Slow Cooker Macomb-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

A hearty slow-cooked beef stew featuring root vegetables and a rich, savory broth inspired by regional Midwestern flavors. This American-inspired beef recipe, ready in about 325 minutes, pairs beef chuck roast, salt, black pepper 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 pounds, cut into 1.5-inch cubes beef chuck roast
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 3 large, peeled and cut into 1-inch pieces carrots
• 1 medium, peeled and cut into 1-inch pieces parsnip
• 1 large, diced yellow onion
• 2, diced celery stalks
• 3, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp, chopped fresh parsley

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Season 2 pounds beef chuck roast cubes with 1 1/2 tsp salt and 1 tsp black pepper. Dredge the beef in 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until a deep crust forms, then transfer to the slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion, 2 diced celery stalks, 3 minced garlic cloves, 3 large peeled and cut carrots, and 1 peeled parsnip cut into chunks. Sauté for 5 minutes until fragrant and slightly softened, then transfer to the slow cooker.
4. Step 4: Stir 2 tbsp tomato paste into 4 cups beef broth until combined and pour into the slow cooker. Add 1 tsp dried thyme and 2 bay leaves.
5. Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
6. Step 6: Remove bay leaves, stir in 2 tbsp chopped fresh parsley, and adjust seasoning with salt and pepper before serving.