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Quick & Easy Crockpot Beef Stew with Root Vegetables

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A hearty, comforting beef stew made effortlessly in the slow cooker with tender chuck roast and root vegetables. No browning required—just dump and go for a delicious weeknight dinner.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 2-inch cubes
  • 4 medium carrots, peeled and cut into 2-inch chunks
  • 3 medium parsnips, peeled and cut into 2-inch chunks (optional)
  • 4 medium Yukon Gold potatoes, scrubbed and cut into 2-inch chunks
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 2 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 1 cup frozen peas (optional)
  • 2 tablespoons chopped fresh parsley (optional)
  • 1 cup sliced mushrooms (optional)

Instructions

  1. Prep your vegetables: Wash and peel the carrots and parsnips. Cut them into 2-inch chunks. Scrub the potatoes and cut them into similar-sized pieces. Roughly chop the onion. Smash the garlic cloves with the flat side of your knife. Set everything aside.
  2. Prep the beef: If your beef isn’t already cut, trim any large pieces of fat (leave some—it adds flavor) and cut the chuck roast into 2-inch cubes.
  3. Layer everything in the crockpot: Place the beef chunks in the bottom of the slow cooker. Layer the carrots, parsnips, potatoes, onion, and garlic on top. Don’t stir yet.
  4. Make the broth mixture: In a measuring cup or small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over everything in the crockpot. Tuck the bay leaves into the liquid.
  5. Cook low and slow: Put the lid on and set your crockpot to low for 6-8 hours or high for 4-5 hours.
  6. Check for doneness: About 30 minutes before serving, test the beef with a fork. It should shred easily. The vegetables should be tender but not falling apart.
  7. Thicken the gravy: In a small bowl, mix the cornstarch with 2 tablespoons cold water until smooth. Remove the bay leaves from the stew. Stir the cornstarch slurry into the crockpot. Let it cook for another 15-20 minutes with the lid on.
  8. Optional: Add peas: If you’re using frozen peas, stir them in during the last 15 minutes of cooking.
  9. Serve and enjoy: Ladle the stew into bowls. Garnish with fresh parsley if you have it.

Notes

For a gluten-free version, use tamari instead of Worcestershire sauce. Cut vegetables into large 2-inch chunks to prevent mushiness. Add cornstarch slurry only at the end of cooking. The stew tastes even better the next day as flavors meld.

Nutrition

Keywords: crockpot beef stew, slow cooker stew, easy beef stew, root vegetable stew, weeknight dinner, comfort food, dump and go

Find it online: https://lumalunch.com/quick-and-easy-crockpot-beef-stew-with-root-vegetables/