Slow Cooker Paleo Beef and Root Vegetable Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A hearty slow-cooked stew combining tender beef chunks with a variety of root vegetables for a Whole30 and Paleo-approved comfort meal. This American-inspired Whole30 recipe (paleo), ready in about 440 minutes, pairs beef chuck roast, cut into 1-inch cubes, carrots, peeled and sliced, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 roast, cut into 1-inch cubes
• 2 cups carrots, peeled and sliced
• 1 cup parsnips, peeled and chopped
• 1 cup turnips, peeled and diced
• 1 large yellow onion, diced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 4 cups beef broth (Whole30 compliant)
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 bay leaf

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 roast cubes and brown on all sides for 6-8 minutes, then transfer to the slow cooker.
2. Step 2: In the same skillet, sauté 1 large diced yellow onion, 4 minced garlic cloves, and 2 sliced celery stalks for 3-4 minutes until fragrant and softened, then add to the slow cooker.
3. Step 3: Add 2 cups sliced carrots, 1 cup chopped parsnips, and 1 cup diced turnips to the slow cooker.
4. Step 4: Stir in 4 cups Whole30-compliant beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1 1/2 tsp salt, 1 tsp black pepper, and 1 bay leaf.
5. Step 5: Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is tender and vegetables are cooked through.
6. Step 6: Remove bay leaf before serving and ladle stew into bowls for a nourishing meal.