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Slow Cooker Beef Stew with Root Vegetables and Crusty Bread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef chuck, cut into 1-inch cubes
  • 4 carrots, peeled and sliced into 1-inch pieces
  • 2 parsnips, peeled and sliced into 1-inch pieces
  • 3 medium potatoes, cubed
  • 1 large onion, diced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 loaf crusty bread, sliced

Instructions
 

  • Place the beef cubes, carrots, parsnips, potatoes, and onion into the slow cooker.
  • In a bowl, whisk together the beef broth, tomato paste, thyme, salt, and pepper until smooth.
  • Pour the broth mixture over the beef and vegetables in the slow cooker.
  • Cover and cook on low for 8 hours until the beef is fork-tender.
  • Ladle the stew into bowls and serve with slices of crusty bread on the side.

Notes

Prep the vegetables and beef the night before and store them in the slow cooker insert in the fridge so you can start cooking first thing in the morning. The potatoes and root vegetables keep their shape even after hours of simmering. If the broth tastes too thin at the end, remove the lid for the last 30 minutes to let it reduce slightly.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife