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Easy Crockpot Beef Stew with Root Vegetables

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This Easy Crockpot Beef Stew with Root Vegetables is a set-it-and-forget-it comfort meal featuring tender beef chuck, sweet carrots and parsnips, and Yukon Gold potatoes in a rich, savory broth. Perfect for busy days, it fills your home with a slow-cooked aroma that promises warmth and satisfaction.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 tablespoons tomato paste
  • 1/4 cup all-purpose flour
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 celery stalks, sliced into 1/2-inch pieces
  • 4 cups low-sodium beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon balsamic vinegar
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. In a large skillet over medium-high heat, warm 1 tablespoon of olive oil. Add the beef in a single layer (work in batches if needed) and cook for 3-4 minutes per side until deeply browned. Transfer the browned beef to the crockpot.
  2. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 4-5 minutes, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another minute until it darkens slightly.
  3. Sprinkle the flour over the onion mixture and stir constantly for 1 minute. Slowly pour in about 1 cup of the beef broth, stirring to loosen everything from the pan. Pour this mixture into the crockpot over the beef.
  4. Pour the remaining 3 cups of beef broth and the red wine (if using) into the crockpot. Add the bay leaves, dried thyme, and dried rosemary. Stir well.
  5. Add the carrots, parsnips, potatoes, and celery to the crockpot, trying to keep them submerged in the liquid as much as possible. Do not stir too vigorously.
  6. Cover the crockpot and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are soft but not falling apart.
  7. Remove the bay leaves. Stir in the balsamic vinegar. Taste and adjust salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

For best results, brown the beef thoroughly—this builds deep flavor. Cut vegetables to uniform 1-inch pieces for even cooking. If the stew is too thin at the end, mix 2 tablespoons cornstarch with 2 tablespoons cold water, stir in, and cook on HIGH for 15-20 minutes. If too thick, add more broth or water. The stew tastes even better the next day.

Nutrition

Keywords: crockpot beef stew, easy beef stew, root vegetable stew, slow cooker stew, comfort food, winter recipe

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