Slow Cooker Soulful Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Hearty beef stew slow-cooked with root vegetables and aromatic herbs, delivering a soulful, warming meal perfect for any occasion. This american-inspired beef ready in about 500 minutes pairs medium, chopped yellow onions, minced garlic cloves, beef broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 1.5-inch cubes beef chuck roast
• 3 large, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2 medium, chopped yellow onions
• 4, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck roast cubes in batches and brown them on all sides for about 4 minutes per batch until a deep crust forms, then transfer to the slow cooker.
2. Step 2: In the same skillet, add 2 chopped yellow onions and 4 minced garlic cloves. Sauté for 3-4 minutes until translucent and fragrant, then add 2 tbsp tomato paste and cook for 2 minutes more until the paste darkens slightly.
3. Step 3: Transfer onion mixture to the slow cooker along with 3 large peeled and chopped carrots, 2 peeled and chopped parsnips, 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, 1 tsp sea salt, and 1/2 tsp black pepper.
4. Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours until beef is tender and vegetables are soft, resulting in a rich, soulful stew.