Parsnips are absolutely delicious in this stew but if your parsnips are old and very large they can turn the stew very bitter. Choose young, tender parsnips for the best experience. Roast them separately and add once cooking is complete instead of boiling them to help prevent stew from getting bitter.
In a rush?
Use a more tender cut of meat and cut your vegetables into smaller pieces (medium dice) and medium simmer for 1 hour for an easy dinner.
Going to be gone all day or just hate mushy vegetable?
Cut your vegetables into extra large chunks (3-4 inches) or leave the vegetables out of the slow cooker entirely and roast them in the oven for 30 minutes at 400 degrees. Add to stew just before serving. Save time with this technique by roasting them the night before or in the morning before you head out!