Hearty Slow Cooker Beef Stew with Root Vegetables
Experience the comfort of a homemade beef stew with an earthy twist, slow-cooked to perfection for tender bites and robust flavors. Ideal for cozy evenings.
Prep time: 15 minutesCook time: 8 hoursServes: 6
Ingredients
2 lbs beef chuck roast, cubed
1/4 cup all-purpose flour
1/4 cup olive oil
2 cups beef broth
1 cup red wine
3 cloves garlic, minced
1 large onion, diced
3 large carrots, sliced
2 large parsnips, sliced
2 medium turnips, peeled and cubed
1 cup button mushrooms, halved
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 bay leaves
Instructions
1. Dredge beef cubes in flour, shaking off excess.
2. Heat olive oil in a skillet over medium-high heat. Brown beef on all sides, then transfer to slow cooker.
3. In the same skillet, add onion and garlic, sauté until translucent. Add tomato paste, stirring for 2 minutes.
4. Pour in red wine, deglazing the pan, then transfer contents to the slow cooker.
5. Add beef broth, Worcestershire sauce, thyme, rosemary, salt, pepper, and bay leaves to the slow cooker, stirring to combine.
6. Layer in carrots, parsnips, turnips, and mushrooms.
7. Cover and cook on low for 8 hours or until beef is tender.
8. Discard bay leaves before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a saucepan over medium heat, stirring occasionally, until hot.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
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