Slow Cooker Midwestern Beef and Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Hearty beef stew simmered with classic Midwestern root vegetables, delivering a comforting and filling meal perfect for colder nights. This american-inspired beef ready in about 505 minutes pairs cut into 1-inch cubes beef chuck roast, large, chopped yellow onion, sliced celery stalks 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 chopped into 1-inch pieces carrots
• 2 medium, peeled and diced into 1-inch cubes russet potatoes
• 1 large, chopped yellow onion
• 2, sliced celery stalks
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp dried thyme
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp all-purpose flour

Instructions

1. Step 1: Toss 2 lbs beef chuck roast cubes with 3 tbsp all-purpose flour, 1 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the beef cubes in batches and brown on all sides for 5-6 minutes. Transfer browned beef to the slow cooker.
3. Step 3: In the same skillet, sauté 1 large chopped yellow onion, 3 minced garlic cloves, 3 chopped carrots, and 2 sliced celery stalks for 5 minutes until softened and fragrant.
4. Step 4: Add 2 tbsp tomato paste to the vegetables and cook, stirring, for 2 minutes until deepened in color.
5. Step 5: Transfer the vegetable mixture to the slow cooker along with 4 cups beef broth, 2 peeled diced russet potatoes, 1 tsp dried thyme, and 2 bay leaves.
6. Step 6: Stir gently to combine, cover, and cook on low for 8 hours or on high for 4 hours until the beef is tender and the vegetables are cooked through.
7. Step 7: Before serving, remove bay leaves, adjust seasoning with 1/2 tsp salt if needed, and ladle stew into bowls.