Slow Cooker Pennsylvania-Style Beef and Root Vegetable Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty beef stew with tender chunks of beef and a mix of fresh root vegetables slow-cooked to perfection, inspired by traditional Pennsylvania farm cooking. This american-inspired beef ready in about 260 minutes pairs medium, chopped yellow onions, medium, cut into 1-inch pieces carrots, chopped 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.

Prep: 20 min Cook: 240 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 2 pounds beef chuck cubes with 1/4 cup flour, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown the beef cubes in batches for 3-4 minutes each side until deep golden, then transfer to slow cooker.
  3. Step 3: In the same skillet, sauté 2 chopped onions, 4 minced garlic cloves, 4 chopped carrots, and 3 chopped celery stalks for 5 minutes until fragrant and softened.
  4. Step 4: Add sautéed vegetables to the slow cooker along with 3 quartered red potatoes, 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 2 bay leaves, 1/2 tsp salt, and 1/2 tsp black pepper.
  5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours until beef is tender and vegetables are cooked through.
  6. Step 6: Remove bay leaves, adjust seasoning with salt and pepper as needed, and serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Pennsylvania-Style Beef and Root Vegetable Stew take to make?

Total time is about 260 minutes (20 min prep + 240 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 Pennsylvania-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 medium, chopped yellow onions from drying out.

Can I substitute ingredients in Slow Cooker Pennsylvania-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 Pennsylvania-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 Pennsylvania-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.

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