Classic Slow-Cooker Beef Stew

Name: Classic Slow-Cooker Beef Stew
Prep time: 385 min
Total time: 25 min
Ingredients: 2 lb. dds; 1/4 cup all-purpose flour; 2 Tbsp. tomato paste; 1 Tbsp. kosher salt, plus more to taste; 1 tsp. garlic powder; 1 tsp. Dijon mustard; 1 tsp. dried Italian seasoning; 1 1/2 lb. (about 3 medium) Yukon Gold potatoes, scrubbed and cut into 1-in. pieces (5 cups); 1 large (12 oz.) yellow onion, coarsely chopped (3 cups); 4 medium (4 oz. each) carrots, peeled and sliced into 1/2-in.-thick rounds (3 cups); 1 medium (7 oz.) turnip, peeled and cut into 1/2-in. cubes (1 cup); 4 cups beef broth; 1 Tbsp. Worcestershire sauce; 3/4 tsp. red wine vinegar; 2 Tbsp. unsalted butter; 1/4 cup chopped flat-leaf parsley

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A family favorite, ready when you return home.

By

Ali Ramee

Published on February 13, 2023

Classic Slow-Cooker Beef Stew — Photo:
Alison Miksch; Food Stylist: Karen Rankin; Prop Stylist: Josh Hoggle

Prep Time:

6 hrs 25 mins

Total Time:

25 mins

Servings:

8

If you think of beef stew as a flavorless pot of gruel, it's time we changed your mind. The beef chuck roast in this slow-cooker beef stew is super tender and still plenty moist thanks to low and slow cooking. Hearty vegetables, like potatoes and turnips, add a nice added element of earthy flavor, along with a touch of sweetness thanks to carrots.

The complex flavor of this beef stew is anything but difficult to create: Combine flour, tomato paste, Worcestershire sauce, mustard, and seasonings, and toss the beef in this to coat the pieces and lay the foundation for the deeply rich base flavor. As a bonus, this flour mixture also serves to thicken the stew as it cooks.

And as a final surprise and a true touch of genius, we stir in a bit of butter and parsley for a little creaminess and nice touch of freshness right before serving. Add crusty French bread to the table so everyone can grab a piece and soak up the last bits of stew.

Ingredients

2 lb. boneless chuck roast, trimmed and cut into 1-in. cubes
1/4 cup all purpose flour
2 Tbsp. tomato paste
1 Tbsp. kosher salt, plus more to taste
1 tsp. garlic powder
1 tsp. Dijon mustard
1 tsp. dried Italian seasoning
1 1/2 lb. (about 3 medium) Yukon Gold potatoes, scrubbed and cut into 1-in. pieces (5 cups)
1 large (12 oz.) yellow onion, coarsely chopped (3 cups)
4 medium (4 oz. each) carrots, peeled and sliced into 1/2-in.-thick rounds (3 cups)
1 medium (7 oz.) turnip, peeled and cut into 1/2-in. cubes (1 cup)
4 cups beef broth
1 Tbsp. Worcestershire sauce
3/4 tsp. red wine vinegar
2 Tbsp. unsalted butter
1/4 cup chopped flat-leaf parsley

Directions

Place beef, flour, tomato paste, salt, garlic powder, mustard, and Italian seasoning in a 6-quart slow cooker; toss to evenly coat beef. Add potatoes, onion, carrots, turnip, beef broth, Worcestershire, and vinegar; stir to combine. Cover and cook on LOW until beef is very tender, 6 to 8 hours. Season to taste with salt. Stir in butter and parsley until butter is melted. Serve.