Slow-Cooked Beef Stew with Carrots and Parsnips

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

A comforting slow-cooked beef stew featuring hearty root vegetables and a rich, savory broth perfect for Whole30. This american-inspired beef (whole30, gluten free) ready in about 500 minutes pairs beef chuck roast, carrots, parsnips 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 (8 ratings) Prep: 20 min Cook: 480 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 2 lbs cubed beef chuck and brown on all sides for about 6-8 minutes total, then transfer to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp dried rosemary; cook for 1 minute to toast the paste.
  4. Step 4: Transfer onion mixture to slow cooker with beef. Add 3 peeled and chopped large carrots, 2 peeled and chopped medium parsnips, 4 cups beef bone broth, 1 1/2 tsp salt, and 1 tsp black pepper.
  5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Stir stew before serving and adjust seasoning if needed.

Frequently asked questions

How long does Slow-Cooked Beef Stew with Carrots and Parsnips 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 Stew with Carrots and Parsnips?

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 roast from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stew with Carrots and Parsnips?

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 Stew with Carrots and Parsnips 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 Stew with Carrots and Parsnips whole30?

Yes — this recipe is tagged whole30, gluten free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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