Save to Pinterest A hearty, comforting beef stew slow-cooked with tender root vegetables, perfect for chilly evenings and budget-friendly at just $1.41 per serving.
I first cooked this hearty crockpot beef stew on a particularly cold day, and its aroma filled the house with warmth and anticipation. The slow-cooked flavor reminded me of classic family gatherings around the dinner table.
Ingredients
- Beef stew meat: 2 lbs beef, cut into 1-inch cubes
- Carrots: 3 medium, peeled and sliced
- Parsnips: 3 medium, peeled and sliced
- Potatoes: 2 medium, peeled and diced
- Onions: 2 medium, chopped
- Celery: 3 stalks, sliced
- Garlic: 3 cloves, minced
- Beef broth: 4 cups, low-sodium
- Diced tomatoes: 1 can, undrained
- Tomato paste: 2 tbsp
- Worcestershire sauce: 2 tbsp
- Salt: 2 tsp, or to taste
- Black pepper: 1 tsp, freshly ground
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Cornstarch: 2 tbsp
- Water: 2 tbsp
Instructions
- Layer beef:
- Place beef cubes in the bottom of crockpot.
- Add vegetables:
- Add carrots, parsnips, potatoes, onions, celery, and garlic on top.
- Mix liquids:
- In a bowl, whisk together beef broth, diced tomatoes, tomato paste, and Worcestershire sauce. Pour over ingredients in crockpot.
- Season:
- Sprinkle salt, pepper, thyme, rosemary, and bay leaves.
- Cook:
- Cover and cook on low for 8 hours (or high for 4 hours) until beef and vegetables are tender.
- Thicken:
- Thirty minutes before serving, mix cornstarch and water. Stir into stew to thicken.
- Serve:
- Remove bay leaves, adjust seasoning as needed, and serve hot.
Save to Pinterest This stew has become a comforting staple in our home during the winter season, served piping hot while everyone lingers around the dinner table. It is always a hit for both kids and adults, especially paired with crusty bread.
Required Tools
Crockpot, chefs knife, cutting board, mixing bowl, ladle make the process simple and efficient for home cooks.
Allergen Information
No major allergens present in this recipe. Always check Worcestershire sauce labels if allergic to fish or gluten.
Nutritional Information
Per serving: 340 calories, 10 g total fat, 28 g carbohydrates, 33 g protein.
Save to Pinterest This classic stew is perfect for make-ahead meals and always brings warmth to your table. Enjoy leftovers reheated with a splash of broth for next-day comfort.
Common Recipe Questions
- → What vegetables complement the beef in this dish?
Carrots, parsnips, potatoes, onions, celery, and garlic create a flavorful vegetable mix that softens nicely during slow cooking.
- → How can I thicken the broth?
Mix cornstarch with cold water to form a slurry and stir it into the stew about 30 minutes before serving to achieve a thicker consistency.
- → Can I prepare this dish faster?
Cooking on high in a slow cooker for 4-5 hours can reduce cooking time while still tenderizing the beef and vegetables.
- → Are there variations to the root vegetables used?
Parsnips may be swapped with turnips or rutabaga for a slightly different flavor profile and texture.
- → What are some serving suggestions?
Serve this hearty dish with crusty bread or over creamy mashed potatoes for a complete, satisfying meal.
- → Is this dish suitable for dairy-free diets?
Yes, this preparation contains no dairy ingredients, making it suitable for dairy-free eating preferences.