Cozy Beef Stew Root Vegetables (Printable)

Tender beef and root vegetables simmered slowly in a rich broth for a comforting, hearty dish.

# What You Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon 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 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary

→ Liquid

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

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How-To:

01 - Season beef cubes generously with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear beef in batches until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker with the beef.
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary until well combined.
05 - Pour in beef broth and red wine. Mix gently to combine all ingredients.
06 - Cover and cook on low for 8 hours, or until beef and vegetables are tender.
07 - In a small bowl, whisk cornstarch and cold water to form a slurry. Stir into the stew. Cook on high, uncovered, for 15 minutes until thickened.
08 - Remove bay leaf. Taste and adjust seasoning if needed before serving.

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, then greets you with a ready meal that tastes like someone who loves you made it.
  • The meat gets so tender it dissolves on your tongue, and the vegetables absorb all the richness without falling apart.
02 -
  • Don't skip the searing step—it creates the mahogany color and deep flavor that makes people think you've been cooking this for actual days.
  • If you lift that slow cooker lid repeatedly, you're adding time to the cooking process, which I learned the hard way during a dinner party when I kept checking progress.
03 -
  • If you don't have a slow cooker, this works beautifully in a Dutch oven in a 325-degree oven for the same eight hours—check it once halfway through.
  • The quality of your beef broth makes a real difference; splurge on a decent one or make your own if you have the time, as it's the backbone of everything that happens here.
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