Cozy Beef Stew Root (View Print Version)

Tender beef with carrots, parsnips, and potatoes simmered slow for a rich, warming dish.

# 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 verified
16 - 1 cup dry red wine

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# Method:

01 - Season beef cubes evenly with kosher salt and black pepper
02 - Heat 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 slow cooker
03 - Add carrots, parsnips, potatoes, onion, and celery to slow cooker with beef
04 - Stir in minced garlic, tomato paste, Worcestershire sauce, bay leaf, dried thyme, and dried rosemary until well distributed
05 - Pour beef broth and dry red wine into slow cooker. Mix gently to combine all ingredients
06 - Cover slow cooker and cook on low setting for 8 hours until beef and vegetables are tender
07 - Whisk cornstarch and cold water in small bowl to create slurry. Stir into stew. Cook uncovered on high for 15 minutes until desired thickness achieved
08 - Remove bay leaf. Taste and adjust seasoning as needed before serving

# Expert Advice:

01 -
  • It practically cooks itself in the slow cooker while you go about your day, no stirring or fussing required.
  • That first spoonful hits different—tender beef that falls apart, vegetables that taste like comfort itself.
02 -
  • Don't skip the searing step—those browned bits are where half the flavor lives, and you'll taste the difference immediately.
  • If you're using a smaller slow cooker, this recipe might overflow, so err on the side of a 6-quart capacity to be safe.
03 -
  • If your stew seems too thin after cooking, the cornstarch slurry is your friend—this final step makes all the difference between soupy and silky.
  • Taste as you go near the end; slow cookers vary in how they concentrate flavors, so you might need more or less seasoning than expected.
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