Print

Cozy Slow Cooker Beef Stew Recipe Easy Homemade Root Vegetable Dinner

slow cooker beef stew - featured image
Print Recipe

A warm, hearty slow cooker beef stew with root vegetables that delivers melt-in-your-mouth tender beef and a rich, herb-infused broth. Perfect for cozy evenings and easy weeknight dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • 2 tablespoons vegetable oil or olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth (low-sodium recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 3 medium carrots, peeled and cut into chunks
  • 2 parsnips, peeled and cut into chunks (optional)
  • 2 medium potatoes (Yukon Gold or Russet), peeled and cubed
  • 1 cup diced celery root (celeriac), peeled and cubed
  • Optional garnish: fresh parsley, chopped

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper (about 10 minutes).
  2. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per batch, until all sides are caramelized. Transfer browned beef to the slow cooker (15 minutes).
  3. In the same skillet, sauté chopped onions until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant. Stir in tomato paste and cook for 2 minutes to deepen the flavor (8 minutes).
  4. Scrape the onion mixture into the slow cooker over the beef. Add beef broth, Worcestershire sauce, thyme, and bay leaf. Stir gently to combine (5 minutes).
  5. Peel and chop carrots, parsnips, potatoes, and celery root into similar-sized chunks. Add them to the slow cooker, pushing them down to submerge in the broth (10 minutes).
  6. Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are soft but intact (hands-off time).
  7. About 30 minutes before serving, remove the bay leaf and adjust seasoning with salt and pepper. For thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the stew. Cook uncovered for the last 20 minutes (30 minutes).
  8. Garnish with chopped fresh parsley, ladle into bowls, and serve warm (5 minutes).

Notes

Browning the beef before slow cooking adds deep, rich flavor. Uniform chopping of vegetables ensures even cooking. Avoid over-stirring during cooking to maintain steady heat. Use cornstarch slurry to thicken broth if needed. Slow cooker on low yields deeper flavor without overcooking.

Nutrition

Keywords: slow cooker beef stew, root vegetable stew, easy beef stew, comfort food, homemade stew, slow cooker recipes, beef chuck stew

Find it online: https://sunnysavory.com/cozy-slow-cooker-beef-stew-recipe-easy-homemade-root-vegetable-dinner/