Cozy Beef Stew Root Vegetables (Printable)

Tender beef and root veggies simmered slow in a rich broth for a warm, hearty dish.

# Components:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 0.5 tsp kosher salt
03 - 0.5 tsp 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 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary

→ Liquid

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

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# Method:

01 - Season beef cubes evenly with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Working in batches, sear beef until deeply 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 containing the seared beef.
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary until evenly distributed.
05 - Pour beef broth and red wine into the slow cooker. Gently mix all ingredients to combine thoroughly.
06 - Cover and cook on low setting for 8 hours until beef is tender and vegetables are fully cooked.
07 - In a small bowl, whisk cornstarch with cold water to create a smooth slurry. Stir the slurry into the stew. Cook uncovered on high setting for 15 minutes until the stew reaches desired thickness.
08 - Remove bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper as needed before serving.

# Expert Advice:

01 -
  • The entire thing cooks hands-off while you read, nap, or actually enjoy your day—no hovering required.
  • One pot means one cleanup, and honestly, that alone makes it worth making on a weeknight.
  • It tastes even better the next day, so you're essentially giving yourself a gift tomorrow.
02 -
  • Don't skip searing the beef—I tried once to save time and it tasted like boiled meat instead of stew.
  • If your stew tastes flat, it's almost always because the bay leaf came out too late or the salt adjustment at the end didn't happen.
  • Cornstarch thickens much better than flour here because it keeps the broth silky instead of floury.
03 -
  • Sear your beef in batches so it actually browns instead of steaming in a crowded pan—this step is non-negotiable.
  • Use a slow cooker that fits your quantity comfortably; too much empty space means faster evaporation and a thinner sauce.
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