Hearty Slow Cooker Beef Stew with Root Vegetables

👉Ingredients:

↪️2 lbs beef stew meat (chuck or round), cut into 1-inch cubes

↪️4 medium carrots, peeled and chopped

↪️3 medium potatoes, peeled and diced

↪️1 large onion, chopped

↪️3 garlic cloves, minced

↪️4 cups beef broth

↪️1 cup red wine (optional)

↪️2 tbsp tomato paste

↪️2 tsp dried thyme

↪️1 tsp dried rosemary

↪️2 bay leaves

↪️Salt and black pepper, to taste

↪️2 tbsp olive oil

↪️1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

👉Instructions:

✅️1. Brown the Beef: Heat olive oil in a skillet over medium-high heat. Sear beef cubes in batches until browned on all sides (about 3–4 minutes per side). Transfer to the slow cooker.

✅️2. Add Vegetables: Add carrots, potatoes, onion, and garlic to the slow cooker.

✅️3. Add Liquids & Seasonings: Pour in beef broth and wine (if using). Stir in tomato paste, thyme, rosemary, bay leaves, salt, and pepper. Mix everything well.

✅️4. Slow Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is fork-tender and vegetables are soft.

✅️5. Optional Thickening: Mix cornstarch with water to create a slurry. Stir into the stew and cook on high for 20–30 minutes, until thickened.

✅️6. Serve: Remove bay leaves. Serve hot with crusty bread or over mashed potatoes.

◾️Prep Time: 15 minutes

◾️Cook Time: 7–8 hours (low) or 4–5 hours (high)

◾️Servings: 6

◾️Calories: ~350 kcal per serving