Slow Cooker Beef Stew is the ultimate comfort food that brings warmth and hearty flavors to your table with minimal effort. This classic dish combines tender chunks of beef with a medley of root vegetables, creating a rich and satisfying meal perfect for busy weekdays or cozy weekends. By letting the slow cooker do the work, the beef becomes melt-in-your-mouth tender while the vegetables soak up all the savory juices. Whether you’re feeding a family or prepping ahead for the week, this beef stew is a wholesome, nourishing choice that never disappoints. Pair it with crusty bread for a complete and comforting dinner.
Table of Contents
Why You’ll Love This Slow Cooker Beef Stew with Root Vegetables
- Easy prep, big flavor: Just a few minutes of browning and chopping, then let the slow cooker handle the rest.
- Hearty & filling: Packed with tender beef and root vegetables, it’s a complete meal in one pot.
- Perfect for meal prep: Makes a big batch that reheats beautifully for lunches or weeknight dinners.
- Nutritious comfort food: Loaded with protein, fiber, and essential vitamins for a balanced, wholesome dish.
- Family-approved: Kids and adults alike love its cozy, savory flavors.
Ingredients
- 2 lbs beef stew meat, trimmed and cut into bite-sized chunks
- 2 tbsp olive oil (or avocado oil)
- 4 medium carrots, peeled and sliced
- 2 medium parsnips, peeled and sliced
- 3 medium potatoes, cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth (low-sodium preferred)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1 cup green beans, cut into 2-inch pieces
- 2 tbsp cornstarch (optional, for thickening)
- Salt and freshly ground black pepper, to taste
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef chunks in batches and sear until browned on all sides. Transfer to the slow cooker.
- Add the vegetables: Place carrots, parsnips, potatoes, onion, and garlic into the slow cooker with the beef.
- Build the base: Stir in diced tomatoes, beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Mix gently to combine.
- Cook low and slow: Cover and cook on Low for 8 hours or High for 4 hours, until the beef is tender and vegetables are soft.
- Add green beans: During the last 30 minutes of cooking, stir in the green beans.
- Optional thickening: For a thicker stew, mix cornstarch with 2 tbsp water and stir into the stew 15 minutes before serving.
- Serve and enjoy: Remove bay leaves, taste for seasoning, and serve hot with crusty bread or a side salad.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Total Time: 8 hours 10 minutes
- Servings: 8 (about 11 cups)
Nutrition Facts (per serving, approx.)
- Calories: 320
- Protein: 28 g
- Fat: 12 g
- Saturated Fat: 4 g
- Cholesterol: 80 mg
- Carbohydrates: 24 g
- Fiber: 5 g
- Sugar: 6 g
- Sodium: 560 mg
Slow Cooker Beef Stew
This Slow Cooker Beef Stew is hearty, healthy, and packed with tender beef and root vegetables simmered in a savory broth. A cozy family dinner that’s easy to prepare and perfect for meal prep.
Ingredients
Equipment
Method
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the beef chunks in batches and sear until browned on all sides. Transfer to the slow cooker.
- Add the vegetables: Place carrots, parsnips, potatoes, onion, and garlic into the slow cooker with the beef.
- Build the base: Stir in diced tomatoes, beef broth, tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Mix gently to combine.
- Cook low and slow: Cover and cook on Low for 8 hours or High for 4 hours, until the beef is tender and vegetables are soft.
- Add green beans: During the last 30 minutes of cooking, stir in the green beans.
- Optional thickening: For a thicker stew, mix cornstarch with 2 tbsp water and stir into the stew 15 minutes before serving.
- Serve and enjoy: Remove bay leaves, taste for seasoning, and serve hot with crusty bread or a side salad.
Notes
For added richness, deglaze the pan with a splash of red wine after browning the beef.
Sweet potatoes or turnips can replace parsnips.
Leftovers freeze well for up to 3 months.
Tips
Tips for Best Results
- Sear the beef first: Browning the meat before slow cooking adds a richer flavor to the stew.
- Cut vegetables evenly: Keep potato, carrot, and parsnip chunks uniform so they cook at the same rate.
- Add green beans later: This keeps them crisp-tender instead of mushy.
- Thicken if desired: Use a cornstarch slurry or let the stew simmer uncovered for 15 minutes after slow cooking.
Conclusion
Slow Cooker Beef Stew is a timeless recipe that makes dinner easy, hearty, and comforting. With tender beef, flavorful root vegetables, and a savory broth, it’s a wholesome meal your whole family will love. This dish is perfect for busy days since the slow cooker does all the work while filling your kitchen with incredible aromas. Serve it with crusty bread or a light salad, and you’ve got a satisfying meal ready to enjoy any time of year.
FAQs
- Why you’ll love this Slow Cooker Beef Stew with Root Vegetables?
Because it’s hearty, wholesome, and incredibly simple to make. The beef becomes melt-in-your-mouth tender, the vegetables are full of flavor, and it’s the kind of meal that feels comforting yet nourishing. Plus, it’s perfect for both busy weeknights and cozy weekends. - Can I make this in the Instant Pot?
Yes. Use the sauté function to brown the beef, add the remaining ingredients, and cook on high pressure for 35 minutes, followed by a natural release. - How do I store leftovers?
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave. - Can I swap vegetables?
Absolutely! Sweet potatoes, turnips, or celery root make delicious substitutes for parsnips or potatoes.
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