Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This budget friendly slow cooker beef and root vegetable stew
- Easy to Make: This recipe requires minimal prep work and can be cooked entirely in a slow cooker, making it perfect for busy weeknights.
- Budget-Friendly: The ingredients for this recipe are affordable and easily accessible, making it a great option for those on a budget.
- Hearty and Filling: This stew is packed with tender beef and root vegetables, making it a satisfying and filling meal.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different vegetables and spices.
- Perfect for Meal Prep: This recipe makes a large batch of stew that can be refrigerated or frozen for later, making it perfect for meal prep.
- Comforting and Delicious: The combination of tender beef, flavorful broth, and colorful root vegetables makes for a truly comforting and delicious meal.
- Slow Cooker Friendly: This recipe is designed to be cooked entirely in a slow cooker, making it easy to prepare and cook while you're busy with other tasks.
- Perfect for Special Occasions: This stew is a great option for special occasions, such as holidays or family gatherings, as it's easy to make in large quantities and is sure to impress your guests.
Ingredient Breakdown
The key ingredients in this recipe are the beef, root vegetables, and broth. The beef provides a rich, meaty flavor and tender texture, while the root vegetables add natural sweetness and a pop of color. The broth, made with a combination of beef broth and red wine, adds depth and complexity to the stew. When selecting these ingredients, be sure to choose high-quality options, such as grass-fed beef and fresh, seasonal vegetables. You can also customize the recipe by substituting different types of beef or vegetables, such as using ground beef or adding in other root vegetables like parsnips or turnips.
How to Make budget friendly slow cooker beef and root vegetable stew
Heat 2 tablespoons of 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 to the skillet. Cook until they are softened and translucent, about 5 minutes.
Add the garlic, thyme, and rosemary to the skillet and cook for 1 minute, until fragrant.
Add the beef broth and red wine to the skillet, scraping up any browned bits from the bottom. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 minutes.
Add the browned beef, softened onions, and broth mixture to the slow cooker. Add the carrots, potatoes, and parsnips, and season with salt and pepper to taste.
Cook the stew on low for 8-10 hours, or on high for 4-6 hours. The beef and vegetables should be tender and the flavors should be rich and developed.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Using high-quality ingredients, such as grass-fed beef and fresh, seasonal vegetables, will result in a more flavorful and nutritious stew.
Browning the beef properly will add a rich, depth of flavor to the stew. Make sure to cook the beef until it is nicely browned on all sides.
Overcooking the vegetables can make them mushy and unappetizing. Cook the stew until the vegetables are tender, but still crisp.
Letting the stew rest for 10-15 minutes before serving will allow the flavors to meld together and the meat to become even more tender.
Feel free to experiment with different spices and herbs to find the combination that works best for you. Some options include paprika, garlic powder, and dried thyme.
Using a slow cooker liner can make cleanup a breeze and prevent the stew from sticking to the sides of the slow cooker.
Serving the stew with crusty bread on the side is a great way to soak up the flavorful broth and add some texture to the dish.
This stew is a great option for meal prep, as it can be cooked in large batches and refrigerated or frozen for later. Simply reheat and serve.
Common Mistakes to Avoid
-
Not Browning the Beef: Failing to brown the beef properly can result in a lack of flavor and texture in the stew.
Fix: Make sure to cook the beef until it is nicely browned on all sides, about 5 minutes.
-
Overcooking the Vegetables: Overcooking the vegetables can make them mushy and unappetizing.
Fix: Cook the stew until the vegetables are tender, but still crisp. Check the vegetables regularly to avoid overcooking.
-
Not Letting it Rest: Not letting the stew rest before serving can result in a lack of flavor and texture.
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the meat to become even more tender.
-
Not Using High-Quality Ingredients: Using low-quality ingredients can result in a lack of flavor and texture in the stew.
Fix: Use high-quality ingredients, such as grass-fed beef and fresh, seasonal vegetables, to ensure the best flavor and texture.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different vegetables, such as sweet potatoes, parsnips, or turnips, to add some variety to the stew.
Use ground beef instead of chuck roast for a more budget-friendly option.
Add some diced tomatoes or tomato paste to give the stew a burst of juicy flavor.
Experiment with different spices and herbs, such as paprika, garlic powder, or dried thyme, to add some depth to the stew.
Add some extra broth to the stew to make it more soup-like, or serve it with some crusty bread for dipping.
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 stored in the refrigerator for up to 3 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Thaw the stew overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
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 ground beef instead of chuck roast?
Yes, you can use ground beef instead of chuck roast. Brown the ground beef in a skillet, breaking it up with a spoon as it cooks, before adding it to the slow cooker.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as sweet potatoes, parsnips, or turnips. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Brown the beef and cook the vegetables in the Dutch oven, then add the broth and simmer, covered, until the meat is tender.
Can I freeze the stew for later?
Yes, you can freeze the stew for later. Cool the stew to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container or bag, and store it in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Brown the beef and cook the vegetables in the Instant Pot, then add the broth and cook on high pressure for 30-40 minutes, or until the meat is tender.
Can I serve this stew with crusty bread?
Yes, you can serve this stew with crusty bread. The bread will help to soak up the flavorful broth and add some texture to the dish.
Can I make this recipe gluten-free?
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free flour blend and using gluten-free broth.
budget friendly slow cooker beef and root vegetable stew
Ingredients
- 1 pound beef stew meat
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Brown the Beef. Heat the olive oil in a large skillet over medium-high heat. Add the beef and cook until browned, 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, about 5 minutes.
- Step 3: Add the Garlic and Cook. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
- Step 4: Add the Vegetables and Broth. Add the chopped carrots and potatoes to the skillet, along with the beef broth, tomato paste, thyme, salt, and pepper. Stir to combine.
- Step 5: Transfer to the Slow Cooker. Transfer the mixture to a slow cooker and add the browned beef. Cook on low for 8 hours or high for 4 hours.
- Step 6: Serve and Enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- You can also make this recipe in a Dutch oven on the stovetop or in the oven. Simply brown the beef and cook the vegetables in the pot, then add the broth and simmer until the stew is cooked through.
- If using a slow cooker, you can cook the stew on low for 8 hours or high for 4 hours.
- You can customize this recipe to your liking by adding your favorite vegetables or using different types of meat.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
