Save to Pinterest A hearty, comforting beef stew slow-cooked with tender root vegetables, perfect for chilly evenings and budget-friendly at just $1.41 per serving.
I first made this beef stew for my family on a rainy Sunday, and the savory aroma filled our whole house. The slow cooker makes it so simple to get a satisfying meal with minimal effort.
Ingredients
- Beef stew meat: 2 lbs (900 g), cut into 1-inch cubes
- Carrots: 3 medium, peeled and sliced
- Parsnips: 3 medium, peeled and sliced
- Potatoes: 2 medium, peeled and diced
- Onions: 2 medium, chopped
- Celery: 3 stalks, sliced
- Garlic: 3 cloves, minced
- Low-sodium beef broth: 4 cups (950 ml)
- Diced tomatoes: 1 (14.5 oz / 400 g) can, undrained
- Tomato paste: 2 tbsp
- Worcestershire sauce: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp
- Water: 2 tbsp
Instructions
- Layer Beef:
- Place the beef cubes in the bottom of the crockpot.
- Add Vegetables:
- Add carrots, parsnips, potatoes, onions, celery, and garlic on top of the beef.
- Prepare Liquid:
- In a bowl, whisk together beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Pour over the ingredients in the crockpot.
- Season:
- Sprinkle in salt, pepper, thyme, rosemary, and add bay leaves.
- Slow Cook:
- Cover and cook on low for 8 hours (or on high for 4 hours), until beef and vegetables are tender.
- Thicken Stew:
- Thirty minutes before serving, mix cornstarch and water to create a slurry. Stir into the stew to thicken.
- Finish & Serve:
- Remove bay leaves, adjust seasoning if needed, and serve hot.
Save to Pinterest This beef stew recipe has become a tradition at our winter gatherings, warming us up after playing outside together. Everyone loves coming back to the table for seconds.
Required Tools
Crockpot, chefs knife, cutting board, mixing bowl, and ladle are all you need for this recipe.
Allergen Information
This stew does not contain major allergens, but Worcestershire sauce may have fish; always verify ingredient labels for added safety.
Nutritional Information
Each serving contains about 340 calories, with 10 g of total fat, 28 g of carbohydrates, and 33 g of protein.
Save to Pinterest Serve the stew with crusty bread or ladled over mashed potatoes for real comfort. Freeze leftovers in portions for easy meals later.
Common Recipe Questions
- → Can I brown the beef before slow cooking?
Browning the beef cubes in a skillet before slow cooking adds extra depth and richness to the final dish, enhancing flavor and texture.
- → What vegetables are best for this stew?
Carrots, parsnips, potatoes, onions, celery, and garlic create a balanced mix of sweet and savory flavors that complement the beef well.
- → How do I thicken the stew at the end?
Mix cornstarch with water to make a slurry, then stir it into the stew about 30 minutes before serving to achieve a thicker consistency.
- → Can I substitute parsnips with other vegetables?
Yes, parsnips can be replaced with turnips or rutabaga for a slightly different but equally hearty flavor profile.
- → Is this dish suitable for a dairy-free diet?
Yes, this dish contains no dairy ingredients, making it suitable for those avoiding dairy products.