Themes⚙
Beef and Root Vegetable Slow Cooker Stew Recipe
Make this hearty slow cooker beef stew with root vegetables for a rich, hands-off dinner perfect for weeknights or meal prep.
Slow Cooker Beef Stew with Root Vegetables is a hearty one-pot dish that combines bite-sized beef chuck with a medley of potatoes, carrots, parsnips, and turnips, all gently simmered in a seasoned broth enriched with tomatoes, aromatic onions, garlic, and fresh herbs. Prepared in a slow cooker over several hours, the stew allows collagen-rich cuts of beef to become fork-tender while the vegetables absorb the savory juices, creating a balanced blend of protein, complex carbohydrates, and earthy flavors. Often enjoyed during cooler months or whenever a comforting make-ahead meal is desired, this stew is suited to weeknight family dinners, casual gatherings, or meal-prep sessions that call for minimal active cooking time and maximum flavor development.
Beef and Root Vegetable Slow Cooker Stew Recipe
Perfect for days when you’d rather let the appliance do the work, this set-it-and-forget-it stew frees up your schedule while dinner quietly cooks itself. The recipe is highly adaptable—swap in seasonal vegetables or leaner protein cuts—and leftovers reheat and freeze beautifully, making future meals as effortless as the first.
Prep Time
40 minutes
40 minutes
Cook Time
515 minutes
515 minutes
Total Time
555 minutes
555 minutes
Ingredients
Beef chuck roast, cut into 1½-inch cubes (2 lb)
- All-purpose flour (2 tbsp)
- Olive oil (1 tbsp)
- Beef broth, low-sodium (3 cups)
- Dry red wine (1 cup)
- Tomato paste (2 tbsp)
- Worcestershire sauce (2 tbsp)
- Carrots, peeled and cut into 1-inch pieces (3 medium)
- Parsnips, peeled and cut into 1-inch pieces (2 medium)
- Turnips, peeled and cubed (2 small)
- Yukon Gold potatoes, cubed (2 medium)
- Celery ribs, sliced (2)
- Yellow onion, diced (1 large)
- Garlic cloves, minced (3)
- Dried thyme (1 tsp)
- Dried rosemary, crushed (1 tsp)
- Bay leaf (1)
- Smoked paprika (½ tsp)
- Kosher salt (1 tsp, plus more to taste)
- Freshly ground black pepper (½ tsp, plus more to taste)
- Frozen peas, thawed (optional, 1 cup)
- Cremini mushrooms, halved (optional, 8 oz)
- Soy sauce (optional, 1 tbsp)
- Balsamic vinegar (optional, 1 tbsp)
- Cornstarch mixed with equal parts water for slurry (optional, 1 tbsp)
- Fresh parsley, chopped, for garnish (optional, 2 tbsp)
Method
Trim excess fat from beef chuck
- Cut the beef into 1-inch cubes
- Pat the beef cubes dry with paper towels
- Season the beef with salt
- Sprinkle the beef with freshly ground black pepper
- Heat a large skillet over medium-high heat
- Add vegetable oil to the hot skillet
- Place some of the beef cubes in the skillet without crowding
- Brown the beef on the first side until a dark crust forms
- Turn the beef cubes and brown the remaining sides
- Transfer the browned beef to the slow cooker crock
- Repeat browning with the remaining beef cubes
- Dice the onions
- Mince the garlic cloves
- Add the diced onions to the empty skillet
- Add the minced garlic to the onions
- Sauté the onions and garlic until they soften and pick up color
- Stir tomato paste into the sautéed onions
- Cook the tomato paste until it darkens slightly
- Pour red wine or beef broth into the skillet to deglaze
- Scrape the skillet bottom to release browned bits
- Simmer the liquid for one minute
- Pour the contents of the skillet over the beef in the slow cooker
- Peel the carrots, parsnips, and turnips
- Cut the carrots into thick chunks
- Cut the parsnips into thick chunks
- Cut the turnips into bite-size pieces
- Peel the potatoes
- Cut the potatoes into 1-inch cubes
- Dice the celery stalks
- Add the prepared carrots to the slow cooker
- Add the prepared parsnips to the slow cooker
- Add the prepared turnips to the slow cooker
- Add the cubed potatoes to the slow cooker
- Add the diced celery to the slow cooker
- Drop bay leaves into the slow cooker
- Add fresh thyme sprigs to the slow cooker
- Pour Worcestershire sauce over the ingredients
- Pour the remaining beef broth into the slow cooker
- Stir the contents gently to combine
- Place the lid on the slow cooker
- Cook on the low setting for 7 to 8 hours
- Check that the beef is fork-tender
- Skim excess fat from the surface of the stew
- Whisk cornstarch with cold water in a small bowl
- Stir the cornstarch slurry into the stew
- Cook the stew for 10 more minutes until thickened
- Taste the stew for seasoning
- Add additional salt if needed
- Add additional pepper if needed
- Remove the bay leaves
- Remove the thyme stems
- Ladle the stew into warm bowls
- Sprinkle chopped fresh parsley over each serving
- Serve the beef and root vegetable stew hot
Nutrition (whole recipe)
Calories
3260 kcal Protein
214 g Fat
149 g Carbs
235 g Fiber
47 g Sugar
62 g
3260 kcal Protein
214 g Fat
149 g Carbs
235 g Fiber
47 g Sugar
62 g
Notes
Chef’s Note: For restaurant-level depth, sear the beef in a ripping-hot skillet until mahogany before it ever sees the slow cooker; the caramelized fond makes the broth taste twice as rich. If you prefer a thicker stew, whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it in for the final 30 minutes. A final splash of red wine vinegar or lemon juice right before serving brightens all those earthy root vegetables.
why this recipe
This slow cooker beef stew with root vegetables rewards a few minutes of prep with hours of effortless simmering that coaxes rich, comforting flavors from tender beef, earthy carrots, parsnips, and potatoes, all bathed in a silky, herb-laced broth. As the low, gentle heat melds aromatics and meat, the stew develops a depth that stovetop versions rarely achieve, filling the kitchen with an inviting aroma while you go about your day. The result is a nourishing, one-pot meal that feels both rustic and refined—perfect for busy weeknights, cozy weekends, or sharing with friends who will swear you spent all day tending the pot.
FAQs
FAQ acf
Frequently Asked Questions
What other cuts of beef can I use if I can’t find beef chuck roast for this stew?
If chuck isn’t available, choose another well-marbled, collagen-rich cut such as boneless beef short ribs, beef shank (shin), bottom or top round (also sold as “stew meat”), brisket flat, or blade/shoulder cuts like flat-iron. These tougher muscles behave similarly to chuck, breaking down during the long, moist slow-cooker braise to yield tender, flavorful bites.
How long should I cook the stew on the high setting if I’m short on time?
Set the slow cooker to HIGH and cook the stew for about 3½ to 4 hours, until the beef is fork-tender and the vegetables are fully cooked. Check at the 3-hour mark; if the meat still resists a fork, continue in 20-minute increments, skimming fat and adjusting seasoning as needed.
Q3: Can I make and freeze the stew ahead of time, and what’s the best way to reheat it?
Yes—let the finished stew cool completely, then portion it into airtight, freezer-safe containers (leave a little headspace for expansion) and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop over medium-low heat or in the microwave, adding a splash of broth or water if it seems thick.