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Cozy Slow Cooker Fall Harvest Beef Stew

cozy slow cooker fall harvest beef stew - featured image
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This hearty beef stew is made entirely in the slow cooker with no browning or searing required. Tender beef, root vegetables, and a rich, flavorful broth come together for the ultimate comfort food.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 4 medium carrots, peeled and cut into 1-inch chunks
  • 3 parsnips, peeled and cut into 1-inch chunks
  • 2 medium russet potatoes, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 cup butternut squash, cubed
  • 4 cups beef broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup all-purpose flour (optional, for thickening)

Instructions

  1. Prep the vegetables: Peel and chop all your vegetables into roughly 1-inch chunks. Keep them uniform for even cooking.
  2. Season the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper.
  3. Layer in the slow cooker: Place the chopped onions and garlic at the bottom of the slow cooker. Add the carrots, parsnips, potatoes, sweet potato, and butternut squash on top.
  4. Add the beef: Nestle the seasoned beef cubes among the vegetables. Distribute evenly.
  5. Mix the broth: In a separate bowl, whisk together the beef broth, diced tomatoes (with their juice), tomato paste, Worcestershire sauce, thyme, rosemary, smoked paprika, salt, and pepper. Pour this mixture over the beef and vegetables.
  6. Add bay leaves: Tuck the bay leaves into the liquid.
  7. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is ready when the beef shreds easily with a fork and the vegetables are tender.
  8. Thicken if desired: About 30 minutes before serving, remove the bay leaves. In a small bowl, whisk 1/4 cup flour with 1/2 cup cold water until smooth. Stir this slurry into the stew. Let it cook uncovered for the last 30 minutes to thicken.
  9. Taste and adjust: Give it a final taste. You might want a pinch more salt or a dash of pepper. Optionally add a splash of balsamic vinegar for brightness.
  10. Serve hot: Ladle into bowls and enjoy immediately.

Notes

For a gluten-free version, skip the flour slurry and use 2 tablespoons cornstarch mixed with 3 tablespoons cold water instead. Stir it in during the last 30 minutes. The stew can be made in a Dutch oven at 300°F for 3-4 hours. Let the stew rest on warm for 30 minutes before serving for best flavor.

Nutrition

Keywords: slow cooker beef stew, fall harvest stew, easy beef stew, cozy stew, comfort food

Find it online: https://sagestirs.com/cozy-slow-cooker-fall-harvest-beef-stew-easy-recipe/