Slow-Cooked Beef and Vegetable Stew with Root Vegetables
A hearty, comforting stew simmered for hours with tender beef, root vegetables, and aromatic herbs. This american-inspired slow cooker ready in about 500 minutes pairs cut into 1-inch cubes beef chuck roast, medium, peeled and chopped carrots, medium, peeled and chopped parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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, cut into 1-inch cubes beef chuck roast
- 3 medium, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 1 large, chopped onion
- 2 stalks, chopped celery
- 3 cloves, minced garlic
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 medium, peeled and cubed potatoes
- 2 bay leaves
Instructions
- Step 1: Pat 1.5 lbs beef chuck roast cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tbsp oil in a heavy Dutch oven over medium-high heat until shimmering, then sear beef in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
- Step 2: Add 1 chopped onion, 2 chopped celery stalks, and 3 minced garlic cloves to the pot. Cook for 5 minutes until softened, stirring frequently.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened. Add 4 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 2 bay leaves, scraping up any browned bits from the pot.
- Step 4: Return beef to pot, add 3 chopped carrots, 2 chopped parsnips, and 2 cubed potatoes. Bring to a gentle simmer, then cover and transfer to a slow cooker. Cook on LOW for 8 hours or HIGH for 4 hours.
- Step 5: Remove bay leaves. Season with additional salt and pepper to taste. Serve hot with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Vegetable Stew with Root Vegetables take to make?
Total time is about 500 minutes (20 min prep + 480 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 Slow-Cooked Beef and Vegetable 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 large, chopped onion from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Vegetable 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 Slow-Cooked Beef and Vegetable 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 Slow-Cooked Beef and Vegetable 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.
What others are saying
- ★★★★★
Love how the American come through in every bite.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
