Simple Slow Cooker Beef and Carrot Stew
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I make this simple slow cooker beef and carrot stew on chilly weeknights when I want comfort without babysitting the stove. Tender cubes of beef, sweet carrots, and a savory broth cook low and slow until everything melts together — minimal effort, maximum cozy. It’s the kind of dish that stretches a small amount of meat into dinner for a family, and the leftovers taste even better the next day.
Why you’ll love this dish
This stew is unfussy, forgiving, and ideal when time is tight but you still want a homemade meal. Browning the beef first gives deeper flavor, but the slow cooker does the heavy lifting: long, gentle heat turns inexpensive stew beef into fall-apart tender morsels. It’s also adaptable — use fresh thyme or dried, swap tomato paste for a spoonful of ketchup in a pinch, or add other root vegetables.
“Simple, hearty, and reliably delicious — this stew is my go-to when I want dinner that tastes like hours of work but really takes minutes of prep.”
Step-by-step overview
- Toss the beef with flour and seasonings to help thicken the cooking liquid and give the meat some seasoning.
- Brown the cubes quickly in a skillet (optional), which builds flavor through caramelization.
- Add carrots, onion, and garlic to the slow cooker, nestling the browned beef on top.
- Whisk beef broth with tomato paste and Worcestershire sauce, pour over everything, add bay leaf and herbs.
- Cook low and slow until beef is tender (7–9 hours on LOW or 4–5 on HIGH).
- Finish by adjusting seasoning and optionally thickening the sauce.
If you like similar slow-cooker comfort meals, you can compare textures and sauces with a slow cooker BBQ beef sandwiches recipe I tested for weeknight feeding ideas.
What you’ll need
- 2 pounds stew beef, cut into 1 to 1½-inch cubes
- 4 large carrots, peeled and chopped into ½-inch pieces
- 1 medium onion, chopped (optional but recommended)
- 3 cloves garlic, minced or finely chopped
- 3 tablespoons all-purpose flour (for dredging) — can use 2 tbsp cornstarch mixed with 2 tbsp water for a gluten-free finish added late in cooking
- 1½ teaspoons salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
- 1 teaspoon dried parsley (optional)
- 1 bay leaf
- 2 tablespoons tomato paste (or ketchup in a pinch)
- 3 cups beef broth (or enough to just cover the meat and vegetables)
- 2 tablespoons vegetable oil or butter (for browning, optional)
- 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
Notes/substitutions:
- Use beef stock for richer flavor or low-sodium broth so you control the salt.
- Add potatoes or parsnips for extra heft; add them at the start if you want them soft, or in the last 2 hours for firmer chunks.
- For a gluten-free version, use cornstarch slurry at the end or a gluten-free flour for dredging.
Directions to follow
- Pat the stew beef dry with paper towels. In a large bowl, toss the beef with the flour, 1 teaspoon salt, and the black pepper so each piece is lightly coated.
- Heat the oil or butter in a large skillet over medium-high. Brown the beef in batches, searing all sides for about 2–3 minutes per side. Transfer browned pieces to the slow cooker as you go. (Browning is optional but recommended for better flavor.)
- Add the chopped carrots, onion, and garlic to the slow cooker around the beef.
- In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce (if using), thyme, parsley, and bay leaf until the tomato paste dissolves. Pour this mixture over the meat and vegetables so they’re mostly covered.
- Cover and cook on LOW for 7–9 hours or on HIGH for 4–5 hours, until the beef is fork-tender and the carrots are soft.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. If the sauce needs thickening, mix 1–2 tablespoons cornstarch with cold water and stir into the slow cooker; cook on HIGH for 10–15 minutes until thickened.
- Serve hot.
Short, active sentences and clear verbs make these steps easy to follow even for busy cooks.
Best ways to enjoy it
This stew is a perfect bowl meal or a saucy topper. Serve it with:
- Crusty bread or buttered rolls to soak up the broth.
- Mashed potatoes or buttered egg noodles for hearty comfort (try serving it like a beef-and-noodles dinner). For a similar noodle pairing idea, see this slow cooker beef and noodles inspiration.
- A simple green salad or steamed greens to add brightness and contrast.
Garnish with chopped parsley or a few drops of good olive oil for a finishing touch.
Storage and reheating tips
- Refrigerate: Cool the stew to room temperature, transfer to an airtight container, and refrigerate up to 3–4 days.
- Freeze: Portion into freezer-safe containers or heavy-duty zip-top bags and freeze up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Warm gently on the stove over medium-low, stirring occasionally. Microwave in covered portions, stirring halfway through to heat evenly. If frozen, reheat from thawed for best texture.
- Safety: Do not leave cooked stew at room temperature for more than 2 hours. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Don’t skip drying the meat — damp beef won’t brown properly. Patting it dry gives a better crust.
- Brown in batches without crowding the pan; too many pieces at once steam instead of caramelize.
- Deglaze the skillet with a splash of broth after browning and scrape up browned bits, then add that liquid to the slow cooker for extra flavor.
- Keep the lid on while cooking. Every time you lift it you add cooking time because heat escapes.
- If you prefer a thicker gravy, use a cornstarch slurry at the end rather than flour at the start to avoid a cloudy sauce. Also useful is reducing the sauce on the stovetop for 5–10 minutes after scooping out the meat.
For another simple slow-cooker beef idea that’s great for shredding and sandwiches, try this BBQ-style slow cooker beef as an easy alternate.
Creative twists
- Wine-braised: Swap 1 cup of the beef broth for red wine for richer, deeper flavor.
- Guinness or dark beer version: Replace some broth with stout for a malty note.
- Mediterranean swap: Add diced tomatoes, rosemary instead of thyme, and finish with lemon zest.
- Spicy kick: Add a chopped chipotle in adobo or a teaspoon of smoked paprika.
- Vegetarian riff: Use seitan or firm mushrooms and vegetable broth; brown mushrooms first for texture.
Common questions
Q: Can I skip browning the beef?
A: Yes. Browning is optional and adds flavor, but the slow cooker will still tenderize the meat. Expect slightly less depth of flavor without the sear.
Q: How long can I cook this on LOW without overcooking?
A: 7–9 hours on LOW is the sweet spot. Over 10–11 hours some cuts may break down too much and become stringy, though many cooks can stretch to 10 hours if needed.
Q: Can I make this in an Instant Pot?
A: Yes — use the sauté function to brown, then pressure cook on high for about 35–45 minutes depending on the size of the cubes, followed by natural release. Add a cornstarch slurry after pressure cooking if you want a thicker sauce.
Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge before reheating.
Conclusion
If you want an easy, homey stew with minimal fuss and big flavor, this Simple Slow Cooker Beef and Carrot Stew delivers. It’s economical, forgiving, and a perfect candidate for meal prep or a slow-simmered weekend dinner. For more slow-cooker beef stew techniques and variations, check these trusted recipes: Slow Cooker Beef Stew – The Cozy Cook, Slow Cooker Beef Stew – Kristine’s Kitchen, and Easy Slow Cooker Beef Stew Recipe.
Slow Cooker Beef and Carrot Stew
Ingredients
Method
- Pat the stew beef dry with paper towels. In a large bowl, toss the beef with the flour, 1 teaspoon salt, and the black pepper so each piece is lightly coated.
- Heat the oil or butter in a large skillet over medium-high. Brown the beef in batches, searing all sides for about 2–3 minutes per side. Transfer browned pieces to the slow cooker as you go.
- Add the chopped carrots, onion, and garlic to the slow cooker around the beef.
- In a separate bowl, whisk together the beef broth, tomato paste, Worcestershire sauce (if using), thyme, parsley, and bay leaf until the tomato paste dissolves. Pour this mixture over the meat and vegetables.
- Cover and cook on LOW for 7–9 hours or on HIGH for 4–5 hours, until the beef is fork-tender and carrots are soft.
- Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
- If the sauce needs thickening, mix 1–2 tablespoons cornstarch with cold water and stir into the slow cooker; cook on HIGH for 10–15 minutes until thickened.
- Serve hot.
