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Why You'll Love This batch cook slow cooker beef stew with root vegetables and fresh herbs
- Easy to Make: This recipe is incredibly simple, requiring minimal preparation and effort.
- Customizable: Feel free to add your favorite vegetables, spices, or herbs to make the recipe your own.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal option.
- Perfect for Meal Prep: Cook a large batch of this stew and enjoy it throughout the week, either on its own or as a side dish.
- Slow Cooker Friendly: This recipe is designed specifically for slow cookers, making it easy to cook while you're busy with other things.
- Delicious: The combination of tender beef, fresh herbs, and root vegetables creates a rich and flavorful stew that's sure to become a family favorite.
- Cost-Effective: This recipe uses affordable ingredients and makes a large batch, making it a cost-effective meal option.
- Freezer-Friendly: You can freeze this stew for up to 3 months, making it a great option for meal prep or future meals.
Ingredient Breakdown
The key ingredients in this recipe are beef, root vegetables, fresh herbs, and broth. The beef provides protein and flavor, while the root vegetables add natural sweetness and texture. Fresh herbs like thyme and rosemary add a fragrant and aromatic flavor, while the broth helps to keep the stew moist and tender. When selecting these ingredients, choose high-quality options like grass-fed beef and fresh, seasonal vegetables. You can also customize the recipe by adding your favorite spices or herbs, such as paprika or bay leaves.
How to Make batch cook slow cooker beef stew with root vegetables and fresh herbs
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add 2 pounds of beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set it aside.
Reduce the heat to medium and add 1 large onion, diced, and 3 cloves of garlic, minced. Cook until the onion is translucent, about 5 minutes.
Add 2 large carrots, peeled and diced, 2 large potatoes, peeled and diced, and 1 large parsnip, peeled and diced. Cook for 5 minutes, stirring occasionally.
Add 4 cups of beef broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir to combine, then bring the mixture to a boil.
Transfer the mixture to a slow cooker and add the browned beef. Cook on low for 8-10 hours or high for 4-6 hours.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Tips for Perfect Results
Choose grass-fed beef and fresh, seasonal vegetables for the best flavor and nutrition.
Cook the beef until it's tender, but still retains some texture. Overcooking can make the beef tough and dry.
Add the fresh herbs and garlic towards the end of cooking time, so their flavors and aromas are preserved.
Let the stew rest for 10-15 minutes before serving, allowing the flavors to meld together and the meat to absorb the juices.
Try adding different spices or herbs to the stew, such as paprika or bay leaves, to create unique flavor profiles.
Choose a slow cooker that's large enough to hold all the ingredients, and has a temperature control to ensure the stew cooks evenly.
Common Mistakes to Avoid
-
Overcooking the Vegetables:
Fix: Check the vegetables regularly and remove them from the stew when they're tender, so they don't become mushy.
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Not Browning the Beef:
Fix: Take the time to brown the beef properly, as this step adds flavor and texture to the stew.
-
Not Seasoning Enough:
Fix: Taste the stew regularly and add salt, pepper, or other seasonings as needed to bring out the flavors.
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Not Letting it Rest:
Fix: Let the stew rest for at least 10-15 minutes before serving, allowing the flavors to meld together and the meat to absorb the juices.
Variations & Substitutions
Replace the beef with 1 cup of cooked lentils or chickpeas, and add more vegetables like mushrooms or bell peppers.
Add 1-2 diced jalapenos or 1 teaspoon of hot sauce to the stew for an extra kick of heat.
Add 1 cup of sliced mushrooms, such as cremini or shiitake, to the stew for added flavor and texture.
Add 1 can of diced tomatoes to the stew for a burst of juicy flavor and acidity.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After that, refrigerate or freeze it to prevent bacterial growth.
Store the stew in an airtight container in the refrigerator for up to 3 days. Reheat it gently before serving.
Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use other types of meat?
While beef is traditional in this recipe, you can also use other types of meat like lamb, pork, or chicken. Adjust the cooking time and seasoning accordingly.
How do I reheat the stew?
Reheat the stew gently over low heat, stirring occasionally, until it's warmed through. You can also reheat it in the microwave or oven, but be careful not to overheat it.
Can I freeze the stew?
Yes! Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
What are some serving suggestions?
Serve the stew with crusty bread, over mashed potatoes, or with a side of roasted vegetables. You can also serve it with a dollop of sour cream or a sprinkle of fresh herbs.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 8-10 hours or high for 4-6 hours.
batch cook slow cooker beef stew with root vegetables and fresh herbs
Ingredients
- 2 pounds beef stew meat
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the ingredients. Chop the onion, garlic, carrots, potatoes, and parsnip. Season the beef stew meat with salt and pepper.
- Step 2: Brown the beef. Heat a large skillet over medium-high heat. Add the beef stew meat and cook until browned on all sides, about 5 minutes. Remove the browned beef from the skillet and set aside.
- Step 3: Soften the onion and garlic. Reduce the heat to medium and add the chopped onion and garlic to the skillet. Cook until the onion is translucent, about 5 minutes.
- Step 4: Add the vegetables and broth. Add the chopped carrots, potatoes, and parsnip to the skillet. Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- Step 5: Add the browned beef and tomato paste. Add the browned beef back to the skillet and stir in the tomato paste. Continue to simmer for another 10 minutes.
- Step 6: Transfer to the slow cooker. Transfer the beef and vegetable mixture to a slow cooker. Add the dried thyme and cook on low for 6 hours.
- Step 7: Season and serve. Season the stew with salt and pepper to taste. Stir in the chopped fresh parsley and serve hot.
Recipe Notes
- Storage tip: Cool the stew to room temperature, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and brown the beef up to a day in advance. Assemble and cook the stew on the day of serving.
- Substitution: Swap the beef stew meat for lamb or pork if preferred.
- Pro tip: Use a slow cooker with a timer to ensure the stew cooks for the correct amount of time.
