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Classic Beef and Root Vegetable Stew
Print Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds beef stew meat, cut into bite-sized pieces
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 parsnip, sliced
  • 1 turnip, cubed
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Add the beef, carrots, potatoes, parsnip, turnip, onion, and garlic to the slow cooker.
  • Pour the beef broth over the vegetables and meat.
  • Sprinkle in the rosemary, thyme, salt, and pepper.
  • Stir everything together until the ingredients are evenly distributed.
  • Cover the slow cooker and cook on low for 8 hours, until the beef is fork-tender.

Notes

Mashing a few potato pieces at the end of cooking helps thicken the broth without adding anything extra. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth if needed.
Course: Soup
Cuisine: American
Equipment: Slow Cooker