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Classic Beef Stew with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 4 carrots, peeled and sliced
  • 3 medium potatoes, cubed
  • 2 parsnips, peeled and sliced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Instructions
 

  • Place the beef chunks in the slow cooker and sprinkle with flour, salt, and pepper. Toss to coat evenly.
  • Add the carrots, potatoes, parsnips, onion, and garlic on top of the beef.
  • In a bowl, whisk together the beef broth and tomato paste until smooth. Pour this mixture over the ingredients in the slow cooker.
  • Add the dried thyme and bay leaves.
  • Cover and cook on low for 8 hours until the beef is tender and the vegetables are soft.
  • Remove the bay leaves before serving.

Notes

For thicker broth, mash a few potato pieces against the side of the pot and stir them back in during the last 30 minutes. If the stew tastes too mild after cooking, add an extra pinch of salt or a dash of Worcestershire sauce. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board