Cozy Beef Stew Root (Printable version)

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

# What you 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
16 - 1 cup dry red wine, or additional broth

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How to Make It:

01 - Season beef cubes with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear beef in batches until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker with the beef.
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary.
05 - Pour beef broth and red wine into the slow cooker. Mix gently to combine all ingredients.
06 - Cover and cook on low setting for 8 hours, or until beef and vegetables are tender.
07 - Mix cornstarch and cold water in a small bowl to form a slurry. Stir into the stew. Cook on high setting, uncovered, for 15 minutes until the stew thickens.
08 - Remove bay leaf. Taste and adjust seasoning as needed before serving.

# Expert Advice:

01 -
  • The beef falls apart just by looking at it after eight hours, no knife required.
  • It's naturally gluten-free if you grab the right broth, so it welcomes everyone to the table.
  • Your house smells incredible for hours, which honestly might be half the appeal.
02 -
  • Don't skip the searing step even though it feels tedious—that browned crust is where the flavor that makes people come back for seconds lives.
  • Resist the urge to peek constantly; every time you lift that lid, heat escapes and the cooking takes longer, so trust the process and walk away for a few hours.
03 -
  • Let the beef come to room temperature before searing, which helps it brown better and cook more evenly throughout.
  • If your slow cooker runs hot, start checking at seven hours instead of waiting the full eight—you want tender beef, not beef that's started to shred apart.
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