Classic Crockpot Beef Stew with Potatoes and Carrots
Hearty • Tender Beef • Rich Homemade Gravy • Comfort Food
Description
Nothing says comfort food quite like a warm bowl of Classic Crockpot Beef Stew with Potatoes and Carrots. This timeless slow-cooker recipe features tender chunks of beef, buttery potatoes, sweet carrots, onions, and garlic simmered in a rich, savory broth infused with herbs and seasonings.
As the stew cooks slowly, the beef becomes fork-tender, the vegetables soak up the delicious flavors, and the broth develops a deep, satisfying taste. A little tomato paste and Worcestershire sauce add extra richness, while thyme and rosemary provide that classic homemade stew aroma.
This easy crockpot dinner is perfect for chilly evenings, busy weekdays, Sunday family meals, or meal prep. Simply prepare the ingredients, let the slow cooker do the work, and return to a comforting dinner that tastes like it has been simmering all day.
Ingredients
– 2 pounds beef chuck roast, cut into 1-inch cubes
– 1½ pounds Yukon Gold or russet potatoes, cut into chunks
– 4 medium carrots, peeled and sliced
– 1 large yellow onion, chopped
– 3 cloves garlic, minced
– 3 cups beef broth
– 2 tablespoons tomato paste
– 2 tablespoons Worcestershire sauce
– 2 tablespoons olive oil, for browning the beef
– 2 tablespoons all-purpose flour, optional
– 1 teaspoon salt, or to taste
– ½ teaspoon black pepper
– 1 teaspoon dried thyme
– ½ teaspoon dried rosemary
– 1 teaspoon paprika
– 2 bay leaves
– 1 cup frozen peas, optional
– 2 tablespoons cornstarch mixed with 2 tablespoons cold water, optional for thickening
– 2 tablespoons fresh parsley, chopped, for garnish
Instructions
Step 1: Prepare the beef
Cut the beef chuck into evenly sized cubes and pat dry with paper towels. Season with salt, black pepper, and paprika.
For a thicker, richer stew, toss the beef lightly with the optional flour.
Step 2: Brown the beef
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for approximately 2–3 minutes per side.
This step is optional, but it adds a deeper, more savory flavor to the finished stew. Transfer the browned beef to the crockpot.
Step 3: Prepare the vegetables
Wash and cut the potatoes into bite-sized chunks. Peel and slice the carrots, then chop the onion and mince the garlic.
Place the potatoes, carrots, and onion in the slow cooker around the beef. Add the garlic.
Step 4: Make the broth
In a bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Stir in the thyme, rosemary, and remaining black pepper if needed.
Pour the mixture over the beef and vegetables. Add the bay leaves and gently stir to distribute the ingredients.
Step 5: Slow-cook the stew
Cover with the lid and cook until the beef is tender and the vegetables are cooked through.
– LOW: 7–8 hours
– HIGH: 4–5 hours
Avoid repeatedly lifting the lid, as this allows heat to escape and can increase the cooking time.
Step 6: Add the peas
If using frozen peas, stir them into the stew during the final 20–30 minutes of cooking. This helps them retain their color and texture.
Remove the bay leaves before serving.
Step 7: Thicken the gravy
If you prefer a thicker stew, mix the cornstarch with cold water until smooth. Stir the slurry into the crockpot during the final 20–30 minutes.
Cover and cook until the broth thickens. If the stew is already thick enough, you can skip this step.
Step 8: Garnish and serve
Taste and adjust the seasoning as needed. Sprinkle fresh parsley over the top and serve hot in deep bowls with crusty bread, dinner rolls, or a fresh green salad.
Recipe Details
– Prep time: 20 minutes
– Cook time: 7–8 hours on LOW or 4–5 hours on HIGH
– Total time: Approximately 7 hours 20 minutes to 8 hours 20 minutes on LOW
– Servings: 6
– Course: Main course
– Cuisine: American comfort food
– Cooking method: Slow cooker
– Difficulty: Easy
– Flavor: Rich, savory, hearty, and herb-infused
Tips for the Best Crockpot Beef Stew
– Choose chuck roast: This cut becomes especially tender during slow cooking.
– Brown the meat first: Caramelization gives the broth a richer flavor.
– Cut vegetables evenly: Similar-sized pieces help everything cook consistently.
– Keep the potatoes chunky: Larger chunks are less likely to become mushy.
– Don’t add too much liquid: The vegetables release moisture during cooking, and slow cookers retain much of it.
– Thicken near the end: Adding a cornstarch slurry late helps create a smooth, rich gravy.
– Adjust the herbs: Add extra thyme or rosemary if you enjoy a more aromatic stew.
– Make it your own: Mushrooms, celery, green beans, or parsnips are delicious additions.
What to Serve with Beef Stew
– Crusty French bread
– Homemade dinner rolls
– Garlic bread
– Simple green salad
– Steamed green beans
– Buttermilk biscuits
– Roasted Brussels sprouts
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for 3–4 days.
Freezer: Freeze cooled portions for up to 3 months for best quality. Potatoes may become slightly softer after thawing.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally, or microwave in short intervals until steaming hot throughout. Add a little broth if the gravy becomes too thick.
Refrigerate leftovers within 2 hours of cooking.
Q&A: Classic Crockpot Beef Stew
Q: What is the best beef for slow-cooker stew?
Beef chuck roast is an excellent choice because its connective tissue breaks down during slow cooking, creating tender meat and a flavorful broth.
Q: Can I put raw beef directly into the crockpot?
Yes. You can add seasoned beef directly to the slow cooker, although browning it first gives the stew a deeper flavor.
Q: Why is my beef still tough?
The beef may need more time. Continue cooking until it is fork-tender. Some cuts take longer than others to soften.
Q: Can I make this recipe without flour?
Absolutely. Skip the flour when seasoning the beef and use the optional cornstarch slurry at the end if you want thicker gravy.
Q: Can I use sweet potatoes instead of regular potatoes?
Yes, but sweet potatoes soften more quickly. Add them later in the cooking process to help them hold their shape.
Q: Can I prepare the ingredients the night before?
Yes. Chop the vegetables and prepare the seasonings in advance, storing everything in the refrigerator. For food safety, keep raw beef refrigerated and transfer ingredients to the slow cooker shortly before cooking.
Q: How do I know when the stew is ready?
The beef should break apart easily with a fork, and the potatoes and carrots should be tender without completely falling apart.
Short Description
This Classic Crockpot Beef Stew features tender slow-cooked beef, potatoes, carrots, and onions in a rich, savory herb gravy. An easy, hearty family dinner perfect for cold evenings, busy weekdays, and comforting homemade meals.