Slow Cooker Beef and Vegetable Stew
November 9, 2025 • 0 comments
Ingredients
- Beef Stew Pieces
- 1 Tbsp olive oil (or other)
- 1/2 - 1 cup dry red wine (optional but adds depth)
- 1 lg onion, chopped
- 3 cloves garlic, minced
- 3 lg carrots, sliced
- 2-3 lg stalks celery, sliced
- 2 or more medium potatoes, cubed
- 1 cup turnip or parsnip, cubed (optional)
- 1-2 Tbsp tomato paste
- 1 cups diced tomatoes (optional)
- 4 cups CDF beef or chicken broth
- 1 bay leaf
- Herbs: thyme, rosemary, parsley, or other to desired taste
- Salt & pepper, to taste
Directions
This recipe can be made using our beef stew pieces as well as our chuck, blade, or brisket ~ which all become deliciously tender when slow cooked!
1 - Heat oil in a skillet over medium-high heat. Season beef with salt and pepper and sear on all sides. This is optional but adds flavor.
2 - Optional step: Add red wine to the pan and simmer 2-3 minutes. Pour beef and wine into slow cooker.
3 - Add onion, garlic, carrots, celery, turnip, tomato paste, diced tomatoes, herbs, and broth to slow cooker.
*Note on potatoes: add potatoes now for softer texture or add partway through cooking for a chunkier texture that holds their shape.
4 - Cover and cook on low for 8 hours or high for 4-5 hours, until beef is tender and veggies are soft.
Season with salt and pepper. Sprinkle with additional fresh parsley before serving.
Enjoy the comfort!
