Slow-Cooked Beef Stew with Root Vegetables and Fresh Herbs

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Hearty, tender beef slow-cooked with carrots, parsnips, and fresh herbs for a warming Whole30-compliant stew. This Whole30 recipe (gluten free), ready in about 440 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 400 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.

Ingredients

• 2 lbs, cut into 1.5-inch cubes beef chuck roast
• 3 medium, peeled and chopped into 1-inch pieces carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 4 cups beef broth (Whole30 compliant)
• 2 tbsp tomato paste
• 2 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 1.5 tsp sea salt
• 1 tsp black pepper
• 2 tbsp coconut oil

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes in batches, browning all sides for 3-4 minutes per batch, 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 minutes until fragrant and translucent.
3. Step 3: Stir in 2 tbsp tomato paste, cooking for 1 minute until it darkens slightly.
4. Step 4: Transfer onions, garlic, and tomato paste to the slow cooker with the beef. Add 3 chopped carrots, 2 chopped parsnips, 4 cups beef broth, 2 tsp chopped thyme, 1 tsp chopped rosemary, 1.5 tsp sea salt, and 1 tsp black pepper.
5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Taste and adjust seasoning if needed before serving warm.