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

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 3 medium carrots, peeled and cut into 1-inch pieces
  • 2 medium russet potatoes, peeled and cut into 1-inch cubes
  • 1 large parsnip, peeled and cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

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.
  • Sprinkle the flour over the beef and stir to coat evenly. Cook for 1 minute more.
  • Transfer the beef to the slow cooker. Add the carrots, potatoes, parsnip, onion, and garlic.
  • In a bowl, whisk together the beef broth, tomato paste, thyme, salt, and pepper. Pour this mixture over the meat and vegetables in the slow cooker.
  • Add the bay leaves, then cover and cook on low for 8 hours.
  • Remove the bay leaves before serving.

Notes

For a thicker broth, mash a few potato pieces against the side of the slow cooker and stir them back in during the last 30 minutes. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. If parsnips are unavailable, an extra carrot works in their place without changing the overall flavor.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife