Description
A foolproof, slow-cooker beef stew with root vegetables that requires only 10 minutes of prep time. Perfect for busy weeknights, this dish delivers tender beef and rich flavors with minimal effort and easy cleanup.
Ingredients
- 2 pounds (900g) beef chuck roast, cut into 1.5-inch cubes
- 1 large yellow onion, chopped (about 250g)
- 4 cloves garlic, minced (about 2 tablespoons)
- 2 large russet or Yukon Gold potatoes, cubed (about 600g)
- 4 large carrots, chopped into chunks (about 300g)
- 2 medium parsnips, chopped (about 200g)
- 2 tablespoons tomato paste
- 2 cups (480ml) low-sodium beef broth
- 1/2 cup (120ml) dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- Optional: 2 stalks celery, chopped
- Optional: 1 can (14oz/400g) diced tomatoes
- Optional: 1 cup green beans, chopped (add in last hour)
Instructions
- Chop onions, carrots, parsnips, and potatoes into roughly 1-inch chunks and toss them into the slow cooker. Add celery if using.
- Cut the beef chuck roast into 1.5-inch cubes and place them on top of the vegetables in the slow cooker.
- Add minced garlic, tomato paste, dried thyme, bay leaf, salt, and pepper. Pour in beef broth and red wine. Drizzle with Worcestershire sauce.
- Stir gently to coat ingredients. Ensure liquid comes about halfway up the ingredients, not fully submerged.
- Cover and cook on LOW for 6-8 hours. For faster cooking, use HIGH for 4 hours, though texture may be less tender.
- After 6 hours, check for tenderness. If needed, cook longer. Adjust seasoning if necessary. If stew is too thin, remove lid and cook on HIGH for 30 minutes to thicken.
- Remove bay leaf before serving. Ladle into bowls and serve with crusty bread or mashed potatoes. Garnish with fresh parsley if desired.
Notes
Use low-sodium broth to control salt levels. If the stew is too watery, use a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook on HIGH for 15-20 minutes. Add delicate vegetables like green beans in the last 30 minutes to prevent mushiness. Let the stew rest for 10-15 minutes before serving to allow flavors to settle and thickness to improve. For a vegan version, swap beef for seitan or mushrooms and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1/6
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 5
- Protein: 30
Keywords: crockpot beef stew, slow cooker dinner, fall recipes, easy weeknight dinner, beef stew with root vegetables, one pot meal, comfort food