Slow Cooker Chilean Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A hearty slow-cooked beef stew inspired by the resilience of 33 miners, featuring tender beef chunks and earthy root vegetables simmered in a rich tomato and red wine broth. This latin american-inspired slow cooker ready in about 500 minutes pairs large yellow onion, diced, garlic cloves, minced, tablespoons tomato paste 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 pounds beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 tablespoons tomato paste
• 1 can (14 oz) crushed tomatoes
• 1 cup dry red wine
• 2 cups beef broth
• 1 teaspoon dried oregano
• 1 leaf bay leaf
• 2 tablespoons olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped for garnish

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds beef chuck cubes and brown on all sides for about 5-7 minutes until deeply caramelized. Transfer browned beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 3-4 minutes until soft and fragrant but not browned. Stir in 3 tablespoons tomato paste and cook for 2 minutes until the paste darkens slightly.
3. Step 3: Pour in 1 cup dry red wine and scrape the browned bits from the pan, simmer for 3 minutes until reduced by half. Transfer this mixture to the slow cooker.
4. Step 4: Add 1 can (14 oz) crushed tomatoes, 2 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 1 teaspoon dried oregano, 1 bay leaf, 1 1/2 teaspoons salt, and 1 teaspoon black pepper to the slow cooker. Stir well to combine.
5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours until beef is fork-tender and vegetables are soft.
6. Step 6: Remove the bay leaf, adjust seasoning with additional salt and pepper if needed, and garnish with 2 tablespoons chopped fresh parsley before serving.