Hearty Slow-Cooked Beef Stew with Root Veggies
Nothing says comfort quite like a bowl of slow-cooked beef stew.
Tender chunks of beef soak up rich, savory flavors while carrots, parsnips, and potatoes soften into a melt-in-your-mouth medley.
Simmered low and slow, this Slow-Cooked Beef Stew with Root Veggies develops a depth of flavor that’s impossible to rush—and the aroma alone makes your kitchen feel like a hug in a pot.
Perfect for chilly evenings or any time you need a little cozy on your plate.
Slow-Cooked Beef Stew with Root Veggies
Ingredients
- 2 lbs beef chuck cut into 1.5-inch cubes
- 4 large carrots peeled and cut into chunks
- 3 parsnips peeled and cut into chunks
- 4 medium potatoes cubed (Yukon Gold works great)
- 1 large onion chopped
- 3 cloves garlic minced
- 2 cups beef broth low sodium if you’re fancy
- 1 cup diced tomatoes canned or fresh
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
- 2 tbsp cornstarch optional, for thickening
Instructions
- Brown the beef. Heat 2 tbsp of oil in a large skillet over medium-high heat. Sear the beef cubes on all sides until golden brown. Yes, it smells amazing. Yes, it’s worth it.
- Layer your slow cooker. Toss in the onions, carrots, parsnips, and potatoes first. Then place the beef on top.
- Add flavor. Sprinkle in garlic, thyme, rosemary, bay leaf, and a pinch of salt and pepper. Pour in the beef broth, diced tomatoes, and Worcestershire sauce. Give it a gentle stir—but not too much, or you’ll turn your carefully layered beauty into a mushy mess.
- Set it and forget it. Cover and cook on low for 7–8 hours or high for 4–5 hours. Your house will smell like a cozy cabin in the mountains.
- Thicken if desired. About 30 minutes before serving, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the stew. Let it cook uncovered for the last half hour to get a nice, thick consistency.
- Taste and adjust. Check seasoning, remove the bay leaf, and get ready to bask in the glory of your creation.
Why This Recipe is Awesome
This stew is idiot-proof, comforting, and borderline magical.
Even if you’ve burned toast in the past, you can pull this off.
The beef turns melt-in-your-mouth tender, the carrots and potatoes soak up all that savory goodness, and the aroma?
Let’s just say your neighbors might drop by uninvited. Perfect for weeknight dinners, lazy weekends, or impressing your in-laws without breaking a sweat.
Ingredients You’ll Need
Here’s what you need for a slow cooker full of goodness:
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 4 large carrots, peeled and cut into chunks
- 3 parsnips, peeled and cut into chunks
- 4 medium potatoes, cubed (Yukon Gold works great)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth (low sodium if you’re fancy)
- 1 cup diced tomatoes (canned or fresh)
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tbsp olive oil or vegetable oil
- 2 tbsp cornstarch (optional, for thickening)
Pro Tip: Brown the beef first for extra flavor—it’s worth the tiny extra step.
Step-by-Step Instructions
- Brown the beef. Heat 2 tbsp of oil in a large skillet over medium-high heat. Sear the beef cubes on all sides until golden brown. Yes, it smells amazing. Yes, it’s worth it.
- Layer your slow cooker. Toss in the onions, carrots, parsnips, and potatoes first. Then place the beef on top.
- Add flavor. Sprinkle in garlic, thyme, rosemary, bay leaf, and a pinch of salt and pepper. Pour in the beef broth, diced tomatoes, and Worcestershire sauce. Give it a gentle stir—but not too much, or you’ll turn your carefully layered beauty into a mushy mess.
- Set it and forget it. Cover and cook on low for 7–8 hours or high for 4–5 hours. Your house will smell like a cozy cabin in the mountains.
- Thicken if desired. About 30 minutes before serving, mix 2 tbsp cornstarch with 2 tbsp cold water and stir into the stew. Let it cook uncovered for the last half hour to get a nice, thick consistency.
- Taste and adjust. Check seasoning, remove the bay leaf, and get ready to bask in the glory of your creation.
How to Serve
Serve this stew straight from the slow cooker into bowls, topped with a sprinkle of fresh parsley or chives.
Pair it with crusty bread to mop up that savory sauce or a simple side salad to cut through the richness.
Bonus points if you curl up on the couch with your bowl and call it a “solo feast.”
Nutrition Facts (Per Serving, Approx.)
- Calories: 350–400
- Protein: 28g
- Carbs: 30g
- Fat: 15g
- Fiber: 5g
- Iron: 15% DV
(These numbers are approximate, depends on beef cut and exact veggie amounts.)
Common Mistakes to Avoid
- Skipping the sear. Browning the beef is not optional. It’s the flavor bomb.
- Overcooking potatoes. Layer them under the beef or add them later if you like them firmer.
- Over-seasoning too soon. Herbs can intensify in slow cookers. Taste near the end and adjust.
- Ignoring the liquid. Make sure there’s enough broth to cover at least half of the ingredients.
Alternatives & Substitutions
- Beef: Chuck roast is best, but stew meat works too.
- Veggies: Sweet potatoes, turnips, or celery root can swap in for variety.
- Thickener: Instead of cornstarch, use a flour slurry or let the stew reduce on high for the last hour.
- Herbs: Fresh herbs work, but add them in the last 30 minutes to preserve flavor.
Final Thoughts
This slow cooked beef stew with root vegetables is your ticket to a warm, comforting, stress-free meal.
Seriously, it’s almost unfair how easy and impressive it is. Your slow cooker does the work, you get the applause.
Make it for family, friends, or just yourself—no judgment. You’ve earned every bite.
FAQ (Frequently Asked Questions)
1. Can I make this in the oven instead of a slow cooker?
Absolutely! Use a Dutch oven, cover, and cook at 325°F (160°C) for 2.5–3 hours, stirring occasionally.
2. Can I use frozen vegetables?
Yes, but add them later in the cooking process to prevent mushiness.
3. Do I need to sear the beef?
Technically no, but flavor heaven says yes. Don’t skip it.
4. Can I prep this the night before?
Totally. Layer everything in the slow cooker, cover, and refrigerate overnight. Start cooking in the morning.
5. Can I double this recipe?
Sure! Just make sure your slow cooker is big enough, or split between two cookers.
6. How do I store leftovers?
Refrigerate for up to 3–4 days or freeze in portions for up to 3 months. Reheat gently on the stove or microwave.
7. Can I make it spicier?
Add a pinch of cayenne or red pepper flakes, but taste carefully—slow cooking amplifies heat.
