Johnson's Slow-Cooked Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty, aromatic stew with fall-apart beef, caramelized root vegetables, and a deep savory broth, ideal for chilly evenings. This american-inspired slow cooker ready in about 175 minutes pairs cut into 1-inch cubes beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 3.8 (8 ratings) Prep: 25 min Cook: 150 min Serves 6 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat beef cubes dry, then toss with 2 tbsp flour, 1/2 tsp salt, and 1/4 tsp pepper to coat evenly.
  2. Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in batches for 2-3 minutes per side until browned; transfer to a plate.
  3. Step 3: Add onion and garlic to pot, cooking for 3 minutes until fragrant. Stir in tomato paste and cook for 1 minute until darkened.
  4. Step 4: Return beef to pot, add carrots, potatoes, parsnips, thyme, bay leaves, 4 cups broth, 1 tsp salt, and 1/2 tsp pepper. Bring to a simmer.
  5. Step 5: Cover and cook on low heat for 2.5 hours, or in a slow cooker on low for 6-8 hours, until beef is fork-tender.
  6. Step 6: Discard bay leaves, stir in fresh parsley, and adjust seasoning. Serve hot with crusty bread.

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Frequently asked questions

How long does Johnson's Slow-Cooked Beef Stew with Root Vegetables take to make?

Total time is about 175 minutes (25 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Johnson's Slow-Cooked Beef Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Johnson's Slow-Cooked Beef Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Johnson's Slow-Cooked Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Johnson's Slow-Cooked Beef Stew with Root Vegetables?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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