Slow Cooker Creamy Beef and Root Vegetable Stew

• 2 lbs beef chuck roast, trimmed and cut into 1.5-inch cubes
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 3 medium parsnips, peeled and sliced into 1/2-inch rounds
• 2 medium red potatoes, diced into 1-inch pieces
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 cup low sodium beef broth
• 1 cup half-and-half or whole milk
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/4 cup all-purpose flour
• Salt and freshly ground black pepper to taste

Instructions

1. In a large bowl, toss the beef cubes with the flour, salt, and pepper until evenly coated. This helps thicken the stew later.
2. Heat a large skillet over medium-high heat and lightly brown the beef cubes in batches, about 2-3 minutes per side. Transfer browned beef to the slow cooker.
3. Add the chopped onion, minced garlic, carrots, parsnips, and diced potatoes on top of the beef in the slow cooker.
4. In a separate bowl, whisk together the beef broth, half-and-half, tomato paste, thyme, and rosemary until smooth. Pour this mixture evenly over the beef and vegetables.
5. Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours until the beef is tender and vegetables are soft.
6. About 30 minutes before serving, taste and adjust seasoning with salt and pepper. If the stew is too thin, stir well and leave lid slightly ajar to thicken.
7. Stir carefully to combine all ingredients and serve warm with crusty bread or over buttered egg noodles.

Chef tips

• For a dairy-free option, substitute the half-and-half with full-fat coconut milk or a creamy unsweetened plant milk.
• If you want a richer flavor, brown the vegetables briefly in the skillet after browning the beef before adding to the slow cooker.
• To avoid overcooking, check the stew an hour before the minimum cook time if your slow cooker runs hot.
• You can swap parsnips with turnips or additional potatoes if preferred, maintaining similar cooking times.