Slow Cooker Beef Stew (Printable)

Tender beef cubes simmered with carrots, parsnips, and potatoes for rich, comforting flavors.

# What You Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 4 medium carrots, peeled and cut into 1-inch pieces
03 - 3 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium potatoes, peeled and diced
05 - 2 celery stalks, sliced
06 - 1 large yellow onion, chopped
07 - 3 cloves garlic, minced

→ Liquids

08 - 4 cups low sodium beef broth
09 - 1/2 cup dry red wine (optional)
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce

→ Spices & Herbs

12 - 2 teaspoons kosher salt
13 - 1 teaspoon freshly ground black pepper
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves

→ For Thickening

17 - 2 tablespoons cornstarch or gluten-free flour (optional)
18 - 2 tablespoons water (for slurry)

→ Optional Garnish

19 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Pat beef cubes dry with paper towels and season evenly with kosher salt and black pepper.
02 - In a large skillet over medium-high heat, brown the beef in batches until well seared, then transfer to the slow cooker.
03 - Place carrots, parsnips, potatoes, celery, onion, and garlic into the slow cooker with the beef.
04 - Whisk together beef broth, red wine if using, tomato paste, and Worcestershire sauce in a medium bowl, then pour over the meat and vegetables.
05 - Add dried thyme, rosemary, and bay leaves to the slow cooker and stir gently to combine.
06 - Cover and cook on low heat for 8 hours until beef and vegetables are tender.
07 - If desired, mix cornstarch or gluten-free flour with water to create a slurry and stir it into the stew during the last 30 minutes of cooking.
08 - Remove bay leaves, adjust seasoning with additional salt and pepper if needed.
09 - Sprinkle chopped fresh parsley over the stew before serving.

# Expert Tips:

01 -
  • It practically cooks itself while you go about your day, no hovering required.
  • The beef becomes so tender it falls apart with just a fork, and the vegetables soak up all that rich, savory broth.
  • One pot means minimal cleanup, which is a gift after a long day.
02 -
  • Don't lift the lid during cooking, every peek adds 15 minutes to the cook time and lets all the steam escape.
  • If your beef isn't tender after 8 hours, it probably needed another hour, chuck can be unpredictable depending on the cut.
  • Always remove the bay leaves before serving, biting into one is unpleasant and they've done their job by then.
03 -
  • Use a slow cooker liner for the easiest cleanup you've ever experienced, it's a small luxury that saves so much scrubbing.
  • If you're short on time in the morning, prep and refrigerate everything the night before, then just dump it in and turn it on.
  • Let the stew rest for 10 minutes after cooking so the flavors settle and the broth thickens slightly on its own.

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