Twelve-Hour Slow Cooker Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty beef stew slow-cooked for twelve hours, featuring tender chunks of beef and a medley of root vegetables in a rich broth. This American-inspired New Year's recipe, ready in about 745 minutes, pairs beef chuck roast, carrots, parsnips 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, cut into 1.5-inch cubes beef chuck roast
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 2 medium, peeled and diced potatoes
• 1 large, chopped onion
• 2, chopped celery stalks
• 4, minced garlic cloves
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 cup red wine
• 2 tbsp olive oil
• 2 tsp, chopped fresh thyme
• 2 bay leaves
• 1.5 tsp salt
• 1 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: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides, about 3-4 minutes per batch, then transfer to the slow cooker.
2. Step 2: In the same skillet, sauté 1 large chopped onion, 2 chopped celery stalks, and 4 minced garlic cloves for 3-4 minutes until fragrant and softened, then add 2 tbsp tomato paste and cook for 1 minute until slightly caramelized. Pour in 1 cup red wine and simmer for 3 minutes to reduce slightly.
3. Step 3: Transfer this mixture to the slow cooker along with 4 cups beef broth, 3 peeled and chopped carrots, 2 peeled and chopped parsnips, 2 peeled and diced potatoes, 2 tsp fresh thyme, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper.
4. Step 4: Cover and cook on low for 12 hours until the beef is tender and vegetables are soft. Remove bay leaves before serving.