Easy Slow Cooker Tender Beef Stew with Root Vegetables

Sara Coleman

This classic beef stew becomes incredibly tender and flavorful when slow-cooked all day, with hearty root vegetables absorbing the rich, savory broth. It's the ultimate comfort food that requires minimal hands-on effort for a deeply satisfying meal.

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Prep Time 25

Cook Time 8

Total Time 8 25

Servings 6 servings

Calories 425 kcal

Ingredients

2 lb beef chuck roast cut into 1.5-inch cubes
2 tbsp olive oil divided
1 tsp salt divided
1 tsp black pepper divided
1 large yellow onion chopped
4 cloves garlic minced
4 cups beef broth low-sodium
2 tbsp tomato paste
1 tbsp Worcestershire sauce ensure no alcohol
2 tsp dried thyme
2 tsp dried rosemary crushed
2 large carrots peeled and cut into 1-inch chunks
3 medium Yukon Gold potatoes cut into 1-inch cubes
2 medium parsnips peeled and cut into 1-inch chunks
2 tbsp cornstarch optional, for thickening
2 tbsp cold water optional, for thickening

Notes

Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve overnight. Reheat gently on the stove or in the microwave. Make-Ahead: You can brown the beef and chop all vegetables the night before; store separately in the fridge. Assemble the slow cooker in the morning. Substitutions: Replace parsnips with turnips or rutabaga. For a richer flavor, use red wine vinegar (1 tbsp) in place of the Worcestershire sauce, ensuring no alcohol is present. Serving Suggestions: Serve over mashed potatoes, egg noodles, or polenta for a complete meal. Freezing: This stew freezes beautifully for up to 3 months. Thaw in the refrigerator overnight before reheating.