Beef Stew with Root Vegetables
This Beef Stew is perfect for making in the fall since we add lots of delicious fall root vegetables to a traditional stew.
Beef stew is a quintessential fall and winter staple comfort food. This version utilizes the crockpot to make it extra easy. It has a rich, savory gravy and bright, earthy fall flavors like winter squash and sweet potatoes.
It’s loaded with vegetables but has plenty of beefy flavor. Buy a cheaper beef roast instead of beef stew meat from the butcher. It will save tons of money and make this recipe budget-friendly, too.
What you Need
- Beef: Use a beef chuck roast or sirloin roast or buy stew beef from the butcher. If you find a roast with a bone, add that to the crockpot, too. It will add a nice beefy flavor.
- Onion: Use white or yellow onion or shallots.
- Carrots: Whatever carrots you have in the fridge will work.
- Garlic: Fresh garlic is the best thing to use. Mince 3-4 large cloves. We also like to add roasted garlic to this stew for extra depth of flavor.
- Celery: Celery ribs cut into chunks.
- Potatoes: This recipe uses both baby gold potatoes and sweet potatoes. Other potatoes, like white or red potatoes, will work just as well. Use whatever you have in the pantry.
- Squash: Winter squash is a great addition to bump up the nutrition of this stew.
- Spices and herbs: Herbs like bay leaves, sage, parsley, rosemary and thyme are all delicious in stews. If you can find fresh herbs, they taste even better.
- Seasonings: Kosher salt and freshly ground black pepper to taste.
- Acid: You want to add a bit of acid, like red wine or balsamic or red wine vinegar. If you use red wine, be sure it is a dry red wine like Pinot Noir or Burgundy.
- Thickener: To thicken the gravy, make a roux with cornstarch or all-purpose flour and water.
Heat olive oil in a cast iron skillet. Brown the beef in batches over medium-high heat in a cast iron skillet. Don’t overload the pan, or the meat will steam instead of browning.
When blood pushes out of the meat, it is ready to flip and it’s brown.
Flip and let the second side brown. If you buy meat that has a bone, brown that too. It will give your stew a great flavor.
Add the batches of beef to your slow cooker.
Cut the squash in half. Scoop out the seeds with a large spoon.
For a squash with ribs, like acorn and mashed potato squash, cut into the low “valley” of the ribbed area.
This exposes the area that can’t be reached with a vegetable peeler. Peel both sides of the cut. Cut the squash into chunks. Winter squash will take the longest to roast, so cut the pieces smaller than other veggies.
Peel any vegetables that require peeling.
Cut them into suitable-sized pieces.
Sauté the mirepoix (celery, carrot, onion) for a few minutes. This will help loosen any stuck bits from the bottom of the skillet in which you browned the meat.
Pour the wine into the skillet. Scrape the bottom to remove all of the browned bits. Then, add the water or stock.
Pour the ingredients from the skillet into the crockpot. Add enough water or broth to almost cover the ingredients.
Add the seasonings and herbs. Slow cook on low for 6-8 hours until the beef is very tender and the vegetables are soft.
Measure flour into a small bowl.
Add warm water to the flour to make a thickener (roux).
Add the roux to the crockpot and stir to combine. Continue cooking for another 30 minutes to one hour until the stew thickens nicely.
How to Make it on the Stovetop
All of the steps are the same, except use a Dutch oven to simmer it on low on the stovetop. Simmer for about two hours. It can be simmered for longer if preferred.
Additional Vegetables that are Great
- Parsnips
- Tomatoes
- Turnips
- Rutabagas
- Leeks
Storing Leftovers
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
Freezing: For longer storage, freeze the stew in single-serve portions. Label the package with the contents and the date. These packages make a super fast meal for busy nights when you don’t feel like cooking.
What to Serve with Beef Stew
This stew can be a stand-alone meal, or you can add another vegetable or side dish to accompany it.
More Crockpot Comfort Foods
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Beef Stew with Root Vegetables
Ingredients
- 5 pounds beef stew meat
- 4 stalks celery
- 4 medium carrots
- 1 medium onion
- 15 baby potatoes
- 1 acorn squash
- 6 cups beef stock
- 2 teaspoons minced fresh rosemary
- 10 sprigs fresh thyme leaves
- 1 teaspoon dried sage
- 4 teaspoons fresh parsley
- ¼ cup Balsamic Vinegar or red wine
- 1 tablespoon coarse kosher salt or sea salt
- 2 teaspoons cracked black pepper
Instructions
- Brown the stew beef in a heavy-bottom skillet. When the pieces start to push blood on top, that indicates they are browned and ready to flip. Do not overcrowd the pan. Brown the meat in batches. Add finished batches to a 6 quart crockpot.5 pounds beef stew meat
- While the meat is browning, cut the vegetables into large bite-sized pieces. Peel the potatoes or leave the skin on, whichever you prefer.4 stalks celery, 4 medium carrots, 1 medium onion, 15 baby potatoes
- After the meat is done browning, add the mirepoix (the celery, carrots and onions) to the skillet and turn the heat down to low. Cook and stir to loosen the browned bits on the bottom of the skillet. Add the vinegar or wine and continue scraping the bottom. When the bits are loosened on the bottom, pour all of the ingredients into the slow cooker.¼ cup Balsamic Vinegar or red wine
- Peel the squash; the article above has tips on peeling this bumpy squash. Add the squash to the crockpot.1 acorn squash
- Pour the beef stock or water over the ingredients in the slow cooker.6 cups beef stock
- Add the herbs and seasonings10 sprigs fresh thyme leaves, 1 teaspoon dried sage, 4 teaspoons fresh parsley, 1 tablespoon coarse kosher salt or sea salt, 2 teaspoons cracked black pepper, 2 teaspoons minced fresh rosemary
- Cook on low 6-8 hours, or high 2-4 hours until the beef is very tender and the vegetables are soft.
To make it on the stovetop
- Use the instructions above for the slow cooker, except brown the beef over medium-high heat in a Dutch oven rather than a skillet.
- Once all of the ingredients are in the Dutch oven, simmer for at least two hours until the meat is very tender and the vegetables are soft.
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