Slow Cooker Farman Cregos Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Hearty beef stew rich with earthy root vegetables and herbs, slow-cooked to tender perfection for a comforting, stick-to-your-ribs dinner. This French-inspired beef recipe, ready in about 500 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 3 large, peeled and chopped carrots
• 2 medium, peeled and chopped parsnips
• 3 medium, peeled and cubed potatoes
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 2 tbsp olive oil
• 2 tsp, chopped fresh thyme
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds beef chuck cubes and brown on all sides, about 8 minutes total. Transfer browned beef to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 3-4 minutes until soft and fragrant. Stir in 2 tablespoons tomato paste and cook for 1 minute.
3. Step 3: Transfer onion mixture to slow cooker with beef. Add 4 cups beef broth, 1 cup red wine, 3 chopped carrots, 2 chopped parsnips, 3 cubed potatoes, 2 teaspoons chopped fresh thyme, 2 bay leaves, 1.5 teaspoons salt, and 1 teaspoon black pepper.
4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked through. Remove bay leaves before serving.