Slow-Cooked Beef Stew

I didn’t grow up eating much meat—my mom wasn’t really one to cook, which might explain how I became a cook myself. Because of that, meat was never exactly my specialty, and learning how to prepare it well has been something I’ve had to teach myself over time.

Slow-cooked meat has become one of my favorite ways to prepare beef. It’s forgiving, low-effort, and lets the slow cooker do the work—resulting in tender, falling-apart meat instead of something dry. I also love that it becomes a true one-pot meal, full of vegetables.

This stew draws inspiration from Hungarian-style cooking: generous with paprika, deeply warming, and comforting. The celeriac adds a starchy base that naturally thickens the broth, while cabbage is optional and best added toward the end.

I honestly didn’t expect to love this stew as much as I did, but I already know it is going to be a classic for me. I served it with rice, but it would also be great with polenta, toasted sourdough, or a dollop of Greek yogurt. If you make this, I’d love to hear how it turns out. The recipe is flexible, but one thing you shouldn’t skip: browning the meat!

~Carolyn

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Slow-Cooked Beef Stew

Ingredients
1 package of stew meat (1.5lbs)

Celeriac, peeled and diced

Carrots, sliced

Yellow onion, chopped

Garlic, minced

Green cabbage (optional), sliced

Butter

Paprika (sweet or smoked, or a mix)

Salt and black pepper

Water or broth (enough to mostly cover ingredients)

Directions:

1. Brown the meat (do not skip this). Heat butter in a skillet over medium-high heat. Season beef with salt and pepper and brown in batches until well caramelized on all sides. Transfer to the slow cooker.

2. Build the base. In the same pan, add more butter if needed. Sauté onion until soft, then add garlic and paprika. Stir for about 30 seconds to bloom the paprika, then transfer to the slow cooker.

3. Add vegetables and liquid. Add celeriac and carrots. Pour in enough water or broth to mostly cover. Season lightly with salt and pepper.

4. Cook! Slow cooker: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is very tender. Instant Pot: Seal and cook on High Pressure for 55–60 minutes, then natural release for 10–15 minutes.

5. Add cabbage (optional). Stir in during the last 30–45 minutes of cooking.

6. Taste, adjust, and serve. Adjust salt, pepper, and paprika before serving with rice, polenta, couscous, or bread.