Slow Cooker Tender Beef Stew with Root Vegetables

Sara Coleman

This hearty slow cooker beef stew delivers fork-tender meat and perfectly cooked root vegetables with minimal effort. A rich, savory gravy coats every bite, making it the ultimate comforting meal for cold days.

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Prep Time 25

Cook Time 8

Total Time 8 25

Servings 6 servings

Calories 420 kcal

Ingredients

2 lb Beef chuck roast Cut into 1.5-inch cubes
2 tbsp Olive oil For searing
1 large Yellow onion Chopped
4 cloves Garlic Minced
4 cups Beef broth Low sodium recommended
2 tbsp Tomato paste
2 tbsp Worcestershire sauce
2 tsp Dried thyme
2 large Carrots Peeled and cut into 1-inch chunks
3 medium Russet potatoes Peeled and cut into 1-inch cubes
2 stalks Celery Sliced
1 lb Parsnips Peeled and cut into 1-inch chunks
3 tbsp Cornstarch Mixed with 3 tbsp cold water
1 tsp Salt To taste
1/2 tsp Black pepper Freshly ground

Notes

Storage: Cool completely and 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 the night before and store them in cold water. For best results, sear the beef ahead of time as well. Variations: Swap parsnips with turnips or rutabaga for a different flavor profile. For a richer gravy, add 1 tablespoon of balsamic vinegar during the last 30 minutes of cooking.