Cozy Beef Stew Root (Printable)

Tender beef and hearty root vegetables combine in a rich, slow-simmered dinner.

# 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, or additional broth

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# How to Make It:

01 - Season beef cubes evenly with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Working in batches, 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 garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary into the slow cooker until well combined.
05 - Pour beef broth and red wine into the slow cooker. Mix gently to ensure even distribution of ingredients.
06 - Cover the slow cooker and cook on low setting for 8 hours, or until beef and vegetables are tender.
07 - In a small bowl, whisk cornstarch and cold water until smooth. Stir the slurry into the stew. Cook uncovered on high setting for 15 minutes until the stew reaches desired consistency.
08 - Remove bay leaf from the stew. Taste and adjust seasoning as needed. Serve hot.

# Expert Hints:

01 -
  • Your slow cooker does almost all the work while you live your life, and the house smells incredible the whole time.
  • This stew tastes even better the next day, so leftovers become a gift to your future self.
  • It's the kind of dish that makes people feel genuinely cared for without you having to fuss in the kitchen all evening.
02 -
  • Searing the beef isn't just for show—it creates a flavorful crust that makes the whole stew taste deeper and more complex than you'd get by skipping this step.
  • Don't skip the cornstarch slurry at the end; it's the difference between a thin soup and a proper thick stew, and it only takes five minutes.
  • That bay leaf will hide in your stew and bite your tongue if you forget to fish it out, so set a reminder or mark it somehow so you remember.
03 -
  • Don't lift that slow cooker lid constantly—every time you peek, you add fifteen minutes to the cooking time because heat escapes.
  • If your stew comes out too thin, that cornstarch slurry is your friend, but if it's too thick, just stir in a splash of broth until it reaches the consistency you like.
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