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Cozy Slow Cooker Beef Stew Recipe with Root Vegetables Perfect for Winter

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A comforting slow cooker beef stew with tender beef chuck and hearty root vegetables, perfect for chilly winter evenings. This recipe blends simplicity with homemade warmth and is ideal for busy days.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 medium carrots, peeled and sliced into thick rounds
  • 2 medium parsnips, peeled and cut into chunks
  • 3 medium russet potatoes, peeled and diced into bite-sized pieces
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and fresh ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons flour (optional, for coating beef cubes)

Instructions

  1. Pat dry 2 pounds of beef chuck roast and cut into 1.5-inch cubes. Toss with 2 tablespoons of flour seasoned with a pinch of salt and black pepper.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for about 3 minutes per side until caramelized. Transfer browned beef to the slow cooker.
  3. Peel and slice 3 medium carrots and 2 medium parsnips into thick chunks. Peel and dice 3 medium russet potatoes. Chop 1 large yellow onion and mince 3 garlic cloves. Add all vegetables on top of the beef in the slow cooker.
  4. In a small bowl, whisk together 4 cups low-sodium beef broth, 2 tablespoons tomato paste, 1 tablespoon Worcestershire sauce, 2 teaspoons fresh thyme (or 1 teaspoon dried), salt, and pepper to taste. Pour over beef and vegetables in the slow cooker. Add 2 bay leaves.
  5. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until beef is tender and vegetables are easily pierced with a fork.
  6. About 30 minutes before serving, taste and adjust seasoning with salt and pepper. If thicker stew is desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker. Cook uncovered for the last 30 minutes to thicken.
  7. Remove bay leaves and ladle stew into bowls. Garnish with fresh thyme or chopped parsley if desired. Serve warm.

Notes

Browning the beef before slow cooking adds rich flavor but can be skipped if short on time. For gluten-free, omit flour or use cornstarch as thickener. Resist opening the slow cooker lid during cooking to maintain heat. Fresh thyme is preferred but dried thyme works well. Variations include swapping parsnips for turnips or rutabaga, adding sweet potatoes, or including pearl onions and mushrooms for extra earthiness.

Nutrition

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

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