Slow-Cooked Root Vegetable Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A deeply flavorful stew featuring tender beef and earthy root vegetables, slowly simmered to develop rich, complex notes. This american-inspired slow cooker ready in about 505 minutes pairs Beef chuck, medium Carrots, medium Potatoes 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

• 1.5 lbs Beef chuck
• 3 medium Carrots
• 2 medium Potatoes
• 2 medium Parsnips
• 1 large Yellow onion
• 3 cloves Garlic
• 4 cups Beef broth
• 2 tbsp Tomato paste
• 1 tsp Dried thyme
• 1/2 tsp Dried rosemary
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp All-purpose flour

Instructions

1. Step 1: Pat 1.5 lbs beef chuck (diced 1-inch) dry, then season with 1 tsp salt and 1/2 tsp black pepper. Sear in a skillet over medium-high heat until browned on all sides (3-4 minutes per side), then transfer to slow cooker.
2. Step 2: Dice 1 large yellow onion and 3 medium carrots, then sauté in the skillet for 5 minutes until softened. Add 3 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried thyme, and 1/2 tsp dried rosemary, cooking 1 minute until fragrant.
3. Step 3: Transfer onion-carrot mixture to slow cooker with 4 cups beef broth, 2 medium diced potatoes, 2 medium diced parsnips, and 1 tsp salt. Cover and cook on low for 8 hours.
4. Step 4: Whisk 2 tbsp flour with 2 tbsp cold water in a small bowl. Stir slurry into stew and cook on high for 30 minutes to thicken.