Crockpot Beef Stew with Root Vegetables
Warm up with this hearty Crockpot Beef Stew with Root Vegetables, made with tender beef, potatoes, carrots, and savory herbs simmered to perfection. This easy slow cooker recipe is the ultimate comfort food for cozy dinners, meal prep, and busy weeknights.
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 u0026 black pepper, to taste
- For Garnish (optional):
- Fresh parsley, chopped
Instructions
- Prep the beef: Toss beef cubes with flour, salt, and pepper until lightly coated.
- 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.
- Assemble the stew: Add carrots, parsnips, potatoes, onion, and garlic into the crockpot.
- 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.
- Cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is tender and vegetables are soft.
- Final seasoning: Discard bay leaves, adjust salt and pepper to taste.