Print

Kid-Approved Crockpot Beef Stew with Root Vegetables

crockpot beef stew with root vegetables - featured image
Print Recipe

A hearty, budget-friendly beef stew made in the slow cooker with tender chuck roast, root vegetables, and a rich savory broth. Perfect for busy weeknights, this set-it-and-forget-it recipe is picky-eater approved and gets even better as leftovers.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1½-inch cubes
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 medium russet potatoes, peeled and cut into 1½-inch cubes
  • 2 parsnips, peeled and cut into 1-inch chunks
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 cups low sodium beef broth
  • 1 cup water
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen peas
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep your ingredients first. Chop all vegetables, cut beef into cubes, measure spices.
  2. Pat the beef dry with paper towels. Season with salt and pepper.
  3. Toss the beef with flour in a large bowl until lightly coated.
  4. Heat olive oil in a large skillet over medium-high heat. Brown beef in batches, cooking undisturbed for 2-3 minutes per side. Transfer to slow cooker.
  5. In the same skillet, cook diced onion for 3-4 minutes, scraping up browned bits. Add garlic and cook 30 seconds. Transfer to slow cooker.
  6. Deglaze the pan with ½ cup beef broth, scraping up bits. Pour into slow cooker.
  7. Layer carrots, potatoes, and parsnips on top of beef in slow cooker. Do not stir.
  8. Add remaining beef broth, water, tomato paste, Worcestershire sauce, bay leaves, thyme, salt, and pepper. Stir gently to combine.
  9. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
  10. About 15 minutes before serving, stir in frozen peas.
  11. Remove bay leaves. Adjust seasoning to taste.
  12. Serve hot, garnished with fresh parsley. Enjoy with crusty bread.

Notes

For gluten-free version, use cornstarch instead of flour. For lower sodium, use unsalted broth. For lower carb, swap potatoes for turnips or cauliflower. Prep ingredients the night before to save time in the morning. The stew gets better overnight.

Nutrition

Keywords: beef stew, crockpot, slow cooker, root vegetables, kid-friendly, comfort food, easy dinner

Find it online: https://lenatable.com/kid-approved-crockpot-beef-stew-with-root-vegetables/