Slow Cooker Beef Stew with Root Vegetables
A hearty slow-cooked beef stew enriched with seasonal root vegetables and a savory broth, perfect for cozy dinners. This french-inspired beef ready in about 505 minutes pairs cut into 1-inch cubes beef chuck roast, salt, black pepper 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.
Ingredients
- 2 lbs, cut into 1-inch cubes beef chuck roast
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and cut into 1-inch pieces carrots
- 2 medium, peeled and cut into 1-inch pieces parsnips
- 2, diced celery stalks
- 4 minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 3 fresh thyme sprigs
- 2 bay leaves
- 2 tbsp dissolved in 3 tbsp water cornstarch
Instructions
- Step 1: Season 2 lbs beef chuck roast cubes with 1 1/2 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown the beef in batches for 3-4 minutes per side until deep brown; transfer to slow cooker.
- Step 2: In the same skillet, add 1 large diced yellow onion, 3 diced carrots, 2 peeled and diced parsnips, and 2 diced celery stalks. Sauté for 5 minutes until softened.
- Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste to the skillet, cooking for 1 minute until fragrant.
- Step 4: Transfer the vegetables and tomato paste mixture to the slow cooker with the beef. Pour in 4 cups beef broth and 1 cup red wine.
- Step 5: Add 3 fresh thyme sprigs and 2 bay leaves to the slow cooker. Cover and cook on low for 8 hours until beef is tender.
- Step 6: Remove thyme sprigs and bay leaves. Stir in the cornstarch slurry (2 tbsp cornstarch dissolved in 3 tbsp water) and cook on high for 15 minutes until stew thickens.
Frequently asked questions
How long does Slow Cooker Beef Stew with Root Vegetables take to make?
Total time is about 505 minutes (25 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 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 salt 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?
French beef 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.
