Slow-Cooked Regional Spiced Beef and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

A comforting slow-cooked stew combining beef and regional root vegetables with warming spices for a tender, flavorful meal. This regional-inspired beef ready in about 500 minutes pairs beef chuck, cut into 1-inch cubes, garlic cloves, minced, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch cubes
• 3 medium (about 1 1/2 cups) carrots, peeled and chopped
• 2 medium (about 1 cup) parsnips, peeled and chopped
• 1 large (about 1 1/2 cups) yellow onion, diced
• 4 cloves garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 2 leaves bay leaves
• 1 tsp smoked paprika
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour
• 1/4 cup water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Toss 2 lbs beef chuck cubes in 2 tbsp all-purpose flour to lightly coat.
2. Step 2: Brown the beef in batches, about 3-4 minutes per batch, until all sides have a rich brown crust. Transfer browned beef to a slow cooker.
3. Step 3: In the same skillet, add 1 1/2 cups diced yellow onion and sauté for 4 minutes until softened. Add 4 minced garlic cloves and cook for 30 seconds until fragrant.
4. Step 4: Stir in 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp smoked paprika, 1 1/2 tsp sea salt, and 1 tsp black pepper, cooking for 1 minute to deepen flavors.
5. Step 5: Transfer onion mixture to the slow cooker with beef. Add 4 cups beef broth, 3 chopped carrots, 2 chopped parsnips, and 2 bay leaves.
6. Step 6: Cover and cook on low for 8 hours or until beef is fork-tender and vegetables are soft.
7. Step 7: About 30 minutes before serving, mix 1/4 cup water with 1 tbsp flour to create a slurry and stir into the stew to thicken. Cook uncovered on high for 30 minutes until the stew thickens and coats the back of a spoon.