Slow Cooker Navajo-Style Beef Stew with Root Vegetables
A hearty, slow-cooked beef stew inspired by Navajo flavors, featuring tender beef chunks and earthy root vegetables simmered in a fragrant broth. This native american-inspired beef ready in about 440 minutes pairs beef chuck, cut into 1-inch cubes, 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 350 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, cut into 1-inch cubes
- 3 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes with juice
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 5-7 minutes until richly caramelized.
- Step 2: Transfer the browned beef to a slow cooker. Add 1 diced large yellow onion, 4 minced garlic cloves, 3 chopped carrots, and 2 chopped parsnips.
- Step 3: Pour in 4 cups beef broth and 1 can (14.5 oz) diced tomatoes with juice. Stir in 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours, until beef is tender and vegetables are soft.
- Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Navajo-Style Beef Stew with Root Vegetables take to make?
Total time is about 440 minutes (20 min prep + 420 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 Navajo-Style 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 large yellow onion, diced from drying out.
Can I substitute ingredients in Slow Cooker Navajo-Style 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 Navajo-Style 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 Navajo-Style Beef Stew with Root Vegetables?
Native American beef 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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