Cozy Beef Stew Root Vegetables (Printable Version)

Tender beef and root vegetables simmered slowly in a rich and flavorful broth for a comforting meal.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary

→ Liquid

15 - 4 cups beef broth, gluten-free verified
16 - 1 cup dry red wine or additional beef broth

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How to Make It:

01 - Season beef cubes generously with kosher salt and black pepper, ensuring even coating on all sides.
02 - Heat a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear beef until deeply browned on all sides, approximately 3 minutes per batch. Transfer browned beef directly to the slow cooker.
03 - Layer carrots, parsnips, potatoes, onion, and celery into the slow cooker with the seared beef.
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary until well incorporated.
05 - Pour beef broth and red wine into the slow cooker. Gently stir all ingredients to combine thoroughly.
06 - Cover and cook on low setting for 8 hours, or until beef is fork-tender and vegetables are fully cooked.
07 - Whisk cornstarch and cold water together in a small bowl to create a smooth slurry. Stir the slurry into the stew. Cook uncovered on high setting for 15 minutes until the broth reaches desired thickness.
08 - Remove and discard the bay leaf. Taste the stew and adjust seasoning with additional salt and pepper as needed before serving.

# Expert Advice:

01 -
  • It practically cooks itself while you read, work, or do literally anything else for eight hours.
  • The beef becomes so tender it falls apart with a spoon, and the vegetables soak up all that rich, savory broth.
  • You can make it once and eat it all week, or freeze portions for those nights when cooking feels impossible.
02 -
  • Do not skip searing the beef—those browned bits are flavor, and boiling the meat from raw gives you a pale, thin-tasting stew that tastes more like cooking mistake than comfort food.
  • The cornstarch slurry must be mixed with cold water first, or you'll get lumps; stir it in gently and don't panic if it looks thin at first, because those fifteen minutes on high make a real difference.
03 -
  • Buy beef chuck from a butcher counter if you can—ask them to cut it into chunks and they'll usually do it for free, saving you twenty minutes and frustration.
  • Use wine you'd actually drink; cheap cooking wine tastes cheap, and your eight-hour simmer will only concentrate that flavor.
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