Crock Pot Beef Stew with Root Vegetables

This simple gluten-free stew is loaded with wholesome flavors, and only requires 10 minutes of prep. Start with browned stew meat, then simply mix with a rich broth and vegetables in a slow cooker for a comforting and healthy beef stew.
  • 10
    Prep Time
  • 250
    Cook Time
  • x8
  • 8 ounces Modern Table Lentil Spirals Pasta
  • 2 ½ pounds beef chuck roast, (stew meat)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon light olive oil
  • ½ cup dry red wine
  • 3 cups organic beef broth
  • ¼ cup tomato paste
  • 2 teaspoons Italian seasoning
  • 3 medium carrots, cut into 1-inch pieces
  • 2 stalks celery, cut into ½-inch pieces
  • 1 yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 handful fresh parsley, chopped
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  1. If meat is not pre-cut, cut into 1-inch squares. Sprinkle each side generously with salt and pepper.
  2. Bring olive oil to medium-high heat in a large non-stick pan or skillet. Add beef pieces, without crowding the pan. Cook 2-3 minutes until browned. Rotate and brown the other sides for 1-2 minutes. Remove meat from pan and repeat process for rest of beef chuck roast pieces. Note: Do not discard leftover liquids in pan.
  3. Reduce heat to medium and add red wine. Scrape bottom with a wooden spatula to lift up flavor bits on the bottom of the pan. Cook 2-3 minutes to reduce slightly.
  4. Pour red wine mixture into a large slow cooker. Stir in beef broth, tomato paste, and Italian seasoning. Fold in browned stew meat, carrots, celery, onion, and garlic.
  5. Cover and slow cook on LOW for 8-10 hours or HIGH for 4-5 hours.
  6. When beef stew is almost cooked: Cook lentil pasta according to package directions and drain.
  7. Place cooked pasta in bowls and top with beef, vegetables, and some of the broth. Sprinkle with parsley as a garnish.


  • Use organic or grass-fed beef chuck roast for best flavor.
  • Don’t crowd beef pieces in the pan. This prevents steaming and allows for better browning. Cook in 2-3 batches if needed.
  • Just a quick brown on the outside of the stew meat is all that's needed, as the meat will be cooked through while slow cooking.
  • Do not shred the beef once slow cooked, serve as is.
  • I used regular sodium beef broth. If you use low-sodium add more salt to taste if needed.
  • Cook pasta al dente for a slightly firm texture.
  • The stew will store in the fridge for 3-5 days or in the freezer for 3-4 months. When serving leftovers, it’s best to cook fresh pasta each time for best texture.

Recipe credit: Plating Pixels.

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