Slow Cooker Beef Stew With Hearty Root Vegetables
A comforting and hearty slow cooker beef stew filled with tender beef and root vegetables.
Ingredients
Main Ingredients
- 2 lbs beef stew meat
- 1 tablespoon avocado or olive oil divided
- 1 medium yellow onion diced
- 12 oz potatoes (yellow, red, or russet), cut into ½-inch pieces
- 8 oz parsnips peeled and cut into ½-inch pieces
- 2 large carrots peeled and cut into ½-inch pieces
- 4 cloves garlic minced
- 1 can diced tomatoes 15 oz, with liquid
- 8 oz green beans trimmed and cut into 1-inch pieces
- 4 cups beef broth
- 1.5 teaspoons dried thyme (or 1 tbsp fresh)
- 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped)
- 1 to taste salt
- 1 to taste pepper
- 0.25 cup cornstarch (optional for thickening)
Instructions
- In a skillet over medium-high heat, heat 2 teaspoons of oil. Brown half of the beef for 2-3 minutes on each side, then transfer to the slow cooker. Repeat with the remaining beef.
- In the slow cooker, add the diced onion, potatoes, parsnips, carrots, minced garlic, diced tomatoes (with liquid), beef broth, thyme, and rosemary. Stir everything together.
- Cover the slow cooker and cook on LOW for 8 hours or HIGH for 4 hours. Add the green beans in the last 30-60 minutes of cooking.
- Once cooked, taste and adjust seasoning with salt and pepper as needed.
- If you prefer a thicker stew, mix the cornstarch with a little water to create a slurry. Remove some broth from the slow cooker, heat it, and whisk in the slurry. Stir this back into the stew and cook for an additional 15-20 minutes.
Notes
Serve your hearty beef stew hot, garnished with fresh herbs if desired. It pairs wonderfully with crusty bread or over rice for a complete meal. Feel free to add other vegetables like peas or bell peppers for extra flavor and nutrition.