Vintage-Inspired Slow Cooker Beef Stew with Root Vegetables

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

Tender beef chunks and hearty root vegetables slowly cooked in a rich, savory broth, delivering a comforting and nostalgic stew reminiscent of traditional family meals. This american-inspired beef ready in about 445 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 550 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 1/2-inch cubes beef chuck roast
• 3 large, peeled and cut into 1-inch pieces carrots
• 2 medium, peeled and cut into 1-inch pieces parsnips
• 1 large, chopped yellow onion
• 2, chopped celery stalks
• 3, minced garlic cloves
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 4 sprigs fresh thyme
• 1/4 cup all-purpose flour
• 3 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Toss 2 lbs beef chuck roast cubes with 1/4 cup all-purpose flour, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat; brown the beef cubes in batches for 3-4 minutes per side until deep golden, then transfer to the slow cooker.
3. Step 3: In the same skillet, add 1 large chopped yellow onion, 2 chopped celery stalks, 3 minced garlic cloves, 3 large peeled and cut carrots, and 2 peeled parsnips cut into 1-inch pieces; sauté for 5 minutes until vegetables soften.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and slightly caramelized.
5. Step 5: Pour in 1 cup red wine to deglaze the pan, scraping up browned bits, and let simmer until reduced by half, about 3-4 minutes.
6. Step 6: Transfer vegetable and wine mixture to the slow cooker with the beef; add 4 cups beef broth, 2 bay leaves, and 4 sprigs fresh thyme.
7. Step 7: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender and vegetables are cooked through.
8. Step 8: Remove bay leaves and thyme sprigs before serving the stew hot, perfect with crusty bread.