Cozy Beef Stew with Root (Print)

Tender beef and root vegetables simmered slowly in a rich, flavorful broth for a comforting main dish.

# Components:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon 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 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary

→ Liquid

15 - 4 cups beef broth, gluten-free if needed
16 - 1 cup dry red wine, or additional broth as substitute

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# Directions:

01 - Season beef cubes generously with kosher salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Working in batches to avoid crowding, sear beef 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 with the beef.
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary until well combined.
05 - Pour beef broth and red wine into the slow cooker. Gently mix all ingredients to combine evenly.
06 - Cover and cook on low setting for 8 hours, or until beef and vegetables are fork-tender.
07 - Mix cornstarch and cold water in a small bowl to form a slurry. Stir the slurry into the stew. Increase heat to high, uncover, and cook for 15 minutes until the stew reaches desired thickness.
08 - Remove bay leaf from the stew. Taste and adjust seasoning with salt and pepper as needed before serving.

# Expert Advice:

01 -
  • It practically cooks itself while you live your day, then delivers a restaurant-quality meal that tastes like someone fussed for hours.
  • Every vegetable softens into the broth without losing its character, and the beef becomes so tender it barely needs your teeth.
02 -
  • Don't skip the searing step even though the slow cooker will cook it anyway—those browned bits create a savory depth that separates a good stew from a forgettable one.
  • The cornstarch slurry must be mixed with cold water first, or you'll end up with lumpy gravy instead of smooth, silky broth.
03 -
  • If your broth tastes weak or salty, you're tasting the seasonings in it rather than flavors from your vegetables and beef—investing in good broth changes everything about the final stew.
  • Keep the heat on low the entire time instead of switching to high partway through; the slow, gentle cooking is what makes the beef dissolve into tenderness rather than toughening up.
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