Beef and Root Vegetable Stew
A rich and wholesome slow cooker beef stew loaded with tender beef, root vegetables, and green beans. Simple to prep, packed with protein and fiber, and perfect for comforting weeknight dinners or meal prep.
Equipment
- 1 slow cooker (6–7 quart)
- 1 large skillet or Dutch oven
- 1 cutting board
- 1 sharp knife
- Measuring Cups and Spoons
- 1 small saucepan (optional for thickening)
Ingredients
- 2 lbs beef stew meat
- 1 tbsp avocado or olive oil divided
- 1 medium yellow onion diced
- 12 oz potatoes yellow, red, or russet, cut into ½-inch pieces (~2 ¼ cups)
- 8 oz parsnips peeled and cut into ½-inch pieces (~2 cups)
- 2 large carrots peeled and cut into ½-inch pieces (~1 cup)
- 4 garlic cloves minced
- 1 15 oz can diced tomatoes, with liquid
- 4 cups beef broth
- 1 ½ tsp dried thyme or 1 tbsp fresh thyme
- 1 tsp dried rosemary or 1 tbsp fresh rosemary, chopped
- 8 oz green beans trimmed and cut into 1-inch pieces (~2 cups, fresh or frozen)
- Salt and black pepper to taste
- ¼ cup cornstarch optional for thickening; can substitute arrowroot or tapioca starch for grain-free
Instructions
- Prepare the Ingredients: Before starting, gather all your ingredients to make the cooking process smooth. Dice the yellow onion finely, peel and chop the carrots and parsnips into uniform ½-inch pieces for even cooking, scrub the potatoes and cut them into similarly sized chunks, and trim and slice the green beans into 1-inch pieces. Mince the garlic cloves and set aside. Having everything prepped ensures your stew cooks evenly and the flavors meld perfectly.
- Brown the Beef – First Half: Place a large skillet or Dutch oven over medium-high heat and add 1 teaspoon of avocado or olive oil. Once the oil is shimmering, add half of the beef stew meat in a single layer. Allow it to sear without moving it for 2–3 minutes, then flip each piece to brown all sides. Browning the beef develops a rich, savory flavor through the Maillard reaction, which enhances the overall depth of the stew. Transfer the browned beef to the slow cooker.
- Brown the Beef – Second Half: Repeat the browning process with the remaining 1 teaspoon of oil and the other half of the beef. Take your time to ensure each piece is evenly browned. Then transfer all browned beef to the slow cooker, mixing it with the first batch. This double-browning step guarantees maximum flavor in the stew and locks in the juices for tender results.
- Layer the Vegetables: Add the diced onion, potatoes, carrots, parsnips, and minced garlic to the slow cooker, spreading them evenly over the beef. Layering the vegetables with the meat allows the flavors to infuse each other as they cook, and ensures that the root vegetables become tender without overcooking. This step sets the foundation for a well-balanced and flavorful stew.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their liquid, followed by the beef broth. Sprinkle in the dried thyme and rosemary (or fresh if using). Stir gently to combine all ingredients. Season lightly with salt and black pepper; you can adjust more toward the end of cooking. The broth will slowly infuse the vegetables and meat with herby, savory flavors, making each spoonful rich and comforting.
- Slow Cook the Stew: Cover the slow cooker with its lid and cook on LOW for 8 hours or HIGH for 4 hours. Cooking slowly allows the connective tissue in the beef to break down, making the meat tender and succulent, while the vegetables soften perfectly. The long, gentle cooking process melds all flavors into a hearty, deeply satisfying stew.
- Add Green Beans: During the last 30–60 minutes of cooking, add the green beans to the slow cooker. If using fresh green beans, allow 45–60 minutes; if frozen, 30 minutes is usually sufficient. Stir them gently into the stew to coat with the broth and herbs. This step ensures the green beans remain vibrant and slightly crisp, adding color, texture, and extra fiber to the dish.
- Adjust Seasoning: Taste the stew toward the end of cooking and adjust the salt and black pepper as needed. Balancing the seasoning is crucial for bringing out the natural flavors of the beef and vegetables. If your stew tastes flat, a pinch more salt or a dash of pepper can make a big difference.
- Optional Thickening with Cornstarch: If you prefer a thicker stew, make a cornstarch slurry. In a small bowl, mix ¼ cup cornstarch with 2–3 tablespoons of cold water until smooth. Remove 1–1 ½ cups of hot broth from the slow cooker and bring it to a simmer in a small saucepan. Slowly whisk in the cornstarch mixture and cook until the liquid thickens. Drizzle the thickened mixture back into the slow cooker and stir gently. Cover and cook for an additional 15–20 minutes to fully integrate the thicker sauce.
- Serve and Enjoy: Once the vegetables are tender, the beef is perfectly cooked, and the broth is thickened to your liking, your stew is ready to serve. Ladle generous portions into bowls and garnish with fresh herbs if desired. This stew pairs wonderfully with crusty bread, a side salad, or as a hearty main for meal prep. Enjoy the rich, comforting flavors in every bite!
Notes
- Meat Selection: Choose well-marbled beef stew meat for tender, flavorful results. Chuck roast cut into 1–2-inch cubes works best.
- Vegetable Prep: Cut root vegetables uniformly to ensure even cooking and consistent texture.
- Browning Beef: Don’t skip browning—this step adds rich, savory depth to the stew.
- Herbs: Fresh herbs can enhance flavor, but dried herbs work well for convenience.
- Thickening Options: Cornstarch, arrowroot, or tapioca starch can thicken the broth. Add slowly and simmer for best results.
- Make-Ahead: Prep vegetables and meat the night before to save time in the morning.
