Cozy Beef Stew Root (Printable Version)

Tender beef and root vegetables simmered slowly in a rich, flavorful broth for a warm, comforting dish.

# What You’ll Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 teaspoon kosher salt
03 - 1/2 teaspoon black pepper

→ Vegetables

04 - 3 large carrots, peeled and cut into 1-inch pieces
05 - 2 parsnips, peeled and sliced
06 - 2 large Yukon Gold potatoes, peeled and chopped into chunks
07 - 1 large yellow onion, diced
08 - 3 celery stalks, sliced

→ Flavor Base

09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 1 tablespoon Worcestershire sauce
12 - 1 bay leaf
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary

→ Liquid

15 - 4 cups beef broth, gluten-free verified
16 - 1 cup dry red wine or additional broth

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# Step-by-Step Guide:

01 - Season beef cubes evenly with kosher salt and black pepper.
02 - Heat a large skillet over medium-high heat. Sear beef in batches until browned on all sides, approximately 3 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, parsnips, potatoes, onion, and celery to the slow cooker with the beef.
04 - Stir in garlic, tomato paste, Worcestershire sauce, bay leaf, thyme, and rosemary until evenly distributed.
05 - Pour in beef broth and red wine. Mix gently to combine all ingredients.
06 - Cover and cook on low setting for 8 hours, or until beef and vegetables are tender.
07 - In a small bowl, mix cornstarch with cold water to form a smooth slurry. Stir the slurry into the stew. Cook uncovered on high setting for 15 minutes until the stew reaches desired thickness.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Serve hot.

# Expert Tips:

01 -
  • It practically cooks itself while you go about your day, filling your home with the kind of aroma that makes everyone ask what's for dinner.
  • The beef becomes so tender it practically melts, and the vegetables soften into something almost luxurious without any fussing.
  • One pot, eight hours, and dinner for six—it's the kind of recipe that feels like cheating because it tastes like you spent all day cooking.
02 -
  • Don't skip the searing step—those browned bits create a foundation of flavor that eight hours of slow cooking can't replicate on its own.
  • The cornstarch slurry must be cold water mixed with cornstarch before it hits the hot stew, otherwise you'll end up with lumps instead of that silky consistency everyone loves.
03 -
  • If your slow cooker runs hot, check the stew at the seven-hour mark—sometimes meat gets done before you expect it, and you don't want it falling apart into stringy threads.
  • Use a wine you actually enjoy drinking; cheap wine with high sulfites can taste bitter in long-cooked dishes, and you deserve better than that.
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