There is just something about a slow cooker beef stew with root vegetables recipe that saves dinner on those wild, chilly days when you’re absolutely not up for fussing at the stove. Ever gotten home after work, yanked open the fridge, and all you see are wilty carrots and some stubborn potatoes? Same here. That’s exactly when this beef stew becomes a lifesaver. It’s hearty, crazy-easy, and (look, I’ll say it) tastes like you paid for a five-star restaurant meal. Plus — bonus! — it’s a one-pot wonder, so you get less washing up. Now, let’s get you set up for worry-free, belly-warming success. 
How to make Crockpot Beef Stew with Root Vegetables
Okay, first up, don’t stress over the prep. Seriously, you just chunk your beef into bite-sized pieces (I like chuck roast, but you do you — whatever looks best at the store works). Grab your root veggies; I’m talking carrots, potatoes, and parsnips if you’re feeling wild. Onions are a must! Don’t forget those.
Sear your beef in a hot pan first. Now, you don’t have to, but I promise the flavor boost is worth the couple minutes of splattering. Then, toss it all in your slow cooker. Pour in some good beef broth, a little tomato paste, and chuck in herbs like thyme and bay leaves. Set your slow cooker for eight hours on low or about five-ish on high. Your house is gonna smell amazing.
Give everything a stir halfway through — especially if you’re home — just to make sure those veggies get cozy with the broth. By dinnertime, everything gets meltingly tender. It’s real food magic.
Ingredients to Make Slow Cooker Beef Stew
Right, pantry raid time. You need a couple pounds of beef stew meat, or honestly, whatever roast was on sale. Be generous with the root vegetables — I usually grab three big carrots, a couple of potatoes, and maybe a parsnip or sweet potato if I’m feeling impulsive. Onion, garlic, and celery for that classic smell.
For liquid, I use about four cups of beef broth (sometimes I go half broth, half water to save cash — nobody’s perfect). Tomato paste for a little zing. A glug of Worcestershire sauce is the secret ingredient, trust me. Salt, pepper, dried thyme, and a bay leaf or two for cozy soup vibes. If you want more wow, a splash of red wine, but honestly, it’s optional. That’s the honest truth.
I tried your beef stew recipe and it honestly brought back childhood memories. So easy, too! My whole family went back for seconds — thanks for sharing this gem!
Can this beef stew be made in the Instant Pot
Oh absolutely! Sometimes you get home and realize you didn’t plan ahead eight hours (I’ve done that, no shame). If you’re making this beef stew in an Instant Pot, here’s the scoop. Sear your beef right in the pot with the sauté function (makes you feel like a kitchen pro, honestly). Toss in your veggies and rest of the ingredients.
Cook everything at high pressure for about 35 minutes. Let the steam release naturally for the juiciest meat. Everything gets spoon-tender without waiting all day. The flavors blend a little differently — it’s still a win. Great for when you totally forgot dinner until, well, dinnertime.
How to make Slow Cooker Beef Stew a Thicker consistency
Alright, so you want your beef stew thick enough to practically stand a spoon in it, not some watery soup situation. I’ve tried several tricks (some weird, not gonna lie), but here’s what actually works. At the end of cooking, mix a tablespoon or two of cornstarch with a splash of cold water, then stir that into the hot stew. Let it cook on high for another 10 minutes or so, stirring if you remember.
Another thing — don’t add too much liquid at the start. Veggies let out their own juices. If you like your stew even more rustic, mash a few spuds right in the crock; makes it creamier. Not fancy, just homey-perfect.
Serving Suggestions
- Scoop it over a bowl of buttery mashed potatoes (talk about comfort food)
- Top with chopped parsley and a crack of black pepper — makes it feel fancy
- Serve with hunks of crusty bread for dipping (yes please, carbs)
- Pile it onto rice in a pinch — handy when the bread stash runs out
How to store crockpot Beef Stew Leftovers and how to reheat
Leftovers might be even better, honestly. Pour cooled stew into a container, pop it in the fridge, and you can lazily live off it for three-ish days. If you want to stretch it out, freeze portions in zip-top bags — they’ll keep for two months. I zap mine in the microwave for quick lunches, but on the stove over low heat is best if you have a spare ten minutes. Add a splash of broth or water as it can get thicker after chilling. Trust me, leftover slow cooker beef stew with root vegetables only gets richer overnight.
Common Questions
Q: Can I use different veggies?
A: Absolutely. Root veggies work best, but I’ve thrown in turnips, rutabaga, even chunks of squash. Clean out that crisper drawer.
Q: Do I have to brown the beef first?
A: Nope. But if you can, it’ll boost flavor and color. Sometimes I skip it when I’m tired and it’s still delicious.
Q: Can I put noodles in this stew?
A: You could, near the end, but I prefer serving it over noodles so they don’t get mushy.
Q: How do I avoid greasy stew?
A: Trim extra fat off your beef before cooking. Scoop fat off the top at the end (not glamorous, but it works).
Q: Can I double the recipe?
A: For sure, just don’t overfill your slow cooker. Leave a little room at the top so it doesn’t bubble over.
Final Thoughts for Stew Lovers Everywhere
Honestly, this slow cooker beef stew with root vegetables recipe has saved dinner for me more times than I can count. It checks every box: easy, filling, and you end up with that cozy, from-scratch flavor you only get at home. Give it a go, tweak those ingredients, and you might stumble on your new favorite comfort food. If you want to compare styles, check out this simple beef stew tutorial from Serious Eats too. Now grab that slow cooker. Your kitchen is about to smell amazing.
Slow Cooker Beef Stew
Ingredients
Method
- Chop the beef into bite-sized pieces.
- Prepare the root vegetables: carrots, potatoes, and parsnips.
- Sear the beef in a hot pan (optional but recommended) and then transfer to slow cooker.
- Add chopped vegetables, beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves to the slow cooker.
- Set the slow cooker on low for 8 hours or high for about 5 hours.
- Stir halfway through if possible.
- If desired, thicken the stew with cornstarch mixed with water and cook on high for an additional 10 minutes.
- Serve over mashed potatoes or rice, and top with chopped parsley.