Go Back
–+ servings
Slow Cooker Beef Stew with Root Vegetables

Hearty Slow Cooker Beef Stew with Root Vegetables Bliss

No ratings yet
Enjoy a warm, comforting Slow Cooker Beef Stew with Root Vegetables, perfect for chilly nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef Stew Meat Substitute with chuck roast for extra tenderness.
  • 1 tablespoon Avocado Oil or Olive Oil Essential for browning meat; any cooking oil can be used.
  • 1 medium Yellow Onion Shallots are a good alternative for a milder taste.
  • 3 cups Potatoes Yellow, red, or russet; can swap with other root veggies.
  • 2 medium Parsnips Can be replaced with extra carrots or any root vegetable.
  • 3 medium Carrots Fresh or frozen work fine.
  • 3 cloves Garlic Minced.
  • 1 can Diced Tomatoes Provides acidity and moisture.
  • 4 cups Beef Broth A lighter touch can be achieved with vegetable broth.
  • 1 teaspoon Dried Thyme Fresh thyme makes for a fragrant substitute.
  • 1 teaspoon Dried Rosemary Fresh offers a more intensified flavor.
  • 1 cup Green Beans Use fresh or frozen; add during the last part of cooking.
  • 2 tablespoons Cornstarch Optional thickener; arrowroot serves as a grain-free alternative.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Heat a tablespoon of avocado or olive oil in a large skillet over medium-high heat. Add half of the beef stew meat to the pan, searing each piece until browned on all sides, about 4-5 minutes. Transfer the browned beef to your slow cooker and repeat with the remaining meat.
  2. Once all the beef is in the slow cooker, add the chopped yellow onion, diced potatoes, parsnips, and carrots. Stir in minced garlic, diced tomatoes, and beef broth, followed by the dried thyme and rosemary. Ensure everything is well combined.
  3. Cover the slow cooker and set it to cook on LOW for 8 hours or HIGH for 4 hours. Allow the stew to simmer, letting the flavors meld beautifully together.
  4. In the final 30 to 60 minutes of cooking, uncover the slow cooker and gently stir in the green beans.
  5. If you desire a thicker stew, prepare a cornstarch slurry and stir it into the simmering broth. Cook for an additional 15-20 minutes until thickened.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 900mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Searing the beef enhances flavor; customize root veggies for different meals. Monitor cook time for leaner cuts to avoid dryness. Store leftovers in airtight containers for up to 4 days, or freeze portions for up to 3 months.

Tried this recipe?

Let us know how it was!