Cozy Beef Stew Root (Print Version)

Slow-cooked tender beef and root veggies in a savory, hearty broth for chilly days.

# Ingredient List:

→ Beef

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

→ Liquid

15 - 4 cups beef broth, gluten-free if needed
16 - 1 cup dry red wine, or additional broth

→ Thickener

17 - 2 tablespoons cornstarch
18 - 2 tablespoons cold water

# How to Make:

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

# Expert Advice:

01 -
  • It practically cooks itself while you go about your day, filling your kitchen with the kind of aroma that makes everyone ask what's for dinner.
  • One pot means minimal cleanup, and the slow cooker does all the heavy lifting so you're free to do anything else.
  • It tastes even better the next day, making it perfect for meal prep or having something ready when life gets chaotic.
02 -
  • Don't skip the searing step even though it's tempting—those browned bits are flavor compounds called the Maillard reaction, and they make the difference between stew and something truly special.
  • If your stew seems thin after eight hours, the cornstarch slurry is your friend, but don't add more than two tablespoons or it becomes gloopy instead of silky.
  • The stew tastes noticeably better on day two because the flavors have time to marry and deepen, so make it ahead if your schedule allows.
03 -
  • Brown your beef the night before and store it in the refrigerator; this lets you skip a morning step and still have the stew ready for eight hours of slow cooking.
  • Use an instant-read thermometer to check that your beef has reached at least 190 degrees Fahrenheit before finishing—this ensures maximum tenderness.
  • If you have access to fresh rosemary and thyme, use half as much as dried because fresh herbs are more potent and can overpower the dish.
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