Save 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 made this stew on a snowy weekend when my family wanted something warm and nourishing. The aroma filled the house, and everyone gathered around the table for seconds.
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Ingredients
- Beef stew meat (2 lbs, cut into 1-inch cubes): Provides hearty protein and flavor.
- Carrots (3 medium, peeled and sliced): Add sweetness and color.
- Parsnips (3 medium, peeled and sliced): Add earthiness and depth.
- Potatoes (2 medium, peeled and diced): Make the stew filling.
- Onions (2 medium, chopped): For savory richness.
- Celery stalks (3, sliced): Enhance texture.
- Garlic (3 cloves, minced): Boosts aroma.
- Low-sodium beef broth (4 cups): Forms the stew base.
- Diced tomatoes (1 can, undrained): Adds tang and body.
- Tomato paste (2 tbsp): Deepens flavor.
- Worcestershire sauce (2 tbsp): Offers umami.
- Salt (2 tsp or to taste): Balances flavors.
- Black pepper (1 tsp): Adds gentle heat.
- Dried thyme (1 tsp): For herbal notes.
- Dried rosemary (1 tsp): Earthy accent.
- Bay leaves (2): Scent the stew.
- Cornstarch (2 tbsp): Thickens stew.
- Water (2 tbsp): For slurry.
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Instructions
- Layer Beef:
- Place the beef cubes in the bottom of the crockpot.
- Add Vegetables:
- Add carrots, parsnips, potatoes, onions, celery, and garlic on top of the beef.
- Combine Liquids:
- Whisk together beef broth, diced tomatoes, tomato paste, and Worcestershire sauce in a bowl. Pour mixture over the crockpot ingredients.
- Season:
- Sprinkle salt, pepper, thyme, rosemary, and add bay leaves.
- Slow Cook:
- Cover and cook on low for 8 hours (or high for 4 hours) until beef and vegetables are tender.
- Thicken:
- Mix cornstarch and water thirty minutes before serving to make a slurry. Stir slurry into the stew to thicken.
- Finish:
- Remove bay leaves, adjust seasoning if needed, and serve hot.
Save This stew is a favorite during family gatherings. Embracing the cozy vibes, my kids love scooping big spoonfuls and I always make double batches for leftovers the next day.
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Required Tools
Crockpot, chefs knife, cutting board, mixing bowl, ladle
Allergen Information
Contains none of the major allergens. Double-check Worcestershire sauce if allergic to fish or gluten.
Nutritional Information
Each serving contains: 340 calories, 10 g total fat, 28 g carbohydrates, and 33 g protein.
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This comforting beef stew is simple to make and perfect for meal prep. Enjoy with crusty bread for a full hearty experience.
Recipe FAQs
- → How long should the beef stew cook in the crockpot?
Cook on low for 8 hours or on high for 4-5 hours until the beef and vegetables are tender.
- → Can I substitute the root vegetables?
Yes, parsnips can be swapped for turnips or rutabaga for a different flavor profile.
- → How do I thicken the stew broth?
Thirty minutes before serving, mix cornstarch with water to create a slurry and stir it into the stew to thicken.
- → Is browning the beef necessary before slow cooking?
Browning beef cubes beforehand adds extra richness and depth to the overall flavor but is optional.
- → What spices are used to season the dish?
Salt, freshly ground black pepper, thyme, rosemary, and bay leaves provide a balanced herbaceous aroma.
- → What sides complement this beef and vegetable dish?
This hearty preparation pairs well with crusty bread or mashed potatoes to soak up the savory juices.
