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Cozy Slow Cooker Beef Stew with Root Vegetables

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A hearty and comforting slow cooker beef stew with root vegetables, inspired by a beloved pub recipe. This stew features tender beef, sweet carrots, earthy parsnips, and a rich, savory broth that deepens in flavor overnight.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 teaspoon salt, plus more for seasoning
  • 1/2 teaspoon black pepper, freshly ground
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cut into 1.5-inch cubes
  • 2 stalks celery, sliced into 1/2-inch pieces
  • 4 cups beef broth, low-sodium
  • 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Pat the beef chuck cubes dry with paper towels. In a large bowl, toss the beef with 1 teaspoon salt, 1/2 teaspoon pepper, and 3 tablespoons flour until evenly coated. Let it sit for 10 minutes while you prep the vegetables.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers. Add half the beef cubes in a single layer—don’t crowd the pan. Let them sear without moving for 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 2-3 minutes. Transfer to the slow cooker. Repeat with the remaining oil and beef.
  3. Reduce the heat to medium. Add the diced onion to the same skillet and cook for 3-4 minutes, scraping up the browned bits from the bottom of the pan. Add the minced garlic and tomato paste and cook for 1 minute until fragrant.
  4. Pour in the red wine and Worcestershire sauce, stirring constantly to loosen any stuck-on bits. Let it bubble for 2 minutes until slightly reduced. Pour this mixture over the beef in the slow cooker.
  5. Add the carrots, parsnips, potatoes, and celery to the slow cooker. Don’t stir too much—just arrange them evenly around the beef.
  6. Pour the beef broth and balsamic vinegar over everything. Add the bay leaves, dried thyme, and dried rosemary. Give it a gentle stir to combine.
  7. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. I strongly recommend LOW for the best tenderness.
  8. The stew is ready when the beef is fork-tender and the vegetables are soft but still holding their shape. Remove the bay leaves and discard them.
  9. If you prefer a thicker stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir this slurry into the hot stew and let it cook on HIGH for 15-20 minutes, uncovered, until thickened.
  10. Before serving, taste the broth and adjust the seasoning. You might want a pinch more salt or a crack of black pepper.

Notes

For the best texture, look for beef chuck with nice streaks of fat. If you can’t find parsnips, swap in an extra carrot and a small turnip. For a gluten-free version, skip the flour on the beef and thicken with cornstarch at the end. The stew tastes even better the next day as flavors meld.

Nutrition

Keywords: slow cooker beef stew, root vegetables, comfort food, winter stew, beef chuck, easy dinner

Find it online: https://perkypan.com/cozy-slow-cooker-beef-stew-with-root-vegetables/