Slow-Simmered Old-Fashioned Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A deeply flavorful stew featuring tender beef, aromatic herbs, and root vegetables, slow-cooked to melt-in-your-mouth perfection for a cozy weeknight dinner. This American-inspired slow-cooker recipe, ready in about 145 minutes, pairs beef chuck roast, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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

• 1 1/2 lbs, cut into 1-inch cubes beef chuck roast
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 3 medium, peeled and sliced into 1/2-inch coins carrots
• 2 medium, peeled and sliced into 1/2-inch coins parsnips
• 1 large, finely diced onion
• 2 stalks, diced celery
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Pat beef cubes dry with paper towels, then toss with 2 tbsp all-purpose flour, 1 tsp salt, and 1/2 tsp black pepper to coat evenly.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear beef in batches for 3-4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add diced onion and celery to the pot, sautéing for 3 minutes until softened. Stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
4. Step 4: Return beef to the pot, add 4 cups beef broth, 1 tsp dried thyme, 2 bay leaves, and 1 tsp salt. Bring to a gentle simmer.
5. Step 5: Add sliced carrots and parsnips, then cover and reduce heat to low. Simmer uncovered for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are soft.
6. Step 6: Discard bay leaves, adjust seasoning, and serve hot with crusty bread.