Slow Cooker Beef Stew (Printable Version)
Tender beef with potatoes and carrots cooked slowly in a rich, savory broth.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1.5-inch cubes
→ Vegetables
02 - 4 medium potatoes, peeled and cut into 1-inch pieces
03 - 4 large carrots, peeled and sliced into 1-inch rounds
04 - 1 large onion, chopped
05 - 3 cloves garlic, minced
06 - 2 celery stalks, sliced
→ Liquids
07 - 4 cups gluten-free beef broth
08 - 1/2 cup dry red wine (optional)
→ Seasonings & Herbs
09 - 2 tbsp tomato paste
10 - 1 tsp dried thyme
11 - 1 tsp dried rosemary
12 - 2 bay leaves
13 - 1 tsp salt
14 - 1/2 tsp freshly ground black pepper
15 - 2 tbsp Worcestershire sauce (gluten-free if needed)
→ Thickener
16 - 2 tbsp cornstarch
17 - 2 tbsp cold water
→ Finishing
18 - 2 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - In a large skillet over medium-high heat, brown beef cubes in batches for 2-3 minutes per side to develop flavor. Transfer browned beef to the slow cooker.
02 - Place potatoes, carrots, onion, garlic, and celery into the slow cooker with the beef.
03 - Whisk together beef broth, red wine if using, tomato paste, thyme, rosemary, bay leaves, salt, pepper, and Worcestershire sauce. Pour mixture over beef and vegetables.
04 - Stir gently to combine. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until beef and vegetables are tender.
05 - About 30 minutes before serving, mix cornstarch with cold water to form a slurry. Stir into stew to thicken. Remove and discard bay leaves.
06 - Taste and adjust seasoning if needed. Garnish with chopped fresh parsley prior to serving, if desired.
# Expert Tips:
01 -
- Eight hours in the slow cooker means you barely lift a finger after the first 20 minutes.
- The beef gets so tender it falls apart with a spoon, and somehow the broth tastes like it's been simmering for days.
- It's the kind of meal that makes your kitchen feel like an actual home.
02 -
- Don't skip browning the beef if you have even 10 minutes—it's the difference between a decent stew and one that tastes like something special.
- The cornstarch slurry only works if the stew is already hot; add it cold and it won't thicken properly, which I've done more times than I care to admit.
03 -
- If your stew is too thin after cooking, skip the cornstarch and just simmer it uncovered on the stovetop for 15-20 minutes to reduce the broth naturally—it tastes cleaner that way.
- Cut everything as uniform as possible; it looks better and cooks more evenly, which is a small detail that makes a noticeable difference.