Slow-Cooked Beef Stew with Root Vegetables and Herbs

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A hearty slow-cooked beef stew enriched with earthy root vegetables and fresh herbs, perfect for a comforting Whole30 dinner. This American-inspired beef recipe (whole30, 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 350 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 large, peeled and cut into chunks carrots
• 2 medium, peeled and cut into chunks parsnips
• 1 large, diced yellow onion
• 2, diced celery stalks
• 4, minced garlic cloves
• 3 cups, compliant with Whole30 beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh rosemary
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 bay leaves

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs cubed beef chuck roast with 1 tsp sea salt and 1/2 tsp black pepper, then brown in batches for 3-4 minutes per side until deep golden. Transfer to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 4-5 minutes until fragrant and softened.
3. Step 3: Add 2 tbsp tomato paste to the skillet and cook 1 minute, stirring to caramelize.
4. Step 4: Transfer vegetables and tomato paste to the slow cooker with beef. Add 3 peeled and chunked carrots, 2 peeled and chunked parsnips, 3 cups beef broth, 1 tbsp chopped fresh thyme, 1 tbsp chopped fresh rosemary, and 2 bay leaves.
5. Step 5: Cook on low for 7-8 hours or high for 4-5 hours until beef is tender and vegetables are cooked through.
6. Step 6: Remove bay leaves before serving. Adjust seasoning with salt and pepper to taste.