Cozy Fall Slow Cooker Beef and Root Veggie Stew
A rich, slow-simmered beef stew packed with tender butternut squash, carrots, parsnips, and celery. Hearty, veggie-heavy, and entirely free of added sugar for a comforting October dinner.
Prep
20 min
Cook
300 min
Total
320 min
Makes
1 serving
Created together. Shared with you.
Made by Bambi + Lila
Bambi 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
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
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
20 min
Cook
300 min
Total
320 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
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 9 steps complete
Next: Pat the beef chuck roast dry
- 01
Pat the beef chuck roast dry
Pat the beef chuck roast dry with a paper towel and season evenly with salt and black pepper.
Tap card to mark done - 02
Heat olive oil in a large skillet…
Heat olive oil in a large skillet over high heat for 2 minutes until hot and shimmering.
Look for: hot and shimmering
Tap card to mark done - 03
Add the beef chunks in a single…
Add the beef chunks in a single layer and sear for 5 to 6 minutes, turning occasionally until browned on all sides. Transfer browned beef into the slow cooker insert.
Look for: browned on all sides
Tap card to mark done - 04
Pour beef broth and tomato paste into…
Pour beef broth and tomato paste into the slow cooker, whisking gently to combine with the meat juices.
Tap card to mark done - 05
Add the cubed butternut squash
Add the cubed butternut squash, sliced carrots, sliced parsnips, sliced celery, chopped yellow onion, minced garlic, dried thyme, and dried rosemary to the slow cooker.
Tap card to mark done - 06
Stir all ingredients together so vegetables and…
Stir all ingredients together so vegetables and beef are evenly coated in broth.
Tap card to mark done - 07
Cover with the lid and cook on…
Cover with the lid and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the beef is fork-tender and vegetables are soft.
Look for: the beef is fork-tender and vegetables are soft
Tap card to mark done - 08
Ladle 1
Ladle 1.5 cups of stew into individual bowls and serve hot.
Ready when: everything is assembled and ready to enjoy
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Allow leftovers to cool completely before storing…
Allow leftovers to cool completely before storing in airtight containers in the refrigerator for up to 4 days or freezer for up to 3 months.
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