Slow Cooker Rustic Beef and Root Vegetable Stew

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 2 cups beef broth, low sodium
• 1 cup dry red wine (optional, can substitute with additional broth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. In a large skillet over medium-high heat, heat olive oil. Add beef cubes in batches, searing until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
2. In the same skillet, add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook an additional 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
3. Pour in red wine (if using) to deglaze the skillet, scraping up any browned bits from the bottom. Let it simmer for 2 minutes to reduce slightly.
4. Transfer the onion, garlic, tomato paste, and wine mixture into the slow cooker with the beef. Add beef broth, carrots, parsnips, potatoes, thyme, rosemary, bay leaves, salt, and pepper.
5. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until beef is tender and vegetables are cooked through.
6. Remove bay leaves and taste to adjust seasoning with additional salt and pepper as needed.
7. Serve the stew hot, garnished with freshly chopped parsley for a bright finish.
8. Optional: Accompany with crusty bread or over buttered egg noodles for a more substantial meal.

Chef tips

• Browning the beef before slow cooking intensifies the stew’s flavor; don’t skip this step.
• If you prefer a thicker stew, remove about 1/2 cup of cooking liquid at the end and whisk in 1 tablespoon of cornstarch dissolved in cold water. Return to the slow cooker and cook on high for 15-20 minutes.
• For a gluten-free version, ensure beef broth and tomato paste are labeled gluten-free.
• If you don’t have parsnips, you can substitute with additional carrots or sweet potatoes for a slightly sweeter flavor.