A comforting and hearty Slow Cooker Beef Stew with Root Vegetables that warms the soul and is easy to prepare.

Scale

2 lbs. beef stew meat

1 tablespoon avocado oil or olive oil

divided

1 medium yellow onion

diced

12 ounces potatoes (yellow

red

or russet)

scrubbed clean and cut into ½-inch pieces

8 ounces parsnips

peeled and cut into ½-inch pieces

2 large carrots

peeled and cut into ½-inch pieces

4 garlic cloves

minced

1 (15-ounce) can diced tomatoes

with their liquid

4 cups beef broth

1 1/2 teaspoons dried thyme

1 teaspoon dried rosemary

8 ounces green beans

trimmed and cut into 1-inch pieces

Fine salt and black pepper

to taste

1/4 cup cornstarch

optional for thickening

In a large skillet, heat 1/2 tablespoon of oil over medium-high heat. Add the beef stew meat and sear until browned on all sides. Transfer the meat to the slow cooker.
In the same skillet, add the remaining oil, onion, and garlic. Sauté until the onion is translucent. Pour this mixture over the beef in the slow cooker.
Add the potatoes, parsnips, carrots, diced tomatoes (with their juice), beef broth, thyme, rosemary, and green beans to the slow cooker. Season with salt and pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
If thickening is desired, in the last 30 minutes of cooking, mix the cornstarch with a little water to create a slurry and stir it into the stew. Allow to cook until thickened.

Feel free to substitute your favorite root vegetables. This stew can also be made ahead and popped into the freezer for later use.

Keywords: Slow Cooker Beef Stew, Beef Stew, Root Vegetables, Comfort Food, Slow Cooker Recipes