Easy Slow Cooker Beef Stew with Root Vegetables
A hearty, comforting stew that cooks itself in the slow cooker, featuring tender beef, carrots, potatoes, and onions in a rich, savory broth. It's the perfect hands-off meal for a chilly day.
Ingredients
Ingredients
- 2 lb beef chuck roast cut into 1.5-inch cubes
- 1 tbsp olive oil for browning (optional)
- 4 cup beef broth low-sodium recommended
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce ensure it's alcohol-free
- 4 clove garlic minced
- 2 tbsp all-purpose flour for thickening
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 large carrots peeled and cut into 1-inch chunks
- 2 medium potatoes Yukon Gold, peeled and cut into 1-inch cubes
- 1 large onion chopped
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. Make-Ahead: Prepare the stew as directed, cool, and refrigerate for up to 2 days before reheating. Flavors meld beautifully overnight. Variations: Add other root vegetables like parsnips or turnips. For a different protein, use boneless beef short ribs. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend or cornstarch. Serving Suggestions: Serve with crusty bread for dipping, over mashed potatoes, or alongside a green salad.