Dec 7, 2021

Slow Cooker Beef Stew

Thick and savoury slow cooker beef stew recipe you'll rush home to enjoy.

Sometimes it takes a hearty beef stew to really warm up the insides and ward off the chill. That doesn't mean you need to sit in the kitchen cooking all day to pull it together.

The slow cooker is one of the best appliances you can have when it comes to cooking up delicious meals while you're otherwise busy. Literally, set it and forget it. By the time you get home from work, or a day outside in the chilly air, dinner is ready and smelling great.

Those thick cuts of vegetable cooked for hours alongside the meat and coated in delectable gravy is definitely a great reason to rush home.

Ingredients

(Makes 6 servings)

1, 1/2lb boneless beef chuck, cut into 1.5-inch to 2-inch cubes
6 new potatoes, scrubbed well and quartered
1 large Vidalia onion, chopped
2 stalks celery, chopped
3 large carrots, peeled and cut into thick pieces
1 small parsnip, peeled and chopped
3 garlic cloves, minced
1 cup beef broth
1/4 cup red wine
1 tablespoon cornstarch
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon ground black pepper
1 bay leaf
4 whole allspice

Directions

In a small mixing bowl combine the thyme, parsley, salt, rosemary, and ground black pepper. Spread the spice mixture on all sides of the beef cubes and set aside (this can be done several hours in advance with the beef refrigerated until needed).

11-in-1 functions including slow cooker!

Add all the vegetables into the slow cooker. Add the bay leaf and allspice. Add the beef on top of the vegetables.

In a 2-cup measuring cup, add the corntsarch. Add the beef broth and red wine, mixing until there are no lumps. Pour into the slow cooker.

Cover and cook on low for 6 hours, or on high for 4 hours, or until the beef and vegetables are tender. The liquids should have also thickened. Remove the bay leaf, mix well and serve.

Nutritional Information Per Serving: