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Cozy Slow Cooker Beef Stew with Root Vegetables

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This cozy slow cooker beef stew is the ultimate comfort food for cold weather. With melt-in-your-mouth tender beef and root vegetables in a rich, savory broth, it’s an easy, family-approved recipe that feels like a warm hug on a cold day.

Ingredients

Scale
  • 2 pounds (900g) beef stew meat
  • 1/4 cup (30g) all-purpose flour
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch pieces
  • 2 large Russet potatoes, peeled and cubed (about 1.5 pounds or 680g)
  • 2 medium parsnips, peeled and sliced into 1/2-inch rounds
  • 4 cups (960ml) low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 1 cup (150g) frozen peas
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prep the Beef: Pat the beef stew meat dry with paper towels. In a mixing bowl, toss the beef cubes with the flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
  2. Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, add the beef cubes in a single layer. Sear for 3-4 minutes per side, until deeply browned. Transfer the seared beef to the slow cooker.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion to the same skillet and cook for 2 minutes, scraping up the browned bits. Add the minced garlic and cook for 30 seconds more. Transfer the onion and garlic to the slow cooker.
  4. Build the Broth: Pour about 1 cup of the beef broth into the hot skillet and stir, scraping up any remaining browned bits. Pour this liquid into the slow cooker.
  5. Layer the Vegetables: Add the carrots, celery, potatoes, and parsnips to the slow cooker. Layer them on top of the beef.
  6. Add the Remaining Ingredients: Pour in the remaining 3 cups of beef broth. Add the tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves. Gently stir to combine the liquids.
  7. Cook Low and Slow: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender and the vegetables are soft.
  8. Finish and Serve: About 15 minutes before serving, remove the bay leaves. Stir in the frozen peas. Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh chopped parsley.

Notes

Don’t skip searing the beef—it builds deep flavor. Cut vegetables into uniform 1-inch pieces for even cooking. Layer root vegetables at the bottom of the slow cooker. Avoid lifting the lid during cooking. For a thicker stew, make a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) and stir in at the end, cooking on HIGH for 10-15 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef stew, beef stew with root vegetables, cozy beef stew, easy beef stew, comfort food, winter stew

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