Slow Cooker Kairosclerosis Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A comforting slow-cooked beef stew that captures the fleeting yet hardened moments of kairosclerosis, blending tender beef with earthy root vegetables in a rich sauce. This french-inspired beef ready in about 500 minutes pairs beef chuck, cubed, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 beef chuck, cubed
• 3 large, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 4 cups beef broth
• 1 cup red wine
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add beef cubes in batches and brown on all sides for 4-5 minutes per batch. Transfer browned beef to slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute until slightly caramelized.
5. Step 5: Pour in 1 cup red wine to deglaze the skillet, scraping up browned bits, and simmer for 2 minutes.
6. Step 6: Transfer onion mixture to the slow cooker with beef. Add 4 cups beef broth, 3 large peeled and chopped carrots, 2 peeled parsnips chopped, 2 sprigs rosemary, 2 sprigs thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
7. Step 7: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are soft. Remove rosemary and thyme stems before serving.