Slow Cooker Appalachian Beef and Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

A rich slow-cooked beef stew featuring tender chunks of beef, hearty root vegetables, and a deep savory broth reflecting southeastern Ohio’s rustic regional flavors. This American-inspired beef recipe, ready in about 450 minutes, pairs chuck roast, cut into 1.5-inch cubes, yellow onion, diced, celery stalks, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 chuck roast, cut into 1.5-inch cubes
• 4 medium carrots, peeled and sliced into 1-inch pieces
• 2 medium parsnips, peeled and sliced into 1-inch pieces
• 1 large yellow onion, diced
• 2 stalks celery stalks, sliced
• 3 cloves garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 leaves bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Toss 2 lbs cubed chuck roast with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until deeply browned. Transfer browned beef to the slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion, 3 minced garlic cloves, 2 sliced celery stalks, 4 sliced carrots, and 2 sliced parsnips. Sauté for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute. Transfer vegetables to the slow cooker with beef.
5. Step 5: Add 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaves to the slow cooker. Stir gently to combine.
6. Step 6: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
7. Step 7: Remove bay leaves and stir in 2 tbsp chopped fresh parsley before serving the stew hot with crusty bread or mashed potatoes.