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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
  • Cutting Board
  • Knife
  • Small Bowl

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 4 medium carrots, peeled and cut into 1-inch pieces
  • 3 medium Yukon gold potatoes, peeled and cut into 1-inch pieces
  • 2 parsnips, peeled and cut into 1-inch pieces
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Add the beef stew meat, carrots, potatoes, parsnips, and onion to the slow cooker.
  • In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, minced garlic, dried thyme, salt, and black pepper until smooth.
  • Pour the broth mixture over the meat and vegetables in the slow cooker. Add the bay leaves on top.
  • Cover and cook on low for 8 hours or on high for 5 hours, until the beef is very tender and the vegetables are soft.
  • Remove and discard the bay leaves. Stir the stew gently, then sprinkle with fresh parsley before serving.

Notes

For the best texture, cut all root vegetables into similar-sized pieces so they cook evenly. If the broth seems thin at the end, mash a few potato pieces against the side of the pot and stir them back in to thicken it naturally. Leftovers reheat well the next day and the flavors continue to deepen.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife, Small Bowl