Crock Pot Root Vegetable Ground Beef Stew
Warm and hearty, this Crock Pot Root Vegetable Ground Beef Stew is the perfect comfort food for chilly days. Packed with the wholesome goodness of tender root vegetables like carrots, parsnips, potatoes, and celery root, this stew is slow-cooked to perfection, letting every flavor shine. Ground beef adds a savory richness, while aromatic garlic, onion, and a seasoning blend of thyme, smoked paprika, and bay leaves elevate the dish to a flavor-packed classic. With just 15 minutes of prep time and the magic of a slow cooker, this gluten-free recipe offers an effortless, hands-off approach to dinner. Finish it with a pop of green from sweet peas and a sprinkle of fresh parsley for a vibrant, satisfying meal. Ideal for busy weeknights or a cozy weekend treat, this stew is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 large, peeled and sliced carrots
- 2 medium, peeled and diced parsnips
- 1 medium, peeled and cubed celery root (celeriac)
- 2 medium, peeled and cubed potatoes
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into crumbles with a spatula, about 5-7 minutes. Drain any excess fat and set aside.
In the same skillet, add the diced onion and minced garlic and sauté for 2-3 minutes, until fragrant and translucent.
Transfer the cooked ground beef, onion, and garlic to the crock pot.
Add the carrots, parsnips, celery root, and potatoes to the crock pot in even layers.
In a medium bowl, whisk together the beef broth and tomato paste until smooth. Stir in the bay leaves, dried thyme, smoked paprika, salt, and black pepper.
Pour the broth mixture evenly over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the vegetables are tender.
During the last 30 minutes of cooking, stir in the frozen peas and allow them to heat through.
Once done, remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired. Enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1157 mg | 50% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 8.9 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
