Slow Cooker Beef Stew with Root Vegetables

There’s nothing like walking into a house that smells like beef stew has been simmering all day. This is the recipe I make when the weather turns cold and I want something hearty waiting for me when I get home. You spend 20 minutes in the morning browning the beef and chopping vegetables, and your slow cooker does the rest.

What makes this stew different from the one I used to make is the root vegetables — parsnips and turnips alongside the classic carrots and potatoes give it this incredible depth of flavor. The broth gets thick and rich without any flour or thickener, just from the vegetables breaking down over those long, slow hours.

Sarah Mitchell

Slow Cooker Beef Stew with Root Vegetables

There's nothing like walking into a house that smells like beef stew has been simmering all day. This is the recipe I make when the weather turns cold and I want something hearty waiting for me when I get home.

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Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 6 servings

Course: Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 2 pounds beef chuck, cut into 1.5-inch cubes
• 3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 carrots, peeled and cut into chunks
• 3 medium potatoes, cubed
• 2 parsnips, peeled and sliced
• 1 turnip, peeled and cubed
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste

Method

 

1. Season the beef cubes generously with salt and pepper.
2. Heat olive oil in a large skillet over high heat. Brown the beef in batches, about 3 minutes per side. Don't crowd the pan — you want a deep sear, not steaming.
3. Transfer the browned beef to your slow cooker.
4. In the same skillet, sauté the onion for 3-4 minutes until softened. Add the garlic and cook for 30 seconds.
5. Add the tomato paste and Worcestershire sauce, stirring for 1 minute. Pour in the beef broth and scrape up all the brown bits from the bottom of the pan.
6. Pour this mixture over the beef in the slow cooker. Add the carrots, potatoes, parsnips, turnip, diced tomatoes, thyme, and bay leaves.
7. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the beef is fork-tender and the vegetables are soft.
8. Remove the bay leaves, taste for seasoning, and serve in deep bowls with crusty bread.

Notes

Browning the beef first is not optional — it adds enormous flavor to the stew. Cut all your vegetables roughly the same size so they cook evenly. This stew tastes even better the next day after the flavors have had time to meld.