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Healthy Slow Cooker Beef Stew with Root Vegetables

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This hearty beef stew is made with tender chuck roast, sweet potatoes, carrots, and parsnips, slow-cooked to perfection. It’s a comforting, healthy meal that requires minimal prep and delivers deep, savory flavor.

Ingredients

  • Beef chuck, 2 pounds (900g), cut into 1.5-inch cubes
  • Sweet potatoes, 2 medium (about 500g), peeled and cut into 1-inch chunks
  • Carrots, 3 large (about 200g), peeled and sliced into thick rounds
  • Parsnips, 2 medium (about 150g), peeled and cut into 1-inch pieces
  • Yellow onion, 1 large (about 200g), diced
  • Celery stalks, 2 (about 80g), sliced
  • Garlic cloves, 4 (about 12g), minced
  • Tomato paste, 2 tablespoons (30g)
  • Beef broth, 4 cups (960ml), low-sodium
  • Bay leaves, 2
  • Dried thyme, 1 teaspoon (1g)
  • Dried rosemary, 1/2 teaspoon (0.5g)
  • Paprika, 1 teaspoon (2g)
  • Salt, 1 1/2 teaspoons (9g), plus more to taste
  • Black pepper, 1/2 teaspoon (1g), freshly ground
  • Olive oil, 1 tablespoon (15ml) (optional, for browning)
  • Fresh parsley, 2 tablespoons (8g), chopped (for garnish)

Instructions

  1. Prep the vegetables (10 minutes): Peel and chop the sweet potatoes, carrots, parsnips, onion, and celery into roughly uniform sizes—about 1-inch chunks for the root vegetables. Mince the garlic cloves and set them aside.
  2. Prep the beef (5 minutes): If your beef chuck isn’t already cut, trim any large pieces of hard fat (leave a little for flavor), and cut it into 1.5-inch cubes. Pat the pieces dry with paper towels.
  3. Optional: Sear the beef (8-10 minutes): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Working in batches, sear the beef cubes for 2-3 minutes per side until deeply browned. Skip if short on time.
  4. Layer in the slow cooker (5 minutes): Place the chopped root vegetables—sweet potatoes, carrots, parsnips, onion, and celery—in the bottom of the slow cooker. Add the minced garlic on top.
  5. Add the beef and seasonings (2 minutes): Place the beef cubes over the vegetables. Sprinkle the dried thyme, rosemary, paprika, salt, and pepper evenly over everything. Drop in the bay leaves.
  6. Add the liquids (1 minute): Spoon the tomato paste over the beef and vegetables. Pour the beef broth around the edges, being careful not to wash the seasonings off the meat.
  7. Cook (6-8 hours on low or 4-5 hours on high): Cover the slow cooker with the lid. Cook on low for 7-8 hours or on high for 4-5 hours. About 30 minutes before serving, give the stew a gentle stir to incorporate the tomato paste and check the seasoning.
  8. Finish and serve (5 minutes): Remove the bay leaves. Taste and adjust salt and pepper if needed. Ladle the stew into bowls and garnish with fresh chopped parsley. Let it sit for 5 minutes before serving.

Notes

For a thicker stew, mash a few cooked sweet potato chunks against the side of the slow cooker and stir them back in. If the stew tastes flat, add a squeeze of fresh lemon juice or a splash of red wine vinegar before serving. Resist the urge to lift the lid during cooking to maintain heat.

Nutrition

Keywords: beef stew, slow cooker, healthy, root vegetables, comfort food, gluten-free, dairy-free

Find it online: https://cookluma.com/healthy-slow-cooker-beef-stew-with-root-vegetables/