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Slow Cooker Beef Stew with Parsnips

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
  • 2 tablespoons flour (for coating beef)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil or vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 3 parsnips, peeled and chopped
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, peeled and cubed
  • 3 cups beef broth
  • 1 cup red wine (optional, or use more broth)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
  • 1 teaspoon dried rosemary
  • 1 cup frozen peas (optional, added at the end)
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Step 1: Prep the Beef: Pat beef dry with paper towels for better browning. Season with salt and pepper, then toss in flour to coat evenly.
  • Step 2: Brown the Beef: Heat oil in a skillet over medium-high heat. Brown beef cubes in batches, searing each side until golden. Transfer browned beef to the slow cooker.
  • Step 3: Sauté Onions u0026 Garlic: Using the same pan, sauté onions for 3–4 minutes until softened. Add garlic and cook for 30 seconds until fragrant. Transfer to the slow cooker.
  • Step 4: Layer Ingredients in Slow Cooker: Add chopped parsnips, carrots, and potatoes on top of the beef. Pour in broth, wine (if using), tomato paste, and Worcestershire sauce. Add bay leaves, thyme, and rosemary. Stir gently.
  • Step 5: Slow Cook: Cover and cook on Low for 7–8 hours (best for tender beef) or High for 4–5 hours.
  • Step 6: Finish u0026 Serve: Near the end of cooking, stir in frozen peas (optional). Taste and adjust seasoning with salt and pepper. Discard bay leaves before serving.