Slow-Cooked Beef Stew with Root Vegetables and Herbs
A hearty slow-cooked beef stew enriched with earthy root vegetables and fresh herbs, perfect for a comforting Whole30 dinner. This american-inspired beef (whole30, gluten free) ready in about 440 minutes pairs large, diced yellow onion, diced celery stalks, minced garlic cloves 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 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, 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
Instructions
- 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.
- 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.
- Step 3: Add 2 tbsp tomato paste to the skillet and cook 1 minute, stirring to caramelize.
- 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.
- Step 5: Cook on low for 7-8 hours or high for 4-5 hours until beef is tender and vegetables are cooked through.
- Step 6: Remove bay leaves before serving. Adjust seasoning with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Stew with Root Vegetables and Herbs take to make?
Total time is about 440 minutes (20 min prep + 420 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 Herbs?
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 large, diced yellow onion from drying out.
Can I substitute ingredients in Slow-Cooked Beef Stew with Root Vegetables and Herbs?
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 Herbs 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 Herbs whole30?
Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
