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 into 1-inch pieces; 0.25 cup All-purpose flour; 1 tsp Salt and black pepper; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 4 cloves Garlic, minced; 3 medium Carrots, peeled and sliced into thick rounds; 2 medium Parsnips, peeled and sliced into thick rounds; 1 lb Yukon Gold potatoes, cubed; 4 cups Beef broth, low-sodium; 2 tbsp Tomato paste; 1 tbsp Worcestershire sauce; 1 tsp Dried thyme; 2 leaves Bay leaves

"This soul-warming stew features melt-in-your-mouth beef chuck simmered slowly with a medley of earthy root vegetables in a deeply savory, herb-infused broth. It's the ultimate set-it-and-forget-it meal that brings rustic comfort to your dinner table with minimal effort."

1 Ingredients

Qty	Item
2 lbs 900 g	Beef chuck roast, cubed into 1-inch pieces
0.25 cup 30 g	All-purpose flour
1 tsp 5 g	Salt and black pepper
2 tbsp 30 ml	Olive oil
1 large 150 g	Yellow onion, chopped
4 cloves 12 g	Garlic, minced
3 medium 180 g	Carrots, peeled and sliced into thick rounds
2 medium 150 g	Parsnips, peeled and sliced into thick rounds
1 lb 450 g	Yukon Gold potatoes, cubed
4 cups 950 ml	Beef broth, low-sodium
2 tbsp 32 g	Tomato paste
1 tbsp 15 ml	Worcestershire sauce
1 tsp 1 g	Dried thyme
2 leaves 2 pcs	Bay leaves

2 Instructions

In a large bowl or zip-top bag, toss the cubed beef with flour, salt, and pepper until evenly coated.

Heat olive oil 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 chopped onion, garlic, carrots, parsnips, and potatoes to the slow cooker on top of the beef.

In a small bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until smooth. Pour the mixture over the meat and vegetables.

Sprinkle with dried thyme and tuck the bay leaves into the liquid.

Cover and cook on Low for 7-8 hours or on High for 4-5 hours until the beef is fork-tender.

Remove the bay leaves before serving. Season with additional salt and pepper to taste.

·
Don't skip the searing step; browning the beef creates a deep, caramelized flavor that a slow cooker cannot achieve on its own.
·
Cut your vegetables into uniform, chunky pieces (about 1-inch) so they don't turn to mush during the long cook time.
·
If you want a thicker gravy at the end, whisk 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the stew 30 minutes before serving.
·
A splash of dry red wine used to deglaze the skillet after searing the beef adds incredible depth to the broth.

? Frequently Asked Questions

Can I use different root vegetables?

Absolutely! Turnips, rutabagas, or sweet potatoes make excellent substitutions or additions to this stew.

Can I make this ahead of time?

Yes, beef stew actually tastes better the next day as the flavors have more time to meld. Store it in the fridge for up to 3 days.

Can I freeze this stew?

Yes, but be aware that potatoes can sometimes change texture when frozen and thawed. It will keep well in a freezer-safe container for up to 3 months.

What is the best cut of beef for this recipe?

Beef chuck roast is the best choice because it has enough fat and connective tissue to stay moist and tender during slow cooking.

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