Slow-Cooker Beef Stew with Root Vegetables and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chunks of beef simmered low and slow with carrots, parsnips, and aromatic herbs for a hearty Whole30 stew. This whole30 (whole30, gluten free) ready in about 440 minutes pairs large, diced yellow onion, minced garlic cloves, beef broth (Whole30 compliant) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 420 min Serves 6 Whole30 cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes and sear on all sides for 3-4 minutes per side until browned. Transfer beef to the slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion and 3 minced garlic cloves. Sauté for 3 minutes until softened and fragrant. Transfer to the slow cooker.
  3. Step 3: Add 3 sliced carrots, 2 chopped parsnips, 2 cups Whole30-compliant beef broth, 2 tablespoons tomato paste, 3 sprigs fresh thyme, 2 sprigs fresh rosemary, 1 teaspoon sea salt, and 1/2 teaspoon black pepper to the slow cooker. Stir gently to combine.
  4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until beef is fork-tender and vegetables are soft.
  5. Step 5: About 15 minutes before serving, mix 1 tablespoon arrowroot powder with 2 tablespoons cold water to make a slurry. Stir slurry into the stew to thicken the broth. Cook uncovered for the remaining 15 minutes until broth thickens and coats the back of a spoon.
  6. Step 6: Remove herb stems before serving. Serve warm.

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Frequently asked questions

How long does Slow-Cooker Beef Stew with Root Vegetables and Herbs take to make?

Total time is about 440 minutes (20 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 and Herbs?

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 large, diced yellow onion from drying out.

Can I substitute ingredients in Slow-Cooker Beef Stew with Root Vegetables and Herbs?

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 and Herbs 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.

Is Slow-Cooker Beef Stew with Root Vegetables and Herbs whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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