Slow Cooker: Lemon-Herb Beef & Root Vegetable Stew (Chuck, Parsnips, Carrots, Gold Potato)
A set-it-and-forget-it bowl of comfort: tender beef chuck (sale) simmered with carrots and parsnips in a savory broth, then finished bright with lemon and herbs. Big Sunday-dinner energy—on a Tuesday schedule.
Back to full listIngredients
- Boneless Beef Chuck Roast, 1 lb (sale price) 1 lb, cut into 1-inch cubes $8.99
- Parsnips Bulk, 1 lb 2 medium parsnips (~8 oz), peeled and chunked $1.69
- Carrots, 1 lb 2 large carrots (~6 oz), sliced $1.69
- Simple Truth Organic® Yellow Onion 2 lb bag 1/2 large onion, diced $3.29
- Kroger® Gold Potatoes, 5 lb (sale) 1 large potato (~10–12 oz), cut into chunks $4.29
- Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
- Simple Truth Organic® Thyme (or Rosemary) 1 tsp thyme leaves (or 1/2 tsp dried) $2.49
- Kroger® Fresh Lemons Bag, 2 lb (or 1 lemon) 1/2 lemon, juiced (to finish) $4.99
- Pantry: tomato paste (optional) 1 tbsp
- Pantry: beef broth or stock 2 1/2 cups
- Pantry: flour 1 tbsp (optional, for light thickening)
- Pantry: olive oil 1 tbsp
- Pantry: salt + black pepper to taste
- Optional: parsley or mint 1–2 tbsp chopped Parsley $1.29; Mint $0.99-$2.49
Instructions
- Prep: Cut 1 lb chuck roast into 1-inch cubes. Peel and chunk 2 medium parsnips (~8 oz). Slice 2 large carrots (~6 oz). Dice 1/2 large onion. Chunk 1 large gold potato (~10–12 oz). Measure 1 tbsp diced garlic and 1 tsp thyme. Season beef with 1 tsp salt and 1/2 tsp pepper.
- Brown beef (stove, optional but best): Heat 1 tbsp olive oil in a skillet over medium-high. Brown beef cubes in 2 batches, 2–3 minutes per side. Transfer browned beef to slow cooker. (If skipping browning, just add beef directly.)
- Build the slow cooker: Add onion, carrots, parsnips, potato, 1 tbsp diced garlic, and 1 tsp thyme to the slow cooker. Stir in 2 1/2 cups beef broth. Add 1 tbsp tomato paste if using.
- Cook (slow cooker): Cover and cook on HIGH 3–4 hours or LOW 6–7 hours, until beef is tender and potatoes are soft.
- Thicken lightly (optional): For a slightly thicker stew, whisk 1 tbsp flour with 2 tbsp cold water, stir into the slow cooker, and cook 10–15 minutes on HIGH.
- Finish bright: Turn off heat. Stir in juice of 1/2 lemon. Taste and add salt/pepper as needed. Top with 1–2 tbsp chopped parsley (or mint) if using.
- Serve: Ladle into bowls. If you want a starch side beyond the potatoes in-stew, serve with bread you already have—but it’s satisfying as-is.
Health notes: ~650–850 calories per serving (depends on how much potato you use). Healthiness: Hearty but nourishing—lots of root veg, good protein. Keep added fat modest; skim excess fat if needed.
Drink pairing: Wine: For cozy beef stew, reach for medium-to-full reds with good acidity and not-too-hard tannins: Côtes du Rhône (Grenache/Syrah blend), Rioja Crianza, or Cabernet Franc. Local-ish: if you see a Kentucky Cabernet Franc, it can be a surprisingly great match; otherwise a reliable Rhône blend is the easiest win.