A hearty and flavorful beef stew cooked to perfection in a slow cooker, perfect for cozy dinners.
Heat a skillet over medium heat and brown the beef on all sides.
Browning the beef seals in the juices and enhances the flavor.
Transfer the browned beef to the slow cooker.
Use a slotted spoon to transfer the beef to avoid excess oil.
Add the onion, carrot, mushrooms, wine, thyme, and Worcestershire sauce to the slow cooker.
Layer the vegetables evenly for consistent cooking.
Cover and cook on low for 8-10 hours.
Avoid opening the lid during cooking to maintain the temperature.
Mix the cold water and flour in a bowl to form a smooth paste.
Whisk thoroughly to avoid lumps.
Stir the paste into the stew and cook on high for 15 minutes until thickened.
Stir continuously to ensure even thickening.
Serve the stew over buttered noodles, mashed potatoes, or rice.
Garnish with fresh parsley for a pop of color.
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