Cozy Beef Stew Root (Printable version)

Tender beef and root vegetables slowly simmered in a rich, savory broth for a comforting meal.

# Needed ingredients:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary

→ Liquid

15 - 4 cups beef broth (gluten-free if needed)
16 - 1 cup dry red wine (or additional broth)

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How to make it:

01 - Season beef cubes with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear beef in batches until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker.
04 - Stir in garlic, tomato paste, Worcestershire sauce, bay leaf, thyme, and rosemary.
05 - Pour beef broth and red wine into the slow cooker. Mix gently to combine all ingredients.
06 - Cover and cook on low for 8 hours, or until beef and vegetables are tender.
07 - In a small bowl, mix cornstarch and cold water to form a slurry. Stir into the stew. Cook on high, uncovered, for 15 minutes until the stew thickens.
08 - Remove bay leaf. Taste and adjust seasoning as needed before serving.

# Expert advice:

01 -
  • It does almost all the work while you go about your day, then rewards you with beef so tender it falls apart on your spoon.
  • The slow cooker magic means you get restaurant-quality depth of flavor with barely any active cooking time.
  • One pot, minimal cleanup, and enough leftovers that you'll be grateful for lunch the next day.
02 -
  • Don't skip the searing step—those browned bits are pure flavor, and it's the difference between good stew and a stew that tastes like it actually matters.
  • Resist the urge to peek constantly; every time you lift that lid, you're letting heat escape and adding 15 minutes to your cook time.
  • If your stew tastes flat after 8 hours, it usually means you need more salt or a pinch more of the herbs—taste as you go during the final adjustments.
03 -
  • Use a 6-quart slow cooker or larger; a cramped slow cooker means uneven cooking and some vegetables staying too firm while others get mushy.
  • If you're cooking on high instead of low, cut the time to 4-5 hours, but low and slow truly is superior for beef chuck.
  • Save a splash of the cooked broth before you add the cornstarch slurry, so you can adjust the thickness at the very end if needed.
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