Introduction:
There’s nothing quite like a slow-cooked stew to warm you up on a chilly day. This Slow Cooker Beef and Carrot Stew with Parsnips Recipe is the perfect comfort food for cold winter nights. Made with tender beef, sweet carrots, and earthy parsnips, this stew is hearty, flavorful, and easy to prepare. Plus, cooking it in a slow cooker means you can set it and forget it until dinnertime!
Ingredients:
- 2 pounds beef stew meat, cut into 1-inch cubes
- 1 pound carrots, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup water
Instructions:
- In a large bowl, combine the beef, carrots, parsnips, onion, and garlic.
- In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour the mixture over the beef and vegetables and stir to combine.
- Cover and cook on low for 8 hours, or high for 4 hours.
- In a small bowl, whisk together the flour and water until smooth. Stir the mixture into the stew and cook for an additional 30 minutes on high, or until the stew has thickened.
- Serve hot, garnished with fresh parsley if desired.
Variations:
- For a vegetarian version, substitute the beef broth for vegetable broth and the beef for chopped mushrooms.
- Add diced potatoes or sweet potatoes for extra heartiness.
- For a spicier version, add a chopped jalapeno or red pepper flakes.
- Experiment with different herbs and spices, such as rosemary or cumin, to suit your taste.
Cooking Time:
8 hours on low, or 4 hours on high.
Course:
Main dish.
Cuisine:
American.
Serving People:
6-8 people.
Calories in kcal:
Calories per serving: 357 (approx).
Nutrition’s:
- Protein: 31g
- Fat: 12g
- Carbohydrates: 28g
- Sodium: 1152mg
- Fiber: 5g
- Sugar: 8g
- Iron: 5mg
- Calcium: 81mg
- Potassium: 1239mg
- Vitamin A: 21164IU
- Vitamin C: 24mg
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| Variations | Ingredients |
|---|---|
| Vegetarian Version | 4 cups vegetable broth 1 pound chopped mushrooms 1 pound carrots, peeled and chopped 1 pound parsnips, peeled and chopped 1 onion, chopped 4 cloves garlic, minced 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup all-purpose flour 1/4 cup water |
| Potatoes Version | 2 pounds beef stew meat, cut into 1-inch cubes 1 pound carrots, peeled and chopped 1 pound parsnips, peeled and chopped 1 pound diced potatoes or sweet potatoes 1 onion, chopped 4 cloves garlic, minced 4 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup all-purpose flour 1/4 cup water |
| Spicy Version | 2 pounds beef stew meat, cut into 1-inch cubes 1 pound carrots, peeled and chopped 1 pound parsnips, peeled and chopped 1 onion, chopped 4 cloves garlic, minced 4 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dried thyme 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup all-purpose flour 1/4 cup water 1 chopped jalapeno or red pepper flakes to taste |
| Herbs and Spices Version | 2 pounds beef stew meat, cut into 1-inch cubes 1 pound carrots, peeled and chopped 1 pound parsnips, peeled and chopped 1 onion, chopped 4 cloves garlic, minced 4 cups beef broth 2 tablespoons tomato paste 1 tablespoon Worcestershire sauce 2 teaspoons dried rosemary or cumin 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup all-purpose flour 1/4 cup water |
