Slow Cooked Beef Stew (Printable)
Tender beef simmered with carrots, potatoes, and herbs for a rich, comforting meal.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1½-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced into ½-inch pieces
03 - 3 medium potatoes, peeled and cut into 1-inch cubes
04 - 2 celery stalks, sliced
05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups gluten-free beef broth
09 - 1 (14 oz) can diced tomatoes with juice
10 - 2 tbsp tomato paste
11 - 2 tbsp Worcestershire sauce
→ Spices & Seasonings
12 - 2 tsp salt, or to taste
13 - 1 tsp freshly ground black pepper
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 2 bay leaves
→ Thickeners
17 - 2 tbsp cornstarch
18 - 2 tbsp cold water
→ Optional
19 - 2 tbsp chopped fresh parsley, for garnish
# How-to Steps:
01 - Pat the beef dry using paper towels and season with salt and freshly ground black pepper.
02 - In a large skillet over medium-high heat, brown the beef in batches to enhance flavor. Transfer each batch to the slow cooker.
03 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker with the beef.
04 - Pour in beef broth, diced tomatoes with juice, tomato paste, and Worcestershire sauce. Stir in thyme, rosemary, and bay leaves.
05 - Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until beef is tender and vegetables are cooked through.
06 - Thirty minutes before serving, combine cornstarch and cold water to form a slurry. Stir into the stew along with the frozen peas. Cover and cook for the remaining 30 minutes to thicken.
07 - Remove bay leaves and adjust seasoning as needed. Serve hot, garnished with fresh parsley if desired.
# Expert Pointers:
01 -
- This stew feels like a warm hug after a long day, and the slow cooking transforms simple ingredients into something magical.
- The combination of tender beef and those root vegetables, simmered together, creates deep flavors that taste like a cherished secret dish.
02 -
- Don’t rush browning the beef; it's optional but builds incredible depth in the stew’s flavor.
- Adding peas at the end keeps their texture and bright color, which makes the dish more lively and visually appealing.
03 -
- Slow and low is the key – patience unlocks that tender melt-in-your-mouth beef.
- The secret is layering flavors: browning meat, adding herbs at the right time, and thickening last.