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Classic Beef and Root Vegetable Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound beef stew meat, cut into 1-inch cubes
  • 4 carrots, peeled and sliced
  • 3 medium potatoes, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes. Transfer the beef to the slow cooker.
  • Add the onion and garlic to the same skillet and cook for 2 minutes until they start to soften. Scrape them into the slow cooker.
  • Place the carrots, potatoes, and parsnips into the slow cooker with the beef.
  • Stir the tomato paste, thyme, rosemary, salt, and pepper into the beef broth until the paste dissolves. Pour the mixture over the ingredients in the slow cooker.
  • Cover and cook on low for 7 to 8 hours until the beef is fork-tender and the vegetables are soft.
  • Ladle the stew into bowls and sprinkle with chopped parsley before serving.

Notes

Brown the beef first for deeper flavor, but if you are short on time you can skip that step and add everything straight to the slow cooker. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. For a thicker stew, mash a few potato cubes against the side of the pot at the end of cooking.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet