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Perfect Easy Slow Cooker Beef Stew with Root Vegetables

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This incredibly tender and flavorful slow cooker beef stew is made with chuck roast, root vegetables, and a rich, savory gravy. It’s a completely hands-off recipe that converts even the biggest stew skeptics.

Ingredients

Scale
  • 2.5 lbs (1.1 kg) beef chuck roast, cut into 2-inch chunks
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 3 parsnips, peeled and cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 3 celery stalks, sliced
  • 1.5 lbs (680 g) Yukon Gold potatoes, cut into 1.5-inch chunks
  • 4 cloves garlic, minced
  • 4 cups (960 ml) low-sodium beef broth
  • 1 can (14.5 oz / 411 g) diced tomatoes, undrained
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 3 tablespoons cornstarch mixed with 3 tablespoons cold water (optional, for thickening)

Instructions

  1. Prep the vegetables: Wash and peel the carrots, parsnips, and potatoes. Cut them into roughly 1-inch chunks. Dice the onion, slice the celery, and mince the garlic.
  2. Prep the beef: Pat the chuck roast dry with paper towels. Cut it into 2-inch cubes, trimming off any large pieces of fat. Season generously with salt and pepper. (Optional: let seasoned beef sit at room temperature for 30 minutes.)
  3. Layer the slow cooker: Place the diced onion, sliced celery, and minced garlic in the bottom of the slow cooker. Add the carrots, parsnips, and potatoes on top. Nestle the beef chunks among the vegetables.
  4. Make the broth: In a medium bowl or large measuring cup, whisk together the beef broth, diced tomatoes (with their juices), tomato paste, Worcestershire sauce, thyme, and smoked paprika until the tomato paste is fully dissolved. Pour this mixture over the beef and vegetables. Add the bay leaves, tucking them down into the liquid.
  5. Cook low and slow: Cover the slow cooker and set it to low for 8 hours (or high for 5 hours). Do not lift the lid during the first 6 hours.
  6. Thicken the gravy: About 30 minutes before serving, remove the bay leaves. In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the stew. Let it cook uncovered for the remaining 30 minutes, stirring once or twice.
  7. Finish and serve: Taste the stew and adjust the seasoning with more salt and pepper if needed. Ladle into deep bowls and garnish with fresh thyme or parsley if desired. Serve with crusty bread.

Notes

For extra flavor, brown the beef in a hot skillet with oil before adding to the slow cooker. Make the stew a day ahead for even deeper flavor. Cut vegetables into large chunks to prevent mushiness. Use low-sodium broth and adjust salt at the end.

Nutrition

Keywords: slow cooker beef stew, beef stew with root vegetables, easy beef stew, comfort food, gluten-free stew, dairy-free stew

Find it online: https://jollyfork.com/perfect-easy-slow-cooker-beef-stew-with-root-vegetables/