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Cozy Crockpot Beef Stew with Root Vegetables

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A hearty, soul-warming beef stew made in the slow cooker with tender beef chuck, root vegetables, and a rich, savory broth. This set-it-and-forget-it recipe is perfect for cozy nights in and delivers deep, comforting flavor with minimal effort.

Ingredients

Scale
  • 2 lbs beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 1 large russet potato, peeled and cut into 1-inch chunks
  • 2 large celery stalks, cut into 1/2-inch slices
  • 4 cups beef broth (low-sodium preferred)
  • 1/2 cup dry red wine (optional, or substitute with extra beef broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary

Instructions

  1. Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Working in batches, add beef cubes in a single layer and sear undisturbed for 2-3 minutes per side until a deep brown crust forms. Transfer seared beef to the slow cooker.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Scrape up any browned bits from the bottom of the pan.
  4. Add minced garlic and cook for 30 seconds until fragrant.
  5. Push onions and garlic to one side of the skillet. Add tomato paste to the open space and cook for 1-2 minutes, stirring constantly. Stir together with the onions.
  6. If using red wine, pour it into the skillet and let it bubble for 1-2 minutes, scraping up any remaining browned bits. If not using wine, use 1/2 cup of beef broth to deglaze. Pour the entire skillet contents over the beef in the slow cooker.
  7. Add carrots, parsnips, potatoes, and celery to the slow cooker on top of the beef and onion mixture. Do not stir.
  8. Pour the remaining beef broth over everything. Tuck bay leaves into the liquid and sprinkle dried thyme and rosemary over the top.
  9. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and vegetables are soft.
  10. About 30 minutes before serving, remove and discard bay leaves. Taste broth and adjust seasoning with more salt and pepper if needed. For a thicker stew, mash a few potato chunks against the side of the slow cooker. Ladle into bowls and serve immediately.

Notes

Searing the beef is crucial for deep flavor—do not skip this step. Cut vegetables uniformly (about 1-inch chunks) for even cooking. Avoid lifting the lid during cooking to maintain heat. For a thicker stew, use a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) stirred in during the last 30 minutes. Leftovers taste even better the next day.

Nutrition

Keywords: beef stew, crockpot, slow cooker, root vegetables, comfort food, winter recipe, cozy dinner

Find it online: https://tablemira.com/cozy-crockpot-beef-stew-with-root-vegetables/