Slow-Cooked Herb-Infused Beef Stew with Root Vegetables

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

A deeply flavorful stew with fall-apart tender beef and seasonal root vegetables, simmered to perfection in a slow cooker for minimal effort. This american-inspired slow cooker ready in about 440 minutes pairs stew beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

★ 4.2 (12 ratings) Prep: 20 min Cook: 420 min Serves 6 American cuisine 410 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs stew beef and cook for 5-7 minutes, turning occasionally, until browned on all sides. Transfer to a 6-quart slow cooker.
  2. Step 2: Add 1 large onion (diced) and 3 cloves garlic (minced) to the skillet. Cook for 3 minutes until softened and fragrant.
  3. Step 3: Add 3 carrots (sliced), 2 parsnips (sliced), and 2 potatoes (diced) to the skillet. Cook for 2 minutes, stirring, until vegetables begin to soften.
  4. Step 4: Stir in 1 cup beef broth, 1/2 cup red wine, 2 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer, then pour over beef in the slow cooker.
  5. Step 5: Season with salt and pepper to taste. Cover and cook on low for 7-8 hours or high for 4-5 hours, until beef is fork-tender.
  6. Step 6: Mix 2 tbsp all-purpose flour with 2 tbsp cold water to form a slurry. Stir into slow cooker and cook on high for 30 minutes until sauce thickens.

Frequently asked questions

How long does Slow-Cooked Herb-Infused Beef Stew with Root Vegetables 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 Herb-Infused Beef Stew with Root Vegetables?

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 stew beef from drying out.

Can I substitute ingredients in Slow-Cooked Herb-Infused Beef Stew with Root Vegetables?

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 Herb-Infused Beef Stew with Root Vegetables 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.

What goes well with Slow-Cooked Herb-Infused Beef Stew with Root Vegetables?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes