Hearty Slow Cooker Beef Stew with Root Vegetables

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
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Welcome to a cozy culinary adventure with my Hearty Slow Cooker Beef Stew with Root Vegetables! This dish is perfect for a chilly day when you crave something warm and comforting. It brings together the robust flavors of tender beef and earthy root vegetables in a way that’s just pure magic.

Ingredients for Hearty Slow Cooker Beef Stew with Root Vegetables

Beef chuck roast is ideal for slow cooking because it becomes incredibly tender and flavorful. Coating it in all-purpose flour helps thicken the stew as it cooks. Olive oil is used for browning, adding a subtle richness. Beef broth and red wine form the base, creating a deep, savory foundation. Garlic and onion add essential aromatics, while carrots, parsnips, and turnips bring natural sweetness and heartiness. Button mushrooms add an earthy depth. Tomato paste gives a concentrated burst of umami, and Worcestershire sauce adds complexity. The herbs — dried thyme and rosemary — infuse a fragrant, woodsy aroma. Finally, salt and pepper balance the flavors, and bay leaves impart subtle herbal notes.

Tips & Tricks

  • For a thicker stew, mix a tablespoon of cornstarch with a bit of cold water and stir it in during the last hour of cooking.
  • If you prefer a bit of heat, sprinkle in some red pepper flakes with the seasoning.
  • Use a good quality red wine — something you’d enjoy drinking. It makes a big difference!

Serving Suggestions

This stew is a meal in itself, but it pairs wonderfully with crusty bread to soak up all that delicious gravy. A side of buttered green beans or a simple green salad adds a nice balance to the rich, hearty flavors.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, beef brisket or short ribs work well too, though they may require different cooking times.
Can I make this stew in advance?
Absolutely! It actually tastes better the next day as the flavors meld together.
What can I use instead of red wine?
Try substituting with an equal amount of additional beef broth and a splash of red wine vinegar for acidity.

Hearty Slow Cooker Beef Stew with Root Vegetables Recipe Walkthrough

Start by giving your beef a good coat of flour. This step is key for that thick, luscious stew texture we’re aiming for. Heat up some olive oil in a skillet over medium-high heat — you want it hot enough to get a nice sear on the beef. Brown the beef cubes on all sides; you’re not cooking them through, just getting a golden crust. Once done, transfer them to your slow cooker.

In the same skillet, toss in the diced onion and minced garlic. Stir them around until they’re soft and translucent. This should take about 2-3 minutes. Add the tomato paste, stirring it all together for a couple more minutes to bring out its full flavor. Then, pour in the red wine, using a wooden spoon to scrape up all the flavorful bits stuck to the pan — that’s where the magic is! Transfer everything from the skillet to the slow cooker.

Now, add the beef broth, Worcestershire sauce, thyme, rosemary, a pinch of salt and pepper, and the bay leaves to the slow cooker. Give it a good stir to combine all those flavors. Layer your sliced carrots, parsnips, turnips, and halved mushrooms on top. Cover up your slow cooker and set it to low. Let it work its magic for about 8 hours, or until the beef is melt-in-your-mouth tender.

Before serving, don’t forget to fish out the bay leaves. They’ve done their job and can be a bit overpowering if left in.

Why You'll Love This Recipe

  • Rich and comforting flavors that warm you from the inside out.
  • Set-it-and-forget-it simplicity with your trusty slow cooker.
  • The perfect blend of beef and seasonal root vegetables for a wholesome meal.
  • Make-ahead friendly — tastes even better the next day!

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

Step-by-step 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.

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