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slow cooked beef stew
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Slow-Cooked Beef Stew with Root Veggies

Prep Time25 minutes
Cook Time8 hours
Total Time8 hours 25 minutes
Calories: 400kcal

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.