Ingredients
Equipment
Method
- Season the beef chunks generously with salt, pepper, and dried thyme, then heat oil in a skillet over medium-high heat. Sear the beef in batches until browned on all sides, about 5 minutes per batch, to develop rich flavor. Transfer the browned beef to the slow cooker.
- While the beef sears, peel and chop the carrots, parsnips, and turnips into roughly 1-inch pieces for even cooking and attractive presentation.
- Slice the onion thinly and mince the garlic cloves. Add both to the skillet with the remaining oil, cooking until fragrant and onions are translucent, about 3 minutes. Pour the mixture into the slow cooker.
- Layer the chopped root vegetables over the beef in the slow cooker, spreading them evenly for balanced flavor and appearance.
- Pour the beef broth into the slow cooker, ensuring the ingredients are mostly submerged. Cover with the lid and set to low heat for 8 hours, allowing the flavors to meld and the meat to become tender.
- After the cooking time, check the stew; the vegetables should be meltingly tender and the beef fall-apart soft. Stir gently to combine flavors and break down some vegetables if desired for a thicker broth.
- Taste the broth and adjust with salt, pepper, or additional thyme if needed. Serve hot with crusty bread for a hearty, comforting meal.
Notes
For a thicker stew, mash some of the vegetables into the broth before serving. Feel free to add other root vegetables or herbs for variation.