Slow Cooker Detroit-Style Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired beef ready in about 440 minutes pairs salt, black pepper, olive oil 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 1.5-inch cubes beef chuck roast
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2, chopped celery stalks
• 4, minced garlic cloves
• 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

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.