Description

This cozy slow cooker beef stew with root vegetables is a comforting, one-pot meal that delivers fork-tender beef and perfectly cooked vegetables in a rich, savory broth. The secret is browning the beef first for deep, unforgettable flavor.

Ingredients

Scale

2 ½ pounds beef chuck roast, cut into 1 ½-inch cubes
2 tablespoons olive oil, divided
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 large yellow onion, diced (about 1 ½ cups)
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine (like Cabernet or Merlot) or beef broth
4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups)
3 stalks celery, sliced into ½-inch pieces (about 1 cup)
1 ½ pounds Yukon Gold potatoes, cut into 1-inch chunks (about 3 cups)
2 medium parsnips, peeled and cut into 1-inch chunks (optional)
8 ounces cremini mushrooms, halved
4 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
1 sprig fresh rosemary (or ½ teaspoon dried rosemary, crushed)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (for thickening, if needed)
Fresh parsley, chopped, for garnish

Instructions

Prep the Beef: Pat the beef chuck cubes dry with paper towels. In a large bowl, toss the beef with 1 tablespoon of the olive oil, the salt, pepper, and flour until evenly coated.
Brown the Beef in Batches: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the beef cubes in a single layer—do not overcrowd the pan. Cook in 2 or 3 batches, searing undisturbed for 3-4 minutes per side until a deep brown crust forms. Transfer browned beef to the slow cooker. Repeat with remaining beef.
Sauté the Aromatics: Reduce heat under the skillet to medium. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another minute, letting it darken slightly.
Deglaze the Pan: Pour in the red wine (or beef broth). Use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes, reducing slightly. Pour this mixture over the beef in the slow cooker.
Add the Vegetables and Broth: Add the carrots, celery, potatoes, parsnips (if using), and mushrooms to the slow cooker. Pour in the beef broth and Worcestershire sauce. Tuck in the bay leaves, thyme sprigs, and rosemary sprig. Give everything a gentle stir to combine.
Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when the beef is fork-tender and the vegetables are soft but not falling apart.
Thicken the Stew (Optional): About 30 minutes before serving, if you prefer a thicker broth, mix the cornstarch and cold water in a small bowl to form a slurry. Stir it into the stew and let it cook, uncovered, for the remaining time.
Finish and Serve: Remove the bay leaves and herb sprigs. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley. Serve hot.

Notes

Do not skip browning the beef—it’s the most important step for flavor. Cut vegetables uniformly (1-inch chunks) for even cooking. Cooking on LOW yields the most tender beef. Avoid lifting the lid during cooking. For gluten-free, omit the flour coating and use tamari instead of Worcestershire sauce. The stew tastes even better the next day.

Prep Time: 20 minutes
Cook Time: 7-8 hours on LOW or 4-5 hours on HIGH
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (about 1 ½ cu
Calories: 385
Sugar: 6
Sodium: 680
Fat: 15
Saturated Fat: 5
Carbohydrates: 28
Fiber: 5
Protein: 35

Keywords: slow cooker beef stew, root vegetables, comfort food, easy dinner, winter meal, beef stew recipe