Cozy Beef Stew Root Vegetables (Print View)

A hearty blend of beef, carrots, parsnips, and potatoes in a flavorful broth.

# Components:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary

→ Liquid

15 - 4 cups beef broth, gluten-free verified
16 - 1 cup dry red wine

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# Directions:

01 - Season beef cubes evenly with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear beef in batches until deeply browned on all sides, approximately 3 minutes per batch. Transfer browned beef to slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker with seared beef.
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary into the vegetable and beef mixture.
05 - Pour in beef broth and dry red wine. Mix gently to combine all ingredients.
06 - Cover and cook on low setting for 8 hours until beef and vegetables are tender and easily pierced with a fork.
07 - Mix cornstarch and cold water in a small bowl to form a slurry. Stir into the stew. Switch to high heat and cook uncovered for 15 minutes until desired thickness is achieved.
08 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as needed before serving.

# Expert Advice:

01 -
  • It's a set-it-and-forget-it situation that somehow tastes like you fussed over it for hours.
  • The beef gets so tender it practically melts on your tongue, and the vegetables soak up all that rich, wine-touched broth.
  • One pot means one cleanup—a beautiful thing on nights when you're already tired.
02 -
  • Don't skip the searing step—that caramelized crust on the beef is where deep, savory flavor lives, and the slow cooker can't replicate it.
  • If your stew seems thin at the end, that cornstarch slurry is your fix, but add it slowly and let it cook—too much makes it gluey rather than velvety.
03 -
  • Pat your beef dry before searing it—any moisture on the surface prevents browning and steams the meat instead.
  • If your slow cooker runs hot, start checking the stew around the 7-hour mark because every machine is different and you don't want overcooked meat.
Return