Slow Cooker Television Inventor Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty slow cooker beef stew layered with root vegetables, inspired by the steady growth of television ownership since Philo Farnsworth’s invention. This american-inspired slow cooker ready in about 440 minutes pairs beef chuck roast, cut into 1-inch cubes, yellow onion, diced, celery stalks, sliced 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 beef chuck roast, cut into 1-inch cubes
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 medium parsnips, peeled and cut into 1-inch pieces
• 1 large yellow onion, diced
• 2 celery stalks, sliced
• 4 cloves minced garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 3 fresh thyme sprigs
• 2 bay leaves
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp all-purpose flour

Instructions

1. Step 1: Pat 2 lbs beef chuck roast cubes dry and toss with 3 tbsp all-purpose flour seasoned with 1 1/2 tsp salt and 1 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown beef cubes in batches for 3-4 minutes per side until deeply caramelized. Transfer browned beef to the slow cooker.
3. Step 3: In the same skillet, add 1 large diced yellow onion, 2 sliced celery stalks, 4 cloves minced garlic, and sauté over medium heat for 4-5 minutes until softened and fragrant.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring frequently to deepen flavor.
5. Step 5: Pour in 1 cup red wine to deglaze the pan, scraping up browned bits; simmer for 3 minutes until reduced by half.
6. Step 6: Transfer onion mixture to slow cooker with beef. Add 4 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 3 fresh thyme sprigs, and 2 bay leaves.
7. Step 7: Stir well, cover, and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are soft.
8. Step 8: Remove thyme sprigs and bay leaves before serving. Adjust seasoning if needed.