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Perfect Cozy Crockpot Beef Stew with Root Vegetables

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A hearty, soul-soothing beef stew made in a slow cooker with tender chuck roast, root vegetables, and a rich, savory broth. Perfect for cozy nights and busy weeknights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium parsnips, peeled and cut into 1-inch chunks
  • 1 pound Yukon Gold potatoes, cut into 1.5-inch chunks
  • 2 celery stalks, sliced into ½-inch pieces
  • 1 cup frozen peas
  • Fresh parsley, chopped (for garnish)
  • Crusty bread (for serving)

Instructions

  1. Pat the beef chuck cubes dry with paper towels. In a mixing bowl, toss the beef with the flour, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated. Shake off any excess flour.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear for 2-3 minutes per side until deeply browned. Transfer the seared beef to a 6-quart slow cooker. Repeat with remaining beef, adding more oil if needed.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant and the tomato paste darkens slightly.
  4. Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to release all the browned bits. Let the wine simmer for 2-3 minutes until reduced by about half. Pour this mixture into the slow cooker with the beef.
  5. Pour the beef broth into the slow cooker. Add the bay leaves, thyme, rosemary, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Give everything a gentle stir.
  6. Nestle the carrots, parsnips, potatoes, and celery into the liquid. Try to submerge them as much as possible. Do not add the peas yet.
  7. Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender and the vegetables are soft but still hold their shape.
  8. About 15 minutes before serving, stir in the frozen peas. Taste the stew and adjust seasoning with more salt and pepper if needed. Remove the bay leaves.
  9. Let the stew sit for 5-10 minutes before serving. Ladle into bowls, garnish with fresh parsley, and serve with crusty bread for dipping.

Notes

Searing the beef is essential for deep flavor. Cut vegetables uniformly for even cooking. Layer beef on bottom and vegetables on top. Avoid lifting the lid during cooking. Season in stages. The stew tastes even better the next day.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, root vegetables, comfort food, easy dinner, cozy meal

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