Slow Cooker Beef Stew with Carrots (Printable)
Hearty beef stew with carrots, potatoes, and aromatic vegetables slow-cooked until tender in 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, 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 It:
01 - Season beef cubes generously with salt and pepper.
02 - Heat a large skillet over medium-high heat. Brown beef cubes on all sides in batches, 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 - Whisk together beef broth, tomato paste, Worcestershire sauce, and red wine if using. Pour mixture over contents in the slow cooker.
05 - Sprinkle thyme and rosemary into the slow cooker. Add bay leaves and stir to combine evenly.
06 - Cover and cook on LOW setting for 7-8 hours or HIGH setting for 4-5 hours until beef and vegetables are tender.
07 - In the final 30 minutes of cooking, mix cornstarch with cold water in a small bowl until smooth. Stir into the stew to achieve desired thickness.
08 - Remove bay leaves from the stew. Taste and adjust salt and pepper as needed.
09 - Ladle stew into serving bowls and garnish with fresh parsley if desired. Serve immediately.
# Expert Hacks:
01 -
- The house fills with that unmistakable comfort-food aroma while you go about your day, no babysitting required.
- The beef becomes melt-in-your-mouth tender while the vegetables soak up all that savory goodness, creating perfect balance in every bite.
02 -
- Never skip browning the meat, even when tempted to just throw everything in raw, as I once did during a rushed morning, resulting in a notably less flavorful stew.
- Adding the cornstarch mixture too early will cause it to break down and lose its thickening power, a mistake I made twice before learning my lesson.
03 -
- Cut your beef against the grain before cubing it, a technique my butcher uncle taught me that ensures maximum tenderness even with less expensive cuts.
- Keep the lid completely closed for the first 5 hours, letting those flavors meld undisturbed, then taste and adjust seasonings only in the final stretch.