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Cozy Slow Cooker Beef Stew with Fall Root Vegetables

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A hearty and comforting beef stew made with tender chuck roast and fall root vegetables, slow-cooked to perfection. This recipe features a secret splash of red wine vinegar for brightness and is perfect for chilly evenings.

Ingredients

Scale
  • 2 pounds (900 g) beef chuck roast, cut into 1½-inch cubes
  • 2 tablespoons (30 ml) olive oil, divided
  • 1 teaspoon (5 g) kosher salt, plus more to taste
  • ½ teaspoon (2 g) black pepper, freshly ground
  • 2 tablespoons (16 g) all-purpose flour
  • 1 large yellow onion, diced (about 1½ cups / 200 g)
  • 4 cloves garlic, minced
  • 3 medium carrots, peeled and cut into 1-inch chunks (about 1½ cups / 200 g)
  • 2 medium parsnips, peeled and cut into 1-inch chunks (about 1 cup / 150 g)
  • 1 pound (450 g) Yukon Gold potatoes, scrubbed and cut into 1½-inch chunks (about 3 cups)
  • 2 stalks celery, sliced (about 1 cup / 120 g)
  • 3 cups (720 ml) low-sodium beef broth
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 tablespoon (15 g) tomato paste
  • 2 bay leaves
  • 1 teaspoon (2 g) dried thyme
  • 1 teaspoon (2 g) dried rosemary
  • 1 tablespoon (15 ml) red wine vinegar
  • 2 tablespoons (8 g) fresh parsley, chopped (for garnish)
  • Crusty bread or dinner rolls, for serving

Instructions

  1. Pat the beef cubes dry with paper towels. In a mixing bowl, toss the beef with the flour, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers. Add the beef cubes in a single layer (in 2 or 3 batches) and sear for 2-3 minutes per side until deeply browned. Transfer seared beef to the slow cooker.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the same skillet. Cook the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds more. Scrape up browned bits and transfer to the slow cooker.
  4. Pour about ½ cup of beef broth into the hot skillet and scrape up any remaining browned bits. Pour this liquid into the slow cooker.
  5. Layer the carrots, parsnips, potatoes, and celery on top of the beef and onions in the slow cooker. Do not stir.
  6. In a separate bowl, whisk together the remaining beef broth, Worcestershire sauce, and tomato paste. Pour over the vegetables. Add bay leaves, dried thyme, and dried rosemary. Gently stir to combine.
  7. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and vegetables are soft but holding their shape.
  8. Just before serving, remove bay leaves. Stir in red wine vinegar. Taste and adjust salt and pepper as needed.
  9. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Notes

Searing the beef is crucial for flavor. Do not skip it. The red wine vinegar added at the end brightens the dish. For a gluten-free version, use cornstarch instead of flour. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef stew, fall root vegetables, beef stew, comfort food, cozy stew, easy stew recipe

Find it online: https://gleamgulp.com/cozy-slow-cooker-beef-stew-with-fall-root-vegetables/