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Cozy Crockpot Beef Stew Recipe Easy Homemade Root Vegetable Dinner

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A comforting slow-cooked beef stew with tender beef and sweet, earthy root vegetables, perfect for cozy dinners and busy nights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 3 medium carrots, peeled and chopped
  • 2 large russet potatoes, peeled and diced
  • 1 medium turnip, peeled and cubed (optional)
  • 1 large yellow onion, chopped
  • 3 garlic cloves, minced
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons fresh thyme or 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil or vegetable oil
  • 2 tablespoons all-purpose flour (use gluten-free flour if needed)

Instructions

  1. Peel and chop the carrots, potatoes, and turnips into roughly 1-inch cubes. Chop the onion and mince the garlic. Cut the beef chuck roast into 1-inch cubes. This should take about 15-20 minutes.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the beef cubes and brown them on all sides (about 3-4 minutes per batch). Don’t overcrowd the pan. Transfer browned beef to the crockpot.
  3. In the same pan, add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  4. Sprinkle 2 tablespoons of flour over the onion mixture and stir well to coat.
  5. Slowly pour in about 1 cup (240 ml) of beef broth, scraping the bottom of the pan to release browned bits. Pour this mixture into the crockpot over the beef.
  6. Add the carrots, potatoes, turnips, thyme, bay leaves, Worcestershire sauce, salt, and pepper into the crockpot. Pour in the remaining 3 cups (720 ml) of beef broth so everything is just covered.
  7. Cover and cook on low for 7-8 hours or on high for 4-5 hours. Halfway through cooking, gently stir the stew to mix flavors.
  8. Remove bay leaves and check seasoning. Adjust salt and pepper if needed. For thicker stew, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot. Cook on high for another 15 minutes to thicken.
  9. Ladle the stew into bowls and serve hot, optionally with crusty bread or a simple side salad.

Notes

Searing the beef before slow cooking locks in flavor and improves texture. Avoid lifting the crockpot lid during cooking to maintain heat. Add delicate vegetables later or cut larger to prevent mushiness. Deglazing the pan after searing adds depth to the broth. For thicker stew, use cornstarch slurry at the end. A splash of red wine vinegar or lemon juice before serving brightens flavors.

Nutrition

Keywords: beef stew, crockpot, slow cooker, root vegetables, comfort food, easy dinner, homemade stew

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