Slow-cooked beef stew is one of those timeless dishes that warms the heart and soul. Imagine a leisurely Sunday afternoon, the aroma of tender beef and savory vegetables wafting through your home as you unwind. This comforting meal is perfect for family gatherings or as a hearty weeknight dinner. The beauty of this beef stew lies in its simplicity—chuck roast is transformed into a mouthwatering dish that practically begs to be shared.
Why you’ll love this dish
There are countless reasons to fall in love with this slow cooker beef stew recipe. First and foremost, it epitomizes the essence of comfort food, making it a go-to for chilly evenings or when you want something nourishing without a lot of fuss. It’s budget-friendly, leveraging affordable cuts of meat, and is hearty enough to satisfy everyone at the table. Plus, it’s family-approved; kids will love the tender meat and colorful veggies, while you’ll appreciate the ease of preparation.
“This beef stew has become my family’s favorite! It’s easy to make, and the flavors are absolutely incredible. I love letting it cook all day!” — Emily R.
Preparing Slow Cooker Beef Stew Recipe
Creating this slow cooker beef stew is a straightforward process. You’ll start by searing chunks of chuck roast for deeper flavor, then layer all the ingredients in your slow cooker. Don’t worry—most of the cooking happens while you go about your day! You’ll be rewarded with tender meat and vegetables that absorb all those delicious flavors.
What you’ll need
To create this delicious stew, gather the following ingredients:
- 2 pounds chuck roast, cut into 1-inch chunks
- 1/4 cup all-purpose flour
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 3 stalks celery, chopped
- 2 medium parsnips, peeled and chopped
- 4 medium carrots, peeled and chopped
- 1 pound new potatoes, halved
- 3 cloves garlic, quartered
- 2 bay leaves
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 4 cups beef stock
- 2 tablespoons cornstarch
- 2 tablespoons water
- Chopped fresh parsley leaves
If you’re short on time, you can easily swap out some vegetables or use frozen alternatives as needed.
