Slow-Cooker Beef Stew with Root Vegetables and Fresh Herbs

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

Tender beef chunks simmered low and slow with carrots, parsnips, and fresh herbs create a hearty, Whole30-compliant stew. This American-inspired beef recipe (whole30, gluten free), ready in about 440 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1-inch cubes beef chuck roast
• 3 large, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 4 cloves, minced garlic cloves
• 3 cups beef bone broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp coconut aminos
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck roast in batches, searing each side for 3-4 minutes until deeply browned. Transfer the browned beef to a slow cooker.
2. Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the skillet. Sauté for 3 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute.
3. Step 3: Transfer onion mixture to the slow cooker with the beef. Add 3 large peeled and chopped carrots, 2 peeled and chopped parsnips, 3 cups beef bone broth, 2 tbsp coconut aminos, 1 1/2 tsp sea salt, 1 tsp black pepper, 2 sprigs fresh rosemary, and 3 sprigs fresh thyme.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is fork-tender and vegetables are soft. Remove herb sprigs before serving. Adjust seasoning with additional salt and pepper if needed.