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Slow Cooker Beef Stew with Root Vegetables

A comforting stew filled with tender beef and hearty root vegetables, perfect for chilly days.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs Beef stew meat Tender cuts work best; substitute with chuck roast if needed.
  • 2 cups Carrots Sweet and colorful; use parsnips for a unique flavor twist.
  • 4 medium Potatoes Use russets or Yukon gold; sweet potatoes add a delightful sweetness.
  • 1 large Onion Yellow onions work well; shallots can offer a milder flavor.
  • 3 cloves Garlic Fresh garlic is key; garlic powder can be used in a pinch.
  • 4 cups Beef broth Homemade adds richness; store-bought is convenient; vegetable broth is a good substitute.
  • 2 tbsp Tomato paste Enhances depth; try ketchup in a pinch!
  • 1 tbsp Thyme Fresh is preferable; dried will also work.
  • 1 tbsp Rosemary Fresh is preferable; dried will also work.
  • 1 tsp Salt Essential to enhance flavors.
  • 1 tsp Pepper Essential to enhance flavors.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium-high heat. Brown the beef pieces on all sides.
  2. Transfer the browned beef to the slow cooker.
  3. Add the chopped onion, garlic, carrots, and potatoes to the slow cooker.
  4. In a bowl, mix the beef broth, tomato paste, thyme, rosemary, salt, and pepper. Pour over the beef and vegetables.
Cooking
  1. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender.
  2. Adjust seasoning if necessary before serving.

Notes

Allow the stew to rest for 10-15 minutes after cooking to enhance the overall flavor. Serve with garlic bread or over rice.