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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
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 3 medium carrots, peeled and sliced into 1-inch pieces
  • 2 medium potatoes, peeled and cubed
  • 2 parsnips, peeled and sliced into 1-inch pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Season the beef with salt and pepper. Heat a large skillet over medium-high heat and brown the beef in batches until it develops color on all sides. Transfer the beef to the slow cooker.
  • Add the carrots, potatoes, parsnips, onion, and garlic to the slow cooker. Stir in the tomato paste and thyme until everything is coated.
  • Pour the beef broth over the mixture and tuck in the bay leaves. Cover and cook on low for 8 hours.
  • In a small bowl, whisk the flour with 2 tablespoons of water to make a slurry. Stir the slurry into the stew and cook on high for 20 more minutes until the broth thickens.
  • Remove the bay leaves before serving.

Notes

Brown the beef first to build deeper flavor in the broth. If the stew seems too thick after cooking, stir in a splash of extra broth. Leftovers keep well in the fridge for three days and reheat gently on the stovetop without losing texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Large Skillet, Knife, Cutting Board