Herb-Crusted Beef & Root Veggie Stew

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

A deeply savory stew with fall-apart beef and earthy root vegetables, slow-cooked to perfection with aromatic herbs for a comforting Whole30 meal. This american-inspired slow cooker ready in about 495 minutes pairs beef chuck, avocado oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, 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 avocado oil
• 1 large onion
• 3 cloves garlic
• 2 carrots
• 2 parsnips
• 1 cup zucchini
• 4 cups low-sodium beef broth
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat the 1.5 lbs beef chuck cubes dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp avocado oil in a large skillet over medium-high heat until shimmering, then add the beef in a single layer without crowding and sear for 2-3 minutes per side until browned, transferring to the slow cooker as done.
2. Step 2: Add the remaining 1 tbsp avocado oil to the skillet, then add the 1 large diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally. Add the 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour the onion-garlic mixture over the beef in the slow cooker, then add the 2 diced carrots, 2 diced parsnips, 1 cup diced zucchini, 4 cups low-sodium beef broth, 1 tsp dried thyme, 1 bay leaf, and the remaining salt and pepper. Stir to combine.
4. Step 4: Secure the lid, and cook on LOW for 8 hours or HIGH for 4 hours until the beef is fork-tender and vegetables are tender.