The weatherman is predicting a week of snow with frigid temperatures so here’s a hearty, soothing stew to take the chill off. Slow Cooker Root Vegetable Beef Stew can be assembled in the morning in 15 minutes, turn the cooker on low and head out the door. It’s perfect for these busy days of holiday everything- from decorating, to shopping, kids programs and parties. After a long day come home to this simmering away and smelling so good. Throw together a salad and dinner is served.
To save time in the morning, chop the veggies the night before and store them in the refrigerator. To help them hold their shape, and to keep them from falling apart while cooking, cut veggies in large pieces.
Here’s how it’s done-
Place the stew meat into the 6 quart slow cooker. Sprinkle in arrowroot powder, salt. pepper and dry seasonings.
Toss well with a wooden spoon to coat meat, being careful to mop up all the dry ingredients, coating the meat thoroughly. Watch the interior corners of the pot. The arrowroot likes to hang out there but gather it up with your wooden spoon covering the meat with all of the good stuff.
Time to add the veggies. Love all the veggies in this. Spoon tomato paste over the vegetables.
Pour in the beef bone broth, homemade or store bought.
Stir the top layer of vegetables, broth and tomato paste. Let the meat rest on the bottom.
Cover and cook on low for 8 hours, or on high for 4 hours. Stir before serving. Adjust seasonings by adding more salt if needed. My hubs slurped his from a bowl topped with parmesan cheese with a side of bread. However, I enjoyed mine inside a half of a roasted spaghetti squash. And yep…I ate the whole thing. Oink oink. Served it with a side of salad.
What are your favorite cozy recipes?
Slow Cooker Root Vegetable Beef Stew (serves 8-10)
2 1/2 pounds stew meat
1/4 cup plus 2 tablespoons arrowroot powder
1 teaspoon each thyme, dried parsley, sea salt, onion and garlic powder
1/2 teaspoon black pepper
2 cups chopped yellow onion
3 stalks celery, chopped in chunks
2 cups carrots chopped in chunks
2 cups sweet potatoes, peeled and chopped in chunks
2 cups yukon gold potatoes, peeled and chopped in large pieces
1/2 cup tomato paste
4 cups beef bone broth or store bought beef broth
Directions: Place stew meat in a 6 quart crock pot. Toss in arrowroot powder, spices and salt and pepper. Mix together to thoroughly coat the meat, making sure you get all of the arrowroot mixed in especially catching what’s lingering in the corners of the pot.
Once coated, add the chopped vegetables. Spoon tomato paste over veggies, pour beef stock over the top and stir the top layer of veggies, broth and tomato paste, keeping meat on the bottom.
Cover slow cooker and cook on low for 8 hours or 4 hours on high. Stir and taste. Adjust seasonings if needed by adding more salt before serving. Serve in soup bowls or in roasted spaghetti squash “bowls”.