Slow Cooker Classic Beef Stew with Root Vegetables
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into 1-inch pieces
- 4 medium carrots, peeled and sliced into thick rounds
- 3 parsnips, peeled and sliced into thick rounds
- 2 medium potatoes, peeled and cubed
- 1 large onion, diced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons cornstarch
Instructions
- Place the beef stew meat, carrots, parsnips, potatoes, and onion into the slow cooker.
- In a small bowl, whisk together the beef broth, tomato paste, thyme, bay leaves, salt, and black pepper until the tomato paste is mostly dissolved.
- Pour the broth mixture over the meat and vegetables in the slow cooker.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is very tender.
- In the final 30 minutes, mix the cornstarch with 2 tablespoons of cold water to form a slurry. Stir the slurry into the stew, then cover and continue cooking until the broth thickens slightly.
Notes
For a thicker broth, mash a few potato pieces against the side of the pot before adding the cornstarch slurry. Leftovers reheat well on the stovetop with a splash of extra broth to loosen the texture. If parsnips are unavailable, substitute with an extra carrot or a small turnip.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board