Name: Slow-Cooker Beef Stew with Root Vegetables
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes; 1/4 cup All-purpose flour; 2 tbsp Olive oil; 1 large Yellow onion, chopped; 4 cloves Garlic, minced; 3 cups Low-sodium beef broth; 1/2 cup Dry red wine (Cabernet or Merlot); 3 medium Carrots, sliced into 1-inch rounds; 2 medium Parsnips, sliced into 1-inch rounds; 1 lb Yukon Gold potatoes, cubed; 2 tbsp Tomato paste; 3 sprigs Fresh thyme; 1 tbsp Worcestershire sauce

"This soul-warming stew combines melt-in-your-mouth beef chuck with earthy parsnips, carrots, and potatoes. Simmered low and slow in a velvety red wine and herb broth, it is the quintessential comfort meal for chilly evenings."

Ingredients

Qty	Item
2 lbs 900 g	Beef Chuck Roast, cut into 1.5-inch cubes
1/4 cup 30 g	All-purpose flour
2 tbsp 30 ml	Olive oil
1 large 150 g	Yellow onion, chopped
4 cloves 12 g	Garlic, minced
3 cups 710 ml	Low-sodium beef broth
1/2 cup 120 ml	Dry red wine (Cabernet or Merlot)
3 medium 180 g	Carrots, sliced into 1-inch rounds
2 medium 150 g	Parsnips, sliced into 1-inch rounds
1 lb 450 g	Yukon Gold potatoes, cubed
2 tbsp 30 g	Tomato paste
3 sprigs 3 g	Fresh thyme
1 tbsp 15 ml	Worcestershire sauce

How to Make Slow-Cooker Beef Stew with Root Vegetables

Season the beef cubes generously with salt and pepper, then toss them in the flour 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.

In the same skillet, add the chopped onion and cook for 3-4 minutes. Add garlic and tomato paste, stirring for 1 minute until fragrant.

Pour the red wine into the skillet, scraping up any browned bits (fond) from the bottom. Pour this mixture into the slow cooker.

Add the carrots, parsnips, potatoes, beef broth, Worcestershire sauce, and thyme sprigs to the slow cooker.

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

Remove the thyme sprigs. Stir the stew to combine the flavors and serve hot with crusty bread.

·
Don't skip searing the beef; it provides the deep umami base for the gravy.
·
Cut the root vegetables into similar sizes to ensure they cook evenly.
·
If you prefer a thicker stew, whisk 1 tablespoon of cornstarch with 1 tablespoon of water and stir it in during the last 30 minutes of cooking.
·
Yukon Gold potatoes hold their shape better than Russets in long cooking cycles.

Frequently Asked Questions

Can I make this without alcohol?

Yes, simply replace the red wine with an equal amount of beef broth and add 1 teaspoon of balsamic vinegar for acidity.

Can I use different vegetables?

Absolutely. Rutabaga, celery root, or sweet potatoes also work well in this recipe.

Does this freeze well?

Yes, this stew freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

What is the best cut of beef for this stew?

Beef chuck roast is the best choice because the connective tissue breaks down during slow cooking, resulting in very tender meat.

Video Tutorials

How to Make Slow Cooker Beef Stew | Get Cookin' | Allrecipes

Slow Cooker Beef Stew - Easy Peasy Great Dinner!

Slow Cooker Beef Stew So Easy Anyone Can Do It!

Easy Slow Cooker Beef Stew | One Pot Chef

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