Hearty Beef & Root Vegetable Stew
A comforting and flavorful beef stew, slow-cooked with tender beef, root vegetables, and aromatic herbs until rich and hearty. Perfect for a chilly day, this stew is easy to prepare and packed with nutrition.
Equipment
- Skillet
- Crockpot
Ingredients
Main Ingredients
- 1.5 lbs beef chuck cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 carrots peeled and thickly sliced
- 2 celery stalks thickly sliced
- 2 large potatoes peeled and cubed
- 1 cup beef broth
- 1 can (14.5 oz) diced tomatoes undrained
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water, optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Brown the beef pieces in batches for 2-3 minutes per side to add flavor, then transfer to a crockpot.
- In the same skillet, cook the chopped onion until softened (about 5 minutes), then add minced garlic and cook for another minute until fragrant.
Cooking
- Transfer the sautéed onion and garlic to the crockpot with the beef. Add carrots, celery, potatoes, beef broth, undrained diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf, then season with salt and pepper.
- Stir everything gently, cover, and cook on low for 7-8 hours or on high for 3-4 hours, until the beef is tender and vegetables are soft.
- Optionally, for a thicker stew, stir in the cornstarch mixture during the last 30 minutes of cooking and continue to cook until desired consistency is reached.
Serving
- Remove the bay leaf before serving. Garnish with fresh chopped parsley.
Notes
For an even richer flavor, you can deglaze the skillet with a splash of red wine after browning the beef and add it to the crockpot. Adjust seasoning to your preference after cooking. This stew pairs well with crusty bread or a side salad.