Slow Cooker Beef Root Vegetables (Print)

Hearty slow-cooked beef with root veggies in savory gravy for a warming, satisfying meal.

# Ingredients:

→ For the Beef

01 - 2 1/2 pounds beef chuck roast, cut into 2-inch chunks
02 - 1/4 cup all-purpose flour or gluten-free flour
03 - 2 tablespoons vegetable oil
04 - Salt and freshly ground black pepper, to taste

→ For the Vegetables and Aromatics

05 - 1 large onion, diced
06 - 4 medium carrots, cut into 2-inch pieces
07 - 4 medium potatoes, cubed
08 - 2 celery stalks, chopped
09 - 8 ounces mushrooms, halved
10 - 4 cloves garlic, minced

→ For the Rich Broth

11 - 3 cups beef broth
12 - 2 tablespoons tomato paste
13 - 2 tablespoons Worcestershire sauce
14 - 2 bay leaves
15 - 2 teaspoons dried thyme
16 - 1 teaspoon dried rosemary
17 - 1 teaspoon smoked paprika

→ For Finishing

18 - 2 tablespoons fresh parsley, chopped
19 - Crusty bread, for serving

# Instructions:

01 - Pat beef chunks dry and season with salt and pepper. Toss with flour to coat each piece evenly. Heat vegetable oil in a large skillet over medium-high heat and sear beef on all sides, about 6 to 8 minutes in total. Transfer the browned beef to the slow cooker.
02 - In the same skillet, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for 30 seconds, stirring until aromatic. Transfer the cooked aromatics to the slow cooker.
03 - Layer carrots, potatoes, celery, and mushrooms evenly over the beef and aromatics in the slow cooker.
04 - In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, bay leaves, dried thyme, rosemary, and smoked paprika. Pour the broth mixture over all ingredients in the slow cooker.
05 - Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is fork-tender and vegetables are cooked through.
06 - Remove bay leaves and adjust seasoning as necessary. Sprinkle hot stew with fresh parsley and serve immediately with crusty bread for dipping.

# Pro Tips:

01 -
  • Easy to prep and completely hands-off after the first twenty minutes
  • Perfect for busy days when you want dinner ready and waiting after work
  • Built-in flexibility for whatever root vegetables you have on hand
  • Hearty and satisfying so you can feed a crowd or enjoy leftovers
02 -
  • Loaded with protein vitamins and fiber from beef and heaps of root vegetables
  • Adaptable for gluten-free cooking simply use your preferred gluten-free flour
  • Feeds the family today but tastes even richer as leftovers tomorrow
03 -
  • Always take the extra time to brown the beef it’s my don’t skip step for making the stew taste truly amazing
  • Use a good knife to cut your vegetables to uniform size so every bite cooks evenly
  • Let the stew rest for twenty minutes after finishing cooking with the lid off to allow the flavors to round out and the sauce to thicken more

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