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Cozy Slow Cooker Beef Stew with Root Vegetables – Easy & Hearty

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A hearty and deeply flavorful slow cooker beef stew with tender root vegetables, made simple with minimal prep and maximum comfort. Perfect for cold weather and busy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups beef broth (low-sodium preferred)
  • 1 cup red wine (optional, or extra beef broth)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste (start with 1 tsp salt, 1/2 tsp pepper)
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 celery stalks, sliced
  • 1 cup frozen peas (optional)

Instructions

  1. Season and brown the beef: Pat beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef in a single layer (work in batches if needed) and cook 3-4 minutes per side until deeply browned. Transfer browned beef to the slow cooker.
  2. Sauté the aromatics: Reduce heat to medium and add remaining 1 tablespoon olive oil to the same skillet. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant. Scrape bottom of pan to release browned bits.
  3. Build the broth: Sprinkle flour over onions and garlic. Stir constantly for 1-2 minutes until flour is incorporated and starts to turn golden. Slowly pour in beef broth and red wine (if using), stirring continuously. Add tomato paste, dried thyme, dried rosemary, and bay leaves. Bring to a simmer, scraping up any remaining browned bits. Cook 2-3 minutes until slightly thickened.
  4. Layer the vegetables: Place carrots, parsnips, potatoes, and celery in the slow cooker on top of the beef. Pour hot broth mixture over everything. Gently stir to distribute. Liquid should come about halfway up the ingredients; add more broth or water if needed.
  5. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, taste broth and adjust seasoning with salt and pepper. If using frozen peas, stir them in now.
  6. Finish and serve: Remove bay leaves before serving. Ladle into bowls and garnish with fresh parsley if desired. If stew is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir into stew, and cook on HIGH for 15 more minutes.

Notes

The stew tastes even better the next day as flavors meld. For gluten-free, skip the flour and use a cornstarch slurry at the end. For Instant Pot version, use sauté function to brown meat and cook aromatics, then pressure cook on HIGH for 35 minutes with natural release. Don’t skip browning the beef—it’s key for deep flavor. Cut vegetables uniformly for even cooking. Resist lifting the lid during cooking to maintain heat.

Nutrition

Keywords: slow cooker beef stew, root vegetable stew, hearty beef stew, winter stew, comfort food, easy stew recipe

Find it online: https://bakebelle.com/cozy-slow-cooker-beef-stew-with-root-vegetables-easy-and-hearty/