Cozy Beef Stew Root (Printable Version)

Tender beef and seasonal root vegetables simmered in a savory broth for a hearty meal.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary

→ Liquid

15 - 4 cups beef broth, gluten-free
16 - 1 cup dry red wine

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# How to Make It:

01 - Season beef cubes with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear beef in batches until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker.
04 - Stir in garlic, tomato paste, Worcestershire sauce, bay leaf, thyme, and rosemary.
05 - Pour in beef broth and red wine. Mix gently to combine.
06 - Cover and cook on low for 8 hours, or until beef and vegetables are tender.
07 - In a small bowl, mix cornstarch and cold water to form a slurry. Stir into the stew. Cook on high, uncovered, for 15 minutes until the stew thickens.
08 - Remove bay leaf. Taste and adjust seasoning as needed before serving.

# Expert Tips:

01 -
  • Set it and forget it—your slow cooker does the heavy lifting while you live your day.
  • The beef falls apart at the mere suggestion of a spoon, and the vegetables soak up every drop of that wine-kissed broth.
  • It actually tastes better the next day, making it the ultimate meal-prep friend.
02 -
  • Don't skip searing the beef—that step takes five extra minutes but delivers exponential flavor through browning.
  • If your stew seems watery after eight hours, the slurry will fix it, but next time use slightly less broth or cook uncovered for the last hour to let some liquid evaporate.
  • Red wine matters, but it doesn't need to be expensive; a mid-range table wine does the job perfectly.
03 -
  • Let seared beef sit for a minute between flipping so the crust has time to set and develop real color—rushing this step robs you of flavor.
  • If your slow cooker runs hot, start on low for seven hours and check at the seven-hour mark; some cookers finish in six and a half, others need the full eight.
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