Cozy Beef Stew Root (Print version)

Slow-cooked beef and root vegetables create a warm and hearty main dish rich in flavor and comfort.

# What You'll Need:

→ Beef

01 - 2 lbs beef chuck, cut into 1.5-inch cubes
02 - 1/2 tsp kosher salt
03 - 1/2 tsp 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 tbsp tomato paste
11 - 1 tbsp Worcestershire sauce
12 - 1 bay leaf
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary

→ Liquid

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

→ Thickener

17 - 2 tbsp cornstarch
18 - 2 tbsp cold water

# How-To Steps:

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

# Tips from the pros:

01 -
  • The beef becomes so tender it practically melts, which happens almost by accident while you go about your day.
  • Root vegetables turn sweet and soft, creating natural thickness and body without any fuss.
  • One pot means minimal cleanup, and the whole house smells incredible for hours afterward.
02 -
  • Don't skip the searing step—those browned bits add tremendous depth that slow cooking alone cannot create.
  • Resist the urge to peek constantly; every time you lift the lid, you add 15-20 minutes to cooking time as heat escapes.
  • The cornstarch slurry must be whisked smooth before stirring in, or you'll end up with lumpy gravy and regret.
03 -
  • Cut all your vegetables to roughly the same size so they finish cooking at the same moment rather than some pieces turning to mush.
  • Don't be tempted to cook on high the whole time—low and slow is what transforms tough beef into something tender and gives flavors time to meld properly.
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