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Hearty Beef Stew Recipe Easy Slow-Cooked with Root Vegetables

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A cozy slow-cooked beef stew with root vegetables that delivers tender beef and flavorful broth, perfect for comforting family dinners and chilly evenings.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1½-inch cubes
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth (low-sodium recommended)
  • 1 cup dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 2 medium potatoes (Yukon Gold), peeled and cut into 1-inch cubes
  • 1 celery stalk, sliced
  • 2 tablespoons fresh parsley, chopped
  • Optional: splash of Worcestershire sauce or a pinch of smoked paprika

Instructions

  1. Pat the beef chunks dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until caramelized. Transfer browned beef to the slow cooker.
  3. In the same skillet, sauté diced onion until softened and translucent, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Transfer to the slow cooker.
  4. Pour beef broth and red wine (if using) into the slow cooker. Stir in tomato paste, dried thyme, and bay leaves. Mix gently to dissolve tomato paste.
  5. Peel and chop carrots, parsnips, potatoes, and celery into 1-inch pieces. Add them to the slow cooker either at the start for softer veggies or about 2 hours before the end for firmer texture.
  6. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are soft but not mushy.
  7. Remove bay leaves, adjust seasoning with salt and pepper. Stir in fresh parsley and optional Worcestershire sauce or smoked paprika.
  8. Ladle stew into warm bowls and serve with crusty bread or creamy mashed potatoes.

Notes

Brown the beef in batches to develop flavor and avoid overcrowding the pan. Add root vegetables halfway through cooking for firmer texture. If broth is too thin, thicken with cornstarch slurry. Leftovers taste better the next day. Freeze in airtight containers for up to 3 months.

Nutrition

Keywords: beef stew, slow cooker, root vegetables, comfort food, easy dinner, hearty stew, slow-cooked beef

Find it online: https://spoonmira.com/hearty-beef-stew-recipe-easy-slow-cooked-with-root-vegetables/