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Cozy Crockpot Beef Stew with Root Vegetables – Easy Comfort Dinner

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This cozy crockpot beef stew with root vegetables features fall-apart tender beef, sweet and silky root vegetables, and a rich, herby broth. It’s a set-it-and-forget-it meal that tastes like you spent hours stirring and tending, perfect for cold nights and busy weeks.

Ingredients

Scale
  • 2 to 2.5 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (optional, or use extra broth with 1 tablespoon balsamic vinegar)
  • 2 tablespoons Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes, cut into 1.5-inch chunks
  • 3 stalks celery, sliced
  • 1 cup frozen peas
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions

  1. Pat the beef chuck cubes dry with paper towels. In a large mixing bowl, toss the beef with 3 tablespoons flour, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the beef cubes for 3-4 minutes per side until deeply browned. Transfer seared beef to the slow cooker. Repeat with remaining beef, adding the second tablespoon of oil if needed.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes, scraping up browned bits, until translucent. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  4. Pour in the red wine (or extra broth with balsamic vinegar). Stir vigorously, scraping up every last bit of fond from the skillet. Let simmer for 1-2 minutes until slightly reduced. Pour mixture over the beef in the slow cooker.
  5. Pour beef broth and Worcestershire sauce into the slow cooker. Add fresh thyme sprigs and bay leaves. Stir gently to combine.
  6. Cover and cook on low for 7 hours or on high for 4 hours.
  7. After initial cooking time, add carrots, parsnips, Yukon Gold potatoes, and celery to the slow cooker. Stir gently to submerge in broth.
  8. Continue cooking on high for 1.5 to 2 hours, or on low for 2 to 3 hours, until vegetables are fork-tender.
  9. Remove thyme sprigs and bay leaves. Stir in frozen peas and let warm through for about 2 minutes. Taste and adjust salt and pepper as needed. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. For a low-carb adaptation, skip the potatoes and add extra turnips, radishes, or cauliflower. The stew is even better the next day as flavors meld. If the stew is too thin, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in, then cook for 15 more minutes.

Nutrition

Keywords: beef stew, crockpot, slow cooker, root vegetables, comfort food, winter dinner, easy dinner

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