Slow Cooker Highland Park Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty slow cooker beef stew featuring tender chunks of beef and a mix of root vegetables, perfect for warming up on a cool West Seattle evening. This american-inspired comfort food ready in about 500 minutes pairs beef chuck, cubed, medium carrots, peeled and chopped, medium parsnips, peeled and chopped 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 480 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck and sear for 3-4 minutes per side until well browned; transfer to slow cooker.
  2. Step 2: In the same skillet, sauté 1 large diced yellow onion, 3 minced garlic cloves, 3 chopped carrots, 2 chopped parsnips, and 2 chopped celery stalks for 5 minutes until fragrant and slightly softened.
  3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute to deepen flavor.
  4. Step 4: Pour in 1 cup red wine, scraping up any browned bits from the skillet, then transfer the mixture into the slow cooker with the beef.
  5. Step 5: Add 4 cups beef broth, 3 sprigs fresh thyme, 2 bay leaves, 1 tbsp salt, and 1 tsp black pepper to the slow cooker; stir gently to combine.
  6. Step 6: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.

Frequently asked questions

How long does Slow Cooker Highland Park 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 Highland Park 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, cubed from drying out.

Can I substitute ingredients in Slow Cooker Highland Park 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 Highland Park 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 Highland Park Beef Stew with Root Vegetables?

American comfort food 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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