Hearty Crockpot Beef Stew with Root Veggies -

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Hearty Crockpot Beef Stew with Root Veggies

Tender chunks of beef, root vegetables, and savory herbs simmered to perfection in a rich, slow-cooked broth—perfect for chilly nights and family dinners.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 bowls

Course: Main Dish, Soup

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Beef & Broth Base

2 lb beef stew meat chuck roast works well
salt and pepper to taste
5 cups beef broth
red wine or Worcestershire sauce optional

Root Vegetables

3 carrots peeled and cut
3 potatoes chunked (russet, Yukon, or red)
optional root vegetables e.g., parsnips, turnips, sweet potatoes

Aromatics & Herbs

1 medium onion chopped
4 cloves garlic minced
thyme fresh or dried
rosemary fresh or dried
1 bay leaf

Thickener & Finishing Touches

flour or cornstarch for thickening, optional
fresh parsley or thyme for garnish

Equipment

Crockpot
Knife
Cutting Board
Optional Skillet
Mixing Bowl

Method

Pat beef dry and season with salt and pepper. Optional: Brown in skillet for 3–4 minutes per side for more flavor.
Peel and cut carrots, potatoes, and other root vegetables. Chop onion and mince garlic.
Add beef to crockpot. Add onion, garlic, herbs, root vegetables, and broth. Add wine or Worcestershire if using. Add bay leaf.
Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender and veggies are cooked through.
Optional: To thicken, mix flour or cornstarch with cold water and stir into stew 30–45 minutes before end of cooking.
Remove bay leaf. Taste and adjust seasoning. Garnish with fresh parsley or thyme before serving.

Notes

Browning meat adds flavor but is optional. Cut veggies larger if cooking long. Use red wine, Worcestershire, or tomato paste to deepen flavor. Great for leftovers and freezing.