Crockpot Beef Stew with Root Vegetables

There’s a special kind of comfort in a warm, hearty stew, especially when it’s been simmering all day in your crockpot. This slow cooked beef stew is exactly that kind of meal—rich, savory, and full of tender beef that practically melts in your mouth. The mix of root vegetables adds a subtle sweetness and earthy flavor that pairs perfectly with the slow-cooked meat. It’s a dish that feels like a hug on a plate, especially as the weather starts to turn crisp.

I love how fall crockpot recipes make life so much easier. You can throw everything into the slow cooker in the morning, go about your day, and come home to a house that smells like pure comfort. This stew is one of my favorite crock pot meals because it’s effortless but impressive. The beef browns beautifully before going in, the vegetables soak up all the meaty goodness, and the broth thickens into a luscious sauce that’s perfect over mashed potatoes or with a slice of crusty bread.

Not only is this an indulgent meal, but it’s also a healthy crockpot recipe packed with vegetables and lean beef. Unlike heavier restaurant versions, this healthy crockpot meal keeps the flavors robust without being greasy or overly rich. It’s ideal for family dinners, meal prep, or even freezing in portions for later—it just keeps tasting better as it sits.

The best part? You don’t need to be a master chef to pull this off. This easy beef stew recipe is incredibly forgiving. The slow cooker does most of the work, making the beef tender and the vegetables perfectly soft while the flavors meld beautifully. It’s the ultimate slow cooker beef stew that’s perfect for weeknights or weekend gatherings.

Why You’ll Love It

• Effortless comfort food – You literally toss everything into your crockpot, set it, and forget it. By the time you’re ready to eat, your house smells like a cozy restaurant and dinner is perfectly ready.
• Tender, melt-in-your-mouth beef – Slow cooking turns even the toughest cuts into tender, flavorful bites that practically dissolve in your mouth. It’s what makes this slow cooker beef stew so addictive.
• Loaded with wholesome vegetables – Carrots, parsnips, and potatoes soak up the savory broth, making this healthy crockpot meal a full, nourishing dinner without extra fuss.
• Perfect for meal prep and leftovers – This stew tastes even better the next day, making it ideal for batch cooking or freezing for later. A true winner for crock pot meals that save time during busy weeks.
• Versatile and forgiving – Don’t stress about exact measurements or minor ingredient swaps. This easy beef stew recipe adapts well, letting you make it your own while still delivering incredible flavor.

Ingredients

For the Beef Stew

• 2 lbs beef chuck, cut into 1½-inch cubes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 large onion, chopped

For the Vegetables

• 4 carrots, peeled and cut into chunks
• 3 parsnips, peeled and cut into chunks
• 2 large potatoes, peeled and cubed
• 2 celery stalks, chopped

For the Broth & Seasoning

• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• 1 tbsp Worcestershire sauce
• 1 tbsp cornstarch (optional, for thickening)

Ingredient Notes

• I always use beef chuck for slow cooked beef stew—it’s tender, flavorful, and perfect for the crockpot.
• Don’t skip the tomato paste! It adds a subtle depth to the broth that makes this slow cooker beef stew taste rich and savory.
• For vegetables, I like to use a mix of carrots, parsnips, and potatoes. Each adds a unique sweetness and texture that makes this fall crockpot recipe feel extra cozy.
• A splash of Worcestershire sauce takes the flavor up a notch—trust me, it’s worth it.
• Optional: Cornstarch can be added at the end if you want a thicker, stew-like consistency.

Kitchen Equipment Needed

• Crockpot / Slow Cooker – The star of the show! Perfect for turning this into a hands-off crock pot meal. I love my 6-quart slow cooker; it fits everything with room to spare.
• Large Skillet or Frying Pan – For browning the beef before adding it to the crockpot. Adds extra flavor and depth.
• Sharp Knife – Essential for chopping veggies evenly. Makes prep faster and safer.
• Cutting Board – I always use a sturdy wooden board for chopping; it holds up well and is easy to clean.
• Measuring Cups & Spoons – For accurate broth, seasonings, and cornstarch. Even a pinch can make a difference in flavor.
• Wooden Spoon or Silicone Spatula – Great for stirring the ingredients and scraping up browned bits from the skillet.
• Ladle – For serving the stew beautifully into bowls. Makes portioning effortless.

Instructions

Step 1: Prep Your Ingredients

• Peel and chop all the root vegetables into bite-sized chunks.
• Cut the beef chuck into 1½-inch cubes if it isn’t pre-cut.
• Mince the garlic and chop the onion.

Pro Tip: Try to keep the vegetable pieces roughly the same size so they cook evenly in the slow cooker beef stew.

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Step 2: Brown the Beef

• Heat 2 tbsp olive oil in a large skillet over medium-high heat.
• Season the beef cubes generously with salt and pepper.
• Brown the beef in batches so you don’t overcrowd the pan, about 3–4 minutes per side.

Pro Tip: Browning the beef adds deep flavor to your slow cooked beef stew—don’t skip this step!

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Step 3: Assemble in the Crockpot

• Add the browned beef to the crockpot.
• Layer in the chopped carrots, parsnips, potatoes, and celery.
• Add the minced garlic and chopped onion on top.

Pro Tip: Layering veggies on top of the beef allows them to absorb the flavorful juices as the stew cooks.

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Step 4: Add the Broth and Seasonings

• Pour in 4 cups of beef broth.
• Stir in 2 tbsp tomato paste, 1 tsp thyme, 1 tsp rosemary, 2 bay leaves, and 1 tbsp Worcestershire sauce.
• Gently stir everything together to combine.

Pro Tip: For an extra-rich flavor, dissolve the tomato paste in a little warm broth before adding—it blends more smoothly into the stew.

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Step 5: Slow Cook

• Cover the crockpot with the lid.
• Cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is tender and the vegetables are soft.
• Taste and adjust salt and pepper toward the end of cooking.

Pro Tip: Avoid lifting the lid too often—the slow cooker works best when it stays sealed to trap heat and flavors.

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Step 6: Thicken the Stew (Optional)

• If you like a thicker broth, mix 1 tbsp cornstarch with 2 tbsp cold water in a small bowl.
• Stir the slurry into the crockpot and cook on high for another 10–15 minutes until the broth thickens.

Pro Tip: Whisk continuously when adding cornstarch to prevent lumps and get a smooth, velvety broth.

Tips and Tricks for Success

• Don’t skip browning the beef – It’s a small step that makes a huge difference in flavor.
• Cut vegetables evenly – Ensures everything cooks at the same pace without some pieces turning mushy.
• Layer strategically – Place root vegetables on top so they soak up all the juices while cooking.
• Low and slow is best – Cooking on low for 7–8 hours yields the most tender beef.
• Taste and adjust – Always check for seasoning at the end. A pinch of salt or a dash of Worcestershire sauce can elevate the stew.
• Let it rest – If you can, let the stew sit for 10–15 minutes before serving to let flavors fully meld.

Ingredient Substitutions and Variations

• Beef: Substitute with lamb or venison for a twist on the classic slow cooker beef stew.
• Vegetables: Swap parsnips for sweet potatoes or turnips to change the flavor profile.
• Broth: Use low-sodium or homemade beef broth for a healthier option.
• Herbs: Fresh thyme or rosemary can be used instead of dried—just double the amount for more flavor.
• Thickening: For a gluten-free option, replace cornstarch with arrowroot powder or skip thickening altogether for a lighter stew.
• Add-ins: Throw in a handful of peas or green beans in the last 30 minutes for extra color and nutrition.

Serving Suggestions

• I love serving this slow cooker beef stew over a bed of creamy mashed potatoes—it soaks up all the rich, savory juices perfectly.
• Pair it with crusty bread for dipping; there’s nothing better than scooping up the thick broth with a warm slice.
• Serve alongside a simple green salad—the crisp freshness balances the hearty, slow-cooked flavors beautifully.
• Top with a sprinkle of fresh parsley or thyme for a pop of color and extra aroma.
• For a cozy weeknight dinner, ladle the stew into bowls and serve with steamed rice—the rice makes it feel extra comforting and filling.

Storage and Reheating Instructions

• Refrigerate: Store leftover stew in an airtight container for up to 4 days.
• Freeze: Cool completely and freeze in individual portions for up to 3 months.
• Reheat on stove: Gently warm in a saucepan over medium heat, stirring occasionally until heated through.
• Reheat in microwave: Place in a microwave-safe bowl, cover, and heat in 1–2 minute intervals, stirring in between.
• Add liquid if needed: If the stew thickened too much in the fridge or freezer, stir in a splash of broth or water while reheating.

Frequently Asked Questions

Can I use a different cut of beef?

Yes! Beef chuck is ideal for slow cooked beef stew, but you can use stew meat or even brisket. Just make sure it’s a cut that benefits from slow cooking for tenderness.

Can I make this in an Instant Pot?

Absolutely! Use the sauté function to brown the beef, then cook on high pressure for about 35–40 minutes. Release pressure naturally for best results.

Do I need to peel the vegetables?

Peeling is recommended for carrots, parsnips, and potatoes—it gives the stew a smoother texture and helps the veggies absorb flavor better.

Can I make this gluten-free?

Yes! Simply skip the cornstarch or replace it with arrowroot powder. The stew itself is naturally gluten-free.

How long will leftovers last?

Refrigerated, this stew keeps for up to 4 days. It also freezes beautifully for up to 3 months—perfect for batch cooking!

Can I add other vegetables?

Definitely! Green beans, peas, or parsnips can be added for extra flavor and color. Just add softer vegetables in the last 30 minutes to avoid overcooking.

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Did you try this easy beef stew recipe? Let me know in the comments how it turned out—I love hearing your tweaks and favorite serving ideas!