Hearty Beef Stew Root Vegetables (Printable Version)

Tender beef and root veggies slowly simmered in a savory broth for a filling comfort meal.

# What You'll Need:

→ Main Ingredients

01 - 2 pounds beef chuck, cut into 2-inch cubes
02 - 4 carrots, peeled and sliced into 1/2-inch rounds
03 - 3 russet potatoes, peeled and cut into 1-inch cubes
04 - 2 parsnips, peeled and sliced into 1/2-inch rounds
05 - 1 large yellow onion, diced
06 - 3 cloves garlic, finely minced

→ Broth and Seasonings

07 - 4 cups beef broth
08 - 2 tablespoons tomato paste
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried rosemary
11 - Kosher salt, to taste
12 - Freshly ground black pepper, to taste

→ Thickening (Optional)

13 - 2 tablespoons cornstarch

# Directions:

01 - Heat a large skillet over medium-high heat and brown beef cubes in batches until all sides are caramelized. This step is optional but enhances flavor.
02 - Transfer browned beef, carrots, potatoes, parsnips, and onion to the slow cooker insert.
03 - Incorporate minced garlic, beef broth, tomato paste, dried thyme, rosemary, salt, and pepper. Stir gently to combine all ingredients evenly.
04 - Cover and cook on low heat for 7 to 8 hours, or until beef and root vegetables are fork-tender.
05 - In a small bowl, whisk cornstarch with cold water until smooth. Thirty minutes before serving, stir the mixture into the stew and allow to simmer until thickened.

# Additional Tips::

01 -
  • Uses easy to find pantry vegetables and beef
  • Effortless slow cooking leaves you free for hours
  • Deep savory flavors with only a handful of steps
  • Flexible to suit seasonal veggies or what is in your fridge
  • The leftovers taste even better the next day
02 -
  • Packed with protein and plenty of vitamins
  • Feeds a crowd without fuss or complicated prep
  • Great candidate for make ahead and meal prep
  • Root vegetables hold up beautifully and absorb all the goodness of the broth
03 -
  • Always brown your beef even if short on time because it deepens every layer of flavor
  • Use root veggies with similar size so they cook evenly and hold their shape
  • Skim off any excess fat from the finished stew to keep the flavors clean and prevent a greasy feel

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