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Slow Cooker Beef Stew with Root Vegetables

Slow Cooker Beef Stew with Root Vegetables delivers fork-tender beef and hearty potatoes, carrots, parsnips, and celery in a thick, savory gravy. The slow-cook method builds deep flavor, then a cornstarch slurry thickens the stew during the final minutes for a rich finish.
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Prep Time 25 minutes
Cook Time 5 hours
Total Time 5 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

beef chuck roast, cut into 1½-inch cubes
  • 2 lb beef chuck roast
kosher salt and black pepper
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
flour for coating and browning
  • 3 tbsp all-purpose flour
olive oil for browning
  • 2 tbsp olive oil
aromatics
  • 1 large yellow onion, diced
  • 4 garlic, minced
root vegetables
  • 1.5 lb baby potatoes, halved
  • 3 carrots, cut into thick pieces
  • 2 parsnips, peeled and cut into thick pieces
  • 2 celery stalks, sliced
stew liquid and flavor
  • 3 cup low-sodium beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
thickener
  • 1 tbsp cornstarch
  • 2 tbsp cold water
finish
  • 2 tbsp chopped fresh parsley

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Prep and season the beef
  1. Season the beef cubes with kosher salt and black pepper, then toss them with all-purpose flour until lightly coated.
  2. Set the coated beef aside while you prepare the slow cooker and aromatics.
Brown for deeper flavor
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Brown the beef in batches for 2–3 minutes per side, then transfer the browned beef to the slow cooker.
Cook onion and garlic
  1. Add the diced onion to the same skillet and cook for 3 minutes, stirring as needed.
  2. Stir in the minced garlic and cook for 30 seconds, until fragrant, then transfer the onion-garlic to the slow cooker.
Assemble the stew
  1. Add the halved baby potatoes, thick-cut carrots, thick-cut parsnips, and sliced celery around the beef in the slow cooker.
  2. Whisk the low-sodium beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves together, then pour into the slow cooker.
Slow cook until fork-tender
  1. Cover and cook on LOW for 7–8 hours, or HIGH for 4–5 hours, until the beef is fork-tender and the root vegetables are cooked through.
Thicken and finish
  1. Mix cornstarch with cold water until smooth.
  2. Stir the cornstarch slurry into the stew during the final 20–30 minutes of cooking.
  3. Remove the bay leaves, then sprinkle with chopped fresh parsley and serve hot.

Notes

For the best flavor, don’t skip browning the beef—those browned bits help the gravy taste richer. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave. Freezing is yes—cool completely first, then freeze up to 3 months. For a lower-carb swap, replace baby potatoes with chopped turnips or rutabaga for a similar hearty bite.