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Cozy Slow Cooker Beef Stew with Root Vegetables

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A hearty, comforting beef stew made in the slow cooker with fall-apart tender chuck roast and root vegetables in a rich, savory broth. This set-it-and-forget-it recipe delivers deep, complex flavor with minimal hands-on effort, perfect for chilly nights and dinner parties.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil, divided
  • 1 large yellow onion, diced (about 1.5 cups)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (e.g., Cabernet Sauvignon)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme (or 3 sprigs fresh)
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 large carrots, peeled and cut into 1-inch chunks (about 2 cups)
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 2 large Yukon Gold potatoes, peeled and cubed
  • 2 celery stalks, sliced into 1/2-inch pieces
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
  • Crusty bread or mashed potatoes (for serving)

Instructions

  1. Prep the beef: Pat beef cubes dry with paper towels. Season generously with salt and pepper, then toss with flour in a bowl until lightly coated. Shake off excess flour.
  2. Brown the beef: Heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat. Working in batches, add beef cubes in a single layer and sear undisturbed for 3-4 minutes until a deep brown crust forms. Flip and repeat on all sides. Transfer browned beef to the slow cooker.
  3. Sauté the aromatics: Reduce heat to medium and add remaining oil to the skillet. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
  4. Deglaze the pan: Pour in red wine and scrape the bottom of the skillet with a wooden spoon to release browned bits. Let wine simmer for 2 minutes, reducing slightly.
  5. Build the broth: Pour wine mixture over beef in the slow cooker. Add beef broth, bay leaves, thyme, and smoked paprika. Stir gently to combine.
  6. Add the vegetables (except peas): Nestle carrots, parsnips, potatoes, and celery into the broth. Do not stir too much.
  7. Cook low and slow: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours. LOW is recommended for best texture.
  8. Finish and serve: About 15 minutes before serving, remove bay leaves and stir in frozen peas. Let them warm through. Taste and adjust seasoning with salt and pepper.
  9. Rest and serve: Let stew sit for 10 minutes off the heat before serving. Serve in deep bowls with fresh parsley and crusty bread.

Notes

Don’t skip browning the beef—it’s essential for deep flavor. Cut vegetables uniformly (about 1-inch chunks) for even cooking. For a gluten-free version, skip the flour dredging and use cornstarch to thicken. The stew improves overnight; make it a day ahead for best flavor. To thicken, mix 2 tablespoons cornstarch with 2 tablespoons cold water and stir into hot stew, cooking on HIGH for 15 minutes.

Nutrition

Keywords: slow cooker beef stew, beef stew with root vegetables, cozy beef stew, comfort food, winter stew, slow cooker recipe, beef chuck stew

Find it online: https://breezybake.com/cozy-slow-cooker-beef-stew-with-root-vegetables/