Slow Cooker Beef Stew (Printable Version)
Tender beef and root vegetables slow-cooked in a rich, savory broth for a comforting meal.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 3 large carrots, peeled and sliced
03 - 3 medium potatoes, peeled and diced
04 - 2 celery stalks, sliced
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas
→ Liquids
08 - 4 cups beef broth
09 - 2 tbsp tomato paste
10 - 1 tbsp Worcestershire sauce
11 - 1 cup dry red wine (optional, substitute with additional beef broth if desired)
→ Spices & Seasonings
12 - 1 tsp dried thyme
13 - 1 tsp dried rosemary
14 - 2 bay leaves
15 - Salt and freshly ground black pepper, to taste
→ Thickening
16 - 2 tbsp cornstarch or gluten-free flour
17 - 2 tbsp water
→ Oils
18 - 2 tbsp olive oil
# How to Make It:
01 - Season beef cubes evenly with salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches for 3 to 4 minutes per batch, ensuring all sides are seared. Transfer browned beef to slow cooker.
03 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker over the seared beef.
04 - In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and red wine if used. Pour mixture evenly over beef and vegetables in the slow cooker.
05 - Incorporate dried thyme, dried rosemary, and bay leaves into the slow cooker. Gently stir to combine all ingredients evenly.
06 - Cover and cook on low setting for 8 hours or on high for 4 to 5 hours until beef and vegetables are tender.
07 - About 30 minutes before serving, mix cornstarch or gluten-free flour with water to create a slurry. Stir slurry into stew along with frozen peas. Recover and continue cooking for 30 minutes until the stew thickens.
08 - Remove bay leaves from stew. Taste and adjust salt and pepper as needed before serving.
# Expert Insights:
01 -
- The beef becomes so tender it falls apart with a spoon, no tough or chewy pieces.
- You get a rich, deeply flavored broth without fussing over a hot stove.
- It's genuinely impressive to serve but requires just 20 minutes of actual work.
02 -
- Don't skip the browning step—those caramelized bits on the beef are flavor gold, and rushing this ruins the depth.
- The stew tastes even better the next day once the flavors have settled and married together overnight.
03 -
- Make this on a day when you're home and can enjoy the aroma—it's part of the experience.
- Always remove the bay leaves before serving; biting into one is bitter and sharp.