Slow-Cooker Beef Stew with Root Vegetables and Red Wine

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

Hearty slow-cooked beef stew enriched with red wine and a medley of root vegetables. This french-inspired beef ready in about 450 minutes pairs salt, black pepper, all-purpose flour 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 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: 30 min Cook: 420 min Serves 6 French cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 2 lbs beef chuck roast cubes with 2 tsp salt, 1 tsp black pepper, and 1/4 cup all-purpose flour until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until a deep crust forms. Transfer browned beef to slow cooker.
  3. Step 3: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until softened and fragrant, scraping up browned bits.
  4. Step 4: Transfer onion and garlic to slow cooker. Add 4 sliced carrots, 3 sliced parsnips, 3 cups beef broth, 1 cup red wine, 2 tbsp tomato paste, 2 tsp chopped fresh thyme, and 1 bay leaf.
  5. Step 5: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Remove bay leaf before serving and adjust seasoning with salt and pepper as needed. Serve hot with crusty bread.

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Frequently asked questions

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

Total time is about 450 minutes (30 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 Red Wine?

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 and Red Wine?

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 Red Wine 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 and Red Wine?

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.

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