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Cozy Slow Cooker Beef Stew with Root Vegetables – Easy Comfort Food

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This hearty slow cooker beef stew with root vegetables is the ultimate comfort food. With tender beef, soft carrots, and perfectly cooked potatoes in a rich, savory broth, it’s a simple and soul-soothing meal that tastes like it simmered all day.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (optional, or use extra broth)
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 medium Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 parsnips, peeled and sliced into 1-inch pieces
  • 2 celery stalks, sliced
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Sear the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches, sear the beef for 3-4 minutes per side until deeply browned. Transfer to the slow cooker.
  2. Cook the aromatics: In the same skillet, reduce the heat to medium and add the diced onion. Cook for 4-5 minutes, scraping up the browned bits from the bottom of the pan. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 1 minute.
  3. Deglaze the pan: Pour in the red wine (or an extra cup of broth) and bring to a simmer. Scrape up all the browned bits with a wooden spoon. Let it bubble for 2 minutes, then pour everything into the slow cooker over the beef.
  4. Add the liquids and seasonings: Pour in the beef broth and Worcestershire sauce. Add the thyme, bay leaves, salt, and pepper. Stir to combine.
  5. Add the vegetables: Place the carrots, potatoes, parsnips, and celery on top of the liquid. Do not stir them in.
  6. Cook low and slow: Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is fork-tender and the vegetables are soft.
  7. Thicken (if desired): About 30 minutes before serving, remove the bay leaves. Whisk together the cornstarch and cold water, then stir the slurry into the stew. Cook uncovered for 20-30 minutes until the broth thickens.
  8. Finish and serve: Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and serve hot with crusty bread or buttered noodles.

Notes

Don’t skip searing the beef—it builds deep flavor. Cut vegetables uniformly for even cooking. Avoid stirring vegetables into the liquid to keep them firm. The stew thickens as it sits; use cornstarch slurry if serving immediately. Leftovers taste even better the next day. For a low-carb version, swap potatoes for turnips or cauliflower.

Nutrition

Keywords: slow cooker beef stew, beef stew with root vegetables, comfort food, easy beef stew, hearty stew, winter recipe, cozy dinner

Find it online: https://flurpchef.com/cozy-slow-cooker-beef-stew-with-root-vegetables-easy-comfort-food/