Hearty Beef Stew with Root Vegetables
Equipment
- Slow Cooker
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cubed
- 3 carrots, peeled and chopped
- 2 potatoes, cubed
- 2 parsnips, peeled and sliced
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Place the cubed beef in a bowl and toss it with the flour, salt, and pepper until evenly coated.
- Heat a skillet over medium heat and brown the beef in batches, then transfer it to the slow cooker.
- Add the carrots, potatoes, parsnips, onion, and garlic to the slow cooker.
- Stir in the tomato paste, thyme, and bay leaves.
- Pour the beef broth over the ingredients and stir gently to combine.
- 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
Brown the beef first for deeper flavor, and do not skip the flour step because it helps thicken the broth as it cooks. Leftovers reheat well on the stove with a splash of broth to loosen the texture. If the stew tastes too mild after cooking, add a pinch more salt and thyme before serving.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board