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Slow Cooker Beef Stew with Root Vegetables Recipe

Slow Cooker Beef Stew with Root Vegetables Recipe
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★★★★★

5 from 20 reviews

A hearty and comforting Slow Cooker Beef Stew featuring tender beef chunks and an array of root vegetables such as potatoes, parsnips, and carrots, simmered with savory herbs and green beans for a wholesome, flavorful meal perfect for any cozy dinner.

Ingredients

Scale

Beef and Oil

  • 2 lbs. beef stew meat
  • 1 tablespoon avocado oil or olive oil, divided

Vegetables

  • 1 medium yellow onion, diced
  • 12 ounces potatoes (yellow, red, or russet), scrubbed clean and cut into ½-inch pieces (about 2 ¼ cups)
  • 8 ounces parsnips, peeled and cut into ½-inch pieces (about 2 cups)
  • 2 large carrots, peeled and cut into ½-inch pieces (about 1 cup)
  • 4 garlic cloves, minced
  • 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups, fresh or frozen)

Liquids and Seasonings

  • 1 (15-ounce) can diced tomatoes, with their liquid
  • 4 cups beef broth
  • 1 1/2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
  • Fine salt and black pepper, to taste

Optional

  • 1/4 cup cornstarch (for thickening)
  • 2–3 tablespoons water (to make slurry for thickening)

Instructions

  1. Browning the Beef: Heat 2 teaspoons of oil in a large skillet or Dutch oven over medium-high heat. Add half of the beef stew meat and cook for 2-3 minutes per side until browned on all sides. Transfer browned beef to the slow cooker. Repeat this process with the remaining oil and beef.
  2. Preparing the Stew Base: Add diced onion, potatoes, parsnips, carrots, minced garlic, canned diced tomatoes with their juice, beef broth, dried thyme, and dried rosemary to the slow cooker. Stir everything together to combine.
  3. Cooking in Slow Cooker: Cover the slow cooker with the lid and cook on LOW heat for 8 hours or on HIGH heat for 4 hours until the beef is tender and vegetables are cooked through.
  4. Adding Green Beans: During the last 30-60 minutes of cooking, stir in the trimmed and cut green beans. Cook until the green beans are tender; fresh beans may require the full 60 minutes, while frozen may take less.
  5. Seasoning: Just before serving, taste the stew and season with fine salt and black pepper to your preference.
  6. Optional Thickening Step: To thicken the stew, mix 1/4 cup cornstarch with 2-3 tablespoons of water to form a slurry. Remove about 1 to 1 1/2 cups of broth from the slow cooker and heat it gently in a small saucepan over medium-high heat. Slowly whisk in the cornstarch slurry and simmer until thickened. Gradually drizzle the thickened broth mixture back into the slow cooker, stir well, cover, and cook for an additional 15-20 minutes to allow the stew to thicken.

Notes

  • Use avocado oil or olive oil for a healthier fat option.
  • Cut vegetables uniformly to ensure even cooking.
  • For a quicker version, use the Instant Pot method described in the article.
  • If you want thicker broth but don’t have cornstarch, you can use all-purpose flour or blend some cooked potatoes into the broth.
  • Frozen green beans can reduce cooking time when added late in the process.
  • Adjust salt and pepper to taste near the end of cooking to avoid over-seasoning.

Nutrition

Keywords: slow cooker beef stew, root vegetables stew, beef stew recipe, crockpot beef stew, hearty beef stew, gluten free stew

Find it online: https://hannahdelgado.com/slow-cooker-beef-stew-with-root-vegetables-recipe/