Slow Cooker Beef Stew with Carrots (Printable)
A comforting slow-cooked stew with tender beef, carrots, potatoes, and herbs in rich savory broth.
# What You'll Need:
→ Meats
01 - 2 pounds 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
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 - Fresh parsley, chopped
# Directions:
01 - Coat beef cubes evenly with salt and pepper on all sides.
02 - Heat a large skillet over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, approximately 5-7 minutes per batch. Transfer browned beef to the slow cooker.
03 - Place carrots, potatoes, onion, garlic, and celery into the slow cooker with the browned beef.
04 - In a mixing bowl, whisk together beef broth, tomato paste, Worcestershire sauce, and red wine if using until well combined. Pour the liquid over the beef and vegetables in the slow cooker.
05 - Sprinkle thyme, rosemary, and bay leaves over the mixture. Stir thoroughly to distribute seasonings evenly.
06 - Cover the slow cooker and cook on LOW setting for 7 to 8 hours, or on HIGH setting for 4 to 5 hours, until beef is fork-tender and vegetables are completely cooked through.
07 - During the final 30 minutes of cooking, combine cornstarch and cold water in a small bowl, stirring until smooth and lump-free. Pour the slurry into the stew and stir well to thicken the broth.
08 - Remove and discard bay leaves. Taste the stew and adjust salt, pepper, or seasonings as needed.
09 - Ladle the stew into bowls and garnish with fresh parsley. Serve hot.
# Expert Tips:
01 -
- The meat becomes so tender it practically melts on your fork, something I discovered by accident when I forgot about it during a phone call with my sister.
- You can throw it together in the morning while still half-asleep and return to a complete meal that tastes like you spent all day in the kitchen.
02 -
- Never skip the browning step, as I once did during a hectic morning, or you'll end up with a stew that tastes flat and looks unnervingly pale.
- Adding the cornstarch too early will cause it to lose its thickening power long before the cooking is done, leaving you with thin, disappointing broth.
03 -
- For make-ahead convenience, prepare everything through step 5 the night before, refrigerate the slow cooker insert, and start cooking the next morning for a stress-free dinner.
- Freeze leftover stew in individual portions in silicone muffin cups, then pop them out into a freezer bag for perfect single-serving stew bombs you can reheat anytime.