Slow Cooker Cinnamon-Spiced Beef Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Rich and aromatic beef stew slow-cooked with cinnamon and root vegetables for a comforting Whole30 dinner. This american-inspired whole30 (gluten free, dairy free) ready in about 440 minutes pairs beef chuck, cut into 1-inch cubes, medium carrots, peeled and chopped, medium parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 beef chuck, cut into 1-inch cubes
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 3 cups beef broth (Whole30 compliant)
• 1 stick cinnamon stick
• 2 tbsp tomato paste
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 sprigs fresh thyme sprigs

Instructions

1. Step 1: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 2 pounds of beef chuck cubes and brown on all sides for about 5-7 minutes. Transfer browned 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 3-4 minutes until softened and fragrant, then add 2 tablespoons tomato paste and cook for 1 minute to deepen flavor.
3. Step 3: Transfer onion mixture to the slow cooker with beef. Add 3 chopped carrots, 2 chopped parsnips, 3 cups beef broth, 1 cinnamon stick, 3 fresh thyme sprigs, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and vegetables are cooked through. Remove cinnamon stick and thyme sprigs before serving.