Cozy Beef Stew Root Vegetables

There's something about the sound of beef hitting a hot skillet that still makes me pause whatever I'm doing—that aggressive sizzle that fills the kitchen with a savory promise. My grandmother used to say a good stew is just patience and heat working together, and honestly, she was right. This beef stew became my go-to when autumn sneaks in and the evenings turn crisp, when I want something that tastes like it took all day but doesn't demand constant attention. The slow cooker does the heavy lifting while you go about your life, and hours later, your kitchen smells like comfort itself.

I made this for my neighbor one February when she was recovering from surgery and couldn't stand the thought of cooking. Watching her face light up when I arrived with a warm container of stew, and seeing her actually eat a real meal instead of picking at takeout—that moment shifted how I think about cooking. Food stopped being just about nourishment and became about showing up for someone when they needed it.

Ingredients

• Beef chuck, 2 lbs: This cut has just enough marbling to turn silky when slow-cooked; cheaper cuts work beautifully here because time and moisture are your friends.
• Kosher salt and black pepper: Don't skimp on seasoning the raw meat—it's your foundation for depth.
• Carrots, 3 large: Cut them uniform so they cook at the same rate and add natural sweetness as they soften.
• Parsnips, 2: They add an earthy, slightly sweet undertone that potato alone can't deliver.
• Yukon Gold potatoes, 2 large: They hold their shape better than russets and have a buttery flavor that complements the broth.
• Yellow onion, 1 large: It breaks down almost completely, thickening the broth and adding subtle sweetness.
• Celery stalks, 3: This is your umami builder—don't skip it even though you won't taste distinct celery flavor.
• Garlic, 3 cloves: Mince it fine so it distributes evenly and melds into the broth rather than floating in chunks.
• Tomato paste, 2 tbsp: A spoonful of this stuff adds depth and a subtle tang that rounds out the flavor.
• Worcestershire sauce, 1 tbsp: The secret weapon that makes people ask what your secret is—just a touch adds savory complexity.
• Bay leaf, 1: Fish it out before serving; it seasons the broth but nobody wants to chew on it.
• Dried thyme and rosemary, 1 tsp each: Dried herbs are perfect for slow cooking because they have hours to release their oils into the liquid.
• Beef broth, 4 cups: Use quality broth or it becomes the taste of your entire stew—taste it first if you're uncertain.
• Dry red wine, 1 cup: It adds acidity and sophistication; don't use anything you wouldn't drink yourself.
• Cornstarch and cold water, 2 tbsp each: This slurry thickens the stew in the final minutes without making it gluey or starchy-tasting.

Instructions

Season and sear your beef:

Toss your beef cubes with salt and pepper so each piece gets coated. Working in batches so you don't crowd the pan, lay them in a hot skillet and let them sit undisturbed for a minute or two—you want that deep brown crust, not gray meat that's been fussed with.

Build your slow cooker base:

Transfer your seared beef to the slow cooker, then add all your vegetables and that flavor trinity of garlic, tomato paste, and Worcestershire sauce. The seared beef is already in there, so you're building layers of flavor rather than starting from scratch.

Add your liquids:

Pour in the broth and wine, stirring gently to combine everything and distribute that tomato paste. Don't worry about perfection—the slow cooker's gentle heat will blend everything over hours.

Low and slow, all day:

Cover and cook on low for 8 hours until the beef is fork-tender and the vegetables have softened completely. You're not doing anything here except occasionally walking past and appreciating how good it smells.

Thicken at the finish:

Mix cornstarch and cold water in a small bowl until smooth, then stir it into the stew. Switch to high heat, leave the lid off, and cook for 15 minutes while the stew thickens into something silkier and more luxurious.

Finish and serve:

Fish out that bay leaf, taste the stew, and add more salt and pepper if it needs it. Serve it hot with crusty bread or over mashed potatoes.

Save

My daughter, who was going through a picky phase, surprised me by asking for thirds of this stew and actually wanting to help me make it the next time. That's when I realized this dish isn't just about filling stomachs—it's about creating moments where people slow down and actually talk to each other, not distracted by anything fancier.

Making It Your Own

This stew is more of a template than a rigid formula, and that's where the magic happens. I've added everything from a cup of sliced mushrooms (add them in the last hour so they don't turn to mush) to a handful of frozen peas stirred in right before serving for a pop of color and sweetness. Some winters I swap out the Yukon Golds for sweet potatoes when I want something slightly sweeter, and it changes the whole mood of the dish.

Wine and Broth Decisions

The red wine does something important here—it adds acidity and complexity that plain broth can't deliver alone, but it also means the stew is technically not alcohol-free (most cooking doesn't burn off alcohol as completely as we think). If you're cooking for someone who needs it alcohol-free, just replace the wine with more beef broth and you'll still have a delicious stew, though it might taste slightly richer and less bright. Don't be shy about tasting your broth before you use it either—a watered-down or overly salty broth becomes the taste of your entire stew.

Serving and Storage Wisdom

This stew actually gets better the next day once all the flavors have settled and married together, so don't hesitate to make it ahead. Store it in the fridge for up to four days, or freeze it in portions for those nights when you need comfort food without the effort.

• Serve it in wide, shallow bowls with a hunk of crusty bread to soak up every drop of broth.
• If you're mashing potatoes to serve alongside, make them buttery and a little loose so they soak up the stew sauce.
• Sprinkle fresh parsley on top if you have it—the brightness cuts through the richness beautifully.

Save

There's a reason beef stew has hung around in kitchens for generations—it asks nothing but delivers everything. Make this when you need to feel grounded again.

Recipe FAQ

→ What cut of beef works best?

Beef chuck is ideal due to its balance of tenderness and flavor, breaking down slowly during cooking for a rich texture.

→ Can I use other vegetables?

Yes, root vegetables like sweet potatoes or additional mushrooms can be added for different flavor profiles.

→ How long should it cook for optimal tenderness?

Slow cooking for about 8 hours allows the beef and vegetables to become tender and develop deep flavors.

→ What thickening method is used?

A simple slurry of cornstarch and cold water is stirred in near the end to gently thicken the broth without altering flavor.

→ Is it possible to make it gluten-free?

Yes, by ensuring the beef broth and Worcestershire sauce are gluten-free, this dish fits a gluten-free diet.

→ Can I prepare this without alcohol?

Substitute the red wine with additional beef broth to maintain flavor without alcohol content.