Slow-Cooker Herb-Roasted Beef Stew
A hearty, fall-apart tender stew with root vegetables and aromatic herbs, simmered low and slow for deep flavor. This american-inspired slow cooker ready in about 500 minutes pairs cut into 1-inch cubes beef chuck roast, large, chopped onion, stalks, chopped celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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-inch cubes beef chuck roast
- 3 medium, peeled and cut into 1/2-inch pieces carrots
- 4 medium, peeled and cut into 1-inch cubes potatoes
- 1 large, chopped onion
- 2 stalks, chopped celery
- 4 cloves, minced garlic
- 4 cups beef broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 3 tbsp all-purpose flour
- 1/4 cup heavy cream
Instructions
- Step 1: Pat 2 lbs beef chuck roast cubes dry with paper towels and season generously with salt and pepper. In a large skillet over medium-high heat, sear beef in batches until browned on all sides, about 4 minutes per side, then transfer to slow cooker.
- Step 2: Add 3 medium chopped carrots, 4 medium chopped potatoes, 1 large chopped onion, 2 chopped celery stalks, and 4 minced garlic cloves to slow cooker. Pour in 4 cups beef broth, then sprinkle with 1 tsp dried thyme and 1/2 tsp dried rosemary.
- Step 3: Cover and cook on LOW for 8 hours. Remove beef and vegetables with a slotted spoon, reserving 1 cup cooking liquid. In a small bowl, whisk 3 tbsp all-purpose flour with 1/2 cup reserved liquid until smooth, then return to slow cooker. Stir in 1/4 cup heavy cream and cook on HIGH for 15 minutes until sauce thickens and coats the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Herb-Roasted Beef Stew 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-Roasted Beef 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 large, chopped onion from drying out.
Can I substitute ingredients in Slow-Cooker Herb-Roasted Beef 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 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 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
