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Perfect Slow Cooker Beef Stew with Root Vegetables

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A rich, hearty beef stew with tender root vegetables, slow-cooked to perfection. This comforting dish features deeply seared beef, a velvety broth, and earthy sweetness from carrots, parsnips, and potatoes.

Ingredients

Scale
  • 2 1/2 pounds beef chuck, cut into 2-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet or Merlot recommended)
  • 3 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 4 large carrots, peeled and cut into 2-inch chunks
  • 3 parsnips, peeled and cut into 2-inch chunks
  • 1 1/2 pounds Yukon Gold potatoes, cut into 2-inch chunks
  • 2 celery stalks, cut into 1-inch pieces
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
  • Crusty bread for serving

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with the flour until evenly coated. Let sit for 5 minutes.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 3-4 minutes per side until deeply browned. Transfer to a 6-quart slow cooker.
  3. Reduce heat to medium and add the remaining 1 tablespoon olive oil. Sauté the diced onion for 5-6 minutes until softened and golden. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1-2 minutes. Pour in the red wine and scrape up browned bits from the pan. Let simmer for 2-3 minutes until reduced by half.
  5. Pour the wine mixture over the beef in the slow cooker. Add beef broth, bay leaves, thyme, and rosemary. Stir gently. Add carrots, parsnips, potatoes, and celery on top without stirring.
  6. Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours. About 30 minutes before serving, remove bay leaves and stir in frozen peas. Let warm through.
  7. Serve ladled into bowls, garnished with fresh parsley, with crusty bread on the side.

Notes

For best results, do not skip searing the beef. Cut vegetables uniformly for even cooking. Add peas at the end to avoid mushiness. Season in layers for depth. Let stew rest 30 minutes before serving for enhanced flavor.

Nutrition

Keywords: slow cooker beef stew, root vegetables, comfort food, beef stew recipe, easy dinner, winter meal

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