Ingredients
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1 parsnip, peeled and sliced
- 2 cloves garlic, minced
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the beef cubes and cook until browned on all sides, about 8 minutes.
- Transfer the beef to a slow cooker.
- Add the onion, carrots, potatoes, parsnip, garlic, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
- In a small bowl, whisk together the beef broth, tomato paste, and flour. Pour into the slow cooker and stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
- Serve the stew over mashed potatoes or with a side of crusty bread.
Interesting Facts
- Parsnips are a root vegetable related to carrots and have a sweet flavor.
- Beef stew meat is usually chuck roast that has been cut into cubes.
- Slow cookers work best when they are two-thirds to three-fourths full.