Cozy Beef Stew with Vegetables (Printable version)

Tender beef and root vegetables slow-cooked in a rich, savory broth for a hearty meal.

# Ingredient list:

→ 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 as substitute

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# Step-by-step guide:

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

# Expert tips:

01 -
  • The slow cooker does nearly all the work, so you're free to ignore it for eight hours and still end up with restaurant-quality comfort food.
  • It actually tastes better the next day, making it perfect for meal prep or feeding a crowd without last-minute stress.
  • Root vegetables break down into tender, almost buttery pieces that make the broth taste like it simmered for days.
02 -
  • Don't skip the searing step no matter how tempting it is to just dump everything in the slow cooker—that brown crust is where the flavor lives.
  • Make the cornstarch slurry with cold water, not hot broth, or you'll end up with lumps that no amount of stirring can fix.
03 -
  • Let the stew cool completely before freezing, and leave a little headspace in your container because the broth will expand as it freezes.
  • Resist the urge to peek constantly while it's cooking—every time you lift the lid, you're letting heat escape and adding ten minutes to the cooking time.
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