Slow Cooker Beef Stew with Carrots and Potatoes (Print View)
Tender beef, carrots, and potatoes braised low and slow in savory broth. Perfect weeknight comfort food that cooks itself.
# Ingredient List:
→ Meats
01 - 2 lbs beef chuck, cut into 1½-inch cubes
→ Vegetables
02 - 4 medium carrots, peeled and sliced into ½-inch pieces
03 - 3 medium russet potatoes, peeled and cut into 1-inch chunks
04 - 1 large onion, diced
05 - 3 cloves garlic, minced
06 - 2 celery stalks, sliced
→ Liquids
07 - 4 cups beef broth, gluten-free
08 - 1 tablespoon tomato paste
09 - 2 tablespoons Worcestershire sauce, gluten-free
10 - ½ cup red wine, optional
→ Spices & Seasonings
11 - 1½ teaspoons salt
12 - 1 teaspoon black pepper
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 2 bay leaves
→ Thickening
16 - 2 tablespoons cornstarch
17 - 2 tablespoons cold water
→ Garnish
18 - Chopped fresh parsley, optional
# How to Make:
01 - Season beef cubes evenly with salt and pepper.
02 - Heat a large skillet over medium-high heat. Working in batches, brown beef cubes on all sides until deeply caramelized, approximately 3-4 minutes per batch. Transfer browned beef to the slow cooker.
03 - Add carrots, potatoes, onion, garlic, and celery to the slow cooker with the beef.
04 - In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and red wine if using. Pour mixture over the contents in the slow cooker.
05 - Sprinkle thyme and rosemary over the stew. Add bay leaves and stir gently to combine all ingredients.
06 - Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until beef and vegetables are fork-tender.
07 - During the final 30 minutes of cooking, whisk cornstarch and cold water in a small bowl until smooth and lump-free. Stir this slurry into the stew to achieve desired thickness.
08 - Remove and discard bay leaves. Taste the stew and adjust salt and pepper as needed.
09 - Ladle stew into bowls and garnish with fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- The meat becomes fall-apart tender without any babysitting, giving you freedom to enjoy your day while dinner essentially cooks itself.
- Somehow the leftovers taste even better the next day, making this my go-to when I need meals that stretch across a busy week.
02 -
- Browning the meat first is absolutely non-negotiable, as I learned the sad way when I once skipped it and ended up with bland, gray-looking beef.
- Cutting vegetables roughly the same size ensures they cook at the same rate, preventing mushy carrots alongside undercooked potatoes.
03 -
- Pat the beef completely dry before browning for a proper sear, as damp meat will steam rather than caramelize.
- A splash of balsamic vinegar or a squeeze of lemon juice stirred in just before serving brightens all the flavors without anyone being able to identify why it suddenly tastes more complex.