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Best Crockpot Beef Stew with Root Vegetables: Easy & Hearty

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This hearty crockpot beef stew with root vegetables is the ultimate comfort food—fall-apart tender beef, sweet root vegetables, and a rich, savory broth that tastes like it simmered all day. Perfect for busy weeknights or stress-free entertaining, this recipe is forgiving, budget-friendly, and always a crowd-pleaser.

Ingredients

Scale
  • 2 pounds beef stew meat (chuck or round, cut into 1-inch cubes)
  • 1 teaspoon salt (plus more for seasoning)
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 1/2 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 3 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 2 parsnips, peeled and cut into 1-inch chunks (about 1 cup)
  • 1 small celery root (celeriac), peeled and cubed (about 1 cup)
  • 1 pound Yukon Gold potatoes, cut into 1-inch chunks (about 3 cups)
  • 4 cups beef broth (low-sodium preferred)
  • 1 cup dry red wine (optional, or use additional beef broth)
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon dried rosemary (or 1 sprig fresh)
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or buttered egg noodles (for serving)

Instructions

  1. Prep your ingredients first. Peel and chop all vegetables, mince garlic, measure spices, and cut beef into even 1-inch cubes.
  2. Pat beef cubes dry with paper towels. In a bowl, toss meat with 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons flour until evenly coated. Let sit for 5 minutes.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear half the beef cubes in a single layer for 2-3 minutes per side until deeply browned. Transfer to a plate and repeat with remaining oil and beef.
  4. Reduce heat to medium. Add diced onion to the same pan and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute.
  5. Pour in red wine (or 1 cup beef broth) and bring to a simmer. Scrape up browned bits from the pan. Let bubble for 2 minutes until slightly reduced.
  6. Place root vegetables (carrots, parsnips, celery root, potatoes) in the bottom of a 6-quart or larger slow cooker. Arrange seared beef on top. Pour wine-onion mixture over everything, then add beef broth, bay leaves, thyme, rosemary, and Worcestershire sauce. Stir gently.
  7. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  8. About 15-20 minutes before serving, stir in frozen peas.
  9. Remove bay leaves and thyme sprigs. Taste broth and adjust seasoning with additional salt and pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or buttered egg noodles.

Notes

For best flavor, sear the meat before adding to the slow cooker. Cut vegetables uniformly (1-inch cubes) for even cooking. Layer root vegetables on the bottom of the slow cooker. Resist lifting the lid during cooking. To thicken stew, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir in during the last 30 minutes. Stew tastes even better the next day. For gluten-free version, use gluten-free flour or cornstarch. For low-carb, swap potatoes for turnips or cauliflower.

Nutrition

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

Find it online: https://daintydine.com/best-crockpot-beef-stew-with-root-vegetables-easy-and-hearty/