Hearty Crockpot Beef Stew with Root Vegetables
This slow-cooked beef stew is rich, filling, and built for minimal effort. Tender chunks of beef simmer with root vegetables in a thick, savory broth that gets better as it cooks.
🧡 Why You’ll Love It
- One-pot meal with easy prep
- Budget-friendly and great for leftovers
- Freezer-safe and perfect for batch cooking
- Hands-off slow cooking
🧂 Ingredients
Serves 6–8
- 2 lbs beef chuck roast, cut into 1½-inch cubes
- 3 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 4 medium carrots, peeled and cut into 1-inch pieces
- 2 large russet potatoes, peeled and cubed
- 2 parsnips, peeled and cut into chunks
- 2 celery stalks, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth (low-sodium preferred)
- 1 cup dry red wine (optional; use more broth if skipping)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening, optional)
- Fresh parsley for garnish (optional)
🍳 Steps
- Prep the meat: In a large bowl, toss beef cubes with flour, salt, and pepper.
- Brown (optional but adds flavor): Heat olive oil in a skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer to your slow cooker.
- (Try a nonstick skillet like this one if you need a reliable pan.)
- Load the crockpot: Add carrots, potatoes, parsnips, celery, onion, and garlic to the slow cooker.
- Mix the liquids: In a small bowl, whisk together beef broth, wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the beef and vegetables.
- Cook: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until beef is tender and vegetables are soft.
- (A 6-quart Crockpot slow cooker works perfectly for this recipe.)
- Thicken (optional): In the last 30 minutes, stir in cornstarch slurry to thicken the broth if you prefer a richer texture.
- Finish and serve: Remove bay leaves. Taste and adjust seasoning. Garnish with chopped parsley before serving.
💡 Helpful Tips & Substitutions
- No wine? Use an extra cup of broth and a splash of balsamic vinegar for depth.
- Different veggies: Swap parsnips for turnips or add sweet potatoes for a touch of sweetness.
- For extra flavor: Add a splash of soy sauce or a teaspoon of smoked paprika.
- Make it without searing: You can skip browning the beef — it’ll still be good, just slightly less rich.
- Short on time? Prep ingredients the night before and refrigerate in a covered bowl.
(If you’re meal-prepping, grab a set of airtight glass storage containers to portion it easily.)
🎁 Serving Ideas
- Serve with crusty bread or buttered rolls to soak up the broth.
- Add a green salad or roasted Brussels sprouts for color and crunch.
- Leftovers make a great filling for savory hand pies or pot pie filling.
🕒 Make-Ahead & Storage
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stove over medium heat or in a microwave-safe bowl for quick lunches.
This crockpot beef stew is the kind of reliable dinner you’ll make again and again — simple ingredients, minimal work, and a comforting result every time.