Slow Cooker Berkshire Regional Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Hearty slow cooker beef stew inspired by Western Mass regional flavors, filled with tender beef chunks and a medley of root vegetables simmered in a rich broth. This american-inspired beef ready in about 260 minutes pairs cut into 1-inch cubes beef chuck roast, large, diced yellow onion, chopped celery stalks 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.

Ingredients

• 2 lbs, cut into 1-inch cubes beef chuck roast
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2 medium, peeled and chopped into 1-inch pieces parsnips
• 1 large, diced yellow onion
• 2, chopped celery stalks
• 3 cloves, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 2 leaves bay leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup flour
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Toss 2 lbs beef chuck roast cubes with 1/4 cup flour, 1 tsp black pepper, and 1 1/2 tsp salt until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3-4 minutes per side until deeply caramelized; transfer to slow cooker.
3. Step 3: In the same skillet, add 1 diced large yellow onion, 3 minced garlic cloves, 2 chopped celery stalks, and cook for 4-5 minutes until softened and fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook, stirring, for 1 minute to deepen flavor.
5. Step 5: Transfer onion mixture to the slow cooker along with 3 sliced carrots, 2 chopped parsnips, 4 cups beef broth, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaves.
6. Step 6: Cover and cook on low for 8 hours or high for 4 hours until beef is fork-tender and vegetables are soft.
7. Step 7: Remove bay leaves, stir in 2 tbsp chopped fresh parsley, and adjust seasoning before serving warm.