Herb-Roasted Beef and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting slow-cooked stew with tender beef, earthy root vegetables, and aromatic herbs, perfect for chilly evenings. This american-inspired slow cooker ready in about 440 minutes pairs pounds beef chuck, tablespoons olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 2 pounds beef chuck
• 2 tablespoons olive oil
• 1 large, diced onion
• 3, peeled and sliced 1/2-inch rounds carrots
• 3 stalks, diced celery
• 4 cloves, minced garlic
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup red wine
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 pound, halved baby potatoes
• 2 cups, chopped cabbage
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 2 pounds beef chuck cubes with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear in batches for 4-5 minutes per batch until browned on all sides; transfer to a 6-quart slow cooker.
2. Step 2: Add the remaining 1 tablespoon olive oil to the skillet, then add 1 diced large onion, 3 sliced carrots (1/2-inch rounds), and 3 diced celery stalks. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and 2 tablespoons tomato paste, cooking for 1 minute until fragrant.
3. Step 3: Pour 1 cup beef broth and 1 cup red wine into the skillet, scraping up any browned bits, and stir into the slow cooker with the seared beef. Add 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 pound halved baby potatoes, and 2 cups chopped cabbage; season with additional salt and pepper to taste.
4. Step 4: Secure the slow cooker lid and cook on low for 7 hours or on high for 4 hours, until the beef is fork-tender and vegetables are cooked through.