Slow Cooker Beef Stew with Carrots and Potatoes

A hearty slow cooker beef stew with chunks of carrots and potatoes served in a white bowl.

Slow Cooker Beef Stew with Carrots and Potatoes

A hearty and comforting beef stew made in the slow cooker, featuring tender beef, carrots, and potatoes.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

2 pound beef stew meat cut into 1-inch cubes
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 cup beef broth
1 tbsp tomato paste
1 tsp Worcestershire sauce
4 medium carrots peeled and sliced into 1-inch chunks
4 medium potatoes peeled and diced into 1-inch cubes
1 medium onion diced
3 clove garlic minced
2 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1/2 cup frozen peas optional, added at the end

Method

In a large mixing bowl, toss the beef stew meat with flour, salt, and pepper until evenly coated.
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches until golden on all sides, then transfer to the slow cooker.
In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened. Add to the slow cooker.
Add the beef broth, tomato paste, and Worcestershire sauce to the slow cooker. Stir to combine.
Mix in the carrots, potatoes, dried thyme, rosemary, and bay leaf. Stir everything together gently.
Cover the slow cooker with the lid and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through.
If adding frozen peas, stir them in during the last 30 minutes of cooking.
Discard the bay leaf before serving. Taste and adjust salt and pepper as needed.

Notes

For a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 30 minutes of cooking.