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Crockpot Beef Stew with Carrots and Potatoes served on a plate

Crockpot Beef Stew with Carrots and Potatoes

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Crockpot Beef Stew with Carrots and Potatoes is a comforting slow-cooked meal where tender beef chuck and soft vegetables simmer in a rich, flavorful broth. Searing the beef before slow cooking builds depth, while adding vegetables halfway ensures perfect texture. The stew thickens with a flour slurry for a hearty finish.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast cut into 1.5-inch cubes
  • 4 medium carrots peeled and cut into 1-inch pieces
  • 3 medium potatoes peeled and cut into 1-inch chunks
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 cups beef broth low-sodium recommended
  • 2 tablespoon tomato paste
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon all-purpose flour mixed with cold water to make slurry
  • 2 teaspoon fresh thyme or 1 teaspoon dried
  • 2 bay leaves

Equipment

  • Heavy skillet Used for searing beef cubes
  • Crockpot For slow cooking the stew

Method
 

  1. Heat a heavy skillet over medium-high heat with 1 tablespoon oil. Season beef cubes with salt and pepper, then sear 2-3 minutes per side until browned. Work in batches to avoid crowding.
    2 lbs beef chuck roast
  2. Add diced onion and minced garlic to the crockpot. Place the seared beef cubes on top, then pour in beef broth, tomato paste, Worcestershire sauce, thyme, and bay leaves.
    1 large onion, 3 cloves garlic, 2 lbs beef chuck roast, 3 cups beef broth, 2 tbsp tomato paste, 2 tbsp Worcestershire sauce, 2 tsp fresh thyme, 2 bay leaves
  3. Cover and cook on low for 4 hours or on high for 2 hours.
  4. Add the carrots and potatoes to the crockpot and continue cooking on low for another 3-4 hours, until vegetables are fork-tender.
    4 medium carrots, 3 medium potatoes
  5. Mix the all-purpose flour with ¼ cup cold water to create a smooth slurry. Stir it into the stew during the last 30 minutes of cooking to thicken the broth.
    2 tbsp all-purpose flour
  6. Remove bay leaves, taste and adjust seasoning with salt and pepper, then serve immediately while hot.
    2 bay leaves

Notes

  • Sear beef before slow cooking for richer, deeper flavor.
  • Add potatoes halfway to keep them intact and avoid mushiness.
  • Use a flour slurry mixed with cold water to prevent lumps when thickening the stew.

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