Description

A comforting, slow-cooked beef stew featuring tender chuck roast and a variety of root vegetables like parsnips, sweet potatoes, and turnips. This ‘dump and go’ recipe delivers rich, complex flavors with minimal effort, making it perfect for cozy autumn evenings.

Ingredients

Scale

3 to 4 pounds beef chuck roast, cut into 1.5-inch cubes
3 tablespoons all-purpose flour (for coating beef and thickening)
2 tablespoons butter
2 large yellow onions, diced
6 cloves garlic, minced
4 large carrots, chopped into 1-inch chunks
2 large russet or Yukon Gold potatoes, cubed
2 medium parsnips, peeled and chopped
2 medium sweet potatoes, peeled and cubed
1 medium turnip, peeled and chopped
32 ounces beef broth (low-sodium recommended)
1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon fresh thyme (or 1 teaspoon dried)
1 tablespoon fresh rosemary (or 1 teaspoon dried)
2 bay leaves
Salt and black pepper to taste

Instructions

Pat the beef chuck roast dry and cut into 1.5-inch cubes. Toss with 2 tablespoons of flour, salt, and pepper until evenly coated.
Heat butter in a large skillet (preferably cast iron) over medium-high heat. Sear beef cubes in batches for 2-3 minutes per side until deeply browned. Transfer seared beef to the slow cooker.
In the same skillet, sauté diced onions for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Scrape up browned bits from the pan bottom and add this mixture to the slow cooker.
Add chopped carrots, potatoes, parsnips, sweet potatoes, and turnips to the slow cooker.
In a large measuring cup, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour over the beef and vegetables in the slow cooker, ensuring everything is submerged.
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beef is fork-tender.
Remove bay leaves. If the sauce is too thin, mix 1 tablespoon flour with 2 tablespoons cold water to make a slurry, stir into the stew, and cook on HIGH for 15-20 minutes to thicken. Alternatively, mash some vegetables against the pot side to thicken.
Taste and adjust salt and pepper. Serve hot, garnished with fresh parsley if desired, with crusty bread.

Notes

Do not skip searing the beef for maximum flavor. Cut vegetables uniformly for even cooking. Use low-sodium broth to control salt levels. For a creamier texture, stir in heavy cream or sour cream right before serving. This stew freezes well for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 8
Sodium: 650
Fat: 18
Saturated Fat: 7
Carbohydrates: 35
Fiber: 6
Protein: 35

Keywords: fall stew, crockpot beef stew, root vegetables, slow cooker recipe, comfort food, winter dinner, beef chuck roast, parsnips, sweet potatoes