Do you like a tasty, warming meal on a cold day? This slow cooker beef stew with root vegetables is precisely what you need. Tender chuck roast simmers all day with parsnips, carrots and sweet potato in a rich dark beer sauce.
It is very easy to make; 15 minutes of prep, and the slow cooker (or crockpot) does the rest.
Rated 5 stars by 22 home cooks so far.
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Why this slow cooker beef stew works
Now that it is autumn, I have taken out my slow cooker again. Not only because you no longer have to worry about dinner once everything is in the pot, but because low, slow heat is exactly what chuck roast needs.
Over 8 hours the beef becomes wonderfully tender while the root vegetables soak up the beer-and-broth sauce.
I served it with mashed potatoes with garlic, the stew already has so many vegetables that I didn't make anything extra. And the plates were all empty!
The root vegetables (and easy swaps)
This stew leans on sweet, earthy root vegetables: carrots, parsnips and sweet potatoes, plus leek for a mild onion flavor. They hold their shape through the long cooking time and balance the slight bitterness of the beer.
Swaps that work in the same amounts:
- Parsnips → turnip or celeriac
- Sweet potato → pumpkin or waxy potatoes
- Leek → one yellow onion, sliced
Cut everything in roughly equal cubes so it cooks evenly.
Which beer for beef stew?
The beer is a seasoning, not the star. It should deepen the sauce, not take it over. Choose a beer that is not too bitter: a dark beer or a blond both work very well. Skip very hoppy IPAs; the bitterness concentrates during slow cooking.
No beer in the house (or cooking for kids)? Replace it with extra beef stock and a teaspoon of balsamic vinegar. Still delicious.
Slow cooker or crockpot?
Same appliance, different name: this crockpot beef stew works in any model with a low setting. Cook on low for 8 hours or high for 5 hours. Low gives the most tender beef, so use it if your day allows.
Doubling the recipe? Add ½ cup (120 ml) extra water or beef stock. Slow cookers just need a little more liquid at larger volumes.
Frequently asked questions
- Can I use a different cut of beef? Yes. Chuck roast is my first choice, but round roast (top or bottom) or tri-tip also work. All of them need the full stewing time to become tender.
- Do I need to brown the meat first?
- Five minutes in butter, and yes, it's worth it. Browning builds the flavor base of the whole sauce. Scrape the pan juices into the slow cooker too.
- How long does it keep? Two days covered in the fridge, or three months in the freezer. Full storage and reheating details are in the recipe notes below.
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Ingredients
- 2 pounds chuck roast, cubes of 1 x 1 inch (2 x 2 cm)
- 2 tablespoons coarse mustard
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ stick butter, unsalted
- 2 cloves garlic, squeezed
- 1 pound carrots, scraped and cut into cubes
- 1 leek, cleaned and cut into strips
- 1 pound sweet potatoes, in cubes
- 1 pound parsnips, peeled and cut into cubes
- 1 ¼ cup dark beer
- 1 beef stock cube
- 1 cup water
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Sprinkle the beef with salt and pepper and mix with the mustard.2 pounds chuck roast, 2 tablespoons coarse mustard, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Melt butter in the pan and fry the meat until brown on all sides for five minutes. Place the meat, juices, and scrapings in the slow cooker.½ stick butter
- Divide the carrot, parsnip, garlic, leek, and sweet potato over the meat.2 cloves garlic, 1 pound carrots, 1 leek, 1 pound sweet potatoes, 1 pound parsnips
- Pour the beer and water into the slow cooker. Crumble the stock cube over the ingredients.1 ¼ cup dark beer, 1 cup water, 1 beef stock cube
- Mix everything well and put the lid on the slow cooker. Turn on low and let cook for 8 hours.
- Mix and serve immediately.
Notes
- Refrigerator: Cool the Stew from the Slow Cooker quickly. You can keep this covered in the fridge for up to two days.
- Freezer: Allow the meat to cool quickly and place in an airtight freezer container or bag and freeze. This will keep it suitable for up to 3 months. Let thaw in the refrigerator.
- Reheat: Heat the beef stew with winter vegetables over medium heat while stirring until hot.
Nutrition
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