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Cozy Crockpot Beef Stew with Root Vegetables

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This cozy crockpot beef stew with root vegetables is rich without being heavy, savory with a hint of sweetness from parsnips and carrots, and the meat gets so tender it practically falls apart. It’s the perfect cold-weather comfort food that tastes like you spent all day in the kitchen, even though the slow cooker does most of the work.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 cups beef broth, low-sodium
  • 1 cup dry red wine (optional but recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cold water
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the beef. Pat the beef chuck cubes dry with paper towels. Season generously with salt and pepper. Let it sit at room temperature for 15 minutes while you prep the vegetables.
  2. Brown the meat. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches (don’t crowd the pan!), add the beef cubes in a single layer. Sear for 3-4 minutes per side until deeply browned. Transfer the browned meat to the slow cooker.
  3. Build the flavor base. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 4-5 minutes, scraping up the browned bits from the bottom. Add the minced garlic and cook for 30 seconds until fragrant. Transfer the onions and garlic to the slow cooker.
  4. Deglaze the pan. Pour about 1/2 cup of the beef broth into the hot skillet and stir vigorously, scraping up all those flavorful browned bits. Pour this liquid into the slow cooker.
  5. Layer the vegetables. Add the carrots, parsnips, and potatoes to the slow cooker. Tuck them around and under the beef.
  6. Add the liquids and seasonings. Pour in the remaining beef broth, the red wine (if using), tomato paste, Worcestershire sauce, bay leaves, thyme, and rosemary. Give everything a gentle stir. The liquid should come about halfway up the ingredients. If it looks too dry, add a bit more broth or water.
  7. Cook low and slow. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. I strongly recommend LOW—it gives the meat more time to break down and the flavors to meld. The stew is ready when the beef is fork-tender and the vegetables are soft but not falling apart.
  8. Thicken the broth (optional but recommended). About 30 minutes before serving, remove the bay leaves. In a small bowl, whisk together the flour and cold water until smooth. Stir this slurry into the stew. Let it cook uncovered for 20-30 minutes, stirring occasionally, until the broth thickens to your liking. If you prefer a thinner stew, skip this step.
  9. Taste and adjust. Taste the stew and add more salt, pepper, or a splash of Worcestershire sauce if needed. Sometimes it needs a little acid—a squeeze of lemon juice or a dash of vinegar can brighten everything up.
  10. Serve and enjoy. Ladle the stew into bowls and garnish with fresh parsley if you like. Serve with crusty bread for dipping.

Notes

Don’t skip browning the meat—it builds flavor. For firmer potatoes, add them halfway through cooking. Don’t lift the lid during the first 4 hours of cooking. The stew tastes even better the next day. For a gluten-free version, use cornstarch instead of flour. For a low-carb option, swap potatoes for turnips or cauliflower.

Nutrition

Keywords: beef stew, crockpot, slow cooker, root vegetables, comfort food, winter, cozy

Find it online: https://sparklespoon.com/cozy-crockpot-beef-stew-with-root-vegetables/