Slow Cooker Root Beer Beef Stew
This Slow Cooker Root Beer Beef Stew is cozy comfort food at its finest with tender beef, hearty vegetables, and a rich sweet savory broth that tastes like it simmered all day because it did.
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Ingredients
- 2 pounds beef stew meat cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion diced
- 4 large carrots peeled and sliced into 1-inch chunks
- 1 ½ pounds russet potatoes peeled and cut into large chunks
- 3 cloves garlic minced
- 3 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 12-ounce can root beer (not diet)
- 1 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh parsley chopped (for garnish)
Instructions
- Step 1: Build the base - Place the beef stew meat directly into the bottom of your slow cooker. Sprinkle evenly with salt and black pepper. Add the diced onion, carrots, and potatoes on top, spreading them out so everything cooks evenly.
- Step 2: Mix the sauce - In a medium bowl, whisk together the tomato paste, flour, root beer, beef broth, Worcestershire sauce, soy sauce, brown sugar, dried thyme, and smoked paprika. Take a minute to make sure the tomato paste is fully blended so the sauce is smooth.
- Step 3: Combine and cook - Pour the sauce mixture over the beef and vegetables in the slow cooker. Add the bay leaves, nestling them into the liquid. Cover with the lid and cook on low for 8 hours or high for 4 hours until the beef is tender and the potatoes are cooked through.
- Step 4: Thicken the stew - About 20 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth. Stir it into the stew, cover, and cook on high for another 15 to 20 minutes until the broth thickens slightly.
- Step 5: Finish and serve - Remove the bay leaves and give the stew a good stir. Taste and adjust seasoning if needed. Ladle into bowls and sprinkle with fresh parsley before serving.
Notes
Substitutions
- Different cuts of beef: Chuck roast or round roast work beautifully and become tender over time.
- Alternative soda: Dr Pepper or cola can be used for a slightly different but still delicious flavor.
- Vegetable swaps: Parsnips or mushrooms make great additions or replacements.
- Gluten free option: Skip the flour and rely on cornstarch alone for thickening.
Variations
- Barbecue style: Stir in half a cup of your favorite barbecue sauce during the last hour for smoky sweetness.
- Maple twist: Add two tablespoons of pure maple syrup with the root beer for extra warmth.
- Loaded veggie stew: Stir in frozen peas or corn during the last 15 minutes for color and sweetness.
Tips and Tricks
- Layer wisely: Keeping the beef on the bottom helps it stay submerged and tender.
- Use regular soda: Diet versions will not caramelize or deepen the flavor properly.
- Do not rush it: Low and slow gives the best texture and flavor.
- Adjust thickness: Add a splash of broth if the stew thickens too much.
- Taste at the end: Seasoning always benefits from a final check.
Serving Ideas
- Crusty bread: Perfect for soaking up every drop of broth.
- Buttermilk biscuits: Soft and comforting alongside the stew.
- Simple green salad: Adds freshness and balance.
- Mashed potatoes: Serve the stew over them for extra comfort.
- Steamed green beans: A simple veggie side that works every time.
Storage and Make Ahead Tips
- Refrigerator storage: Store leftovers in an airtight container for up to 4 days.
- Freezer friendly: Freeze portions for up to 3 months.
- Reheating: Warm gently on the stove or in the microwave, adding broth if needed.
- Make ahead meals: This stew is even better the next day as flavors deepen.
- Portion control: Freeze in individual servings for easy lunches.
Private Notes
Servings: 6 servings
