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Quick Slow Cooker Beef Stew with Root Vegetables: Easy & Perfect

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A deeply flavorful, restaurant-quality beef stew made effortlessly in a slow cooker. Tender beef, creamy root vegetables, and a rich, savory broth come together with minimal active prep time for the ultimate weeknight comfort food.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1.5-inch cubes
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium Yukon Gold potatoes, cut into 1.5-inch cubes
  • 2 medium parsnips, peeled and cut into 1-inch chunks
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the beef in a single layer (work in batches if needed) and brown for 2-3 minutes per side until a deep crust forms. Transfer browned beef to the slow cooker.
  2. Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and cook for 2-3 minutes, scraping up browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant. Transfer everything to the slow cooker.
  3. Pour the red wine into the hot skillet and let it bubble for about 30 seconds, scraping up any remaining browned bits. Pour the wine into the slow cooker. Add the beef broth, tomato paste, thyme, and bay leaves. Stir everything together gently.
  4. Layer the carrots, parsnips, and potatoes on top of the beef and broth. Do not stir them in.
  5. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beef is fork-tender and the vegetables are soft but still holding their shape.
  6. About 30 minutes before serving, remove the bay leaves. In a small bowl, whisk the flour with ¼ cup of cold water until smooth. Stir this slurry into the stew. Let it cook uncovered for the last 20-30 minutes, stirring occasionally, until the broth thickens to your liking.
  7. Taste the stew and add more salt and pepper if needed. Stir in the fresh parsley right before serving. Ladle into bowls and enjoy.

Notes

For best results, brown the beef and sauté the onions the night before to save time in the morning. Pat the beef dry before browning to ensure a good sear. Layer vegetables on top without stirring to keep them from getting mushy. Taste and adjust seasoning before serving. Leftovers taste even better the next day.

Nutrition

Keywords: slow cooker beef stew, beef stew with root vegetables, easy beef stew, comfort food, weeknight dinner, slow cooker recipe, beef chuck stew

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