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Budget-Friendly Crockpot Beef Stew with Root Vegetables

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A budget-friendly crockpot beef stew with root vegetables, packed with whatever was left in the crisper drawer. This recipe uses simple, honest ingredients to create a deeply flavorful stew that costs pennies per serving.

Ingredients

Scale
  • 2 lbs beef chuck or stew meat, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (like Merlot or Cabernet Sauvignon) OR more beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 lb Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 2 celery stalks, cut into 1-inch pieces
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  1. Prep Your Ingredients (10 minutes): Chop all your vegetables — onion, garlic, potatoes, carrots, parsnips, and celery — and set them aside. Pat the beef cubes dry with paper towels. Season the beef generously with salt and pepper.
  2. Brown the Beef (15 minutes): Place your large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, carefully add half of the beef cubes in a single layer. Let them sear undisturbed for 3-4 minutes until a deep brown crust forms. Use tongs to flip each piece and brown the other sides. Transfer the browned beef to your slow cooker. Repeat with the remaining beef.
  3. Sweat the Aromatics (5 minutes): Reduce the heat under the skillet to medium. Add the chopped onion and cook for 3-4 minutes, scraping up all those browned bits from the bottom of the pan. Add the minced garlic and tomato paste and cook for 1 more minute, stirring constantly, until the paste darkens and becomes fragrant.
  4. Deglaze the Pan (2 minutes): Pour in about 1/2 cup of the beef broth (or the red wine) and scrape the bottom of the pan with your wooden spoon to release all the stuck-on flavor. Let it bubble for a minute, then pour this entire mixture into the slow cooker over the beef.
  5. Layer in the Vegetables: Add the chopped carrots, parsnips, celery, and potatoes to the slow cooker. Tuck the bay leaves and sprinkle the dried thyme over everything.
  6. Add the Liquid: Pour the remaining beef broth and the rest of the wine (if using) over the ingredients. Put the lid on your slow cooker.
  7. Slow Cook to Perfection: Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and the vegetables are soft.
  8. Thicken the Stew (5 minutes): About 30 minutes before you’re ready to serve, taste the broth and adjust the salt and pepper. In a small bowl, whisk together the cornstarch and cold water until smooth. Ladle about 1 cup of the hot broth from the slow cooker into the bowl with the slurry, whisking constantly. Pour the tempered slurry back into the slow cooker and stir gently to combine. Put the lid back on and cook on HIGH for 20-30 minutes, until the broth has thickened to your liking.
  9. Rest and Serve: Remove the bay leaves. Let the stew sit for 10 minutes before serving. Ladle into bowls and serve hot.

Notes

Don’t skip browning the beef — it’s the key to deep flavor. If using frozen vegetables, avoid them as they release too much water. For the slurry, temper it with hot broth first to avoid lumps. Season in layers for best flavor. All slow cookers vary, so check at the 3.5-hour mark on HIGH.

Nutrition

Keywords: beef stew, crockpot, slow cooker, budget-friendly, root vegetables, comfort food, easy dinner

Find it online: https://sunnysavory.com/budget-friendly-crockpot-beef-stew-with-root-vegetables/