Slow Cooker Southeast Michigan Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Hearty beef stew infused with aromatic herbs and seasonal root vegetables, slow-cooked to tender perfection for a comforting meal. This american-inspired beef ready in about 265 minutes pairs chuck beef, cut into 1-inch cubes, medium carrots, peeled and chopped, medium parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 chuck beef, cut into 1-inch cubes
• 3 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 large yellow onion, diced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour

Instructions

1. Step 1: Toss 2 lbs chuck beef cubes with 1/4 cup all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the floured beef cubes in batches for 3-4 minutes per side until deeply browned. Transfer browned beef to slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion, 2 sliced celery stalks, and 4 minced garlic cloves; sauté over medium heat for 5 minutes until softened and fragrant.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize. Pour in 1 cup red wine, scraping the browned bits from the pan, and simmer until reduced by half, about 5 minutes.
5. Step 5: Transfer the wine mixture to the slow cooker. Add 4 cups beef broth, 3 chopped carrots, 2 chopped parsnips, 2 bay leaves, 3 thyme sprigs, remaining 1/2 tsp salt, and 1/2 tsp pepper.
6. Step 6: Cover and cook on low for 8 hours or high for 4-5 hours until beef is tender and vegetables are soft.
7. Step 7: Remove bay leaves and thyme sprigs before serving. Adjust seasoning if needed.