Cozy Beef Stew Root (Print Version)

Tender beef and root vegetables slow-cooked in a rich broth for a warm, hearty dish perfect for cold days.

# What You'll Need:

→ 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 verified
16 - 1 cup dry red wine

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How-To Steps:

01 - Season beef cubes generously with kosher salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear beef in batches until deeply 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, thyme, and rosemary, combining thoroughly with the vegetables.
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 and easily pierced with a fork.
07 - In a small bowl, whisk cornstarch with cold water until smooth, creating a slurry. Stir the slurry into the stew. Cook uncovered on high for 15 minutes until the liquid thickens to desired consistency.
08 - Remove and discard the bay leaf. Taste the stew and adjust seasoning with salt and pepper as needed before serving.

# Expert Advice:

01 -
  • It's basically a set-it-and-forget-it situation that fills your house with the most incredible aroma without demanding your attention.
  • The beef becomes so tender it practically dissolves on your tongue, and the vegetables soak up every bit of that savory richness.
  • You can honestly stretch this to feed more people by adding extra broth, making it the ultimate crowd-pleaser for unpredictable dinner plans.
02 -
  • Skipping the searing step will give you a gray, lifeless stew instead of one with deep, complex color and flavor—those few minutes make all the difference.
  • Resist the urge to peek and stir constantly; every time you lift that lid, heat escapes and you add time to the cooking, plus you disturb the gentle process that's tenderizing your meat.
03 -
  • Brown your beef thoroughly before it goes in the slow cooker—this isn't a shortcut you want to skip, as it's what gives the final stew its deep, savory character.
  • Use a 6-quart slow cooker if you have one; it fills perfectly and distributes heat more evenly than a smaller vessel, leading to more consistent results.
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