Cozy Beef Stew Comfort (Printer-Friendly)

Tender beef with carrots, parsnips, and potatoes simmered slowly for a rich, hearty meal.

# What You Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary

→ Liquid

15 - 4 cups beef broth (gluten-free if needed)
16 - 1 cup dry red wine (or additional broth)

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# Directions:

01 - Season beef cubes evenly with kosher salt and black pepper
02 - Heat a large skillet over medium-high heat. Sear beef in batches until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker with the beef
04 - Stir in garlic, tomato paste, Worcestershire sauce, bay leaf, thyme, and rosemary into the slow cooker
05 - Pour beef broth and red wine into the slow cooker. Mix gently to combine all ingredients
06 - Cover and cook on low setting for 8 hours, or until beef and vegetables are tender
07 - In a small bowl, mix cornstarch and cold water to form a slurry. Stir into the stew. Cook on high, uncovered, for 15 minutes until desired thickness is achieved
08 - Remove bay leaf. Taste and adjust seasoning with salt and pepper as needed before serving

# Expert Suggestions:

01 -
  • The beef becomes so tender it practically dissolves on your tongue, no knife required.
  • You can dump everything in the slow cooker and forget about it—perfect for days when life is chaotic.
  • That rich, savory broth tastes like it simmered for three days, not eight hours.
02 -
  • If you skip searing the beef, the whole stew tastes flatter and less developed—those browned bits are non-negotiable, even though it feels like an extra step.
  • The cornstarch slurry is essential for getting that rich, coating broth, but if your stew is already as thick as you want it, you can skip this step entirely.
  • Slow cookers vary wildly in actual temperature, so check your stew around the six-hour mark—some might be done faster, and the last thing you want is beef that's been cooking for ten hours and turned into mush.
03 -
  • Leftover stew tastes even better the next day as flavors continue to meld—if you have any left, which is unlikely.
  • This freezes beautifully for up to three months, so making a double batch on a weekend means you have emergency comfort food waiting whenever you need it.
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