Slow-Cooked Beef Stew with Root Vegetables and Fresh Rosemary
Tender beef chunks slowly simmered with carrots, parsnips, and fragrant rosemary in a savory broth for a comforting meal. This american-inspired whole30 (gluten free) ready in about 260 minutes pairs beef chuck, cubed, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 2 lbs beef chuck, cubed
- 3 large, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 4 cups (Whole30 compliant) beef broth
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- 1 1/2 tsp sea salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck in batches and brown on all sides for 3-4 minutes per batch. Transfer beef to slow cooker.
- Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until translucent and fragrant. Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly.
- Step 3: Transfer onion mixture to slow cooker with browned beef. Add 3 large peeled and cut carrots, 2 medium peeled and cut parsnips, 4 cups beef broth, 2 sprigs fresh rosemary, 1 1/2 tsp sea salt, and 1 tsp black pepper.
- Step 4: Cover and cook on low for 8 hours or high for 4 hours until beef is tender and vegetables are soft. Remove rosemary sprigs before serving.
Frequently asked questions
How long does Slow-Cooked Beef Stew with Root Vegetables and Fresh Rosemary take to make?
Total time is about 260 minutes (20 min prep + 240 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 Root Vegetables and Fresh Rosemary?
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 Stew with Root Vegetables and Fresh Rosemary?
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 Root Vegetables and Fresh Rosemary 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 Root Vegetables and Fresh Rosemary gluten free?
Yes — this recipe is tagged gluten free, whole30 based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
