Save to Pinterest A hearty, comforting beef stew slow-cooked with tender root vegetables, perfect for chilly evenings and budget-friendly at just $1.41 per serving.
I remember making this stew for the first time during a cold snap, and its aroma filled the house with warmth. It became an instant favorite in our family, especially because it is so hands-off with the crockpot.
Ingredients
- Beef stew meat: 2 lbs (900 g), cut into 1-inch cubes
- Carrots: 3 medium, peeled and sliced
- Parsnips: 3 medium, peeled and sliced
- Potatoes: 2 medium, peeled and diced
- Onions: 2 medium, chopped
- Celery: 3 stalks, sliced
- Garlic: 3 cloves, minced
- Low-sodium beef broth: 4 cups (950 ml)
- Diced tomatoes: 1 (14.5 oz / 400 g) can, undrained
- Tomato paste: 2 tbsp
- Worcestershire sauce: 2 tbsp
- Salt: 2 tsp (or to taste)
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp
- Water: 2 tbsp
Instructions
- Layer and assemble:
- Place beef cubes in the bottom of the crockpot. Add carrots, parsnips, potatoes, onions, celery, and garlic on top of the beef.
- Add liquids:
- In a bowl, whisk together beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Pour over ingredients in the crockpot.
- Season:
- Sprinkle in salt, pepper, thyme, rosemary, and add bay leaves.
- Slow cook:
- Cover and cook on low for 8 hours (or on high for 4 ( ) 5 hours), until beef and vegetables are tender.
- Thicken:
- Thirty minutes before serving, mix cornstarch and water. Stir into stew to thicken.
- Finish:
- Remove bay leaves, adjust seasoning if needed, and serve hot.
Save to Pinterest This stew is a staple on Sunday nights, when everyone gathers around the kitchen table. It brings back memories of sharing laughter and stories over a hearty meal.
Required Tools
For preparation, you will need a crockpot (slow cooker), chefs knife, cutting board, mixing bowl, and ladle.
Allergen Information
This recipe contains none of the major allergens. Check Worcestershire sauce labels for anchovies (fish) or gluten if you have sensitivities.
Nutritional Information
Each serving provides approximately 340 calories, 10 g total fat, 28 g carbohydrates, and 33 g protein.
Save to Pinterest Serve this comforting beef stew with crusty bread or over mashed potatoes for a truly satisfying meal. Leftovers taste even better the next day.
Common Recipe Questions
- → How can I make the beef more flavorful before cooking?
Browning the beef cubes in a skillet before adding them to the slow cooker enhances depth of flavor through caramelization.
- → Can I substitute the root vegetables?
Yes, parsnips can be replaced with turnips or rutabaga, which offer similar texture and a slightly different taste profile.
- → What thickening agent is used to achieve the stew’s texture?
A simple slurry of cornstarch mixed with water is stirred in near the end to thicken the broth and create a rich consistency.
- → Is slow cooking necessary for this dish?
Slow cooking allows the beef and vegetables to become tender and meld flavors, but shorter cooking on high heat can be used if time is limited.
- → What herbs complement the beef and vegetables?
Thyme, rosemary, and bay leaves provide aromatic herbal notes that balance the rich broth and earthy vegetables.