Go Back
Slow Cooked Beef Stew
Faiza Shabir

Slow Cooked Beef Stew With Root Vegetables

This Slow Cooked Beef Stew with Root Vegetables is hearty, rich, and packed with deep, comforting flavors. Tender chunks of beef slowly simmer with potatoes, carrots, and other root vegetables in a savory broth until melt-in-your-mouth perfection. It’s the ultimate cozy meal—perfect for chilly days or when you want something warm and satisfying.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: dinner
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 600 g beef stew meat cut into chunks
  • 2 tbsp oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 3 carrots sliced
  • 3 potatoes chopped
  • 1 cup celery chopped
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt or to taste
  • 1 tbsp cornstarch optional, for thickening

Method
 

  1. Heat oil in a pan and sear beef until browned.
  2. Transfer beef to a slow cooker.
  3. Add onion, garlic, carrots, potatoes, and celery.
  4. Pour in beef broth and stir in tomato paste.
  5. Add thyme, rosemary, salt, and pepper.
  6. Cover and cook on low for 6–8 hours until beef is tender.
  7. If needed, mix cornstarch with water and stir in to thicken.
  8. Cook for another 10–15 minutes until thickened.
  9. Serve hot and enjoy.

Notes

  • Searing beef adds extra flavor—don’t skip it.
  • Cut vegetables evenly for consistent cooking.
  • Adjust seasoning to taste.
  • Store leftovers in the fridge for up to 3 days.

DID YOU MAKE THIS EASY RECIPE?

If you have, then share it with us by sending a photo. We’re excited to see what you’ve made:-):