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Why You'll Love This slow cooker beef stew with root vegetables and fresh rosemary
- Easy to Make: This recipe is incredibly simple to prepare, with most of the work being done by your slow cooker.
- Hearty and Filling: The combination of beef, root vegetables, and quinoa makes for a satisfying and filling meal.
- Customizable: Feel free to add or substitute your favorite vegetables and herbs to make the recipe your own.
- Perfect for Meal Prep: This recipe makes a large batch of stew that can be refrigerated or frozen for later use.
- Slow Cooker Friendly: The slow cooker does all the work, making it easy to come home to a ready-to-eat meal.
- Flavorful and Aromatic: The combination of rosemary, thyme, and bay leaves creates a delicious and inviting aroma that will fill your home.
- Nutritious: This recipe is packed with protein, fiber, and vitamins, making it a healthy and balanced meal option.
- Cost-Effective: The ingredients used in this recipe are relatively inexpensive, making it a budget-friendly option for families or individuals.
Ingredient Breakdown
The key ingredients in this recipe are the beef, root vegetables, quinoa, and fresh rosemary. The beef provides a rich and tender base for the stew, while the root vegetables add natural sweetness and texture. The quinoa serves as a nutritious and filling base, and the fresh rosemary adds a fragrant and herbaceous flavor. When selecting these ingredients, look for high-quality beef that is lean and tender, and choose a variety of root vegetables that are fresh and flavorful. For the quinoa, opt for a high-protein variety that is rich in fiber and nutrients. Fresh rosemary is essential for this recipe, as it provides a unique and aromatic flavor that is hard to replicate with dried herbs.
How to Make slow cooker beef stew with root vegetables and fresh rosemary
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the 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 the onions and garlic to the skillet. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add the carrots, potatoes, and parsnips to the skillet and cook for an additional 5 minutes, stirring occasionally.
Add the quinoa and broth to the slow cooker and stir to combine. Add the browned beef, sautéed onions and garlic, and root vegetables to the slow cooker and stir to combine.
Cover the slow cooker and cook on low for 8-10 hours or high for 4-6 hours. The stew is done when the beef is tender and the quinoa is cooked.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh rosemary and a side of crusty bread or over mashed potatoes.
Tips for Perfect Results
Choose the freshest and highest-quality ingredients you can find, including grass-fed beef and fresh rosemary.
Take the time to brown the beef properly, as this will add depth and flavor to the stew.
Add the root vegetables towards the end of the cooking time to prevent them from becoming mushy and overcooked.
Let the stew rest for at least 30 minutes before serving to allow the flavors to meld together and the meat to become tender.
Feel free to experiment with different spices and herbs to add your own unique twist to the recipe.
Make a large batch of the stew and refrigerate or freeze it for later use as a quick and easy meal prep option.
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different types of protein such as chicken, pork, or lamb to add some variety to the recipe.
Common Mistakes to Avoid
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Not Browning the Beef:
Fix: Take the time to properly brown the beef, as this will add depth and flavor to the stew.
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Overcooking the Vegetables:
Fix: Add the root vegetables towards the end of the cooking time to prevent them from becoming mushy and overcooked.
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Not Letting it Rest:
Fix: Let the stew rest for at least 30 minutes before serving to allow the flavors to meld together and the meat to become tender.
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Not Seasoning Enough:
Fix: Season the stew liberally with salt and pepper to bring out the flavors of the ingredients.
Variations & Substitutions
Replace the beef with boneless, skinless chicken breasts and add sliced mushrooms to the stew for added flavor and texture.
Replace the beef with additional root vegetables, such as sweet potatoes and parsnips, and add some canned beans for protein.
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the beef with lamb shoulder and add some additional rosemary for a hearty and flavorful stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be refrigerated for up to 3 days. Store it in an airtight container and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Store it in an airtight container or freezer bag and thaw it 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 protein?
Yes! You can use other types of protein such as chicken, pork, or lamb. Just adjust the cooking time and seasonings accordingly.
Can I add other vegetables?
Yes! You can add other vegetables such as bell peppers, zucchini, or green beans to the stew. Just adjust the cooking time and seasonings accordingly.
Can I make this in a Dutch oven?
Yes! You can make this recipe in a Dutch oven on the stovetop or in the oven. Just adjust the cooking time and heat accordingly.
Can I freeze the leftovers?
Yes! You can freeze the leftovers for up to 3 months. Just store them in an airtight container or freezer bag and thaw them overnight in the refrigerator before reheating.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, but be sure to check the ingredients of the broth and quinoa to ensure they are gluten-free.
Can I make this in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Just brown the beef and cook the vegetables, then add everything to the slow cooker and cook on low for 8-10 hours.
slow cooker beef stew with root vegetables and fresh rosemary
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
- 2 sprigs fresh rosemary, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Brown the Beef. Heat a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove the beef from the skillet and set aside.
- Step 2: Soften the Onions. Reduce the heat to medium and add the chopped onion to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Step 3: Add the Garlic and Rosemary. Add the minced garlic and chopped rosemary to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add the Vegetables. Add the chopped carrots, potatoes, and parsnip to the skillet. Cook for 5 minutes, until the vegetables are slightly tender.
- Step 5: Add the Broth and Tomato Paste. Add the beef broth, tomato paste, thyme, salt, and pepper to the skillet. Stir to combine and bring to a boil.
- Step 6: Transfer to the Slow Cooker. Transfer the mixture to a slow cooker and add the browned beef. Cook on low for 6 hours, or until the beef is tender and the vegetables are cooked through.
- Step 7: Serve and Enjoy. Serve the stew hot, garnished with fresh rosemary and crusty bread on the side.
Recipe Notes
- To make ahead, brown the beef and cook the vegetables, then refrigerate or freeze until ready to cook in the slow cooker.
- To make in a Dutch oven, brown the beef and cook the vegetables, then add the broth and tomato paste and simmer on the stovetop or in the oven until the beef is tender.
- To add more flavor, add a splash of red wine or beef broth to the skillet when browning the beef.
- To make it spicy, add a pinch of red pepper flakes to the skillet when cooking the onions and garlic.
