Slow-Cooker Beef Stew with Carrots and Parsnips

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A hearty slow-cooked beef stew featuring tender chunks of beef, sweet carrots, and earthy parsnips in a savory broth, perfect for a Whole30 dinner. This American-inspired beef recipe (whole30, gluten free), ready in about 260 minutes, pairs beef chuck roast, cut into 1-inch cubes, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 roast, cut into 1-inch cubes
• 4 medium, peeled and cut into 1-inch pieces carrots
• 3 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 5 cloves, minced garlic cloves
• 4 cups beef broth (Whole30 compliant)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tsp salt
• 1 tsp black pepper

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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 roast cubes seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the beef in batches for 3-4 minutes per side until deeply caramelized, then transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 5 minced garlic cloves. Sauté for 4 minutes until softened and fragrant.
3. Step 3: Add 2 tbsp tomato paste, 1 tsp dried thyme, and 1 tsp dried rosemary to the skillet. Cook, stirring, for 1 minute until aromatic.
4. Step 4: Transfer onion mixture to the slow cooker with beef. Add 4 cups Whole30-compliant beef broth, 4 peeled and chopped medium carrots, 3 peeled and chopped medium parsnips, remaining 1 tsp salt, and 1/2 tsp black pepper.
5. Step 5: Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Taste and adjust seasoning before serving hot.