Slow Cooker Beef Stew Pasta Salad with Root Vegetables

Name: Slow Cooker Beef Stew Pasta Salad with Root Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lb (900 g) beef chuck roast, cut into ¾-inch cubes, trimmed of large fat caps, cut into ¾-inch cubes; 2 tbsp (30 ml) olive oil; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper; 1 large (250 g) yellow onion, cut into ¾-inch pieces, cut into ¾-inch pieces; 1 lb (450 g) carrots, cut into ¾-inch pieces, peeled, cut into ¾-inch pieces; 3 ribs (150 g) celery ribs, cut into ¾-inch pieces, cut into ¾-inch pieces; 1 lb (450 g) waxy potatoes (Yukon Gold), cut into ¾-inch cubes, peeled, cut into ¾-inch cubes; 8 oz (225 g) parsnips, cut into ¾-inch pieces, peeled, cut into ¾-inch pieces (optional); 4 cups (960 ml) beef broth (low-sodium preferred); 2 tbsp (30 g) tomato paste; 1 tbsp (15 ml) Worcestershire sauce; 2 leaves bay leaves; 3 sprigs fresh thyme sprigs; 1 lb (450 g) penne pasta; 2 tbsp (30 g) Dijon mustard; 3 tbsp (45 ml) red wine vinegar; 3 tbsp (45 ml) olive oil (for dressing); ½ tsp (3 g) kosher salt (for dressing); ¼ tsp (½ g) freshly ground black pepper (for dressing); ¼ cup (15 g) fresh parsley, chopped, finely chopped; 2 tbsp (6 g) fresh chives, chopped, finely chopped (optional)

From the MyKitchenBank Kitchen

A hearty, warming pasta salad that bridges the gap between traditional Irish beef stew and a composed salad. Tender beef and root vegetables are slow-cooked until meltingly soft, then tossed with penne pasta and bound together with a savory beef-based dressing. The result is comfort food that's substantial enough for a main course, with all the deep flavors of a classic stew in a new format.

Prep: 20 min
Cook: 30 min
Wait: 6 hr
Total: 6 hr 50 min
Makes: 6 servings (about 2 cups each)

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Ingredients

6 servings

2 lb (900 g) beef chuck roast, cut into ¾-inch cubes, trimmed of large fat caps, cut into ¾-inch cubes
2 tbsp (30 ml) olive oil
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper
1 large (250 g) yellow onion, cut into ¾-inch pieces, cut into ¾-inch pieces
1 lb (450 g) carrots, cut into ¾-inch pieces, peeled, cut into ¾-inch pieces
3 ribs (150 g) celery ribs, cut into ¾-inch pieces, cut into ¾-inch pieces
1 lb (450 g) waxy potatoes (Yukon Gold), cut into ¾-inch cubes, peeled, cut into ¾-inch cubes
8 oz (225 g) parsnips, cut into ¾-inch pieces, peeled, cut into ¾-inch pieces (optional)
4 cups (960 ml) beef broth (low-sodium preferred)
2 tbsp (30 g) tomato paste
1 tbsp (15 ml) Worcestershire sauce
2 leaves bay leaves
3 sprigs fresh thyme sprigs
1 lb (450 g) penne pasta
2 tbsp (30 g) Dijon mustard
3 tbsp (45 ml) red wine vinegar
3 tbsp (45 ml) olive oil (for dressing)
½ tsp (3 g) kosher salt (for dressing)
¼ tsp (0.5 g) freshly ground black pepper (for dressing)
¼ cup (15 g) fresh parsley, chopped, finely chopped
2 tbsp (6 g) fresh chives, chopped, finely chopped (optional)

Equipment (7)

5-quart slow cooker
Large heavy skillet or Dutch oven
Wooden spoon
Large pot for pasta (at least 6 quarts)
Colander
Large mixing bowl
Measuring cups and spoons

Steps

Before you start

Cut all vegetables to uniform size (about ¾ inch) so they cook evenly in the slow cooker
Pat the beef dry with paper towels before browning to get better color and flavor
Have beef broth at room temperature to pour into the slow cooker
Cook pasta separately just before serving so it stays al dente

1
Brown the beef
- Heat the olive oil in a large heavy skillet over medium-high heat until shimmering.
- Season the beef cubes evenly with 1 teaspoon of kosher salt and ½ teaspoon of black pepper.
- Working in two batches to avoid crowding the pan, brown the beef for 3–4 minutes per side, until deeply golden but not cooked through (a meat thermometer should read 135–140°F / 57–60°C).
- Transfer each batch to a plate as it finishes.
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Ready when: beef is deeply browned on all sides
Tip: Don't skip browning—it creates the rich, savory base of the stew. Dry beef browns better than wet beef.
2
Build slow cooker base
- Transfer the browned beef and any accumulated juices to a 5-quart slow cooker.
- Add the onion, carrots, celery, potatoes, and parsnips (if using).
- Pour the beef broth over everything and stir in the tomato paste, Worcestershire sauce, bay leaves, and thyme sprigs.
- Stir gently until combined and the tomato paste is dissolved.
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Ready when: all ingredients are submerged and evenly distributed
Tip: Make sure the broth is room temperature so the slow cooker doesn't lose heat when it starts.
3
Slow cook the stewOven 190°F / 90°C
- Cover the slow cooker and cook on low heat for 6 hours.
- The beef should be very tender and the vegetables soft.
- Check at the 5-hour mark; if the beef is already fork-tender and vegetables are soft, you can finish early.
- A meat thermometer inserted into a beef chunk should read 185–190°F (85–87°C) for proper tenderness.
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Ready when: beef is fork-tender and vegetables are soft
Tip: Resist opening the lid frequently—it adds 15–20 minutes to cooking time each time.
4
Cook the pasta
- About 15 minutes before the stew finishes, bring a large pot of salted water (at least 6 quarts) to a rolling boil.
- Add the penne and cook according to package directions until al dente (usually 9–12 minutes).
- Reserve 1 cup of pasta cooking water, then drain the pasta in a colander.
- Do not rinse.
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Ready when: pasta is tender but still firm to the bite
Tip: Reserve the pasta water—its starch will help bind the salad dressing.
5
Remove herbs and check seasoning
- When the stew finishes cooking, remove and discard the bay leaves and thyme sprigs.
- Skim off any excess fat from the surface using a spoon or ladle.
- Taste a spoonful of broth and adjust seasoning with additional salt and pepper if needed.
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Ready when: herbs are removed and liquid is tasted
Tip: Skimming fat improves both flavor and texture of the final salad.
6
Make the vinaigrette
- In a small bowl, whisk together the Dijon mustard and red wine vinegar until smooth.
- While whisking constantly, slowly drizzle in the olive oil to emulsify.
- Season with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
- The vinaigrette should taste tangy and slightly sharp.
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Ready when: vinaigrette is emulsified and pours smoothly
Tip: Whisk the oil in slowly—adding it too fast will cause the emulsion to break.
7
Assemble the salad
- Transfer the cooked pasta to a large mixing bowl.
- Pour the warm stew (beef, vegetables, and broth) directly over the pasta.
- Drizzle the vinaigrette over everything and toss gently but thoroughly with a spoon and fork, breaking up the beef as you go.
- If the salad seems dry, add reserved pasta cooking water a few tablespoons at a time until it reaches a moist but not soupy consistency—it should coat all the pasta and beef without pooling at the bottom.
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Ready when: all ingredients are evenly mixed and coated
Tip: The residual heat of the stew will warm the pasta perfectly; don't overmix or the pasta will break.
8
Finish and serve
- Divide the salad among serving bowls or plates.
- Garnish each portion with fresh chopped parsley and chives (if using).
- Serve while still warm, with additional salt and pepper at the table for those who prefer it.
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Ready when: salad is portioned and garnished
Tip: This salad tastes even better the next day as flavors meld together.

Good to know

Tips

For a lighter version, use 3 cups of beef broth instead of 4 and serve the salad chilled or at room temperature in summer.
If your slow cooker runs hot, check the stew at 5 hours to avoid overcooked vegetables.
Parsnips are optional but highly recommended for their subtle sweetness that balances the savory stew.
This dish reheats beautifully—flavors actually deepen on day 2 and 3, making it ideal for meal prep.

Make ahead

Prepare all vegetables up to 8 hours ahead and store in an airtight container in the refrigerator. Brown the beef up to 4 hours ahead and refrigerate. The assembled salad keeps in the refrigerator for up to 3 days and tastes better on day 2 as flavors deepen.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F (163°C) oven for about 20 minutes, stirring once halfway through, or on the stovetop over medium-low heat with a splash of beef broth. The salad does not freeze well due to the pasta texture, though you can freeze the stew component alone for up to 3 months and cook fresh pasta when ready to serve.

Substitutions

parsnips, cut into ¾-inch pieces → rutabaga or turnips, cut to same size. Provides similar sweetness and earthiness; cook for same time.
penne pasta → rigatoni, farfalle, or orecchiette. Any sturdy, short pasta works; avoid delicate shapes that break easily.
Dijon mustard → whole grain mustard. Adds a slightly rougher texture but similar tangy flavor.
red wine vinegar → balsamic vinegar or sherry vinegar. Use same amount; balsamic adds sweetness, sherry adds mild complexity.