Easy Slow Cooker Beef Stew with Root Vegetables
Tender, slow-simmered beef and hearty root vegetables create a rich, savory broth in this effortless stew. Just a quick sear and the slow cooker does the work, making it a perfect comforting meal for any day.
Ingredients
Ingredients
- 2 lb beef chuck roast cut into 1.5-inch cubes
- 2 tbsp olive oil for searing
- 1 tsp salt plus more to taste
- 1 tsp black pepper freshly ground
- 3 medium carrots peeled and cut into 1-inch chunks
- 3 medium parsnips peeled and cut into 1-inch chunks
- 2 medium Yukon Gold potatoes cut into 1-inch cubes
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 4 cups beef broth low-sodium recommended
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce ensure it's a non-alcoholic brand
- 2 tsp dried thyme
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve overnight. Make-Ahead: Assemble all ingredients (without browning) in a zip-top bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking. Variations: Add 1 cup of frozen peas or green beans during the last 30 minutes of cooking. For a richer flavor, add 1 tablespoon of balsamic vinegar at the end.