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Cozy Slow Cooker Beef & Root Vegetable Stew: Easy One-Pot Meal

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This cozy slow cooker beef & root vegetable stew is a comforting one-pot meal that fills your house with a warm, inviting aroma. With tender beef, hearty root vegetables, and a rich, savory broth, it’s the perfect set-it-and-forget-it dinner for busy days.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1½-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste (start with 1 teaspoon salt and ½ teaspoon pepper)
  • 3 medium carrots, peeled and cut into 1-inch chunks (about 1½ cups)
  • 3 stalks celery, sliced into ½-inch pieces (about 1 cup)
  • 2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 2 cups)
  • 2 medium parsnips, peeled and cut into 1-inch chunks (about 1 cup)
  • 1 large turnip, peeled and cut into 1-inch cubes (about 1 cup)
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving)

Instructions

  1. Prep your beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with the flour until each piece is lightly coated. Shake off any excess flour.
  2. Brown the beef in batches: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the beef in a single layer (in 2 or 3 batches) and cook undisturbed for 2-3 minutes until a deep brown crust forms, then flip and brown the other sides. Transfer the browned beef to a 6-quart slow cooker.
  3. Sauté the aromatics: Reduce the heat to medium and add the remaining tablespoon of oil to the skillet. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the flavor base: Stir in the tomato paste and cook for 1-2 minutes, stirring constantly. Pour in the red wine and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Let the wine simmer for 2 minutes until it reduces slightly. Pour this mixture into the slow cooker over the beef.
  5. Layer in the vegetables: Add the carrots, celery, potatoes, parsnips, and turnip to the slow cooker. Tuck the bay leaves in among the vegetables.
  6. Add the liquid and seasonings: Pour in the beef broth, then add the dried thyme and smoked paprika. Give everything a gentle stir to combine.
  7. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  8. Add the peas and adjust seasoning: About 5 minutes before serving, stir in the frozen peas. Taste the broth and adjust salt and pepper as needed. Remove the bay leaves.
  9. Rest and serve: Let the stew sit for about 10 minutes after cooking. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

Notes

Don’t skip browning the beef—it adds deep flavor. Cut vegetables to a uniform size for even cooking. Layer ingredients with beef on the bottom, harder vegetables next, and softer ones on top. Resist lifting the lid during cooking. Season in layers for best flavor. If stew is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in; cook 10 more minutes. Let stew rest 10 minutes before serving.

Nutrition

Keywords: slow cooker beef stew, root vegetable stew, comfort food, one-pot meal, beef stew, winter stew

Find it online: https://cravemila.com/cozy-slow-cooker-beef-and-root-vegetable-stew-easy-one-pot-meal/