Slow Cooker Beef and Root Vegetable Stew

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

A hearty, comforting beef stew slow-cooked to tender perfection with a blend of earthy root vegetables. This american-inspired slow cooker ready in about 440 minutes pairs beef chuck, cut into 1-inch cubes, medium carrots, peeled and chopped, medium parsnips, peeled and chopped 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.

Prep: 20 min Cook: 420 min Serves 6 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 4-5 minutes, until a rich crust forms. Transfer browned beef to the slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion, 4 minced garlic cloves, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks. Sauté for 5 minutes until vegetables soften and are fragrant.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then pour 1 cup red wine to deglaze the pan, scraping browned bits for 2 minutes until slightly reduced.
  4. Step 4: Transfer vegetables and wine mixture to the slow cooker with beef. Add 4 cups beef broth, 3 fresh thyme sprigs, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
  5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours, until beef is fork-tender and vegetables are cooked through. Remove thyme sprigs and bay leaves before serving.

Frequently asked questions

How long does Slow Cooker Beef and Root Vegetable Stew 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 Cooker Beef and Root Vegetable Stew?

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 celery stalks, chopped from drying out.

Can I substitute ingredients in Slow Cooker Beef and Root Vegetable Stew?

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 Cooker Beef and Root Vegetable Stew 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 Cooker Beef and Root Vegetable Stew?

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.

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