The best beef stew recipe! This gourmet-quality slow cooker beef stew only takes 5 minutes to prepare and is loaded with tender beef, melt-in-your-mouth potatoes, carrots and celery. Learn how to make beef stew with our step-by-step photos & video!
In the bowl of a slow cooker, whisk together beef broth, Worcestershire sauce, balsamic vinegar, flour, paprika salt and pepper.
Add the garlic, meat, onion, potatoes, carrots, celery and bay leaves and stir until everything is combined.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, or until the potatoes are soft and the meat is tender. Set the lid slightly ajar in the last hour or two of cooking to thicken the stew.
Remove the two bay leaves and serve warm with fresh parsley.
Video
Notes
Ingredient Substitutions
Beef Broth. In a pinch you can use chicken broth, but beef broth is definitely the best choice.
Balsamic Vinegar. make sure to use a high-quality balsamic vinegar that is thick, naturally sweet and pours like molasses (not watery).
All-purpose flour. an all-purpose gluten-free flour can be used to make this recipe gluten-free.
Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder if you don't have minced garlic on hand.
Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
Onion. white, yellow or red onions all work well in this recipe.
Yukon Gold Potatoes. You can substitute red or russet potatoes, if desired.
Bay Leaves. Fresh or dried bay leaves both work well in this recipe.
Store/FreezeStore leftover beef stew in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.Reheat in a saucepan over medium heat on the stovetop, or in the microwave.