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Cozy Slow Cooker Harvest Beef Stew with Root Vegetables

cozy slow cooker harvest beef stew - featured image
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A hearty, hands-off beef stew made in the slow cooker with tender chuck roast, carrots, parsnips, and Yukon Gold potatoes in a rich, savory broth. Perfect for cold days when you want a comforting meal without spending hours in the kitchen.

Ingredients

Scale
  • 2 to 2.5 pounds beef chuck roast, cut into 2-inch cubes
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 large parsnips, peeled and cut into 2-inch chunks
  • 1 pound Yukon Gold potatoes (about 3 medium), cut into 1.5-inch chunks
  • 1 large yellow onion, diced
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (optional, or use extra broth plus 1 tablespoon balsamic vinegar)
  • 2 tablespoons tomato paste
  • 1 large bay leaf (or 2 small)
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Prep the vegetables: Wash and peel carrots and parsnips, cut into 2-inch chunks. Peel potatoes and cut into 1.5-inch chunks. Dice onion, chop celery, mince garlic.
  2. Season the beef: Cut beef chuck roast into 2-inch cubes. Season generously with salt and pepper (about 1 teaspoon salt and 1/2 teaspoon pepper).
  3. Sauté the aromatics (optional but recommended): Heat olive oil in a large skillet over medium heat. Add onion and celery, cook 3 minutes until softened. Add garlic, cook 30 seconds until fragrant.
  4. Deglaze the pan (optional): Pour about 1/2 cup beef broth (or red wine) into the skillet, scrape up browned bits, and pour into slow cooker.
  5. Layer ingredients in slow cooker: Place carrots, parsnips, and potatoes in the bottom. Top with seasoned beef cubes. Add sautéed onion mixture, tomato paste, thyme, and bay leaf. Pour in remaining beef broth and red wine (if using). Do not stir.
  6. Cook low and slow: Cover and cook on low for 6-8 hours (or on high for 4-5 hours). Low is recommended for best texture.
  7. Check for doneness: About 30 minutes before serving, check beef—it should shred easily with a fork. Taste broth and adjust seasoning. If broth is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir in; cook 15 more minutes.
  8. Rest and serve: Turn off slow cooker, let stew sit 5 minutes. Remove bay leaf. Ladle into bowls, garnish with parsley if desired. Serve hot with crusty bread or over mashed potatoes.

Notes

For best results, cook on low. The stew is even better the next day. To thicken naturally, mash some potatoes against the side of the slow cooker. If stew tastes flat, add a squeeze of lemon juice or a dash of Worcestershire sauce. To reduce saltiness, add a peeled potato and cook 20 minutes.

Nutrition

Keywords: slow cooker beef stew, harvest stew, root vegetable stew, comfort food, fall recipe, winter recipe, easy stew, no-browning stew

Find it online: https://oracooks.com/cozy-slow-cooker-harvest-beef-stew-with-root-vegetables/