Description

A hearty, slow-cooked beef stew featuring tender chuck roast and root vegetables like carrots, potatoes, parsnips, and turnips. This set-it-and-forget-it meal is perfect for busy weeknights and offers deep flavor with minimal effort.

Ingredients

Scale

2 pounds beef chuck roast, cut into 1-inch cubes
4 cups low-sodium beef broth
1/2 cup dry red wine (such as Cabernet Sauvignon or Merlot)
2 tablespoons tomato paste
4 large carrots, peeled and chopped into 1-inch chunks
2 medium yellow potatoes (Yukon Gold), chopped into 1-inch cubes
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 large yellow onion, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Salt and black pepper, to taste
2 tablespoons all-purpose flour
1 tablespoon butter or olive oil

Instructions

Cut the beef chuck roast into 1-inch cubes and pat dry with paper towels.
Toss the beef cubes with 2 tablespoons of flour, salt, and pepper until evenly coated.
Heat butter or olive oil in a large skillet over medium-high heat.
Sear the beef cubes in batches until browned on all sides (2-3 minutes per batch). Transfer seared beef to the slow cooker.
In the same skillet, sauté the diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
Scrape up brown bits from the skillet and transfer the onion mixture to the slow cooker.
Add the chopped carrots, potatoes, parsnips, and turnips to the slow cooker.
Whisk together beef broth, red wine, tomato paste, thyme, and rosemary. Pour over the beef and vegetables.
Add the bay leaf and stir gently to combine.
Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is tender.
Remove the bay leaf. If desired, thicken the sauce by stirring in a mixture of 1 tablespoon cornstarch and 1 tablespoon cold water, then cook on HIGH for 15-20 minutes.
Taste and adjust salt and pepper. Serve hot, garnished with fresh parsley if desired.

Notes

Searing the beef adds significant depth of flavor and should not be skipped. If using the HIGH setting, check vegetables after 4 hours to prevent mushiness. For a thicker sauce, use a cornstarch slurry at the end. This stew freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 7-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 350
Sugar: 6
Sodium: 600
Fat: 12
Saturated Fat: 4
Carbohydrates: 25
Fiber: 5
Protein: 30

Keywords: slow cooker beef stew, root vegetable stew, fall recipes, comfort food, chuck roast recipe, easy dinner, meal prep