Slow Cooker Herb-Roasted Beef and Root Vegetable Stew
A deeply flavorful stew with tender beef and seasonal root vegetables, slow-cooked to perfection with fresh herbs for a comforting weeknight meal. This american-inspired slow cooker ready in about 410 minutes pairs stew beef, olive oil, large, diced onion 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.
Ingredients
- 1.5 lbs stew beef
- 2 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 3, peeled and chopped into 1-inch pieces carrots
- 2, peeled and chopped into 1-inch pieces parsnips
- 1 large, peeled and chopped into 1-inch pieces potato
- 2 cups beef broth
- 1 cup (undrained) diced tomatoes
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp all-purpose flour
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season 1.5 pounds stew beef cubes with 1 teaspoon salt and 1/2 teaspoon black pepper, then sear in batches for 3-4 minutes per side until browned; transfer to a 6-quart slow cooker.
- Step 2: Add remaining 1 tablespoon olive oil to the skillet, then cook 1 diced onion and 3 minced garlic cloves for 2 minutes until fragrant; add 3 chopped carrots, 2 chopped parsnips, and 1 chopped potato, cooking for 3 minutes until vegetables soften.
- Step 3: Pour 2 cups beef broth and 1 cup diced tomatoes into the slow cooker with the beef, then add 1 teaspoon dried thyme, 1 bay leaf, and the vegetable mixture; stir to combine. Cover and cook on low for 6-7 hours until beef is fork-tender.
- Step 4: Remove bay leaf. For thicker stew, mix 2 tablespoons all-purpose flour with 2 tablespoons cold water, stir into stew, and cook on high for 15-20 minutes until sauce coats the back of a spoon.
Frequently asked questions
How long does Slow Cooker Herb-Roasted Beef and Root Vegetable Stew take to make?
Total time is about 410 minutes (20 min prep + 390 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-Roasted Beef and Root Vegetable Stew?
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 stew beef from drying out.
Can I substitute ingredients in Slow Cooker Herb-Roasted Beef and Root Vegetable Stew?
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-Roasted Beef and Root Vegetable Stew 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-Roasted Beef and Root Vegetable Stew?
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.
What others are saying
- ★★★★★
Another go-to recipe. So flavorful and hearty.
- ★★★★★
Perfect for a winter dinner. My whole family enjoyed it.
- ★★★★★
Easy and delicious. The slow cooker did all the work.
