Name: Classic Crockpot Beef Stew with Root Vegetables
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 large yellow onion, diced; 1 tsp black pepper; 1 tsp dried thyme; 1 tsp salt; 2 lbs beef chuck roast, cut into 1-inch cubes; 2 medium parsnips, peeled and chopped; 2 tbsp olive oil; 2 tbsp tomato paste; 3 medium carrots, peeled and cut into rounds; 4 cups low-sodium beef broth; 4 medium potatoes, cubed

This Classic Crockpot Beef Stew with Root Vegetables features tender beef and hearty root veggies in a rich, savory broth. Perfect for a cozy meal, it’s an easy, hands-off recipe that delivers comforting, rustic flavors.

Why You’ll Love This Recipe

This classic crockpot beef stew with root vegetables is a timeless, hearty dish that warms the soul with tender beef and a medley of earthy root veggies in a flavorful broth. The slow cooker does all the work, infusing deep, savory tastes while you go about your day, making it ideal for busy schedules or family dinners. Packed with nutrients and budget-friendly, it’s perfect for meal prep, with leftovers that taste even better. Serve it with crusty bread or on its own for a satisfying, comforting meal that brings rustic charm to any table.

Recipe Tips and Tricks

Choose Marbled Beef: Opt for chuck roast or stew meat for the best tenderness.

Sear for Flavor: Browning the beef before slow cooking adds a rich, caramelized depth.
Cut Veggies Uniformly: Chop root vegetables into even chunks for consistent cooking.
Deglaze the Pan: Use broth to scrape up browned bits for maximum flavor.

Low and Slow: Cook on low to develop deep flavors without toughening the beef.
Skim Fat: Remove excess fat from the surface after cooking for a cleaner taste.
Thicken if Desired: Stir in a cornstarch slurry near the end for a thicker broth.

Season Late: Taste and adjust salt and pepper at the end, as broth varies.
Rest Before Serving: Let it sit for 10 minutes to meld flavors.
Stir Gently: Avoid breaking up vegetables when mixing.

Yield: 8 servings

Classic Crockpot Beef Stew with Root Vegetables

Hearty crockpot beef stew with root vegetables, rich and perfect for a cozy meal.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

1 large yellow onion, diced
1 tsp black pepper

1 tsp dried thyme
1 tsp salt
2 lbs beef chuck roast, cut into 1-inch cubes

2 medium parsnips, peeled and chopped
2 tbsp olive oil
2 tbsp tomato paste

3 medium carrots, peeled and cut into rounds
4 cups low-sodium beef broth
4 medium potatoes, cubed

Instructions

Prep the Beef: Pat beef cubes dry and season with salt and pepper for a flavorful start.
Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef cubes for 3-4 minutes per side until browned. Transfer to the slow cooker.
Deglaze the Pan: Pour beef broth into the skillet, scraping up browned bits, and pour into the slow cooker.

Add Vegetables: Place carrots, potatoes, parsnips, and diced onion evenly around the beef in the slow cooker.
Mix the Base: Stir tomato paste into the broth until dissolved for a rich flavor.
Season the Dish: Sprinkle dried thyme over the ingredients for warm, earthy notes.

Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef and veggies are tender.
Skim Fat: Remove beef and veggies to a plate. Skim excess fat from the broth.
Combine and Thicken: Return beef and veggies to the slow cooker. For a thicker broth, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.

Serve and Enjoy: Let rest for 10 minutes, then ladle into bowls and savor the hearty stew!

Notes

Chuck roast is ideal for stewing; avoid lean cuts for best results.
Sear beef in batches to avoid overcrowding for optimal browning.

Adjust seasoning after cooking, as broth intensity varies.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 419Total Fat 21gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 94mgSodium 647mgCarbohydrates 27gFiber 4gSugar 4gProtein 32g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Beef Chuck Roast (2 lbs): Cut into 1-inch cubes; marbled fat ensures tenderness.

Carrots (3 medium): Peeled and cut into thick rounds for sweetness.
Potatoes (4 medium): Yukon Gold or red, cubed for hearty texture.
Parsnips (2 medium): Peeled and chopped for a subtle, nutty flavor.

Yellow Onion (1 large): Diced for savory depth and sweetness.
Beef Broth (4 cups): Low-sodium keeps the dish balanced; enhances beef flavor.
Tomato Paste (2 tbsp): Adds rich, umami depth; stir in for concentration.

Thyme (1 tsp, dried): Infuses earthy, herbal notes; fresh thyme can enhance.
Olive Oil (2 tbsp): Used for searing, adding richness and aiding browning.
Salt and Pepper (1 tsp each): Seasons the beef; adjust after cooking.

Variations and Substitutions

Meat Swap: Use beef brisket or short ribs for a different texture.
Veggie Options: Add turnips, rutabaga, or celery root for variety.
Broth Swap: Substitute with chicken or vegetable broth for a lighter taste.

Herb Variations: Replace thyme with rosemary or bay leaves for a new profile.
Tomato Boost: Add diced tomatoes for extra juiciness.
Spicy Kick: Mix in a pinch of cayenne or smoked paprika for heat.

Gluten-Free: Naturally gluten-free; ensure broth is certified.
Low-Carb: Omit potatoes and add more low-carb veggies like mushrooms.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with broth.

Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or in the microwave, adding broth to maintain moisture.