Slow Cooker Beef Stew (Printable)

A comforting blend of beef, carrots, and potatoes slow-cooked to tender perfection with herbs and spices.

# What You'll Need:

→ Meats

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

→ Vegetables

02 - 4 medium carrots, peeled and sliced
03 - 4 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced

→ Liquids

07 - 4 cups beef broth (use gluten-free if required)
08 - 1/2 cup dry red wine (optional, can substitute with extra broth)

→ Pantry & Seasonings

09 - 2 tablespoons tomato paste
10 - 1 tablespoon Worcestershire sauce (gluten-free if required)
11 - 2 bay leaves
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1 teaspoon salt
15 - 1/2 teaspoon black pepper

→ To Thicken

16 - 2 tablespoons cornstarch
17 - 3 tablespoons cold water

→ Garnish

18 - 2 tablespoons fresh parsley, chopped (optional)

# How-to Steps:

01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - In a large skillet over medium-high heat, sear beef in batches until browned on all sides; transfer browned beef to slow cooker.
03 - Place carrots, potatoes, celery, onion, and minced garlic into the slow cooker with beef.
04 - Whisk together beef broth, tomato paste, Worcestershire sauce, dry red wine (if using), dried thyme, and dried rosemary; pour mixture over beef and vegetables, then add bay leaves.
05 - Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until beef and vegetables are tender.
06 - Mix cornstarch and cold water until smooth; stir into stew, cover, and cook on HIGH for 15 to 20 minutes until thickened.
07 - Remove bay leaves and taste; adjust salt and pepper as needed.
08 - Sprinkle chopped fresh parsley over stew before serving, if desired.

# Expert Pointers:

01 -
  • The beef gets so impossibly tender it melts on your tongue, no knife required.
  • Your whole house smells like comfort food hours before you eat, building pure anticipation.
  • It's genuinely forgiving, which means less stress and more time to live your day.
  • Leftovers taste even better the next day as flavors deepen and mingle.
02 -
  • Skipping the beef browning saves time but costs you flavor depth that slow cooking alone can't replicate; the extra 10 minutes genuinely matters.
  • Don't skip patting the beef dry, and don't overcrowd the skillet when browning, or you'll steam instead of sear and miss out on the whole point.
  • If your stew looks too thin at the end, resist the urge to add flour; use the cornstarch slurry method so it thickens smoothly without clumping.
03 -
  • Searing the beef is optional, but it's the difference between a good stew and one people talk about afterward, so treat it like mandatory.
  • Check your herbs before you start; if they've been in the cupboard more than a year, buy fresh ones or double the amount to compensate.
  • Taste as you go in the final 20 minutes and adjust seasoning, because that's when flavors concentrate and you want control over the final balance.

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