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slow cook beef stew recipe
Mirha Pretty

Slow Cooked Beef Stew With Root Vegetables

This slow cooked beef stew is rich, hearty, and packed with comforting flavor. Tender chunks of beef simmer slowly with carrots, potatoes, and other root vegetables in a savory broth. It’s the perfect cozy meal for chilly days and family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1½ lbs beef chuck cut into cubes
  • 3 carrots sliced
  • 3 potatoes cubed
  • 1 cup chopped celery
  • 1 small onion diced
  • 3 cups beef broth
  • 2 tbsp tomato paste
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil

Method
 

  1. Heat olive oil in a skillet over medium-high heat.
  2. Brown the beef cubes for 3–4 minutes on each side.
  3. Transfer the browned beef to a slow cooker.
  4. Add carrots, potatoes, celery, and onion to the slow cooker.
  5. Stir in beef broth, tomato paste, garlic, thyme, salt, and black pepper.
  6. Mix gently to combine all ingredients.
  7. Cover and cook on low for about 6 hours until the beef becomes tender.
  8. Taste and adjust seasoning if needed before serving.
  9. Serve warm with crusty bread.

Notes

  • Use beef chuck because it becomes very tender when slow-cooked.
  • Add parsnips or turnips for extra root vegetable flavor.
  • For a thicker stew, stir in a cornstarch slurry near the end of cooking.
  • Store leftovers in the refrigerator for up to 3 days.

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