North Dakota Slow Cooked Beef and Root Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, hearty stew featuring locally sourced beef and seasonal root vegetables, slow-cooked to perfection for a true Midwest meal. This american-inspired slow cooker ready in about 380 minutes pairs beef chuck, onion, carrot 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 360 min Serves 6 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 2 pounds beef chuck cubes dry with paper towels, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, sear beef in batches until browned on all sides (3-4 minutes per batch), then transfer to a 6-quart slow cooker.
  3. Step 3: Add 1 large diced onion, 3 sliced carrots, 3 cubed potatoes, 3 sliced parsnips, and 2 chopped celery stalks to the slow cooker.
  4. Step 4: Stir in 3 minced garlic cloves, 2 tablespoons tomato paste, 2 cups beef broth, 1 cup diced tomatoes, 1 teaspoon dried thyme, and 1 bay leaf.
  5. Step 5: Cover and cook on low for 6-7 hours until beef is fork-tender and vegetables are fully cooked.
  6. Step 6: Mix 2 tablespoons all-purpose flour with 2 tablespoons cold water to form a slurry, stir into stew, and cook on high for 30 minutes to thicken.

Frequently asked questions

How long does North Dakota Slow Cooked Beef and Root Vegetable Stew take to make?

Total time is about 380 minutes (20 min prep + 360 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 North Dakota Slow Cooked Beef and Root Vegetable Stew?

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 beef chuck from drying out.

Can I substitute ingredients in North Dakota Slow Cooked Beef and Root Vegetable Stew?

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 North Dakota Slow Cooked Beef and Root Vegetable Stew 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 North Dakota Slow Cooked Beef and Root Vegetable Stew?

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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