Description

A hearty and comforting Slow Cooker Beef Stew made with tender chuck roast, fresh vegetables, and a rich, flavorful broth thickened to perfection. This classic stew features slow-cooked beef chunks, carrots, parsnips, celery, and new potatoes simmered together for hours, resulting in melt-in-your-mouth meat and perfectly cooked veggies, finished with a fresh parsley garnish. Perfect for cozy family dinners and meal prep that freezes well.

Ingredients

Scale

Beef and Coating

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

Vegetables and Aromatics

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

Liquids and Thickener

2 tablespoons olive oil
1 cup dry red wine (such as Cabernet Sauvignon)
4 cups beef stock
2 tablespoons cornstarch
2 tablespoons water

Garnish

Chopped fresh parsley leaves, for garnish

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Instructions

Brown the beef: In a medium bowl, toss the chuck roast chunks with flour, salt, and black pepper until evenly coated. Heat olive oil in a large skillet over medium-high heat until rippling but not smoking. Add half of the beef pieces and sear undisturbed for 3 to 4 minutes on one side, then flip and brown the other side for another 3 to 4 minutes. Transfer to a bowl and repeat with the remaining beef.
Deglaze the skillet: Reduce heat to medium-low and add chopped onions to the skillet. Cook for 2 minutes, stirring frequently, until slightly softened. Pour in the red wine and use a wooden spatula to scrape up any browned bits stuck to the pan. This adds deep flavor to the stew.
Add ingredients to slow cooker: In a large slow cooker, place the celery, parsnips, carrots, new potatoes, garlic, and bay leaves. Pour in the beef stock, then add the browned beef and the onion-wine mixture from the skillet. Stir gently to combine.
Cook the stew: Cover the slow cooker and cook on high for 5 to 6 hours or on low for about 8 hours, until the beef is fall-apart tender and the vegetables are cooked through and soft.
Thicken the stew: When ready, taste and adjust seasoning with additional salt and black pepper if needed. In a small bowl, whisk cornstarch and water together until smooth. Stir this mixture into the stew and cook for 1 to 2 more minutes, stirring constantly, until the stew thickens slightly.
Serve and garnish: Ladle the beef stew into bowls and sprinkle with chopped fresh parsley. Serve hot and enjoy the rich flavors and tender textures.
Storage tips: Store any leftovers in the refrigerator for up to 5 days or freeze in airtight containers for up to 3 months. Reheat gently on the stovetop with a splash of water for best texture.

Notes

If you prefer not to cook with wine, substitute with beef stock and add a splash of red wine vinegar for acidity when deglazing the pan.
For a thicker stew, adjust the amount of cornstarch slurry as needed.
Use a heavy-bottomed skillet or cast iron pan for best browning results.
Feel free to swap out parsnips with turnips or additional carrots if desired.
This stew freezes very well; thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 6g
Sodium: 700mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg