Easy Slow Cooker Beef Stew with Root Vegetables

Clara Woods

Tender chunks of beef slow-cooked to perfection with hearty root vegetables in a rich, savory broth. This set-it-and-forget-it recipe delivers deep, comforting flavors with minimal effort.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings 6 servings

Calories 450 kcal

Ingredients

2 lb beef chuck roast cut into 1.5-inch cubes
3 tbsp all-purpose flour for coating
1 tsp salt plus more to taste
1 tsp black pepper freshly ground
2 tbsp vegetable oil for searing
4 cup beef broth low sodium preferred
2 tbsp tomato paste adds umami depth
1 tbsp Worcestershire sauce ensure alcohol-free
4 clove garlic minced
2 bay leaves dried
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-inch cubes
1 medium yellow onion chopped

Notes

Storage: Let cool completely, then store in airtight containers in the refrigerator for up to 4 days. The stew also freezes beautifully for up to 3 months. Make-Ahead: You can chop all vegetables and measure dry ingredients the night before. Searing the beef is optional but highly recommended for the best flavor. Variations: Swap parsnips for turnips or sweet potatoes. For a richer gravy, stir in a splash of balsamic vinegar at the end.