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Crockpot Beef Stew with Root Vegetables

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This hearty crockpot beef stew is packed with tender beef, chunky root vegetables, and a rich, savory broth. It’s the ultimate comfort food for chilly evenings and busy weeknights, with minimal prep and maximum flavor.

Ingredients

Scale
  • 2 lbs beef chuck roast, trimmed and cut into 1-inch cubes
  • 4 medium carrots, peeled and sliced into thick rounds (about 2 cups)
  • 2 parsnips, peeled and chopped (about 1 cup)
  • 2 medium potatoes, peeled and cut into chunks (about 2 cups, Yukon Gold preferred)
  • 1 large turnip, peeled and diced (about 1 cup, optional)
  • 1 large onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups beef broth (low sodium preferred)
  • 1/4 cup tomato paste
  • 2 tbsp Worcestershire sauce
  • 1/2 cup dry red wine (optional)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp smoked paprika (optional)
  • Salt and pepper to taste
  • 2 tbsp olive oil (for searing)
  • 2 tbsp all-purpose flour OR cornstarch (for gluten-free, optional for thickening)
  • 2 tbsp cold water (for thickening, optional)

Instructions

  1. Pat beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides, about 2-3 minutes per batch. Transfer browned beef to the crockpot.
  3. Add carrots, parsnips, potatoes, turnip, and onion to the crockpot on top of the beef.
  4. Sprinkle in minced garlic, thyme, rosemary, smoked paprika, and bay leaves. Pour in tomato paste, Worcestershire sauce, red wine (if using), and beef broth. Stir gently to combine.
  5. Cover the crockpot and cook on low for 8 hours (or high for 4-5 hours).
  6. If desired, whisk together flour or cornstarch and cold water in a small bowl. Stir the slurry into the crockpot during the last 30 minutes of cooking to thicken.
  7. Remove bay leaves. Taste and adjust salt and pepper as needed.
  8. Ladle stew into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or over mashed potatoes.

Notes

Searing the beef before slow cooking adds depth of flavor. Chop vegetables evenly for consistent texture. For gluten-free, use cornstarch to thicken. Prep veggies the night before for faster assembly. The stew thickens as it cools; add more broth if needed. Leftovers taste even better after a day or two.

Nutrition

Keywords: beef stew, crockpot, slow cooker, root vegetables, comfort food, easy dinner, gluten-free, dairy-free, hearty stew, family meal

Find it online: https://chrisfeasts.com/crockpot-beef-stew-with-root-vegetables-easy-comfort-food-recipe/