Hearty Beef and Root Vegetable Stew
Equipment
- Slow Cooker
- Skillet
- Cutting Board
Ingredients
- 1.5 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- 4 carrots, peeled and cut into chunks
- 3 medium potatoes, peeled and cubed
- 2 parsnips, peeled and sliced
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Place the beef cubes in a bowl and toss them with the flour, salt, and pepper until evenly coated.
- Heat a skillet over medium heat and brown the beef on all sides, then transfer it to the slow cooker.
- Add the carrots, potatoes, parsnips, onion, and garlic to the slow cooker.
- Stir in the beef broth, tomato paste, rosemary, 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, taste, and adjust salt and pepper if needed before serving.
Notes
If the broth seems thin at the end, mash a few potato pieces against the side of the pot to thicken it naturally. Leftovers reheat well the next day and the flavors stay balanced. Skip the rosemary if you prefer a milder herb note and use thyme instead.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Skillet, Cutting Board