Slow Cooker Classic Beef Stew with Root Vegetables
Equipment
- Slow Cooker
Ingredients
- 1 1/2 pounds beef stew meat, cubed
- 4 medium carrots, peeled and sliced
- 3 medium potatoes, cubed
- 2 parsnips, peeled and sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Add the beef stew meat to the slow cooker. Sprinkle the flour, salt, and pepper over the meat and toss until coated.
- Place the carrots, potatoes, parsnips, onion, and garlic on top of the beef.
- Stir the beef broth, tomato paste, and thyme together in a small bowl until smooth. Pour the mixture into the slow cooker.
- Tuck the bay leaves into the liquid.
- Cover and cook on low for 8 hours.
- Remove the bay leaves and stir the stew before serving.
Notes
Mashing a few potato pieces at the end thickens the broth further if needed. Leftovers keep in the fridge for three days and reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker
Cuisine: American
Equipment: Slow Cooker