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

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1 1/2 pounds beef stew meat, cut into 1-inch pieces
  • 4 medium carrots, peeled and cut into chunks
  • 3 medium potatoes, peeled and cubed
  • 2 parsnips, peeled and sliced
  • 1 large onion, diced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1/4 cup all-purpose flour
  • Fresh parsley, chopped, for garnish

Instructions
 

  • Place the beef stew meat and flour in a bowl and toss until the meat is lightly coated.
  • Heat a skillet over medium heat and brown the coated beef on all sides for a few minutes. Transfer the beef to the slow cooker.
  • Add the carrots, potatoes, parsnips, and onion to the slow cooker.
  • In a small bowl, whisk together the beef broth and tomato paste until smooth, then pour the mixture over the meat and vegetables.
  • Add the dried thyme, bay leaves, salt, and black pepper. Stir gently to combine.
  • Cover and cook on low for 8 hours or until the beef is fork-tender.
  • Remove the bay leaves before serving and sprinkle with chopped parsley.

Notes

For a thicker broth, mix a tablespoon of cornstarch with cold water and stir it in during the last 30 minutes of cooking. Leftovers keep in the refrigerator for up to three days and taste even better the next day after the flavors have settled. Serve the stew with crusty bread to soak up the broth.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife