Slow-Cooked Beef and Wattleseed Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Hearty slow-cooked beef stew infused with native wattleseed and tender root vegetables for a comforting meal. This australian-inspired slow cooker (gluten free) ready in about 200 minutes pairs beef chuck, cubed, olive oil, large, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 20 min Cook: 180 min Serves 6 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed beef chuck and brown on all sides for 5-7 minutes, then remove and set aside.
  2. Step 2: In the same pot, add 1 large diced onion and 3 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and 1 tbsp ground wattleseed, cooking for 1 minute to toast the spices.
  4. Step 4: Return the beef to the pot along with 4 cups beef broth and 1 cup red wine. Bring to a simmer, then cover and reduce heat to low.
  5. Step 5: Add 3 chopped carrots, 2 chopped parsnips, 2 cubed potatoes, 2 tsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper. Cover and slow cook for 2.5 to 3 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Adjust seasoning if needed and serve hot with crusty bread or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef and Wattleseed Stew with Root Vegetables take to make?

Total time is about 200 minutes (20 min prep + 180 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 Wattleseed 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 beef chuck, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Wattleseed 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 Wattleseed 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.

Is Slow-Cooked Beef and Wattleseed Stew with Root Vegetables gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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