BeefMain CourseSlow Cooker

Slow Cooker Beef Stew With Potatoes and Carrots

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Tender chuck roast simmers with baby potatoes, carrots, and peas in a savory broth for a classic meal.

Hearty beef stew served in a ceramic bowl showing chunks of slow-cooked meat, carrots, and potatoes.
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A hearty bowl of stew is a staple for cold evenings. This slow cooker recipe uses chuck roast, root vegetables, and a savory broth to create a filling meal. You can prep the ingredients in the morning and let the appliance handle the cooking throughout the day.

Browning the meat before slow cooking adds a deep flavor to the dish. The baby potatoes and thick carrot chunks hold their shape during the long cooking time. A quick cornstarch slurry stirred in at the end thickens the broth into a rich gravy.

Why this works

  • Browning the chuck roast and onions first builds a strong flavor base.
  • Coating the beef in flour helps lock in moisture and thickens the stew slightly from the start.
  • Adding frozen peas at the very end keeps them bright green and prevents them from turning mushy.

Ingredients you'll need

A bowl of slow cooker beef stew with potatoes and carrots garnished with fresh chopped parsley.
Gather your chuck roast, vegetables, broth, and seasonings before starting.
  • Chuck roast: Look for well-marbled beef. Cut it into uniform bite-sized pieces so it cooks evenly.
  • Baby potatoes: Halve these so they absorb the broth. You can substitute large russet or Yukon gold potatoes cut into chunks.
  • Beef broth: Choose a low-sodium version so you can control the salt level.
  • Tomato paste: Adds depth to the broth. Cook it briefly in the skillet to remove any raw flavor.
  • Balsamic vinegar: A small amount brings balance to the rich beef flavors.
  • Cornstarch: Used to create a slurry that thickens the liquid during the last 30 minutes of cooking.

Exact quantities are in the recipe card below.

How to make it

Step 1: Prep and brown the meat

Toss the seasoned beef pieces in flour. Sear them in a hot skillet with olive oil until browned on the outside. This step develops the flavor profile of the stew.

Step 2: Saute the aromatics

Cook the onions and garlic in the same skillet. Stir in the tomato paste and let it cook for a minute. Transfer this mixture to your slow cooker along with the beef.

A rustic white bowl filled with thick beef stew, tender potatoes, carrots, and bright green peas.
Brown the beef in an oiled skillet to build a deep flavor base.

Step 3: Slow cook the stew

Add the broth, vinegar, Worcestershire sauce, seasonings, and root vegetables. Set the slow cooker to low for seven to eight hours. Ensure the meat reaches a safe internal temperature of 145 F (63 C).

Step 4: Thicken and finish

Whisk cornstarch with a little cold broth and stir it into the stew during the final 30 minutes. Stir in the frozen peas right before serving.

Hearty beef stew served in a ceramic bowl showing chunks of slow-cooked meat, carrots, and potatoes.
A warm bowl of slow cooker beef stew ready to be served.

Serve it with

Serve this stew with a side of Easy Dinner Rolls for Thanksgiving or a slice of crusty bread to soak up the savory broth.

Storage and reheating

Store leftover stew in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months, though the potatoes may soften slightly upon thawing. Reheat portions on the stove or in the microwave until warmed through to at least 165°F (74°C).

FAQ

Can I use different vegetables in this stew?

Yes, you can add chopped celery, parsnips, or turnips along with the carrots and potatoes.

How do I make the stew thicker?

The cornstarch slurry added at the end handles most of the thickening. You can also leave the slow cooker lid off for the last hour to let some liquid evaporate.

Can I prep this recipe the night before?

You can chop the vegetables and store them in an airtight container in the fridge. You can also brown the meat and onions, store them in the fridge, and assemble everything in the slow cooker the next morning.

Hearty beef stew served in a ceramic bowl showing chunks of slow-cooked meat, carrots, and potatoes.

Slow Cooker Beef Stew With Potatoes and Carrots

Tender chuck roast simmers with baby potatoes, carrots, and peas in a savory broth for a classic meal.

By Ben Marlowe · mycookingpot.com

Prep
20 min
Cook
8 hr
Total
8 hr 20 min
Servings
8
Course: Main CourseCuisine: AmericanMethod: Slow CookerDifficulty: Easy
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Ingredients

Instructions

  1. Season the beef with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and the garlic powder. Toss the meat in the flour until evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat. Brown the beef in two batches, cooking for 3 to 4 minutes per side. Transfer the meat to the slow cooker.
  3. Add the chopped onion and minced garlic to the skillet. Cook for 2 to 3 minutes until softened. Stir in the tomato paste and cook for 1 minute. Transfer the mixture to the slow cooker.
  4. Pour 3.5 cups (830 ml) of beef broth over the meat and onions. Add the balsamic vinegar, Worcestershire sauce, Italian seasoning, carrots, potatoes, the remaining 1/2 teaspoon of salt, and the remaining 1/2 teaspoon of pepper. Stir well.
  5. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours. The beef is safe to eat when it reaches an internal temperature of 145°F (63°C) and rests for 3 minutes, though it will be very tender by the end of the cooking time.
  6. About 30 minutes before serving, whisk the cornstarch into the remaining 1/2 cup (120 ml) of beef broth. Stir this slurry into the slow cooker to thicken the liquid.
  7. When the cooking time is complete, stir in the frozen peas. Taste and adjust the salt and pepper if needed.
  8. Ladle the stew into bowls and garnish with chopped fresh parsley before serving.

Notes

  • If you are short on time, you can skip browning the beef and sauteing the onions. Add all ingredients directly to the slow cooker. The stew will still be flavorful but slightly less rich.
  • For food safety, whole cuts of beef should reach an internal temperature of 145°F (63°C) followed by a 3-minute rest.
  • Leaving the lid off the slow cooker during the last hour of cooking helps reduce and thicken the broth further.

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