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Cozy Crockpot Beef Stew: Easy Root Vegetable Dinner

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This cozy crockpot beef stew with root vegetables is a comforting, easy-to-make meal featuring tender beef, carrots, parsnips, and potatoes in a rich, savory broth. Perfect for cold weather, it’s a crowd-pleaser that gets even better the next day.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 2 tablespoons olive oil, divided
  • 3 tablespoons tomato paste
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (like Merlot or Cabernet Sauvignon), optional
  • 2 tablespoons Worcestershire sauce
  • 2 bay leaves
  • 4 sprigs fresh thyme (or 1 teaspoon dried)
  • Salt and black pepper, to taste
  • 4 large carrots, peeled and cut into 1-inch chunks
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1.5 pounds Yukon Gold potatoes, cut into 1.5-inch cubes
  • 1 cup frozen peas
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water (or 2 tablespoons all-purpose flour mixed with 2 tablespoons softened butter)

Instructions

  1. Prep your ingredients first: chop all vegetables, cut beef into cubes, measure spices and liquids.
  2. Season the beef generously: pat beef cubes dry with paper towels, season all over with salt and pepper.
  3. Sear the beef in batches: heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef in a single layer, brown undisturbed for 3-4 minutes per side. Transfer to slow cooker.
  4. Cook the aromatics: reduce heat to medium, add remaining 1 tablespoon olive oil. Add diced onion and cook 4-5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
  5. Caramelize the tomato paste: push onions and garlic to side, add tomato paste to hot surface. Cook undisturbed 1-2 minutes until darkened. Stir into onions and cook 1 more minute.
  6. Deglaze the pan: pour in 1/2 cup beef broth (or red wine), scrape up browned bits. Simmer 1 minute, then pour into slow cooker over beef.
  7. Add liquids and herbs: pour in remaining beef broth, rest of wine (if using), Worcestershire sauce, bay leaves, and thyme. Stir gently.
  8. Add vegetables (except peas): add carrots, parsnips, celery, and potatoes to slow cooker. Push down into liquid.
  9. Cook low and slow: cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender and vegetables are soft.
  10. Add peas and thicken: about 20 minutes before serving, stir in frozen peas. Whisk cornstarch with cold water, stir into stew. Cook uncovered 15-20 minutes until thickened.
  11. Finish and serve: remove bay leaves and thyme stems. Taste and adjust seasoning with salt and pepper. Ladle into bowls.

Notes

For best results, sear the beef and caramelize the tomato paste—this adds deep flavor. Cut vegetables into uniform 1-inch chunks for even cooking. Use low-sodium broth and season at the end to control salt. Avoid lifting the lid too often. For thicker stew, mash a few potato chunks against the side of the slow cooker before adding the slurry. The stew is even better the next day.

Nutrition

Keywords: crockpot beef stew, root vegetable stew, slow cooker beef stew, comfort food, winter dinner, easy stew recipe

Find it online: https://twinkletaste.com/cozy-crockpot-beef-stew-easy-root-vegetable-dinner/