Slow Cooker Ohio-Style Beef and Root Vegetable Stew
Inspired by the hearty flavors of Ohio’s regional cooking, this beef stew combines tender meat with root vegetables in a rich, savory broth slow-cooked to perfection. This american-inspired beef ready in about 320 minutes pairs cut into 1-inch cubes chuck roast beef, large, peeled and chopped carrots, medium, peeled and chopped parsnips 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, cut into 1-inch cubes chuck roast beef
- 3 large, peeled and chopped carrots
- 2 medium, peeled and chopped parsnips
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp all-purpose flour
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 2 lbs cubed chuck roast beef with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper until coated evenly.
- 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 4-5 minutes per batch. Transfer browned beef to slow cooker.
- Step 3: In the same skillet, add 1 large diced yellow onion and 3 minced garlic cloves. Sauté for 3-4 minutes until fragrant and translucent, then transfer to slow cooker.
- Step 4: Add 3 chopped large carrots, 2 chopped parsnips, 2 tbsp tomato paste, 4 cups beef broth, 1 tsp dried thyme, 1 bay leaf, 1 tsp black pepper, and 1/2 tsp salt to the slow cooker. Stir gently to combine.
- Step 5: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is tender and vegetables are soft.
- Step 6: Remove bay leaf before serving. Adjust seasoning as needed and serve warm for a filling regional-inspired stew.
Frequently asked questions
How long does Slow Cooker Ohio-Style Beef and Root Vegetable Stew take to make?
Total time is about 320 minutes (20 min prep + 300 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 Ohio-Style Beef and Root Vegetable Stew?
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, diced yellow onion from drying out.
Can I substitute ingredients in Slow Cooker Ohio-Style Beef and Root Vegetable Stew?
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 Ohio-Style Beef and Root Vegetable Stew 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 Ohio-Style Beef and Root Vegetable Stew?
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.
