Slow Cooker Des Moines Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty slow-cooked beef stew featuring tender chunks of beef and a medley of root vegetables, perfect for cooler days in Des Moines. This American-inspired slow-cooker recipe, ready in about 440 minutes, pairs beef chuck, cubed, carrots, peeled and chopped, parsnips, peeled and chopped 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

• 2 lbs beef chuck, cubed
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 large yellow onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss 2 lbs cubed beef chuck with 2 tbsp all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper, then brown the beef in batches for 3-4 minutes per side until a deep crust forms. Transfer browned beef to the slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 3 minced garlic cloves, 2 sliced celery stalks, 3 chopped carrots, and 2 chopped parsnips. Sauté for 5 minutes over medium heat until vegetables begin to soften and onions are translucent.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant. Pour in 1 cup red wine, scraping the skillet bottom to deglaze, and simmer for 3 minutes until slightly reduced.
4. Step 4: Transfer the vegetable and wine mixture to the slow cooker with the beef. Add 4 cups beef broth, 3 fresh thyme sprigs, and 2 bay leaves. Stir gently to combine.
5. Step 5: 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 thyme sprigs and bay leaves before serving.