This Slow Cooker Beef and Beetroot Stew is a wholesome, comforting meal packed with tender beef, sweet earthy beetroot, soft potatoes, and flavorful vegetables. Everything cooks slowly in a delicious seasoned broth, creating a rich and satisfying stew that is perfect for family dinners.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 7–8 hours on LOW or 4–5 hours on HIGH
• Total Time: Approximately 8 hours 20 minutes
• Servings: 6
• Course: Dinner, Main Course
• Cuisine: Comfort Food
• Cooking Method: Slow Cooker
• Difficulty: Easy

Ingredients

• 1½ pounds (680 g) beef stew meat, cut into 1-inch cubes
• 2 medium fresh beetroots, peeled and sliced or cubed
• 3 medium potatoes, peeled and cut into chunks
• 1 medium yellow onion, chopped
• 2 carrots, peeled and sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
• Fresh parsley for garnish (optional)

Instructions

Step 1: Prepare the Vegetables

Wash and peel the beetroot, potatoes, and carrots.

Cut the beetroot and potatoes into bite-sized chunks. Slice the carrots and chop the onion.

Mince the garlic and set all the vegetables aside.

Step 2: Brown the Beef

Heat olive oil in a large skillet over medium-high heat.

Add the beef cubes in batches and sear them on all sides until nicely browned, approximately 2–3 minutes per side.

Avoid overcrowding the pan. Browning adds wonderful flavor to the finished stew.

Step 3: Arrange Everything in the Slow Cooker

Place the chopped potatoes, carrots, and onions into the bottom of your slow cooker.

Add the browned beef cubes and distribute the beetroot pieces evenly over the top.

Sprinkle the minced garlic over everything.

Step 4: Prepare the Seasoned Broth

In a mixing bowl, combine the beef broth, tomato paste, Worcestershire sauce, dried thyme, rosemary, paprika, salt, and black pepper.

Whisk until the tomato paste is dissolved.

Pour the seasoned broth over the beef and vegetables. Add the bay leaf.

Step 5: Slow Cook Until Tender

Cover the slow cooker with its lid.

Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

The beef should become fork-tender, the potatoes should be soft, and the beetroot should be cooked through.

Cooking times vary depending on the slow cooker and the size of the beef and vegetable pieces.

Step 6: Thicken the Stew (Optional)

If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water.

Stir the mixture into the slow cooker during the final 20–30 minutes of cooking.

Cover and allow the sauce to thicken.

Step 7: Serve and Enjoy!

Remove the bay leaf and give the stew a gentle stir.

Taste and adjust the salt and pepper if needed.

Ladle into warm bowls and garnish with freshly chopped parsley.

Serve with crusty bread, dinner rolls, or rice for a hearty homemade meal.

Helpful Tips for the Best Beef and Beetroot Stew

• Choose good stew meat: Chuck roast is an excellent choice because it becomes tender and flavorful during slow cooking.
• Cut vegetables evenly: Similar-sized pieces help everything cook at the same rate.
• Brown the beef first: This creates a deeper, richer flavor.
• Use fresh beetroot: Fresh beetroot gives the stew its beautiful deep-red color and naturally sweet flavor.
• Don’t add too much liquid: Vegetables release moisture while cooking, so three cups of broth are generally enough.
• Keep the lid closed: Opening the slow cooker repeatedly releases heat and increases cooking time.

What to Serve with Beef and Beetroot Stew

This delicious stew is filling on its own, but it pairs wonderfully with:

• Crusty homemade bread
• Garlic bread
• Buttered dinner rolls
• Steamed white rice
• Mashed potatoes
• Fresh green salad

Storage Instructions

Refrigerator: Allow the stew to cool and transfer it to airtight containers. Refrigerate for 3–4 days.

Freezer: Store in freezer-safe containers for up to 3 months. The potatoes may soften slightly after thawing.

Reheating: Reheat in a saucepan over medium-low heat until steaming hot. Add a little beef broth if the stew has thickened.

Frequently Asked Questions

Can I put raw beef directly into the slow cooker?

Yes, provided the slow cooker is used according to its instructions and the beef reaches a safe internal temperature. However, browning the beef first improves its flavor and texture.

Can I use canned beetroot?

Fresh beetroot is recommended because it holds its shape better during slow cooking. If using cooked canned beetroot, drain it and add it during the final 30–45 minutes to prevent it from becoming too soft.

Can I prepare this stew the night before?

Yes! You can chop the vegetables and brown the beef ahead of time. Refrigerate the prepared ingredients separately and assemble the stew when ready to cook.

Can I make this recipe without potatoes?

Absolutely! You can replace potatoes with sweet potatoes, parsnips, or additional carrots.

How do I know when the beef is ready?

The beef should be fork-tender and easy to break apart. If it is still tough, continue cooking until tender.

Final Thoughts

This Slow Cooker Beef and Beetroot Stew is a wonderful combination of tender beef, naturally sweet beetroot, soft potatoes, and delicious savory broth.

It’s simple to prepare, full of comforting flavors, and perfect for feeding the whole family.

Make a big batch, serve it warm, and enjoy a delicious homemade dinner with very little effort!

RECIPE CARD

Slow Cooker Beef and Beetroot Stew

Description: A hearty slow cooker beef and beetroot stew made with tender beef chunks, fresh beetroot, potatoes, carrots, onions, and a rich seasoned broth. An easy and comforting family dinner!

Prep Time: 20 minutes
Cook Time: 7 hours 30 minutes
Total Time: 7 hours 50 minutes
Servings: 6
Course: Main Course, Dinner
Cuisine: Comfort Food

Ingredients

• 1½ pounds beef stew meat, cubed
• 2 medium fresh beetroots, peeled and chopped
• 3 medium potatoes, peeled and cubed
• 1 medium onion, chopped
• 2 carrots, sliced
• 3 cloves garlic, minced
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional)
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes on all sides.
2. Peel and chop the beetroot and potatoes. Slice the carrots and chop the onion.
3. Place potatoes, carrots, and onions into the slow cooker.
4. Add browned beef, beetroot, and minced garlic.
5. Mix beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper in a bowl.
6. Pour the broth mixture over the ingredients and add the bay leaf.
7. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and vegetables are tender.
8. For thicker stew, stir in the cornstarch slurry during the final 20–30 minutes.
9. Remove the bay leaf, adjust seasoning, and garnish with fresh parsley.
10. Serve warm and enjoy!

Notes

• Brown beef before slow cooking for deeper flavor.
• Cut vegetables into similar-sized pieces.
• Add cooked canned beetroot near the end if using instead of fresh.
• Refrigerate leftovers for 3–4 days.
• Freeze for up to 3 months.

Nutrition Information (Estimated Per Serving)

• Calories: 390 kcal
• Protein: 31 g
• Carbohydrates: 34 g
• Fat: 15 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 750 mg

Nutrition information is approximate and will vary depending on ingredients and serving sizes.