Introduction

This Slow Cooker Beef Stew with Root Vegetables is a comforting and hearty dish perfect for chilly days. Tender beef simmers alongside potatoes, parsnips, carrots, and green beans in a flavorful broth infused with thyme and rosemary. It’s an easy, hands-off meal that fills your kitchen with inviting aromas.

A white bowl filled with thick beef stew showing several layers: the bottom layer is a brown, rich broth; on top, chunks of dark brown cooked beef, bright orange carrot slices, pale yellow potato pieces, and green beans are scattered throughout. The stew is garnished with small green parsley bits, adding a fresh texture and color contrast. To the left, a woman's hand holds a piece of torn, soft white bread just above the bowl. The bowl rests on a light grey cloth, with some green herbs visible in a small wooden bowl in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
1 1/2 teaspoons dried thyme (or 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, fresh or frozen)
Fine salt and black pepper, to taste
1/4 cup cornstarch, optional for thickening

Instructions

Step 1: Heat 2 teaspoons of oil in a large skillet or Dutch oven over medium-high heat. Add half of the beef stew meat and cook, turning occasionally, until browned on all sides, about 2-3 minutes. Transfer the browned beef to the slow cooker. Repeat this process with the remaining oil and beef.
Step 2: In the slow cooker, add the diced onion, potatoes, parsnips, carrots, minced garlic, diced tomatoes with their liquid, beef broth, thyme, and rosemary. Stir gently to combine. Cover with the lid and cook on LOW for 8 hours or on HIGH for 4 hours.
Step 3: About 30 to 60 minutes before the cooking time ends, stir in the green beans. Continue cooking until the beans are tender; fresh green beans will take longer than frozen.
Step 4 (optional): To thicken the stew, mix the cornstarch with 2-3 tablespoons of water to create a slurry. Remove 1 to 1 ½ cups of broth from the slow cooker and heat it in a small saucepan over medium-high heat. When simmering, whisk in the cornstarch slurry and cook until thickened. Gradually stir this mixture back into the stew in the slow cooker. Cover and cook for an additional 15 to 20 minutes.
Step 5: Season the stew with salt and black pepper to taste before serving.

Tips & Variations

For a richer flavor, brown the beef in batches to avoid overcrowding the pan, which helps develop a better crust.
You can swap green beans for other quick-cooking vegetables like peas or chopped kale added near the end of cooking.
If you prefer a thicker stew but don’t have cornstarch, flour mixed with water can be used as an alternative thickener.
Fresh herbs add brightness, but dried herbs work well if fresh are not available. Just adjust the quantity accordingly.

Storage

Store leftover beef stew in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm it on the stove over medium heat, stirring occasionally until heated through. You can also freeze the stew for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a ladle full of beef stew held over a black pot. The stew contains chunks of brown beef, bright orange carrot slices, pale yellow potato pieces, green beans, light brown parsnips, and red tomato bits all mixed in a thick brown broth. The surface beneath the pot is a white marbled texture. The colors and textures of the vegetables and meat are clear and vibrant, and some small green herb pieces are sprinkled throughout. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, chuck roast or brisket cut into stew-size pieces also work well because they become tender with slow cooking.

Do I need to brown the beef before slow cooking?

Browning the beef adds extra depth of flavor and a nice color, but if you’re short on time, you can skip this step and cook the beef directly in the slow cooker.