Go Back
Classic Slow Cooker Beef Stew with Root Vegetables
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat
  • 3 carrots, peeled and sliced
  • 2 medium potatoes, cubed
  • 2 parsnips, sliced
  • 1 onion, diced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the beef stew meat in the bottom of the slow cooker.
  • Add the carrots, potatoes, parsnips, and onion on top of the beef.
  • In a small bowl, stir together the beef broth and tomato paste until smooth, then pour the mixture over the vegetables and beef.
  • Sprinkle the dried thyme, salt, and black pepper over the top, then tuck in the 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

If the broth seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it naturally. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife