Cozy Beef Stew Root Vegetables (Printable Version)

Tender beef and root vegetables slowly cooked to create a comforting and flavorful dish.

# What You Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary

→ Liquid

15 - 4 cups beef broth, gluten-free if needed
16 - 1 cup dry red wine, or additional broth

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How To Make:

01 - Coat beef cubes evenly with kosher salt and black pepper on all surfaces.
02 - Heat a large skillet over medium-high heat. Working in batches to avoid crowding, sear the beef until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker with the beef.
04 - Stir in garlic, tomato paste, Worcestershire sauce, bay leaf, thyme, and rosemary, ensuring even distribution.
05 - Pour beef broth and red wine over the stew and mix gently to combine all ingredients.
06 - Cover and cook on low for 8 hours until beef and vegetables are fork-tender.
07 - In a small bowl, whisk cornstarch with cold water to create a smooth slurry. Stir into the stew. Cook uncovered on high for 15 minutes until the stew reaches desired consistency.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Serve hot.

# Expert Tips:

01 -
  • The beef becomes so tender it practically dissolves on your tongue, no knife required.
  • Your whole house smells incredible for hours, and honestly, that alone is worth the effort.
  • Everything cooks hands-off in the slow cooker, so you're free to ignore it and live your life.
  • It tastes even better the next day, making it perfect for meal planning or feeding a crowd.
02 -
  • Do not skip the searing step—browning the beef creates Maillard reaction that gives the stew its deep, complex flavor.
  • The cornstarch slurry must be made with cold water and stirred in off-heat first, or you risk lumpy stew.
  • Eight hours is the sweet spot; longer cooking won't ruin it, but the beef can start to lose texture if you go much beyond that.
03 -
  • Don't peek constantly—every time you lift the lid, you release heat and extend the cooking time.
  • If you forget to make the cornstarch slurry and need to thicken quickly, mash a few of the cooked potatoes against the side of the slow cooker.
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