Williams Slow Cooker Beef Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A comforting stew featuring tender beef and seasonal root vegetables, slow-cooked to develop deep, savory flavors. This slow-cooker recipe, ready in about 470 minutes, pairs Beef chuck, Olive oil, Onion 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

• 1.5 lbs Beef chuck
• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 medium Parsnips
• 1 medium Turnip
• 3 cloves Garlic
• 2 cups Beef broth
• 1 cup Red wine
• 1 Bay leaf
• 2 tsp Thyme
• 1 tsp Salt
• 1/2 tsp Black pepper

Slow cookers worth buying for this → 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 1.5 lbs cubed beef chuck and sear for 3-4 minutes per side until browned.
2. Step 2: Add 1 diced onion and 3 minced garlic cloves to the skillet, stirring for 2 minutes until fragrant.
3. Step 3: Transfer the beef and onion mixture to a slow cooker. Add 2 cups beef broth, 1 cup red wine, 1 bay leaf, 2 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Add 2 sliced carrots, 2 sliced parsnips, and 1 sliced turnip to the slow cooker. Cover and cook on low for 7-8 hours.
5. Step 5: Remove the bay leaf before serving. Adjust seasoning if needed.