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Easy Cozy Slow Cooker Beef Stew with Fall Vegetables

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A hearty, comforting beef stew made in the slow cooker with tender beef, root vegetables, and a rich savory broth. Perfect for busy fall days, this set-it-and-forget-it recipe delivers deep flavor with minimal effort.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 2 tablespoons olive oil (optional, for browning)
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 stalks celery, sliced into 1/2-inch pieces
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, cut into 1-inch cubes
  • 2 medium parsnips, peeled and sliced
  • 1 large sweet potato, peeled and cubed (optional)
  • 4 cups beef broth, low-sodium
  • 1 can (14.5 ounces) diced tomatoes, with their juices
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon Worcestershire sauce
  • 1 cup frozen peas

Instructions

  1. Prep your vegetables first. Chop all carrots, celery, onion, potatoes, parsnips, and sweet potato. Mince the garlic.
  2. Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the flour, salt, and pepper until each piece is lightly coated.
  3. Layer the vegetables in the slow cooker. Start with the onion and garlic on the bottom. Then add the carrots, celery, potatoes, parsnips, and sweet potato.
  4. Place the floured beef cubes over the vegetables. Do not stir.
  5. In a separate bowl or large measuring cup, whisk together the beef broth, diced tomatoes with their juices, tomato paste, Worcestershire sauce, thyme, rosemary, and smoked paprika until the tomato paste is mostly dissolved.
  6. Pour the broth mixture over the beef and vegetables. Tuck the bay leaves into the liquid. Do not stir.
  7. Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours. LOW is recommended for best texture.
  8. About 15 minutes before serving, stir in the frozen peas. Let them warm through.
  9. Taste the broth and adjust salt and pepper as needed.
  10. If a thicker stew is desired, mix 2 tablespoons cornstarch with 2 tablespoons cold water to make a slurry. Stir into the stew during the last 30 minutes of cooking and let cook uncovered to thicken.

Notes

For a gluten-free version, skip the flour coating and toss beef in 2 tablespoons cornstarch mixed with salt and pepper. Add a cornstarch slurry at the end if needed. For a richer flavor, brown the beef in a hot skillet before adding to the slow cooker. Leftovers taste even better the next day. Store in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: slow cooker beef stew, fall vegetables, comfort food, easy stew, cozy dinner, potluck recipe

Find it online: https://goldensimmer.com/easy-cozy-slow-cooker-beef-stew-with-fall-vegetables/