Crockpot Classic Beef Stew with Root Veg
This stew is everything you want when the air turns crisp: tender chunks of beef, sweet parsnips, and classic root veggies bathed in a savory broth infused with rosemary. It’s slow-cooked comfort with depth, balance, and the kind of flavor that builds while you barely lift a finger.
- Prep Time: 20 minutes
- Cook Time: 8 hrs (low) / 4 hrs (high)
- Total Time: 25 minute
- Yield: 6 1x
Ingredients
2 lbs beef chuck, cut into 1.5” cubes
1 tbsp olive oil
Salt & black pepper
4 carrots, peeled and chopped
2 parsnips, peeled and chopped
2 potatoes, cubed (Yukon Gold or red)
1 onion, diced
3 garlic cloves, minced
3 cups beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried rosemary (or 1 sprig fresh)
1 bay leaf
2 tbsp flour (optional, for thickening)
Fresh parsley (for garnish)
Instructions
Season beef with salt and pepper. In a skillet, heat olive oil and brown beef on all sides (in batches, if needed).
Add all ingredients—except flour and parsley—to the crockpot. Stir to combine.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef and veggies are fork-tender.
For a thicker stew, stir in a slurry of flour + water in the last 30 minutes.
Discard bay leaf, garnish with parsley, and serve hot.
Nutrition
- Calories: 400
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g