Slow Cooker Herb-Roasted Beef and Root Veggie Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A deeply flavorful, one-pot stew with tender beef and roasted root vegetables simmered in aromatic herb broth until fall-apart tender. This american-inspired slow cooker ready in about 440 minutes pairs cut into 1-inch cubes 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 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, cut into 1-inch cubes stew beef
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 4 medium, peeled and cut into 1/2-inch coins carrots
• 3 medium, peeled and cut into 1-inch cubes potatoes
• 2 cups, low-sodium beef broth
• 1 cup, canned, undrained diced tomatoes
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs stew beef and cook until browned on all sides, about 5 minutes, then transfer to slow cooker.
2. Step 2: Add 1 large diced onion and 3 minced garlic cloves to the skillet and cook for 2 minutes until fragrant, then add to slow cooker.
3. Step 3: Add 4 medium peeled and diced carrots, 3 medium peeled and cubed potatoes, 2 cups low-sodium beef broth, 1 cup diced tomatoes, 1 tsp dried thyme, and 1 bay leaf to slow cooker. Season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Step 4: Cover and cook on low for 7-8 hours until beef is fork-tender.
5. Step 5: Remove bay leaf. Mix 1 tbsp cornstarch with 2 tbsp cold water, stir into stew, and cook on high for 15 minutes until sauce thickens and coats the back of a spoon.