Slow Cooker Toledo-Style Beef Stew with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty slow-cooked beef stew featuring tender chunks of beef and regional root vegetables simmered in a rich, savory broth. This american-inspired beef ready in about 440 minutes pairs stew beef chuck, cut into 1-inch cubes, salt, black pepper 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.

Prep: 20 min Cook: 420 min Serves 6 American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs beef chuck cubes with 1 1/2 tsp salt and 1 tsp black pepper, then toss with 1/4 cup all-purpose flour to coat evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3-4 minutes per side until a deep crust forms. Transfer browned beef to the slow cooker.
  3. Step 3: In the same skillet, sauté 1 large chopped yellow onion and 3 minced garlic cloves over medium heat for 3 minutes until softened and fragrant.
  4. Step 4: Add 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, and 1/2 cup red wine (if using) to the skillet. Stir to combine and bring to a simmer.
  5. Step 5: Pour the broth mixture over the beef in the slow cooker. Add 3 peeled and chopped carrots and 2 peeled and chopped parsnips.
  6. Step 6: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are soft.
  7. Step 7: Remove bay leaf before serving the stew hot with crusty bread or mashed potatoes.

Equipment for this recipe

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Frequently asked questions

How long does Slow Cooker Toledo-Style 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 Toledo-Style 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 salt from drying out.

Can I substitute ingredients in Slow Cooker Toledo-Style 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 Toledo-Style 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 Toledo-Style 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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