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Crockpot Lemon-Herb Beef Stew with Broccoli, Celery Root, and Asparagus
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • Zest and juice of 2 lemons
  • 2 teaspoons dried thyme
  • 1 teaspoon dried rosemary
  • 1 celery root, peeled and cubed
  • 2 cups broccoli florets
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the beef stew meat, diced onion, minced garlic, beef broth, lemon zest, thyme, rosemary, celery root, salt, and pepper into the crockpot. Stir to combine.
  • Cover and cook on low for 7 hours until the beef is tender.
  • Stir in the broccoli florets and asparagus pieces. Cover and cook on high for 30 more minutes until the vegetables are crisp-tender.
  • Stir in the lemon juice. Taste and adjust salt and pepper if needed.
  • Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Add the broccoli and asparagus only in the final 30 minutes so they keep some bite. If you prefer a thicker stew, mash a few pieces of celery root against the side of the pot before adding the quick-cooking vegetables. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife