Hearty Slow-Cooked Beef and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful stew featuring tender beef and hearty root vegetables simmered in a savory broth until fall-apart tender, perfect for cozy nights. This american-inspired slow cooker ready in about 435 minutes pairs beef chuck, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 medium, peeled and sliced carrots
• 2 medium, peeled and sliced parsnips
• 2 medium, peeled and cubed potatoes
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs beef chuck cubes with 1/4 tsp black pepper and 1/2 tsp salt, then sear in batches for 3-4 minutes per side until deeply browned; transfer to slow cooker.
2. Step 2: Add 1 large diced onion and 3 minced garlic cloves to the skillet, cooking for 2 minutes until fragrant, then add to slow cooker.
3. Step 3: Stir in 2 medium sliced carrots, 2 medium sliced parsnips, 2 medium cubed potatoes, 4 cups beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, and remaining 1/4 tsp salt and 1/4 tsp black pepper; mix until combined.
4. Step 4: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender and vegetables are cooked through.