Slow-Cooker Beef & Vegetable Stew
A hearty, comforting stew with tender beef, root vegetables, and herbs, simmered low and slow for deep, rich flavor. This american-inspired slow cooker ready in about 23 minutes pairs cubed beef chuck roast, sliced carrot, stalks, chopped celery 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cubed beef chuck roast
- 3, sliced carrot
- 2 stalks, chopped celery
- 1, diced onion
- 3 cloves, minced garlic
- 3 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaf
- 2, cubed potato
- 2, cubed parsnips
- 1 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Place 1.5 lbs cubed beef chuck roast in a slow cooker. Sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp tomato paste. Add 3 minced garlic cloves, 1 diced onion, 2 chopped celery stalks, and 3 sliced carrots to the pot.
- Step 2: Pour in 3 cups beef broth, add 1 tsp dried thyme, and 2 bay leaves. Stir to combine.
- Step 3: Cover and cook on LOW for 8 hours or HIGH for 5 hours, until beef is fork-tender.
- Step 4: Remove and discard bay leaves. Stir in 2 cubed potatoes and 2 cubed parsnips. Cook uncovered for 1 more hour, or until vegetables are tender.
- Step 5: In a small bowl, mix 1 tbsp all-purpose flour with 2 tbsp cold water to make a slurry. Stir slurry into stew and cook on HIGH for 15 minutes, stirring occasionally, until sauce thickens to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Beef & Vegetable Stew take to make?
Total time is about 23 minutes (15 min prep + 8 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 & Vegetable Stew?
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 cubed beef chuck roast from drying out.
Can I substitute ingredients in Slow-Cooker Beef & Vegetable Stew?
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 & Vegetable Stew 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 & Vegetable Stew?
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.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Very good for a 8-minute recipe. Would bump up the spice level though.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
