Name: Slow Cooker Beef and Root Vegetable Stew
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Beef chuck roast, cubed; 1 lb Yukon Gold potatoes, cubed; 3 large Carrots, sliced into rounds; 2 medium Parsnips, sliced into rounds; 1 large Yellow onion, diced; 4 cloves Garlic cloves, minced; 3 cups Beef broth, low sodium; 0.5 cup Dry red wine (Cabernet or Merlot); 2 tbsp Tomato paste; 1 tsp Dried thyme; 2 leaves Bay leaves; 2 tbsp Cornstarch

"Savor the deep flavors of tender beef chuck slow-simmered with parsnips, carrots, and golden potatoes in a rich herb-infused broth. This effortless meal is a rustic classic that defines home-cooked comfort, requiring minimal effort for maximum flavor."

1 Ingredients

Qty	Item
2 lbs 900 g	Beef chuck roast, cubed
1 lb 450 g	Yukon Gold potatoes, cubed
3 large 3 large	Carrots, sliced into rounds
2 medium 2 medium	Parsnips, sliced into rounds
1 large 1 large	Yellow onion, diced
4 cloves 4 cloves	Garlic cloves, minced
3 cups 710 ml	Beef broth, low sodium
0.5 cup 120 ml	Dry red wine (Cabernet or Merlot)
2 tbsp 32 g	Tomato paste
1 tsp 1 tsp	Dried thyme
2 leaves 2 leaves	Bay leaves
2 tbsp 16 g	Cornstarch

2 Instructions

Season the beef cubes generously with salt and pepper. In a large skillet over medium-high heat, sear the beef in batches until browned on all sides, then transfer to the slow cooker.

Add the potatoes, carrots, parsnips, onion, and garlic into the slow cooker with the beef.

In a small bowl, whisk together the beef broth, red wine, tomato paste, and dried thyme. Pour this mixture over the ingredients in the slow cooker.

Add the bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef and vegetables are tender.

To thicken the gravy, mix the cornstarch with 2 tablespoons of cold water in a small cup. Stir the slurry into the slow cooker 30 minutes before serving and increase the heat to high.

Remove the bay leaves and adjust seasoning with salt and pepper to taste before serving.

·
Searing the beef before slow cooking is essential for developing a rich, deep flavor and a beautiful color.
·
Ensure all root vegetables are cut into similar-sized 1-inch pieces to ensure they cook at the same rate.
·
If you prefer not to use wine, substitute it with an equal amount of beef broth and a teaspoon of balsamic vinegar.
·
Waxy potatoes like Yukon Gold or Red potatoes hold their shape better than Russet potatoes in a slow cooker.

? Frequently Asked Questions

Can I make this stew in a pressure cooker?

Yes! Use the 'Sauté' function to brown the meat and onions, then cook on 'High Pressure' for 35 minutes with a natural release.

What other vegetables can I add?

Rutabagas, turnips, and celery root are excellent additions that complement the earthy flavors of the beef.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. This stew actually tastes better the next day!

Is this recipe gluten-free?

As long as your beef broth and tomato paste are certified gluten-free, this recipe is naturally gluten-free since cornstarch is used for thickening.

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