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Hearty Fall Root Vegetable and Beef Stew

This hearty beef stew is perfect for chilly evenings, featuring tender beef, root vegetables, and aromatic herbs, all cooked effortlessly in a crock pot.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 2000
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds beef stew meat Look for chuck or round cut with good marbling.
  • 4 cups beef broth Can be substituted with vegetable broth for a lighter version.
  • 3 units carrots, chopped Adds sweetness and nutrition.
  • 3 units potatoes, chopped Can substitute with sweet potatoes if desired.
  • 1 unit onion, chopped Provides depth of flavor.
  • 2 cloves garlic, minced Enhances the aroma.
  • 2 units parsnips, chopped Adds a unique sweetness.
  • 1 teaspoon thyme Fresh herbs enhance overall flavor.
  • 1 teaspoon rosemary Gives aromatic depth.
  • to taste Salt and pepper Important for flavor enhancement.

Method
 

Preparation
  1. In a crock pot, add the beef stew meat. Optionally, brown the meat in a skillet for enhanced flavor.
  2. Pour in the beef broth over the meat to form the base of the stew.
  3. Add the chopped carrots, potatoes, onion, garlic, and parsnips into the pot.
  4. Sprinkle in the thyme, rosemary, and season with salt and pepper to taste.
  5. Gently stir to combine all the ingredients, ensuring the vegetables are submerged in the broth.
  6. Cover the crock pot and cook on low for 8 hours or on high for 4 hours.
  7. Check the beef towards the end to ensure it is tender and the vegetables are cooked through.

Notes

This stew is perfect for leftovers and can be stored in the fridge for up to 3-4 days or frozen for up to 3 months. Reheat on the stovetop or microwave.