Slow Cooker Detroit-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

A hearty slow cooker beef stew featuring tender chunks of beef and root vegetables, inspired by the rich, comforting flavors of Detroit's regional cuisine. This American beef recipe, ready in about 440 minutes, pairs beef chuck roast, salt, and black pepper for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 roast, cut into 1.5-inch cubes
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 3 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 cup red wine
• 2 tbsp cornstarch
• 2 tbsp cold water

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Instructions

1. Step 1: Season 2 lbs beef chuck roast cubes with 1.5 tsp salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat and brown the beef in batches for 3-4 minutes per side until deep golden. Transfer beef to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion, 3 medium peeled and chopped carrots, 2 medium peeled and chopped parsnips, and 2 chopped celery stalks. Sauté over medium heat for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 more minute until fragrant.
3. Step 3: Transfer the vegetables to the slow cooker. Add 4 cups beef broth, 3 tbsp tomato paste, 1 tsp dried thyme, 2 bay leaves, and 1 cup red wine. Stir gently to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is fork-tender.
5. Step 5: About 15 minutes before serving, whisk 2 tbsp cornstarch with 2 tbsp cold water to make a slurry. Stir into the stew and cook on high uncovered for 15 minutes until the sauce thickens.
6. Step 6: Remove bay leaves and serve the stew hot with crusty bread or mashed potatoes.