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Jan
6
2014
Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes
Tags: beef, dinner, stew, vegetables
Warm up this winter with a nice big bowl of my Hearty Roasted Vegetable Beef Stew! This is a great add to your list of slow cooker recipes.
It’s 2014 and the kids are back in school today, yippee!! Ok, maybe that’s a little harsh, we had a great Christmas break, but after 2 weeks off of school, this mama is ready for them to be back today 🙂 Hope your new year is off to a beautiful start. I am focusing on hitting the gym everyday with my husband first thing in the mornings. I am not cutting anything out of my diet because that makes me a very grumpy human being, but will be eating better this year while still enjoying my favorites.
I’ve got a killer Hearty Roasted Vegetable Beef Stew for you today. It’s slow cooked and warms the soul. You’ve got to try this over mashed potatoes. Instant comfort food!
Hope you enjoy!
Start by roasting your favorite vegetables. I chose a colorful bag of carrots, brussels sprouts, onions, potatoes and celery. Use whatever vegetables you enjoy.
Place your beef into a large Ziploc and shake with flour mixture before browning.
Make sure to shake off excess flour from each piece of beef.
Brown your beef in a couple tablespoons of bacon drippings if possible, or olive oil works too.
Transfer browned beef and roasted vegetables into slow cooker. Look at all of those colors!!
Add your broth and roux then let her slow cook until fabulous.
[ziplist]
Hearty Roasted Vegetable Beef Stew | Slow Cooker Recipes
Prep time: 30 min | Cook time: 4-6 hours | Total time: 6 hour 30 min
Ingredients
- 1 pound carrots, peeled and cut into 1 inch pieces
- 1 large onion, coarsely chopped
- 3 cups halved brussels sprouts
- 1/2 pound fingerling potatoes or potato of choice cut into 1 inch pieces
- 5 stalks celery, cut into 1 inch pieces
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Lawry’s Garlic Salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds stew meat of choice
- 1 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons bacon drippings or extra virgin olive oil
- 32 ounces broth of choice, I used chicken broth
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 cups broth of choice
- 1/2 teaspoon dried thyme
Directions
- Preheat oven to 375 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
- Place Place all of your cut vegetables onto prepared baking sheet, use 2 if necessary. Bake for 20 minutes, or until slightly softened. Vegetables will cook more in the slow cooker.
- Place beef into large ziploc with flour, salt and pepper. Shake to coat all pieces.
- Heat large dutch oven over medium heat with bacon drippings (preferred) or olive oil. Brown flour coated beef pieces in hot pan to brown both sides, about 5 minutes per side. Transfer browned beef to slow cooker placed on low setting. Add roasted vegetables and broth.
- Melt butter into a medium saucepan over medium heat. Whisk in flour, salt and pepper until smooth. Slowly whisk in broth. Continue whisking until thickened. Stir in dried thyme then stir into slow cooker. Let cook for 5-8 hours until beef is fork tender. Season to your liking. Serve warm over mashed potatoes or just by itself in a bowl.
Makes 10-12 Servings
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Great winter meal!
Thank you for the nice recipe and have a great day!
LOVE all the hearty veggies in this dish!! Super fun that it’s all made in the slow cooker!
This looks so yummy, and perfect weather to enjoy such a meal!
Thank you!
The weather here has been SO COLD, this is perfect. My boys love stew and I love anything in the slow cooker 🙂
Great stew for winter evenings and the best part is that it will be waiting on you when you arrive home!
How much broth are you using to make the roux? It says that you add the vegetables and broth to the slow cooker after the browned beef, but then you are using more broth for the roux. Should that broth be split up into 2 different amounts (one large for the initial pour and one small for the roux?)
Oh, nevermind. I missed the “2 1/2 cups of broth of choice” in the ingredients list, somehow. Thanks!
Love the addition of bacon drippings!
I’m drooling and wish this was on my dinner plate tonight!
mmm . . . I love the idea of adding brussels sprouts to stew. Sounds so tasty.
Looks so hearty and good. It’s been especially cold here lately so all I want to think about is warming up! Great way to do it. 🙂
Such a healthy family meal & perfect for life here in the mountains 🙂
That’s a soup we could use with the temps dipping so low right now! Looks so hearty and satisfying.
love a good comforting stew!!! Looks scrumptious Jenny
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My crock pot recently broke so I wanted to make this on the stove. What would be the times for that?
What a grea meal for a cold January day! So colorful and hearty!
Hope you had a wonderful holiday, Jenny!
I’m loving this hearty slow cooker recipe!
This looks awesome and I will try my first stew with this recipe. Happy New year!!
Perfect if you’re in one of these places where is ten below! Yummy!
Stew is like a winter requirement! I love this Jenny!
This beef stew is looking really good!
Jenny, this looks fabulous! If I wanted to skip the browning the meat step (my favorite part of the crockpot is the toss-and-go part) do you think I could just stick the raw meat into the crockpot with the roasted veg and broth?
Hi Rebecca. I am not the author of this recipe but I would brown the meat as instructed. I have made stew once, many years ago without browning the meat and it does not taste as good.I always brown the meat first. If you are trying to save time, prepare the vegetables and the meat the night before, place in the crockpot and refrigerate. Add the broth and prepare the roux in the morning. This should help! Best of luck! Suzanne
What could I sub for the butter? I am on a detox and cannot have dairy
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