Slow Cooker Savory Beef and Root Vegetable Stew

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 medium carrots, peeled and cut into chunks
• 3 medium parsnips, peeled and cut into chunks
• 3 medium potatoes, peeled and cut into chunks
• 2 cups beef broth
• 1 cup dry red wine (optional, can substitute with extra beef broth)
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and black pepper to taste
• 2 tbsp all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions

1. Pat the beef cubes dry with paper towels, then season generously with salt and black pepper. Sprinkle the flour over the beef and toss to lightly coat all pieces evenly. This will help thicken the stew later.
2. In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches to avoid overcrowding, about 3-4 minutes per batch, until nicely seared on all sides. Transfer browned beef to the slow cooker.
3. Add diced onion and minced garlic to the same skillet and sauté for 2-3 minutes until fragrant and translucent. Transfer onions and garlic to the slow cooker on top of the beef.
4. Add the carrots, parsnips, and potatoes to the slow cooker. Pour in the beef broth and wine (if using). Stir in tomato paste, dried thyme, rosemary, and bay leaves. Mix to combine all ingredients gently.
5. Cover and cook on low for 8 hours, or on high for 4-5 hours, until the beef is tender and vegetables are cooked through.
6. Remove bay leaves. Taste and adjust seasoning with salt and black pepper if needed.
7. Serve hot, garnished with chopped fresh parsley alongside crusty bread or over mashed potatoes for extra comfort.
8. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Chef tips

• If you don't have parsnips, substitute with additional carrots or turnips for similar sweetness and texture.
• Browning the beef first adds depth of flavor — don't skip it if you have time, but for a quicker option, you can place raw beef directly in the slow cooker with extra broth.
• Use low-sodium beef broth if you want to better control the saltiness of the stew.
• If you prefer a thicker stew, stir a slurry of 1 tbsp cornstarch mixed with 2 tbsp cold water into the stew in the last 30 minutes of cooking.