Slow Cooker Hearty Beef and Root Vegetable Stew

• 2 pounds beef chuck, cut into 1-inch cubes
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 3 medium parsnips, peeled and cut into 1-inch pieces
• 4 medium red potatoes, quartered
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil

Instructions

1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper, then toss with the flour to coat evenly.
2. In a large skillet over medium-high heat, warm the olive oil. Brown the beef cubes in batches until all sides are deeply browned, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
3. Add chopped onion, minced garlic, carrots, parsnips, and red potatoes to the slow cooker with the beef.
4. In a medium bowl, whisk together beef broth and tomato paste until smooth. Pour the mixture over the beef and vegetables.
5. Add dried thyme, rosemary, and bay leaves to the slow cooker. Stir gently to combine all ingredients.
6. Cover and cook on LOW for 7 hours or until the beef is tender and vegetables are cooked through.
7. About 15 minutes before serving, remove bay leaves and season the stew with additional salt and pepper if needed.
8. Serve hot with crusty bread or over buttered egg noodles for a delicious, comforting meal.

Chef tips

• Browning the beef before adding it to the slow cooker boosts flavor through caramelization—don't skip this step.
• If you prefer a thicker stew, mix 1-2 tablespoons of cornstarch with cold water and stir into the stew 30 minutes before serving, then cook uncovered until thickened.
• Use low-sodium broth to control saltiness and adjust seasoning at the end of cooking.
• Substitute parsnips with turnips or additional carrots if unavailable—both add great flavor and texture.