Crockpot Beef Stew with Root Vegetables
Not only is this an indulgent meal, but it’s also a healthy crockpot recipe packed with vegetables and lean beef.
Equipment
- Crockpot (Slow Cooker)
- Large skillet or frying pan
- Sharp Knife
- Cutting board
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Ladle
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
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.
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!
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.
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.
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.
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.
Notes
Estimated Nutritional Value (per serving):
- Calories: ~350–400 kcal
- Protein: ~28 g
- Fat: ~15 g
- Saturated Fat: ~5 g
- Carbohydrates: ~30 g
- Fiber: ~5 g
- Sugars: ~6 g
- Sodium: ~700 mg