Oakland County Slow Cooker Beef Stew with Root Vegetables

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

A hearty slow cooker beef stew packed with tender meat and root vegetables, inspired by the comforting flavors typical of Michigan’s Oakland County cuisine. This american-inspired beef ready in about 325 minutes pairs beef chuck, cut into 1-inch cubes, salt, black pepper 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.

Prep: 25 min Cook: 300 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour 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 minutes per side until a deep crust forms; transfer browned beef to the slow cooker.
  3. Step 3: In the same skillet, sauté 1 large diced yellow onion, 3 sliced carrots, 2 sliced parsnips, 2 sliced celery stalks, and 3 minced garlic cloves over medium heat for 5 minutes until softened and fragrant.
  4. Step 4: Transfer the sautéed vegetables to the slow cooker with the beef. Add 4 cups beef broth, 2 tbsp tomato paste, 3 fresh thyme sprigs, 1 bay leaf, and 1/2 cup red wine (if using).
  5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Remove thyme sprigs and bay leaf before serving the stew hot with crusty bread or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Oakland County Slow Cooker Beef Stew with Root Vegetables take to make?

Total time is about 325 minutes (25 min prep + 300 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 Oakland County Slow Cooker 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 salt from drying out.

Can I substitute ingredients in Oakland County Slow Cooker 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 Oakland County Slow Cooker 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 Oakland County Slow Cooker Beef Stew with Root Vegetables?

American beef 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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