Slow Cooker Harvest Beef Stew with Root Vegetables

$For this stew, you need the following core items: - 2 lbs chuck roast, cut into 1-inch cubes - 4 cups beef broth - 2 large carrots, peeled and sliced - 2 parsnips, peeled and chopped - 1 large sweet potato, diced - 1 onion, diced - 3 cloves garlic, minced These ingredients form the heart of the stew. The chuck roast provides rich flavor and tenderness. The vegetables add nutrition and sweetness. To make the stew burst with flavor, gather these seasonings: - 2 tablespoons tomato paste - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and pepper to taste - 2 tablespoons olive oil - 1 bay leaf These seasonings help create a depth of flavor. The tomato paste adds a hint of sweetness. Thyme and rosemary bring a nice, earthy taste. For a finishing touch, consider these garnishes: - Fresh parsley, chopped Chopped parsley adds bright color and freshness. It makes the stew more appealing and tasty. You can also serve the stew with crusty bread on the side for a satisfying meal. First, gather your ingredients. You need 2 lbs of chuck roast, cut into 1-inch cubes. This cut cooks well and stays tender. Next, peel and slice 2 large carrots. Peel and chop 2 parsnips, and dice 1 large sweet potato. Finally, dice 1 onion and mince 3 cloves of garlic. Season the beef with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the beef cubes in batches. Brown them on all sides, which takes about 3-4 minutes per batch. This step adds flavor. Transfer the seared beef to the slow cooker. In the same skillet, add the diced onion. Cook until it turns translucent, about 3 minutes. Add the minced garlic, 2 tablespoons of tomato paste, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir and cook for 1-2 minutes until fragrant. Pour the onion and garlic mixture over the beef in the slow cooker. Add the carrots, parsnips, sweet potato, and 4 cups of beef broth. Stir gently to combine all the ingredients. Place 1 bay leaf on top and cover the slow cooker with the lid. Set it to low and cook for 7-8 hours. For a quicker option, set it on high for 4-5 hours. About 30 minutes before serving, taste the stew. Adjust seasoning with more salt or pepper if needed. After cooking, remove the bay leaf and serve hot, garnished with fresh parsley. To get great flavor, make sure to sear the beef well. Start by heating olive oil in a large skillet over medium-high heat. Season the beef cubes with salt and pepper. Sear them in batches, turning until browned on all sides. This step adds depth to your stew's flavor. Avoid overcrowding the pan to ensure even cooking. Cooking time matters for a tender stew. For the best results, set your slow cooker to low for 7-8 hours. If you are short on time, using the high setting for 4-5 hours works too. Just remember, longer cooking times allow flavors to meld better. Always check the meat; it should be fork-tender when done. You can boost the stew’s flavor with some simple tricks. Add a splash of red wine for richness. Consider throwing in a few mushrooms for earthiness. You might also use fresh herbs like thyme or rosemary. For a little heat, add crushed red pepper flakes. Experiment with these ideas to find what you love best! {{image_2}} You can mix up the veggies in your stew. Try adding turnips or rutabagas for a twist. Sweet potatoes work great, but you could also use regular potatoes. Other good choices are green beans or peas for color. Feel free to experiment with what you have on hand. Adding different veggies not only changes the taste but also boosts nutrition. While chuck roast is ideal, other cuts work well too. You can use brisket for a rich flavor. Round cuts also make a good choice, though they may be less tender. Always choose cuts with some fat for better taste. Just remember that cooking times may change depending on the cut you choose. To make this stew low-carb, swap sweet potatoes for cauliflower. This keeps it hearty without the extra carbs. You can skip the carrots and parsnips too. Instead, focus on using more green veggies like zucchini or bell peppers. Use beef broth that has no added sugars to keep it keto-friendly. Enjoy a warm, comforting meal that fits your diet! After enjoying your stew, you may have some left. Let the stew cool down first. Then, transfer it to airtight containers. Store it in the fridge for up to three days. This keeps the stew fresh and tasty. Make sure to label the containers with the date. This helps you know when to use them. If you want to keep the stew longer, freezing is a great option. Use freezer-safe containers to store it. Leave some space at the top of the container. This allows for expansion when the stew freezes. You can freeze the stew for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. To enjoy your stew again, reheat it gently. You can use a pot on the stove or the microwave. If using the stove, heat it on low. Stir often to make sure it heats evenly. If using the microwave, cover it to keep moisture in. Heat in short bursts, stirring in between. This keeps the flavors fresh and delicious. Yes, you can use different meats. Chicken, pork, or turkey work well. Each will change the stew's flavor. Just make sure to adjust the cooking time. Chicken cooks faster than beef, while pork may take longer. If you don’t have beef broth, use vegetable broth or chicken broth. These options add flavor without beef. You can even use water. Just add extra spices to boost the taste. To thicken your stew, you can use cornstarch or flour. Mix a tablespoon with cold water and stir it in. Let the stew cook for a bit longer. This will help it thicken nicely. You can also mash some of the sweet potatoes in the stew for a natural thickener. Yes, you can cook it on high. Set the slow cooker for 4-5 hours. This will make the beef tender, but low and slow often gives more flavor. If you’re in a hurry, the high setting works well too. Slow Cooker Harvest Beef Stew is simple yet delicious. We discussed the key ingredients, step-by-step methods, and tips for getting it just right. Many variations exist to suit your taste and dietary needs. Remember proper storage for long-lasting leftovers. This dish is adaptable and rewarding to make. I hope you feel inspired to create your own tasty stew! Enjoy your cooking journey!$

Slow Cooker Harvest Beef Stew with Root Vegetables

Warm up your kitchen with this delicious Slow Cooker Harvest Beef Stew recipe! Packed with tender chuck roast, hearty veggies like sweet potatoes and carrots, and flavored with aromatic herbs, this stew is the ultimate comfort food for chilly days. Perfect for meal prep, you'll love how easy it is to make. Click through to discover this cozy recipe and bring the flavors of fall to your table! #SlowCookerRecipes #BeefStew #FallCooking #ComfortFood

Print Recipe Pin Recipe

Ingredients

2 lbs chuck roast, cut into 1-inch cubes

4 cups beef broth

2 large carrots, peeled and sliced

2 parsnips, peeled and chopped

1 large sweet potato, diced

1 onion, diced

3 cloves garlic, minced

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons olive oil

1 bay leaf

Fresh parsley, chopped (for garnish)

Instructions

In a large skillet, heat the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then sear them in batches until browned on all sides. Transfer the seared beef to the slow cooker.

In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, tomato paste, Worcestershire sauce, thyme, and rosemary, cooking for an additional 1-2 minutes until fragrant.

Pour the mixture into the slow cooker over the beef. Add the carrots, parsnips, sweet potato, and beef broth. Stir gently to combine all the ingredients.

Place the bay leaf on top and cover the slow cooker with the lid.

Set the slow cooker to low and cook for 7-8 hours, or until the beef and vegetables are tender. Alternatively, you can cook on high for 4-5 hours.

About 30 minutes before serving, taste the stew and adjust seasoning with more salt and pepper if needed.

Once cooked, remove the bay leaf. Serve the stew hot, garnished with fresh parsley.

Prep Time: 20 minutes | Total Time: 8-9 hours | Servings: 6

- Presentation Tips: Ladle the stew into rustic bowls and serve with a slice of crusty bread on the side, garnished with a sprig of parsley for added color.