Go Back

Beef Stew with Root Vegetables Recipe

This beef stew features tender chunks of beef slowly cooked with earthy root vegetables such as carrots, parsnips, and potatoes. The long, gentle simmer brings out rich flavors and creates a thick, comforting gravy with a melt-in-your-mouth texture. Aromatic herbs like thyme and garlic infuse the dish, resulting in a hearty, bowl-filling meal with a rustic appearance.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method

Ingredients
  

  • Beef chuck roast 800 g to 1 kg, cut into cubes: Ideal for slow cooking and rich flavor
  • Carrots 3 medium ,chopped: Add sweetness and color
  • Parsnips 2 medium ,chopped : Bring earthy depth and softness
  • Potatoes 2 medium , cubes: Give body and make the stew filling
  • Garlic 3 cloves minced: Adds savory aroma
  • Thyme 1 teaspoon dried or 2 teaspoons fresh: Provides subtle herbal warmth
  • Beef broth 3–4 cups 720–960 ml: Forms the base of the stew
  • Tomato paste 1–2 tablespoons: Optional, but deepens flavor
  • Vegetable oil 1 tablespoon: Helps brown the beef evenly
  • Salt and pepper 1 teaspoon or ½ teaspoon: Essential for balance
  • Onion 1 medium, chopped: For authentic taste

Equipment

  • Slow cooker: For gentle, even cooking
  • Chef’s knife: Clean cuts for even pieces
  • Skillet: For browning beef and aromatics
  • Cutting board: Safe prep surface
  • Spoon or spatula: For stirring and transferring

Method
 

  1. Season beef chunks generously with salt and pepper.
  2. Heat vegetable oil in a skillet over medium-high heat.
  3. Brown beef in batches until a deep crust forms, then transfer to the slow cooker.
  4. Place root vegetables at the bottom, then add beef on top.
  5. In the same skillet, sauté garlic briefly, then stir in tomato paste until slightly darkened.
  6. Pour the mixture into the slow cooker and add thyme and beef broth.
  7. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is fork-tender.
  8. If thicker stew is desired, stir in cornstarch slurry and cook on HIGH for 15–30 minutes until thickened.
  9. Let stew rest 10–15 minutes before serving for best flavor and texture.
  10. Taste and adjust seasoning, then serve hot.