Low-Temperature Slow Cooker Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender beef chunks simmered low and slow with hearty root vegetables in a rich, savory broth. This slow-cooker recipe, ready in about 505 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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 lbs, cut into 1 1/2-inch cubes beef chuck roast
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 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
• 1/4 cup all-purpose flour
• 2 tbsp, chopped (for garnish) fresh parsley

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

Instructions

1. Step 1: In a large bowl, toss 2 lbs cubed beef chuck roast with 1/4 cup all-purpose flour, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3-4 minutes per side until a deep golden crust forms, then transfer to the slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 3 minutes until fragrant and translucent. Stir in 2 tbsp tomato paste and cook for 1 minute.
4. Step 4: Pour in 1 cup red wine to deglaze the skillet, scraping up browned bits, and cook until reduced by half, about 3 minutes. Transfer this mixture to the slow cooker.
5. Step 5: Add 3 peeled and chopped medium carrots, 2 peeled and chopped medium parsnips, 4 cups beef broth, 1 tsp dried thyme, and 2 bay leaves to the slow cooker. Stir gently to combine.
6. Step 6: Cover and cook on low for 8 hours, or until beef is fork-tender and vegetables are soft.
7. Step 7: Discard bay leaves, garnish with 2 tbsp chopped fresh parsley, and serve warm.