Slow Cooker Herb-Infused Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful stew with tender beef and root vegetables, slow-cooked to perfection with aromatic herbs. This american-inspired slow cooker ready in about 500 minutes pairs Beef chuck, Carrots, Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.2 (15 ratings) Prep: 20 min Cook: 480 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat the beef chuck cubes dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then sear the beef in batches until browned on all sides, about 3-4 minutes per batch; transfer to slow cooker.
  2. Step 2: Add 1 large chopped onion, 3 medium peeled and chopped carrots, 2 stalks chopped celery, and 4 minced garlic cloves to the skillet, sautéing for 3 minutes until softened and fragrant, then add 2 tbsp tomato paste and cook for 1 minute, stirring constantly.
  3. Step 3: Pour 4 cups beef broth over the seared beef and vegetables in the slow cooker, then add 4 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves. Stir to combine.
  4. Step 4: Cover and cook on low for 8 hours, or until beef is fork-tender and vegetables are cooked through.

Frequently asked questions

How long does Slow Cooker Herb-Infused Beef Stew with Root Vegetables take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Herb-Infused Beef Stew with Root Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.

Can I substitute ingredients in Slow Cooker Herb-Infused Beef Stew with Root Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Herb-Infused Beef Stew with Root Vegetables for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow Cooker Herb-Infused Beef Stew with Root Vegetables?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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