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Overhead view rustic white bowl filled with slow cooker beef stew with root vegetables

Slow Cooker Beef Stew with Root Vegetables

Enjoy this hearty and wholesome Slow Cooker Beef Stew recipe that’s perfect for serving on a crisp, cool day. This crockpot recipe is easy to prep and features hunks of tender beef and a trio of root vegetables. 

Prep: 10 minsCook: 8 hoursTotal: 8 hours 10 mins
Servings: 8 servings (~11 cups) 1x

Ingredients

  • 2 lbs. beef stew meat 
  • 1 tablespoon avocado oil or olive oil, divided
  • 1 medium yellow onion, diced
  • 12 ounces potatoes (yellow, red, or russet), scrubbed clean and cut into ½-inch pieces (about 2 ¼ cups)
  • 8 ounces parsnips, peeled and cut into ½-inch pieces (about 2 cups)
  • 2 large carrots, peeled and cut into ½-inch pieces (about 1 cup)
  • 4 garlic cloves, minced
  • 1 (15-ounce) can diced tomatoes, with their liquid
  • 4 cups beef broth
  • 2 teaspoons dried thyme (may substitute 1 tablespoon fresh thyme)
  • 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
  • 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups, may use frozen)
  • Fine salt and black pepper, to taste
  • 3 tablespoons cornstarch, optional for thickening*

Instructions

Slow Cooker Directions:

  1. Heat 2 teaspoons oil in a large skillet or Dutch oven over medium-high heat. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to the slow cooker and repeat with remaining oil and beef.
  2. To a slow cooker add the onion, potatoes, parsnips, carrots, garlic, diced tomatoes, broth, thyme, and rosemary. Stir, place lid on the slow cooker and cook on LOW heat for 8 hours or HIGH heat for 4 hours. Stir in green beans during the last 30-60 minutes of cooking time and cook until they are tender (fresh will take longer than frozen). Season with salt and pepper to taste.
  3. Optional step to thicken stew: If you prefer thicker beef stew liquid, we recommend this step. Remove 1 cup of broth from the slow cooker and place it in a small saucepan over medium-high heat. Bring the broth to a slow simmer and whisk in the cornstarch until the liquid thickens (this typically happens within 20-30 seconds). Slowly drizzle and stir the hot cornstarch mixture into the stew in the crockpot. Cover and cook the stew for an additional 15 to 20 minutes. 

Instant Pot Directions:

  1. Select ‘Saute’  on the Instant Pot. Add 2 teaspoons of oil the pot. Add half of the beef and cook until browned, 2-3 minutes, then flip and repeat until browned on all sides. Transfer meat to a plate and repeat with remaining oil and beef
  2. To the instant pot add the beef, onion, potatoes, parsnips, carrots, garlic, diced tomatoes, broth, thyme, and rosemary. Stir, lock the lid into place, set vent valve to ‘sealing’ and select the ‘Meat/Stew’ setting (about 35 minutes, high pressure).
  3. Allow for 10 minutes of natural release before flipping the value to ‘venting’ to release any remaining pressure.
  4. Press ‘Cancel’ then select the ‘Saute’ setting. Add green beans and cook 5-6 minutes or until green beans are tender. Season with salt and pepper to taste before serving.
  5. Optional step to thicken stew: Make sure the Instant Pot is on the ‘Saute’ setting. In a small bowl, whisk the cornstarch with a few tablespoons of cold water. Stir the cornstarch slurry into the hot stew to thicken. Bring the stew to a simmer to continue to thicken.

Notes

* Thickener: use arrowroot or tapioca starch instead if you want a recipe that is grain-free and/or Paleo friendly. Refer to thickening step in the recipe directions. 

Nutrition Information

  • Serving Size: 1 ⅓ cups
  • Calories: 357
  • Fat: 12 g
  • (Sat Fat: 6 g)
  • Sodium: 560 mg
  • Carbohydrate: 13 g
  • (Fiber: 2 g
  • Sugar: 6 g)
  • Protein: 38 g
  • Cholesterol: 107 mg

Dietary

© The Real Food Dietitians

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