Slow Cooker Beef and Root Vegetable Stew
This hearty slow cooker stew combines tender chunks of beef with earthy root vegetables in a rich, warming broth. It is the perfect set-it-and-forget-it meal for cold winter evenings when you need something deeply satisfying.
A rich and tender beef stew with root vegetables that slow cooks all day for maximum flavor.
Nutrition per serving
Ingredients
Protein
Vegetables
Liquids
Flavor
Seasoning
Instructions
Sear the Beef
Season the beef cubes generously with salt and pepper. Heat a large skillet over high heat and sear the beef in batches until browned on all sides, about 3 minutes per side. Transfer to the slow cooker.
Add Vegetables and Broth
Add the chopped carrots and parsnips to the slow cooker around the beef. Whisk together the beef broth and tomato paste in a bowl, then pour it over the meat and vegetables. Sprinkle in the dried thyme.
Slow Cook
Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender and the vegetables are soft and fully cooked through.
Season and Serve
Taste the stew and adjust seasoning with additional salt and pepper as needed. Ladle into deep bowls and serve hot with crusty bread on the side for soaking up the rich broth.
Substitutions
Common mistakes
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