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Hearty Slow Cooker Beef Stew with Root Vegetables
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 3 carrots, peeled and cut into 1-inch chunks
  • 2 medium potatoes, peeled and cut into 1-inch chunks
  • 1 parsnip, peeled and cut into 1-inch chunks
  • 1 small turnip, peeled and cut into 1-inch chunks
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Add the beef stew meat and brown it on all sides for about 5 minutes. Transfer the meat to the slow cooker.
  • Add the diced onion, minced garlic, carrots, potatoes, parsnip, and turnip to the slow cooker. Stir in the tomato paste, thyme, rosemary, salt, and black pepper.
  • Sprinkle the flour over the meat and vegetables, then pour in the beef broth. Stir everything to combine and coat the ingredients evenly.
  • Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the beef is tender and the vegetables are soft.
  • Taste the stew and adjust salt or pepper if needed. Sprinkle the chopped fresh parsley over the top just before serving.

Notes

Brown the beef first to build deeper flavor in the broth. If the stew seems thin at the end, remove the lid for the last 30 minutes on high to thicken it. Leftovers store 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, Large Skillet, Cutting Board