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Cozy Slow Cooker Beef Stew with Root Vegetables – Easy Weeknight Dinner

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This cozy slow cooker beef stew with root vegetables is the ultimate comfort food. Tender beef, hearty root vegetables, and a rich, savory broth come together in a set-it-and-forget-it meal that fills your home with warmth and delicious aromas.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons all-purpose flour
  • 4 medium carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, cut into 1.5-inch cubes
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, sliced (optional)
  • 4 cups beef broth, low-sodium
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch, mixed with 2 tablespoons cold water
  • Fresh parsley, chopped, for garnish

Instructions

  1. Sear the beef. Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then dust lightly with flour. Heat olive oil in a large skillet over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and cook for 3-4 minutes per side until deeply browned. Transfer seared beef to the slow cooker.
  2. Deglaze the pan. With the skillet still hot, add a splash of beef broth (about 1/4 cup) and scrape up browned bits from the bottom. Pour this liquid into the slow cooker over the beef.
  3. Layer the vegetables. Add diced onion, minced garlic, carrots, parsnips, potatoes, and celery (if using) on top of the beef. Do not stir.
  4. Make the broth. In a medium bowl, whisk together remaining beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika. Pour over everything in the slow cooker. Add bay leaves on top.
  5. Cook low and slow. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and vegetables are soft.
  6. Thicken the stew. About 30 minutes before serving, remove bay leaves. In a small bowl, whisk cornstarch with cold water until smooth. Stir slurry into stew. Cook uncovered for last 20-30 minutes, stirring occasionally, until broth thickens.
  7. Finish and serve. Taste and adjust salt and pepper as needed. Ladle into bowls and garnish with fresh parsley.

Notes

Don’t skip searing the beef—it’s essential for deep flavor. Cut vegetables uniformly for even cooking. Layer ingredients with vegetables on top to prevent mushiness. Let stew rest on warm for 30 minutes after cooking for best flavor. Stew thickens as it sits; add broth when reheating if desired.

Nutrition

Keywords: slow cooker beef stew, root vegetables, comfort food, easy dinner, beef stew recipe, cozy stew

Find it online: https://ovenmila.com/cozy-slow-cooker-beef-stew-with-root-vegetables-easy-weeknight-dinner/