Slow Cooker Navajo-Style Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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 recipe, ready in about 440 minutes, pairs beef chuck, cut into 1-inch cubes, carrots, peeled and chopped, 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 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness and serve hot.