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Cozy Crockpot Beef Stew Recipe Easily Made with Root Vegetables and Red Wine

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A comforting and hearty beef stew slow-cooked with root vegetables and red wine, perfect for cozy nights and easy weeknight dinners.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1 ½-inch cubes
  • 3 medium carrots, peeled and cut into thick rounds
  • 2 medium parsnips, peeled and sliced
  • 4 medium red potatoes, halved or quartered
  • 1 large yellow onion, diced
  • 3 large garlic cloves, minced
  • 4 cups beef broth (low-sodium preferred)
  • 1 cup red wine (dry Merlot or Cabernet Sauvignon recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil

Instructions

  1. Pat the beef cubes dry with paper towels. Toss them in a bowl with the flour, salt, and pepper until evenly coated.
  2. Heat olive oil in a large skillet over medium-high heat. Working in batches, brown the beef cubes on all sides until golden brown, about 3-4 minutes per batch. Transfer browned beef to the crockpot.
  3. In the same skillet, add diced onion and minced garlic. Cook until softened and fragrant, about 3 minutes. Stir in tomato paste and cook for another minute, scraping up any browned bits.
  4. Pour in the red wine and Worcestershire sauce, stirring to loosen any stuck-on flavor. Let it simmer and reduce slightly for about 3 minutes. Pour this mixture over the beef in the crockpot.
  5. Layer the carrots, parsnips, and red potatoes over the beef in the crockpot. Nestle the fresh thyme sprigs and bay leaves among the vegetables.
  6. Pour the beef broth around the edges, covering the ingredients but leaving a bit of space at the top. Season lightly with additional salt and pepper.
  7. 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 but not mushy.
  8. Remove thyme sprigs and bay leaves. Taste and adjust seasoning as needed. For thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the crockpot; cook on high for 15 more minutes.

Notes

Browning the beef adds deep flavor and improves texture. Use good-quality dry red wine for best taste. Layer root vegetables thoughtfully as they take longer to cook. Avoid lifting the lid during cooking to maintain heat. Adjust salt gradually as slow cooking concentrates flavors. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. The stew tastes better the next day as flavors meld.

Nutrition

Keywords: beef stew, crockpot, slow cooker, root vegetables, red wine, comfort food, easy dinner, hearty stew

Find it online: https://norasfoods.com/cozy-crockpot-beef-stew-recipe-easily-made-with-root-vegetables-and-red-wine/