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Slow Cooker Beef Stew Recipe Easy Comforting Root Vegetable Dinner

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A hearty and comforting slow cooker beef stew with tender beef chunks, root vegetables, and a rich red wine broth, perfect for cozy dinners and busy days.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1½-inch cubes
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 4 cups beef broth (preferably low sodium)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 3 medium carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks
  • 2 medium potatoes, peeled and cubed (Yukon Gold or red potatoes)
  • 1 stalk celery, sliced (optional)
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • 2 tablespoons cold water (to make a slurry)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. (10 minutes)
  2. Heat olive oil in a large skillet over medium-high heat. Brown beef cubes in batches for 3-4 minutes per batch. Transfer browned beef to the slow cooker. (15-20 minutes)
  3. In the same skillet, sauté chopped onion until softened, about 4-5 minutes. Add minced garlic and cook for 30 seconds. Stir in tomato paste and cook for another minute. (7 minutes)
  4. Pour red wine into the skillet, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly.
  5. Pour the wine mixture over the beef in the slow cooker. Add beef broth, bay leaves, and dried thyme. Stir gently to combine.
  6. Layer carrots, parsnips, potatoes, and celery on top of the meat mixture. Lightly toss in broth but avoid stirring too much. (5 minutes)
  7. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are cooked but not mushy.
  8. About 30 minutes before serving, mix flour with cold water until smooth. Stir slurry into stew, cover, and cook on high until thickened, about 20-30 minutes (optional).
  9. Taste and adjust salt and pepper. Remove bay leaves before serving.
  10. Ladle stew into bowls and garnish with fresh parsley.

Notes

Brown the beef before slow cooking to develop richer flavor. Add root vegetables later in cooking to prevent mushiness. Use a slurry of flour or cornstarch to thicken the stew if desired. Substitute red wine with extra beef broth and balsamic vinegar for alcohol-free version. For gluten-free, use cornstarch or gluten-free thickener instead of flour.

Nutrition

Keywords: slow cooker beef stew, beef stew recipe, root vegetable stew, red wine stew, comforting dinner, easy slow cooker recipe

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