Slow Cooker Beef Stew Root Vegetables (Printable version)

Tender beef and root vegetables slowly simmered in a rich, herb-infused broth for ultimate comfort.

# What you'll need:

→ Meats

01 - 2 lbs beef chuck, cut into 1½-inch cubes

→ Vegetables

02 - 4 medium carrots, peeled and cut into 1-inch pieces
03 - 3 parsnips, peeled and cut into 1-inch pieces
04 - 2 medium russet potatoes, peeled and cut into 1-inch cubes
05 - 1 large yellow onion, chopped
06 - 2 celery stalks, sliced

→ Aromatics & Seasonings

07 - 3 cloves garlic, minced
08 - 2 tbsp tomato paste
09 - 1 tsp dried thyme
10 - 1 tsp dried rosemary
11 - 2 bay leaves
12 - 1 tsp salt
13 - ½ tsp black pepper

→ Liquids

14 - 4 cups low-sodium beef broth
15 - 1 tbsp Worcestershire sauce

→ Thickening

16 - 2 tbsp cornstarch
17 - 2 tbsp cold water

# Directions:

01 - Pat the beef cubes dry with paper towels and season evenly with salt and pepper.
02 - Place seasoned beef, carrots, parsnips, potatoes, onion, and celery in the slow cooker.
03 - In a small bowl, whisk together tomato paste, garlic, thyme, rosemary, bay leaves, Worcestershire sauce, and beef broth until well combined.
04 - Pour the liquid mixture over the meat and vegetables. Gently stir to combine ingredients. Cover and cook on low for 8 hours, or until beef and vegetables are fork-tender.
05 - In the last 30 minutes of cooking, mix cornstarch with cold water to create a smooth slurry. Stir into the stew and continue cooking until thickened.
06 - Remove bay leaves before serving. Taste and adjust seasoning with additional salt and pepper if needed.

# Expert Advice:

01 -
  • The beef becomes impossibly tender after eight hours of slow cooking, practically melting in your mouth without any fancy techniques
  • Root vegetables absorb all those savory flavors while holding their shape, creating perfect bites in every spoonful
02 -
  • Dry the beef thoroughly before adding it to the slow cooker or you will end up with a grey, steamed texture instead of rich, browned flavor
  • Wait until the very last 30 minutes to add the cornstarch since thickening too early can break down and make the texture strange
03 -
  • Browning the beef in a hot skillet before adding it to the slow cooker adds incredible depth, though it is not strictly necessary
  • A splash of red wine in the cooking liquid makes this feel fancy enough for company

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