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Slow Cooker Beef and Carrot Stew

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A simple, hearty stew made with tender beef, sweet carrots, and a savory broth, perfect for cold weeknights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 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
Seasonings and Thickening
  • 3 tablespoons all-purpose flour (for dredging) can use 2 tbsp cornstarch mixed with 2 tbsp water for a gluten-free finish
  • 1.5 teaspoons salt, or to taste
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme (or 2 teaspoons fresh, chopped)
  • 1 teaspoon dried parsley (optional)
Liquids
  • 2 tablespoons tomato paste (or ketchup in a pinch)
  • 3 cups beef broth (or enough to just cover the meat and vegetables)
  • 1 tablespoon Worcestershire sauce (optional, for depth of flavor)
Optional Ingredients
  • 2 tablespoons vegetable oil or butter (for browning, optional)

Method
 

Preparation
  1. 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.
  2. 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.
  3. Add the chopped carrots, onion, and garlic to the slow cooker around the beef.
Cooking
  1. 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.
  2. 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.
  3. Remove the bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
  4. 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.
  5. Serve hot.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 5gSodium: 700mgFiber: 4gSugar: 5g

Notes

Store refrigerated up to 3–4 days; freeze in portions for up to 3 months. Thaw overnight before reheating. Can use different ingredients for variations, like potatoes or parsnips.
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