Pin It This hearty slow cooker stew combines tender beef cubes with a medley of root vegetables including carrots, parsnips, potatoes, and onions. After eight hours of gentle simmering, the meat becomes meltingly tender while the vegetables absorb the savory, herb-infused broth. The addition of tomato paste and Worcestershire sauce creates depth, while a simple cornstarch slurry thickens the rich gravy in the final minutes.
The first snowfall had just started when my grandmother called, asking if I wanted her old slow cooker recipe that got her through thirty Minnesota winters. I drove over through the flurries, expecting some elaborate secret technique, but she just handed me a stained index card and said the magic happens when you stop overthinking it. That afternoon, my tiny apartment filled with the most incredible smell while the pot did all the work, and I understood why this was her emergency go-to for surprise visitors and bad weather days alike.
Last February, my neighbor came over shoveling snow and followed that scent right to my kitchen door. I ended up sharing bowls with him and his two kids, watching their faces light up when they realized how comforting something so simple could taste. Now every time the forecast calls for snow, he texts me asking if the stew is happening.
Ingredients
- Beef chuck: This cut has the perfect marbling for slow cooking, becoming meltingly tender over eight hours
- Carrots and parsnips: The parsnips add this subtle sweet note that balances the richness beautifully
- Russet potatoes: They hold their shape beautifully while thickening the broth naturally
- Yellow onion and celery: These form the aromatic foundation that deepens as they cook down
- Garlic and tomato paste: Together they create this umami base that makes the broth taste like it simmered for days
- Dried thyme and rosemary: Earthy herbs that pair perfectly with beef and root vegetables
- Beef broth and Worcestershire: Use low sodium broth so you can control the salt level yourself
- Cornstarch slurry: This optional step gives you that gorgeous restaurant style gravy consistency
Instructions
- Prep the beef:
- Pat those cubes completely dry with paper towels, then season them generously with salt and pepper so every bite is flavorful through and through.
- Build the base:
- Layer the seasoned beef, carrots, parsnips, potatoes, onion, and celery in your slow cooker, distributing everything evenly so each serving gets all the vegetables.
- Mix the liquid:
- Whisk together the tomato paste, garlic, thyme, rosemary, bay leaves, Worcestershire sauce, and beef broth until the tomato paste dissolves completely.
- Start the magic:
- Pour that aromatic broth mixture over everything in the slow cooker, give it a gentle stir to combine, and set it to low for eight hours.
- Thicken if desired:
- During the last thirty minutes, whisk the cornstarch with cold water until smooth, stir it into the stew, and let it bubble away until perfectly thickened.
- Finish and serve:
- Fish out those bay leaves, taste the broth, adjust the seasoning if needed, and ladle into warm bowls.
Pin It My sister accidentally used sweet potatoes instead of russets one holiday, and now she insists she likes her version better. It became this funny family debate that resurfaces every Thanksgiving, with everyone taking sides in the potato war while secretly enjoying both versions.
Making It Your Own
I have discovered that adding a cup of red wine to the broth creates this incredibly sophisticated depth that makes people think you spent all day cooking. Sometimes I throw in some frozen peas during the last hour for pops of bright color and sweetness that everyone seems to love.
The Bread Situation
Learned from experience that you absolutely need something crusty to soak up that glorious broth. My emergency backup has been grabbing a baguette from the grocery store bakery section, but nothing beats homemade no knead bread if you have the time to plan ahead.
Storage and Reheating
This stew keeps beautifully in the refrigerator for up to four days and actually develops more flavor as it sits. I often make a double batch on Sunday and portion it into containers for easy lunches throughout the week.
- Freeze individual portions for up to three months
- Reheat gently on the stove with a splash of broth if it seems too thick
- The potatoes may soften slightly after freezing but the flavor remains incredible
Pin It There is something profoundly satisfying about a meal that takes care of itself while you go about your day, waiting to welcome you home with open arms and a full house.
Recipe FAQs
- → Can I use different cuts of beef?
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Beef chuck is ideal for its marbling and flavor, but you can substitute with beef round or brisket. Avoid lean cuts as they may become tough during long cooking.
- → How do I store leftovers?
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Cool completely and refrigerate in airtight containers for up to 4 days. The flavors often improve overnight. Freeze for up to 3 months.
- → Can I cook on high instead of low?
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Yes, reduce cooking time to 4-5 hours on high. Check tenderness after 4 hours and continue cooking until beef and vegetables reach desired tenderness.
- → What vegetables work best in this stew?
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Root vegetables like carrots, parsnips, potatoes, and turnips hold their shape well. Avoid delicate vegetables that may disintegrate during long cooking.
- → Is this stew gluten-free?
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Yes, this stew is naturally gluten-free when using gluten-free Worcestershire sauce. Always check labels to ensure your ingredients meet dietary requirements.
