Slow Cooker Prairie Beef Stew with Root Vegetables
A comforting slow cooker beef stew rich with tender meat and hearty root vegetables, seasoned simply to highlight Midwestern flavors. This american-inspired beef ready in about 440 minutes pairs beef chuck, cut into 1-inch cubes, carrots, peeled and sliced, celery stalks, sliced 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.
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 3 cups carrots, peeled and sliced
- 2 cups celery stalks, sliced
- 1 large yellow onion, chopped
- 4 garlic cloves, minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 2 bay leaves
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
Instructions
- Step 1: Toss 2 lbs beef chuck cubes with 1/4 cup all-purpose flour until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches for 3-4 minutes per side until a deep crust forms, then transfer to the slow cooker.
- Step 3: In the same skillet, sauté 1 large chopped yellow onion, 4 minced garlic cloves, 3 cups sliced carrots, and 2 cups sliced celery over medium heat for 5 minutes until vegetables soften.
- Step 4: Add 2 tbsp tomato paste to the skillet and cook, stirring, for 2 minutes until fragrant.
- Step 5: Transfer the vegetable mixture to the slow cooker. Add 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 6: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and flavors meld.
- Step 7: Remove bay leaves before serving. Ladle stew into bowls and enjoy a warm, hearty meal.
Frequently asked questions
How long does Slow Cooker Prairie 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 Prairie 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 carrots, peeled and sliced from drying out.
Can I substitute ingredients in Slow Cooker Prairie 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 Prairie 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 Prairie Beef Stew with Root Vegetables?
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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