Introduction

There’s something timeless and deeply comforting about a big bowl of beef stew, especially when it has been slow-cooked to perfection in a crockpot. This Crockpot Beef Stew with Root Vegetables is hearty, nourishing, and filled with layers of flavor. Tender chunks of beef are simmered low and slow with earthy carrots, parsnips, potatoes, and fragrant herbs, creating a meal that’s perfect for chilly evenings, family dinners, or meal prepping ahead of a busy week.

The beauty of a crockpot stew is that it requires minimal effort—just prep the ingredients, set it, and let the slow cooker work its magic. By the time it’s ready, your kitchen will be filled with the cozy aroma of simmering beef, garlic, and herbs.

Why I Love This Recipe

I love this recipe because it’s the perfect combination of comfort and convenience. The beef becomes melt-in-your-mouth tender, the root vegetables soak up all the rich flavors of the broth, and every spoonful feels nourishing and satisfying. It’s a complete meal in one pot, which means less cleanup and more time to enjoy with family.

Another reason I love it is its versatility—you can swap in different root vegetables or add greens like kale at the end. It also reheats beautifully and even tastes better the next day as the flavors continue to meld. It’s one of those recipes that warms both the body and the soul.

Why It’s a Must-Try Dish

This beef stew is a must-try because it takes a humble set of ingredients and transforms them into something extraordinary with time and patience. It’s:

• Hearty & filling – A full meal in one bowl.
• Nutritious – Packed with protein, fiber, vitamins, and minerals.
• Make-ahead friendly – Perfect for meal prep and freezer storage.
• Crowd-pleasing – Great for family dinners, gatherings, or even casual entertaining.

If you’re looking for a dish that embodies comfort food while being practical and wholesome, this stew is it.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 7–8 hours on LOW or 4–5 hours on HIGH
• Total Time: 7.5–8.5 hours (hands-off cooking)
• Servings: 6–8
• Calories: ~380 per serving (varies by portion size)
• Course: Main Dish
• Cuisine: American Comfort Food

Ingredients

For the Stew:

• 2 lbs beef chuck, cut into 1 ½-inch cubes
• 3 tbsp all-purpose flour
• 2 tbsp olive oil (for searing)
• 4 medium carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 3 medium potatoes (Yukon gold or russet), cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 cups beef broth (low sodium)
• 1 cup dry red wine (optional, or use more broth)
• 2 tbsp tomato paste
• 2 tsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme (or 3 sprigs fresh thyme)
• 1 tsp dried rosemary (or 2 sprigs fresh rosemary)
• Salt & black pepper, to taste

For Garnish (optional):

• Fresh parsley, chopped

Cooking Directions

1. Prep the beef: Toss beef cubes with flour, salt, and pepper until lightly coated.
2. Brown the beef (optional but recommended): Heat olive oil in a skillet over medium-high heat. Sear beef in batches until browned on all sides. Transfer to crockpot.
3. Assemble the stew: Add carrots, parsnips, potatoes, onion, and garlic into the crockpot.
4. Mix the liquid base: In a bowl, whisk together beef broth, wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the beef and vegetables.
5. Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and vegetables are soft.
6. Final seasoning: Discard bay leaves, adjust salt and pepper to taste.

Step-by-Step Preparation Method

1. Cut and season beef. Coat with flour, salt, and pepper.
2. Brown beef. Sear in skillet for extra depth of flavor.
3. Layer ingredients. Place beef at the bottom of the crockpot, then top with vegetables.
4. Prepare broth mixture. Combine broth, wine, tomato paste, and herbs. Pour over.
5. Slow cook. Let the crockpot work for hours until everything is tender and flavorful.
6. Serve. Garnish with fresh parsley and enjoy hot.

How to Serve

Serve this stew piping hot in deep bowls with:

• Crusty bread or baguette slices for dipping
• Over mashed potatoes for extra comfort
• Alongside a crisp green salad for balance

Recipe Tips

• Brown the beef before adding it to the crockpot for richer flavor.
• Don’t skip the tomato paste—it adds depth and slight sweetness.
• Cut veggies evenly so they cook at the same rate.
• Add frozen peas or green beans in the last 30 minutes for extra color and freshness.

Variations

• Gluten-Free: Use cornstarch instead of flour to coat the beef.
• Low-Carb: Swap potatoes for turnips or rutabaga.
• Beer Stew: Replace wine with a dark beer like stout for a different flavor.
• Spicy Stew: Add a pinch of red pepper flakes or a diced chili pepper.

Freezing and Storage

• Storage: Refrigerate in airtight containers for up to 4 days.
• Freezing: Freeze in freezer-safe containers for up to 3 months. Thaw in fridge overnight and reheat gently on the stove or in the crockpot.
• Reheating: Add a splash of broth if the stew thickens too much when reheating.

Special Equipment Needed

• Crockpot / Slow Cooker (6-quart recommended)
• Skillet (for browning beef, optional)
• Sharp knife & cutting board
• Wooden spoon

FAQ

Q1: Can I make this without wine?
Yes! Just replace the wine with more beef broth for a non-alcoholic version.

Q2: Can I use other cuts of beef?
Yes, chuck roast is best, but brisket or bottom round also work well.

Q3: Can I thicken the stew more?
Yes—mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the stew, and cook for 15 minutes.

Q4: Can I prep this the night before?
Absolutely! Assemble everything in the crockpot insert, cover, and refrigerate overnight. Start cooking the next day.

Conclusion

This Crockpot Beef Stew with Root Vegetables is the definition of cozy comfort food. It’s hearty, flavorful, and practically effortless, thanks to the slow cooker. Perfect for family dinners, meal prep, or a cozy night in, it’s a dish that warms both the heart and the stomach. Whether you enjoy it fresh or as leftovers, this stew is always a winner.