Slow Cooker Hearty Beef & Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A deeply flavorful stew with fall-apart tender beef and earthy root vegetables simmered in a rich broth, perfect for cozy weeknights. This American-inspired slow-cooker recipe, ready in about 380 minutes, pairs beef chuck, olive oil, yellow onion 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

• 1.5 lbs beef chuck
• 2 tbsp olive oil
• 1 large yellow onion
• 2 carrots
• 2 stalks celery
• 3 cloves garlic
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup potatoes
• 1 cup parsnips
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup frozen peas

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season the beef chuck cubes with 1 tsp salt and 1/2 tsp black pepper. Sear in batches for 3-4 minutes per side until browned, then transfer to the slow cooker.
2. Step 2: Add diced onion, carrots, and celery to the skillet. Sauté for 5 minutes until softened, then add minced garlic and 2 tbsp tomato paste. Cook for 1 minute until fragrant, then pour into slow cooker.
3. Step 3: Add 4 cups beef broth, 1 cup diced potatoes, 1 cup diced parsnips, 1 tsp dried thyme, 1 bay leaf, and remaining salt and pepper to slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 6-7 hours, or until beef is fork-tender and vegetables are tender.
5. Step 5: Remove bay leaf and stir in 1 cup frozen peas. Cook for 15 minutes more until peas are heated through.