Crockpot Beef Stew with Carrots and Potatoes
You want comfort food that doesn’t hijack your day? This is it. Ten minutes of prep, and your slow cooker turns cheap beef into fork-tender gold while you get on with, you know, life. The broth thickens into a glossy gravy, the carrots go sweet, and the potatoes soak up every drop like a flavor sponge. It smells like a cozy Sunday even if it’s a chaotic Tuesday. Bonus: it reheats like a champ and somehow tastes better after a nap in the fridge.
Ingredients
- 2 to 2.5 pounds beef chuck roast cut into 1.5-inch cubes
- 1.5 pounds baby gold or Yukon potatoes halved (or russets, peeled and chunked)
- 4 large carrots peeled and cut into 1-inch pieces
- 1 large yellow onion diced
- 3 cloves garlic minced
- 3 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon soy sauce optional, for umami
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary crushed
- 2 bay leaves
- 1 teaspoon smoked paprika or sweet paprika
- Salt and freshly ground black pepper to taste
- 3 tablespoons all-purpose flour for dredging
- 2 tablespoons cornstarch + 2 tablespoons water slurry, optional for thickening
- 2 tablespoons olive oil or neutral oil for searing, optional but recommended
- 1 cup frozen peas stir in at the end
- Fresh parsley chopped, for garnish
Instructions
- Season and dredge the beef: Pat the beef dry. Season generously with salt and pepper. Toss with the flour to lightly coat. This helps browning and later thickening.
- Sear (optional, but do it): Heat oil in a skillet over medium-high. Brown the beef in batches, 2–3 minutes per side. Don’t crowd the pan. Transfer to the crockpot. Yes, this step matters—flavor is built here.
- Layer the veggies: Add onions, carrots, and potatoes to the slow cooker. Place the seared beef on top so the veggies don’t turn to mush under it.
- Mix the braising liquid: Whisk beef broth, tomato paste, Worcestershire, soy sauce, thyme, rosemary, paprika, garlic, and a pinch of salt/pepper. Pour over the beef and veggies. Tuck in bay leaves.
- Cook low and slow: Cover and cook on Low for 8–9 hours or High for 4–5 hours, until the beef shreds with a fork and potatoes are tender.
- Adjust texture: If you want thicker gravy, whisk cornstarch with water and stir into the stew. Cook on High for 15–20 minutes more until glossy and thickened.
- Finish with peas: Stir in frozen peas for color and a pop of sweetness. Fish out the bay leaves. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls, sprinkle with chopped parsley, and try not to inhale it in 60 seconds.
Notes
Prep Time: 20–25 minutes
Cook Time: 2–2.5 hours (simmering on stovetop; less if using Instant Pot)
Total Time: 2 hours 20 minutes – 2 hours 55 minutes Estimated Nutrition per Serving (assuming 6 servings):
Cook Time: 2–2.5 hours (simmering on stovetop; less if using Instant Pot)
Total Time: 2 hours 20 minutes – 2 hours 55 minutes Estimated Nutrition per Serving (assuming 6 servings):
- Calories: 380–420 kcal
- Protein: 32–35 g
- Fat: 18–20 g
- Saturated Fat: 5–6 g
- Carbohydrates: 25–28 g
- Fiber: 4–5 g
- Sugar: 4–5 g
- Sodium: 550–650 mg
