Slow Cooker Beef Stew (Printable Version)

Tender beef and vegetables gently cooked for a rich, hearty one-pot meal.

# 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 (gluten-free if needed)
08 - 1/2 cup dry red wine (optional, can substitute extra broth)

→ Pantry & Seasonings

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

→ To Thicken

16 - 2 tbsp cornstarch
17 - 3 tbsp cold water

→ Garnish

18 - 2 tbsp fresh parsley, chopped (optional)

# Directions:

01 - Pat beef cubes dry with paper towels and season evenly with salt and black pepper.
02 - Heat a large skillet over medium-high heat and sear beef in batches until browned on all sides, then transfer to slow cooker.
03 - Place carrots, potatoes, celery, onion, and garlic into the slow cooker with the beef.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, red wine if using, dried thyme, and dried rosemary.
05 - Pour broth mixture over beef and vegetables in slow cooker; add bay leaves. 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 and stir into stew. Cover and cook on HIGH for 15 to 20 minutes until thickened.
07 - Remove bay leaves, taste, and adjust seasoning as needed.
08 - Sprinkle with chopped fresh parsley before serving.

# Top Tips:

01 -
  • The beef becomes so tender it practically melts on your tongue, and you barely lift a finger to make it happen.
  • It's one of those rare dishes where the leftover tastes even better than the first night, so you're essentially getting two meals out of one effort.
  • Your entire kitchen smells like a cozy restaurant for hours, which honestly might be the best part.
02 -
  • Don't skip drying the beef before searing—wet meat steams instead of browning, and that crust is where the flavor lives.
  • Resist the urge to cook it on HIGH the whole time; LOW is longer but gentler, and your beef will be tender instead of tough and stringy.
  • The cornstarch at the end really does matter—it transforms the consistency from brothy to luxurious, and that texture change makes the whole dish feel more complete.
03 -
  • Don't open the slow cooker lid while it's cooking—the steam escaping adds minutes to the cooking time and creates unnecessary frustration.
  • If your stew ends up thinner than you want, mix cornstarch with cold water and stir it in at the very end, simmering for just long enough for the cloudiness to clear.

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