Interference Fit Slow Cooker Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

A robust beef stew where ingredients meld perfectly under slow heat, creating harmonious layers of tender meat and vegetables. This French-inspired beef recipe, ready in about 450 minutes, pairs beef chuck, cut into 2-inch cubes, carrots, sliced into 1/2-inch rounds, potatoes, cut into 1-inch chunks 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

• 700 g beef chuck, cut into 2-inch cubes
• 3 large carrots, sliced into 1/2-inch rounds
• 3 medium potatoes, cut into 1-inch chunks
• 1 large yellow onion, chopped
• 2 celery stalks, sliced
• 4 cloves minced garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 2 tbsp olive oil
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 700 g beef chuck cubes in batches, searing each side for 3-4 minutes until deep brown. Transfer seared beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large chopped yellow onion, 2 sliced celery stalks, and 4 cloves minced garlic. Sauté for 5 minutes until softened and fragrant, then stir in 2 tbsp tomato paste and cook for another 2 minutes.
3. Step 3: Pour 1 cup red wine into the skillet to deglaze, scraping up browned bits, and cook until reduced by half, about 3 minutes. Pour mixture into the slow cooker with beef.
4. Step 4: Add 3 large sliced carrots, 3 medium cut potatoes, 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper to the slow cooker. Stir gently to combine.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef and vegetables are tender and flavors fully meld.
6. Step 6: Remove bay leaves before serving. Adjust seasoning to taste and serve hot with crusty bread.