Cozy Slow Cooker Beef Stew Recipe Easy Homemade Root Vegetable Dinner
A hearty and comforting beef stew made effortlessly in the slow cooker, packed with tender meat and flavorful root vegetables.
Ingredients
Meat
- 2 pounds beef chuck roast (cut into 1-inch cubes)
Vegetables
- 3 medium carrots (peeled and sliced into 1/2-inch rounds)
- 2 medium parsnips (peeled and chopped)
- 2 large russet potatoes (peeled and cut into chunks)
- 1 large yellow onion (chopped)
Aromatics and liquids
- 4 cups beef broth (low-sodium preferred)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves bay leaves
- to taste Salt and black pepper
- 2 tablespoons olive oil
- 3 tablespoons all-purpose flour (optional; use cornstarch for gluten-free option)
Instructions
- Chop vegetables and beef; brown beef in a skillet with olive oil, then transfer to slow cooker.
- Deglaze skillet with 1/2 cup beef broth, scrape bits, and add to slow cooker.
- Add vegetables, garlic, seasonings, and remaining broth; cook on low 7-8 hours until tender.
- Before serving, mix flour with cold water, stir into stew, and cook for 30 minutes to thicken.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
For a gluten-free version, substitute flour with cornstarch.