Description
This Slow Cooker Beef Stew is a classic comfort dish made with tender chunks of beef, hearty potatoes, and sweet carrots simmered slowly in a rich, savory broth. The long, gentle cooking process allows the flavors to deepen while the beef becomes melt-in-your-mouth tender. It’s the perfect meal for cold days, busy schedules, or anytime you crave a warm, satisfying dinner.
Why You’ll Love This Recipe
This stew is simple to prepare, uses everyday ingredients, and requires minimal hands-on time. The slow cooker does most of the work, making it ideal for family dinners, meal prep, or cozy weekends. It’s filling, nourishing, and pairs beautifully with bread or a simple salad.
Ingredients
2 lbs beef stew meat (chuck roast, cut into cubes)
1 tablespoon olive oil
4 carrots, peeled and chopped
3 large potatoes, peeled and cubed
1 onion, chopped
3 garlic cloves, minced
3 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thickening)
Step-by-Step Instructions
Step 1: Sear the Beef (Optional but Recommended)
Heat olive oil in a skillet over medium-high heat. Add the beef cubes in batches and sear for 2–3 minutes, turning to brown all sides. This step adds rich flavor to the stew. Transfer the browned beef to the slow cooker.
Step 2: Add the Vegetables
Place the chopped carrots, potatoes, onion, and minced garlic into the slow cooker over the beef. Distribute everything evenly so the vegetables cook uniformly.
Step 3: Prepare the Broth
In a bowl, whisk together the beef broth, tomato paste, dried thyme, salt, and black pepper until well combined. Pour this mixture over the meat and vegetables, making sure everything is mostly submerged.
Step 4: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 8 hours or on HIGH for 4–5 hours, until the beef is tender and the vegetables are fully cooked. Avoid lifting the lid during cooking to keep the heat consistent.
Step 5: Thicken the Stew (Optional)
If you prefer a thicker stew, mix cornstarch and water to form a slurry. Stir it into the stew during the last 30 minutes of cooking. Let it continue cooking until the broth thickens.
Step 6: Serve
Taste and adjust seasoning if needed. Ladle the stew into bowls and serve hot with crusty bread, dinner rolls, or a simple green salad.
Tips for Best Results
Cut the beef into evenly sized cubes for consistent cooking
Yukon Gold or red potatoes hold their shape better than russet potatoes
Searing the beef adds depth but can be skipped for convenience
For extra flavor, add a bay leaf or a splash of Worcestershire sauce
Variations
Add peas or green beans during the last hour of cooking
Use sweet potatoes instead of regular potatoes for a sweeter twist
Replace thyme with rosemary for a more robust herb flavor
Make it richer by stirring in a tablespoon of butter before serving
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days
Freeze for up to 3 months in freezer-safe containers
Reheat gently on the stovetop or in the microwave until warmed through
Frequently Asked Questions
Can I skip searing the beef?
Yes. The stew will still be delicious, but searing adds extra flavor.
What cut of beef works best?
Chuck roast is ideal because it becomes tender during slow cooking.
Can I cook this overnight?
Yes. Cooking on LOW for 8 hours works perfectly for overnight or workday meals.
Why is my stew thin?
If not thickened with cornstarch, slow cooker stews naturally stay brothy. Add the slurry if you prefer a thicker texture.
Conclusion
This Slow Cooker Beef Stew with Carrots and Potatoes is the definition of comfort food—simple, hearty, and deeply satisfying. With tender beef, flavorful broth, and wholesome vegetables, it’s a meal that brings warmth to the table and joy to every bite. Whether you’re feeding your family or stocking your freezer, this timeless recipe is one you’ll come back to again and again.