Slow Cooker Beef Stew

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	0%	71%
fat	0%	3%
aromatics	0%	23%
salt	0%	0%
thickener	0%	1%
vegetables and beans	0%	91%
collagen idx	0.0	0.8
marbling idx	0.0	0.5

Where it stands out

• #1 of 148 for gravy quality
• #2 of 148 for depth of browning

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds chuck roast, cut into 1-inch chunks1/4 cup all-purpose flour1 teaspoon salt, plus more to taste1/2 teaspoon ground black pepper, plus more to taste2 tablespoons olive oil1 white onion, chopped
30 g	1/4 cup all-purpose flour
6 g	1 teaspoon salt, plus more to taste
1 g	1/2 teaspoon ground black pepper, plus more to taste
27 g	2 tablespoons olive oil
150 g	1 white onion, chopped
454 g	1 cup dry red wine, like Cabernet Sauvignon3 ribs celery, chopped2 medium parsnips, peeled and chopped4 medium carrots, peeled and chopped1 pound new potatoes, halved3 cloves garlic, quartered2 bay leaves4 cups beef stock2 tablespoons cornstarch
120 g	3 ribs celery, chopped
	2 medium parsnips, peeled and chopped
244 g	4 medium carrots, peeled and chopped
454 g	1 pound new potatoes, halved
9 g	3 cloves garlic, quartered
2 g	2 bay leaves
960 g	4 cups beef stock
16 g	2 tablespoons cornstarch
16 g	2 tablespoons cornstarch
30 g	2 tablespoons water Chopped fresh parsley leaves, for garnish

Method: 5 steps, published by www.simplyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“"This was a great stew! I loved it. It was very classic and straight forward. I used rutabega but would have loved parsnips (my store was out of parsnips). I ended up slow cooking on high for 5 1/2 hours. I'm a big fan of the nostalgia of floured and then sear” — a cook, 5★

“Awesome stew !! Parsnips are ace .. 5 star stew ! :)” — a cook, 3★