Slow Cooker Mid-America Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A comforting slow cooker stew combining tender beef chunks with hearty root vegetables and a rich, savory broth, inspired by Mid-America regional flavors. This American-inspired slow-cooker recipe, ready in about 325 minutes, pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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-inch cubes beef chuck roast
• 3 medium, peeled and sliced into 1/2-inch rounds carrots
• 2 medium, peeled and cut into 1/2-inch pieces parsnips
• 3 medium, peeled and cubed potatoes
• 1 large, chopped yellow onion
• 4 minced garlic cloves
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon, crushed dried rosemary
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour

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

Instructions

1. Step 1: In a large bowl, toss 2 pounds beef chuck roast cubes with 1/4 cup all-purpose flour until evenly coated.
2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the floured beef in batches and brown on all sides for about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
3. Step 3: In the same skillet, add 1 large chopped yellow onion and 4 minced garlic cloves, sautéing for 3 minutes until softened and fragrant. Add 2 tablespoons tomato paste and cook for 1 minute, stirring constantly. Transfer this mixture to the slow cooker.
4. Step 4: Add 3 peeled and sliced carrots, 2 peeled and chopped parsnips, and 3 peeled cubed potatoes to the slow cooker along with 4 cups beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon crushed dried rosemary, 1 tablespoon salt, and 1 teaspoon black pepper.
5. Step 5: Stir all ingredients gently to combine. Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and vegetables are cooked through. Stir before serving to mix the flavors evenly.