Slow-Cooker Beef & Root Vegetable Stew
A deeply flavorful, fall-apart tender stew with carrots, parsnips, and beef simmered in a rich herb-infused broth for cozy comfort. This american-inspired slow cooker ready in about 500 minutes pairs cut into 1-inch cubes Beef chuck roast, Olive oil, medium, peeled and chopped Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, cut into 1-inch cubes Beef chuck roast
- 2 tbsp Olive oil
- 3 medium, peeled and chopped Carrots
- 2 medium, peeled and chopped Parsnips
- 1 large, chopped Onion
- 3 cloves, minced Garlic
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 2 Bay leaves
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Heat olive oil in a skillet over medium-high heat. Brown beef cubes in batches (don't overcrowd), then transfer to a slow cooker.
- Step 2: Add onions and garlic to the skillet and cook for 2 minutes until fragrant. Stir in tomato paste and cook 1 minute more. Pour mixture over beef in slow cooker.
- Step 3: Add carrots, parsnips, beef broth, thyme, bay leaves, salt, and pepper. Stir to combine. Cover and cook on LOW for 8 hours until beef is fork-tender.
- Step 4: Discard bay leaves. Skim excess fat from the surface if desired. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Beef & Root Vegetable Stew take to make?
Total time is about 500 minutes (20 min prep + 480 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 & 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooker Beef & 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 & 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 & 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
