Crockpot Beef Stew with Root Vegetables

This crockpot beef stew features tender chunks of beef simmered with a variety of root vegetables in a savory broth. The slow cooking process results in a hearty, velvety dish with melt-in-your-mouth meat and well-blended flavors, topped with fresh herbs.

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Prep Time 15

Cook Time 8

Total Time 8

Course Main Course

Cuisine American

Servings 6

Calories 480 kcal

Equipment

Slow Cooker
Knife
Cutting Board

Ingredients

2 pounds beef stew meat cut into chunks
3 large carrots peeled and sliced
3 large parsnips peeled and sliced
2 stalks celery chopped
4 cloves garlic minced
1 cup red wine optional, for depth
1 tablespoon fresh rosemary chopped
2 tablespoons olive oil
2 tablespoons flour for browning and thickening
to taste salt and pepper

Instructions

Toss the beef chunks with a bit of flour, salt, and pepper to lightly coat—they’ll brown better and help thicken the stew later.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the beef in batches, browning on all sides until a deep golden crust forms—about 5 minutes per batch. Transfer the browned beef to the slow cooker.
In the same skillet, add chopped celery, carrots, and parsnips. Sauté for about 3-4 minutes until they start to soften and turn slightly golden, releasing their aroma.
Stir in the minced garlic and chopped rosemary, cooking for another minute until fragrant. Pour in the red wine, scraping any browned bits from the bottom of the skillet, then let it simmer for 2 minutes to reduce slightly.
Transfer the sautéed vegetables and liquid from the skillet into the slow cooker with the beef. Add enough broth or water to just cover the ingredients.
Set the slow cooker to low and cover. Let it cook for 8 hours until the beef is tender and falling apart, and the vegetables are soft and flavorful.
Once cooked, stir the stew gently to combine and check the seasoning. Adjust with salt and pepper as needed.
Serve the stew hot, garnished with fresh herbs if desired, spooning it into bowls to enjoy the rich, thick broth with tender meat and vegetables.

Notes

For an extra depth of flavor, add a splash of Worcestershire sauce or a dash of balsamic vinegar before serving. Leftovers taste even better the next day, developing richer flavors after sitting. Feel free to substitute additional root vegetables like turnips or sweet potatoes for variation.