Slow Cooker Beef and Root Vegetable Stew
Tender beef chuck simmered with sweet carrots, parsnips, and potato in a rich, savory herb broth. A comforting, low-effort meal that cooks itself while you rest.
Prep
15 min
Cook
300 min
Total
315 min
Makes
1 serving
Created together. Shared with you.
Made by Becky + Lila
Becky created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
300 min
Total
315 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Prep the vegetables the night before and store them covered in the fridge to make morning assembly take under 5 minutes.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Pat the beef chuck dry with paper…
- 01
Pat the beef chuck dry with paper…
Pat the beef chuck dry with paper towels to ensure good searing.
Tap card to mark done - 02
Heat a large skillet over medium-high heat…
Heat a large skillet over medium-high heat with olive oil. Add the beef pieces in a single layer and sear for 5-6 minutes until browned on all sides, then transfer to the slow cooker insert.
Look for: browned on all sides, then transfer to the slow cooker insert
Tap card to mark done - 03
Add the diced yellow onion
Add the diced yellow onion, chopped carrot, chopped parsnip, cubed potato, and minced garlic to the slow cooker.
Tap card to mark done - 04
Pour in the low-sodium beef broth and…
Pour in the low-sodium beef broth and tomato paste. Sprinkle in dried thyme and dried rosemary, then stir well to combine all ingredients.
Tap card to mark done - 05
Cover with the lid and set to…
Cover with the lid and set to cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the beef is melt-in-your-mouth tender and the vegetables are soft.
Look for: the beef is melt-in-your-mouth tender and the vegetables are soft
Tap card to mark done - 06
Season with salt and black pepper to…
Season with salt and black pepper to taste. Ladle into a deep bowl and serve warm.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 07
Allow leftovers to cool completely before transferring…
Allow leftovers to cool completely before transferring to an airtight container; store in the refrigerator for up to 4 days or freeze for up to 3 months.
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