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Cozy Crockpot Beef Stew with Root Vegetables (Easy Recipe)

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A hearty, comforting beef stew made in the slow cooker with tender beef chuck, root vegetables, and a rich savory broth. Perfect for busy weekends or cozy nights in.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground
  • 3 cups beef broth, low-sodium
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 parsnips, peeled and cut into 1-inch chunks (optional)
  • 1 large yellow onion, chopped into large pieces
  • 3 celery stalks, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon smoked paprika
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep the beef: Pat the beef chuck dry with paper towels. In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated. Shake off any excess flour.
  2. Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Working in batches, add the beef cubes in a single layer. Let them brown without moving for 3-4 minutes per side until a deep golden crust forms. Use tongs to flip. Transfer the browned beef to the slow cooker.
  3. Sauté the aromatics: In the same skillet, add the chopped onion and cook for 2-3 minutes until softened and starting to brown. Add the minced garlic and cook for 30 seconds more until fragrant. Scrape up any browned bits from the bottom of the pan. Transfer everything to the slow cooker.
  4. Deglaze the pan: Pour about 1/2 cup of the beef broth into the hot skillet and stir, scraping up all the browned bits. Pour this liquid into the slow cooker.
  5. Add the vegetables and liquids: Layer the carrots, potatoes, parsnips, and celery over the beef in the slow cooker. In a small bowl, whisk together the remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika. Pour this mixture over everything. Tuck the bay leaves into the liquid.
  6. Cook low and slow: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours. The stew is ready when the beef is fork-tender and the vegetables are soft but not mushy.
  7. Finish and serve: Remove the bay leaves. Taste the broth and adjust salt and pepper if needed. If you want a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir it into the stew, and let it cook on high for 15 more minutes. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

Don’t skip browning the beef—it creates deep flavor. Cut vegetables to uniform 1-inch size. Layer beef on bottom, vegetables on top. Resist lifting the lid during cooking. Season at the end. For gluten-free, skip the flour or use a gluten-free blend. For a boozy version, replace 1/2 cup broth with dark beer or red wine. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, root vegetables, comfort food, easy dinner, beef stew recipe

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