Herb-Roasted Beef & Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply savory stew with grass-fed beef and a medley of roasted root vegetables, slow-cooked until the meat is melt-in-your-mouth tender and vegetables are perfectly caramelized. This american-inspired slow cooker (whole30) ready in about 500 minutes pairs grass-fed beef chuck, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 grass-fed beef chuck
• 3 medium carrots
• 2 medium parsnips
• 1 medium turnips
• 1 medium yellow onion
• 4 garlic cloves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups beef broth

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 1.5 lbs cubed beef chuck with 1 tsp salt and 1/2 tsp black pepper, then sear in batches for 3-4 minutes per side until browned.
2. Step 2: Transfer seared beef to slow cooker. Add 3 diced medium carrots, 2 diced medium parsnips, 1 diced medium turnip, 1 diced medium yellow onion, 4 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary.
3. Step 3: Pour 2 cups beef broth over all ingredients, stirring to combine. Cover and cook on LOW for 8 hours or HIGH for 4 hours, until beef is tender and vegetables are easily pierced with a fork.