slow cooker could do all the heavy lifting while I caught up on laundry. The smell that fills the house by mid-afternoon is worth every minute of prep. There's something deeply satisfying about coming home to a meal that's been quietly simmering all day, waiting for you.

The first time I made this for my neighbor after her surgery, she called it a hug in a bowl. I've since learned that this stew has a way of showing up when people need comfort most. It's become my go-to for cold evenings, potlucks, and those weeks when I need something dependable waiting in the wings.

Ingredients

• Beef chuck: This cut has just enough marbling to stay juicy through the long cook, and it shreds beautifully by the time it's done.
• Carrots: They sweeten as they simmer and hold their shape better than you'd expect, adding both color and natural sugar to the broth.
• Parsnips: These are the secret weapon, they bring an earthy sweetness that balances the richness of the beef.
• Potatoes: I use Yukon Golds when I have them because they get creamy without falling apart completely.
• Celery: It quietly builds the savory base and adds a subtle vegetal note that rounds everything out.
• Yellow onion: A whole chopped onion melts into the stew and adds depth without overpowering the other flavors.
• Garlic: Three cloves might seem modest, but they mellow beautifully over the long simmer and blend into the background in the best way.
• Beef broth: Low sodium is key here so you can control the salt level, especially after hours of reducing.
• Red wine: I use whatever's open in the fridge, it adds acidity and a little complexity without making the stew boozy.
• Tomato paste: Just two tablespoons give the broth body and a hint of umami that ties everything together.
• Worcestershire sauce: This is the ingredient I forgot once and immediately noticed was missing, it adds a savory tang that's hard to replicate.
• Thyme and rosemary: Dried herbs work perfectly here and infuse the stew with warm, woodsy flavor as it cooks.
• Bay leaves: Don't skip these, they add a subtle aromatic backbone that you only notice when it's missing.
• Cornstarch: I mix this with a little water at the end if the broth needs thickening, but sometimes I leave it loose and ladle it over rice.
• Fresh parsley: A sprinkle right before serving brightens everything and makes it look like you tried harder than you did.

Instructions

Prep the beef:

Pat those cubes dry with paper towels so they brown instead of steam, then season generously with salt and pepper. If you skip the drying step, you'll end up with gray meat instead of a nice crust.

Brown the beef (optional but worth it):

Heat a skillet over medium-high and sear the beef in batches until each side gets a deep golden color. This step adds a layer of flavor that you'll taste in every spoonful later.

Layer the vegetables:

Toss the carrots, parsnips, potatoes, celery, onion, and garlic into the slow cooker. I like to add the hardest vegetables first so they sit closest to the heat.

Mix the braising liquid:

Whisk together the broth, wine, tomato paste, and Worcestershire in a bowl until smooth. Pour it over the beef and vegetables, making sure everything gets a little wet.

Season and set:

Sprinkle in the thyme, rosemary, and tuck the bay leaves under the liquid. Give it one good stir, cover, and set the slow cooker to low for 8 hours.

Thicken if needed:

If the stew looks too brothy in the last half hour, mix the cornstarch with water until smooth and stir it in. It'll thicken up as it finishes cooking.

Finish and serve:

Fish out the bay leaves, taste for salt and pepper, then ladle into bowls and scatter parsley on top. Serve it hot with crusty bread for dipping.

Save

This stew has become the thing I make when I want my kitchen to smell like home. My kids started requesting it on rainy Saturdays, and I've stopped questioning why comfort food tastes better when the weather's bad. It's one of those recipes that gets better the next day, if there are any leftovers.

How to Get the Most Flavor

Browning the beef isn't technically required, but it creates fond in the pan that translates to deeper flavor in the finished stew. I learned this the hard way after making a batch without browning and wondering why it tasted flat. Even just a quick sear on two sides makes a noticeable difference.

Storage and Reheating

This stew keeps in the fridge for up to four days and freezes beautifully for three months. I portion it into containers and pull one out when I need a quick dinner. Reheat it gently on the stove with a splash of broth if it's thickened too much in the fridge.

Variations and Swaps

You can swap the parsnips for turnips or rutabagas if that's what you have, and the stew will still taste rich and satisfying. I've also made this without potatoes when I wanted to serve it over mashed cauliflower for a lower-carb option. The wine is optional, but if you skip it, add a splash of balsamic vinegar for acidity.

• Try adding a handful of frozen peas in the last 10 minutes for a pop of color and sweetness.
• If you like heat, stir in a pinch of red pepper flakes with the herbs.
• For a thicker, heartier stew, add a cup of pearl barley in the last two hours of cooking.

Save

This is the kind of recipe that makes you feel like you've got your life together, even on days when you don't. Serve it with good bread and call it a win.

Recipe FAQs

→ How can I thicken the stew without flour?

Use a cornstarch slurry by mixing cornstarch with cold water and stirring it into the stew during the last 30 minutes of cooking for a thicker texture.

→ Is browning the beef necessary?

Browning the beef before slow cooking adds depth of flavor and enhances the overall richness of the dish but can be skipped for convenience.

→ Can I substitute the root vegetables?

Yes, swap in turnips or rutabagas for a different but complementary flavor without affecting cooking time significantly.

→ What is the best liquid for cooking this stew?

Low sodium beef broth provides a balanced base, while a splash of dry red wine can enhance complexity and richness.

→ How do I store leftovers?

Cool the stew completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.