Slow Cooker Regional Beef Stew with Root Vegetables
A comforting slow-cooked beef stew featuring tender chunks of beef simmered with carrots, potatoes, and parsnips in a rich savory broth. This american-inspired beef ready in about 450 minutes pairs beef chuck, cut into 1 1/2-inch cubes, large, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.
Ingredients
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 medium, peeled and cut into 1-inch pieces carrots
- 3 medium, peeled and cut into 1-inch chunks russet potatoes
- 2 medium, peeled and sliced into 1-inch pieces parsnips
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 tbsp tomato paste
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup all-purpose flour
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Toss 2 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the beef in batches for 3-4 minutes per side until a deep crust forms; transfer to the slow cooker.
- Step 2: In the same skillet, add 1 diced large yellow onion and 4 minced garlic cloves, sautéing for 3 minutes until fragrant and softened. Stir in 2 tbsp tomato paste and cook for 1 minute until deepened in color.
- Step 3: Transfer onion mixture to the slow cooker. Add 3 chopped carrots, 3 peeled potatoes, 2 sliced parsnips, 4 cups beef broth, 1 cup red wine, 1 tsp dried thyme, 1 tsp dried rosemary, 1 bay leaf, 1/2 tsp salt, and 1/2 tsp black pepper. Stir gently to combine.
- Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until beef is tender and vegetables are cooked through. Remove bay leaf before serving.
Frequently asked questions
How long does Slow Cooker Regional Beef Stew with Root Vegetables take to make?
Total time is about 450 minutes (30 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 Regional 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 large, diced yellow onion from drying out.
Can I substitute ingredients in Slow Cooker Regional 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 Regional 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 Regional 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.
