Slow Cooker Beef Stew with Root Vegetables
A hearty slow cooker beef stew featuring tender chunks of beef and an assortment of root vegetables cooked to fourth-degree tenderness. This american-inspired slow cooker ready in about 445 minutes pairs sliced celery stalks, large, diced yellow onion, beef broth 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
- 2 lbs, cut into 1.5-inch cubes beef chuck roast
- 4 medium, peeled and cut into 1-inch pieces carrots
- 3 medium, peeled and diced into 1.5-inch cubes russet potatoes
- 2, sliced celery stalks
- 1 large, diced yellow onion
- 4 cups beef broth
- 2 tbsp tomato paste
- 4, minced garlic cloves
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp olive oil
- 1.5 tsp salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 2 lbs beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Brown beef in batches for 3-4 minutes per side until deeply caramelized, then transfer to the slow cooker.
- Step 2: In the same skillet, sauté 1 large diced yellow onion, 4 minced garlic cloves, 4 peeled and chopped carrots, and 2 sliced celery stalks for 5 minutes until softened and fragrant.
- Step 3: Add 2 tbsp tomato paste to the vegetables and cook, stirring, for 2 minutes until the paste darkens slightly.
- Step 4: Transfer vegetables and tomato paste mixture to the slow cooker. Add 3 diced russet potatoes, 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, remaining 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is fork-tender and vegetables reach a soft, fourth-level texture (easily pierced with a fork).
- Step 6: Remove bay leaves, adjust seasoning with salt and pepper if needed, and serve hot with crusty bread.
Frequently asked questions
How long does Slow Cooker Beef Stew with Root Vegetables take to make?
Total time is about 445 minutes (25 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 Stew with Root Vegetables?
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 sliced celery stalks from drying out.
Can I substitute ingredients in Slow Cooker Beef Stew with Root Vegetables?
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 Stew with Root Vegetables 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 Stew with Root Vegetables?
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.
