Slow Cooker Beef Stew with Potatoes and Carrots

Slow Cooker Beef Stew with Potatoes and Carrots

This comforting slow cooker beef stew is the ultimate set-it-and-forget-it meal that fills your home with amazing aromas while you go about your day. Tender beef, hearty potatoes, and sweet carrots simmer together in a rich, savory broth that becomes more flavorful the longer it cooks. Perfect for busy weeknights or lazy weekends, this classic dish delivers restaurant-quality results with minimal effort.

Ingredients

• 2 pounds beef chuck, cut into 1.5 inch cubes
• 4 medium potatoes, peeled and cubed
• 4 large carrots, peeled and cut into chunks
• 1 large onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons cornstarch mixed with 3 tablespoons water (optional, for thickening)

Instructions

1. Layer the beef cubes on the bottom of your slow cooker.
2. Add the diced onion and minced garlic over the beef.
3. Layer the potatoes and carrots on top.
4. In a bowl, whisk together the beef broth and tomato paste, then pour over everything.
5. Add thyme, rosemary, and bay leaves. Season with salt and pepper.
6. Cover and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the beef is very tender.
7. If you prefer a thicker stew, stir in the cornstarch mixture during the last 30 minutes of cooking.
8. Remove bay leaves, taste and adjust seasoning, then serve hot.

Practical Tips

Tip 1: Brown the beef first. For extra depth of flavor, brown the beef in a skillet over medium-high heat for 3 minutes per side before adding to the slow cooker. This creates a flavorful crust that enhances the entire stew.

Tip 2: Don’t skip the tomato paste. Whisking the tomato paste into the broth before adding it helps distribute the flavor evenly throughout the stew and adds a subtle richness.

Tip 3: Customize your vegetables. Feel free to swap carrots and potatoes for parsnips, celery, or mushrooms based on your preferences or what you have on hand.

How to Store It

Let the stew cool to room temperature, then transfer it to airtight containers and refrigerate for up to 4 days. You can also freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop or in the slow cooker until warmed through.

Common Questions

Can I cook this stew on high instead of low? Yes, you can cook it on high for 4 to 5 hours instead of low for 8 to 10 hours. The meat will still become tender, though cooking on low allows the flavors to develop more gradually.

What if I don’t have beef chuck? Beef chuck is ideal because it becomes very tender when slow cooked, but you can substitute with beef stew meat or even chuck roast cut into cubes.

Should I thicken the stew? This is entirely optional. Some people prefer a brothier stew, while others like it thicker. The cornstarch slurry added in the last 30 minutes of cooking is a simple way to achieve your desired consistency.