Cozy Beef Stew Root Vegetables (Printable version)

Tender beef and root vegetables slow-cooked in a rich broth for a warm, hearty meal.

# Ingredient List:

→ Beef

01 - 2 pounds beef chuck, cut into 1.5-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary

→ Liquid

15 - 4 cups beef broth, gluten-free verified
16 - 1 cup dry red wine, or additional broth

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How-To Steps:

01 - Season beef cubes generously with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Working in batches to avoid crowding, sear beef until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker with the beef.
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary until well combined.
05 - Pour beef broth and red wine into the slow cooker. Mix gently to combine all ingredients evenly.
06 - Cover and cook on low setting for 8 hours, or until beef and vegetables are tender and easily pierced with a fork.
07 - In a small bowl, whisk cornstarch and cold water together to form a smooth slurry. Stir the slurry into the stew. Cook uncovered on high setting for 15 minutes until the stew reaches desired thickness.
08 - Remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed. Serve hot.

# Expert Advice:

01 -
  • The slow cooker does almost all the work while you go about your day, and somehow that makes the payoff taste even better.
  • Parsnips add this subtle sweetness that makes people ask what's different about your version.
  • It's naturally gluten-free and feels fancy enough for company but simple enough for a regular Tuesday.
02 -
  • Don't skip the searing step even though it feels like extra work—that brown crust on the beef is where half the flavor lives.
  • The starch slurry must be mixed with cold water first or you'll get lumpy stew, and there's no coming back from that.
  • Frozen peas or mushrooms added in the last hour add freshness and texture that makes people ask for the recipe.
03 -
  • Buy your beef from a butcher if you can and ask them to cube it for you—it saves time and they'll often cut it more evenly than you will.
  • If your slow cooker runs hot, check the stew at seven hours instead of waiting the full eight; some models cook faster than others and there's no prize for overcooked beef.
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