Slow-Cooked Beef and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, comforting stew with fall-apart beef and tender root vegetables simmered to perfection in a rich broth. This american-inspired slow cooker ready in about 505 minutes pairs large (chopped) onion, (minced) garlic, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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

• 1.5 lbs (cubed into 1-inch pieces) beef chuck roast
• 3 medium (peeled and chopped into 1/2-inch pieces) carrots
• 3 medium (peeled and chopped into 1-inch cubes) potatoes
• 1 large (chopped) onion
• 3 cloves (minced) garlic
• 4 cups beef broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp cold water

Instructions

1. Step 1: Pat beef chuck roast cubes dry with paper towels. Season generously with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear beef in batches for 2-3 minutes per side until browned on all sides. Transfer seared beef to a slow cooker.
2. Step 2: Add 1 large chopped onion and 3 minced garlic cloves to the Dutch oven. Cook for 2-3 minutes until softened and fragrant. Stir in 3 medium chopped carrots and 3 medium chopped potatoes, then cook for 2 minutes to lightly brown the vegetables.
3. Step 3: Pour 4 cups beef broth into the Dutch oven, scraping up any browned bits from the bottom. Add 1 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves. Bring to a simmer, then pour the mixture over the beef in the slow cooker.
4. Step 4: Cover and cook on LOW for 8 hours. Remove bay leaves. In a small bowl, mix 2 tbsp all-purpose flour with 2 tbsp cold water to form a slurry. Stir the slurry into the stew and cook on LOW for 30 minutes, stirring occasionally, until the stew thickens to a rich, coat-the-spoon consistency.