Slow Cooker Beef Stew with Root Vegetables
Ingredients:
- 1 and 1/2 pounds of beef chuck roast, cut into 1 inch cubes
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 3 celery stalks, chopped
- 2 cups of beef broth
- 1 cup of red wine
- 2 bay leaves
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 3 tablespoons of cornstarch
Instructions:
This slow cooker beef stew with root vegetables is the perfect meal for a chilly night. Follow these instructions to prepare a delicious and hearty stew.
Step 1: Prepare the Meat
Cut the beef chuck roast into 1 inch cubes and season with salt and black pepper.
Step 2: Brown the Meat
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef cubes and brown them on all sides for about 5 minutes. Transfer the beef to a slow cooker.
Step 3: Cook the Vegetables
Add the remaining tablespoon of olive oil to the skillet and sauté the onion and garlic until softened, about 3 minutes. Add the carrots, parsnips, and celery and cook for an additional 5 minutes. Transfer the vegetables to the slow cooker.
Step 4: Add the Seasonings
Pour the beef broth and red wine into the slow cooker with the beef and vegetables. Add the bay leaves, dried thyme, and dried rosemary, and stir to combine.
Step 5: Slow Cook
Cover the slow cooker and cook on low heat for 8 hours or high heat for 4 hours.
Step 6: Thicken the Stew
About 30 minutes before the end of the cooking time, mix 3 tablespoons of cornstarch with 1/4 cup of water in a small bowl. Add the cornstarch mixture to the slow cooker and stir well. Cover and continue cooking for the remaining time.
Step 7: Serve
Discard the bay leaves and serve the beef stew hot with crusty bread or mashed potatoes.
Tips:
- Use any root vegetables you like in this stew. Try adding turnips, rutabaga, or sweet potatoes.
- You can substitute the red wine with beef broth if you prefer.
- If the stew is too thick, add more beef broth or water to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This slow cooker beef stew with root vegetables is a delicious and comforting meal that is easy to prepare. The beef becomes tender and flavorful after slow cooking all day, and the root vegetables add a nice sweetness to the stew. Serve it with a slice of crusty bread or creamy mashed potatoes for a hearty dinner. Add it to your dinner rotation this winter and enjoy the cozy flavors!