Slow Cooker Ethnic-Inspired Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A hearty slow-cooked beef stew infused with aromatic spices and root vegetables. This american-inspired beef ready in about 500 minutes pairs beef chuck roast, olive oil, yellow onion 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, cut into 1.5-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2 medium, peeled and sliced into 1/2-inch rounds parsnips
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 1 tsp dried thyme
• 2 leaves bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 3 tbsp all-purpose flour
• 2 tbsp, chopped for garnish fresh parsley

Instructions

1. Step 1: Toss 2 lbs beef chuck roast cubes with 3 tbsp all-purpose flour, 1.5 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until deep golden. Transfer browned beef to slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion and sauté for 5 minutes until soft and translucent.
4. Step 4: Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5. Step 5: Pour in 1 cup red wine and scrape the bottom of the pan to deglaze, cooking until reduced by half, about 3 minutes.
6. Step 6: Transfer onion mixture to the slow cooker with beef. Add 4 cups beef broth, 3 sliced carrots, 2 sliced parsnips, 1 tsp dried thyme, and 2 bay leaves.
7. Step 7: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is fork-tender and vegetables are soft.
8. Step 8: Remove bay leaves, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving.