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Cozy Crockpot Beef Stew with Root Vegetables

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This cozy crockpot beef stew with root vegetables is the ultimate comfort food for a cold day. The low-and-slow cooking turns tough chuck into butter-soft bites, and the root vegetables soak up all that rich, herby broth without turning to complete mush.

Ingredients

Scale
  • 2 lbs (900g) beef chuck, cut into 1.5-inch cubes
  • 3 tablespoons (24g) all-purpose flour
  • 2 tablespoons (30ml) olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 3 tablespoons (45g) tomato paste
  • 4 cups (960ml) low-sodium beef broth
  • 1 cup (240ml) dry red wine (e.g., Cabernet Sauvignon or Merlot)
  • 2 tablespoons (30ml) Worcestershire sauce
  • 2 bay leaves
  • 4–5 fresh thyme sprigs (or 1 teaspoon dried thyme)
  • 3 large carrots, peeled and cut into chunks
  • 3 celery ribs, sliced
  • 2 large Russet potatoes, peeled and cubed (about 1 lb / 450g)
  • 2 medium parsnips, peeled and cubed
  • 1 cup (150g) frozen peas
  • Salt and black pepper to taste (start with 1 teaspoon salt and ½ teaspoon pepper)

Instructions

  1. Prep the beef. Pat the beef chuck cubes dry with paper towels. In a large bowl, toss the beef with the flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated.
  2. Brown the beef. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, add the beef cubes in a single layer. Sear for 2-3 minutes per side until deeply browned. Transfer the seared beef to the crockpot.
  3. Sauté the aromatics. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
  4. Deglaze the pan. Pour in the red wine (or extra broth) and scrape up the browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes until reduced slightly.
  5. Build the broth. Pour the wine mixture into the crockpot over the beef. Add the beef broth, Worcestershire sauce, bay leaves, and fresh thyme sprigs. Stir gently.
  6. Add the root vegetables. Layer the carrots, celery, potatoes, and parsnips on top of the beef and broth. Do not stir them in too much.
  7. Cook low and slow. Cover the crockpot and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the beef is fork-tender and the vegetables are soft.
  8. Finish with peas. About 15 minutes before serving, remove the bay leaves and thyme stems. Stir in the frozen peas.
  9. Adjust seasoning. Taste the broth and add more salt and pepper if needed.
  10. Serve and enjoy. Ladle the stew into bowls and serve hot with crusty bread or over mashed potatoes.

Notes

Don’t skip the searing step; it creates deep flavor. For a gluten-free version, skip the flour coating and use a cornstarch slurry to thicken at the end. For a low-carb version, swap potatoes and parsnips for cauliflower or turnips. The stew tastes even better the next day.

Nutrition

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

Find it online: https://siennaspoon.com/cozy-crockpot-beef-stew-with-root-vegetables/