Crockpot Beef Stew with Potatoes and Carrots
This crockpot beef stew combines chuck roast, potatoes, carrots, and a tomato-enriched beef broth. The vegetables go underneath the meat, where they have time to soften, while the beef slowly becomes tender enough to cut with a spoon.
A short browning stage develops a deeper flavor, but the stew still relies on a long, gentle cook for tenderness. The final gravy is thickened after the vegetables and meat are ready, which makes its consistency easier to control.
Recipe at a Glance
| Servings | 6 |
|---|---|
| Timing | 25 minutes prep; about 8–9 hours on LOW or 4½–5½ hours on HIGH, plus 15–20 minutes to thicken |
| Main equipment | 6-quart slow cooker |
| Category | Crockpot Meals |
Why Make This Recipe
- Chuck roast suits the long cooking time better than lean steak.
- Potatoes and carrots make this a complete stew rather than just meat in sauce.
- The gravy thickness can be adjusted without coating every piece of beef in flour.
Ingredient Notes and Substitutions
Buy chuck, not lean steak
Choose a chuck roast and cut it into roughly 1½-inch pieces. Remove hard surface fat and thick gristle. Small, lean pre-cut pieces can dry out before the connective tissue has time to soften.
Cut vegetables evenly
Use potatoes that hold their shape, such as Yukon Gold or red potatoes, and keep the pieces close to 1 inch. Cut carrots into thick rounds so they soften without completely disappearing.
Keep the broth modest
A slow cooker loses very little liquid. Two cups of broth, together with the tomatoes and juices from the meat, are enough to begin. You can loosen the finished stew more easily than you can remove excess liquid.
How to Make Crockpot Beef Stew with Potatoes and Carrots
1. Layer the vegetables
Place the potatoes, carrots, and onion in the slow cooker. Pat the thawed beef dry and season it with the measured salt and pepper. Keep the pieces roughly equal in size.
2. Brown in batches
Heat the oil in a large skillet over medium-high heat. Brown the beef in two or three batches, turning to color several sides without trying to cook it through. Transfer each batch to the cooker.
3. Deglaze the pan
Lower the heat and stir the garlic and tomato paste into the skillet for about 30 seconds. Pour in a little of the measured broth and scrape up the browned bits. Add this mixture to the cooker with the remaining broth, Worcestershire sauce, thyme, and bay leaf.
4. Cook until fork-tender
Cover and cook on LOW for about 8–9 hours or HIGH for 4½–5½ hours. The potatoes should be tender and the beef should yield easily to a fork. For whole-muscle beef, 145°F (63°C) plus a 3-minute rest is the minimum safety standard; chuck stew needs substantially longer cooking for tenderness.
5. Thicken and add peas
Remove the bay leaf. Stir the cornstarch slurry again, then gently mix it into the hot liquid with the thawed peas. Cover on HIGH for 15–20 minutes, until the gravy thickens and the peas are hot. A saucepan can be used if the cooker does not simmer enough.
6. Check seasoning
Gently fold the stew rather than stirring aggressively, which can break up the potatoes. Taste the gravy and adjust salt or pepper. Ladle the meat, vegetables, and gravy into six bowls.
Tips and Troubleshooting
Beef is still chewy
If the vegetables are ready but the chuck is tough, the meat may need more time. Keep cooking covered and check again; a safe temperature alone does not mean collagen-rich beef is tender.
Gravy is too thick
Stir in a small amount of hot broth. Wait a minute before adding more because the liquid needs time to distribute.
Vegetables are uneven
Keep dense pieces beneath the meat and cut them to a consistent size. Very large potato chunks are the most likely to stay firm.
Variations
- Replace the peas with thawed cut green beans near the end; allow them enough time to become tender and hot.
- Add 8 oz (225 g) halved mushrooms with the carrots for a mushroom version. Their released liquid may make the gravy a little thinner.
What to Serve With It
Serve in shallow bowls with crusty bread if you want something to catch the gravy. A crisp cabbage salad or simply dressed greens offers a fresh contrast. Since the stew already contains potatoes, an additional rice or pasta base is optional rather than necessary.
Storage, Freezing, and Reheating
Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the surroundings are above 90°F (32°C). Store covered at 40°F (4°C) or below and use within 3–4 days.
Freeze for up to 2 months for best quality. The potatoes may soften after thawing. Reheat gently and stir carefully so the vegetables hold their shape.
Reheat on the stove or in the microwave until the food reaches 165°F (74°C) throughout, stirring to eliminate cold spots. Do not use the slow cooker to reheat cold leftovers. Add a little water or broth when needed.
Frequently Asked Questions
Can I skip browning?
Yes, but the broth will taste less roasted. Put the raw, thawed beef over the vegetables, add the remaining base ingredients, and follow the same doneness checks.
Can I use flour instead of cornstarch?
Flour needs its own measured cooking method to avoid a raw taste and lumps. For this recipe, use the stated cornstarch slurry rather than swapping dry flour into the hot stew.
Should the broth cover the beef?
It does not need to completely cover every piece. The ingredients release moisture as they cook, and the lid retains it.
Crockpot Beef Stew with Potatoes and Carrots
Ingredients
Equipment
Method
- Layer the vegetables. Place the potatoes, carrots, and onion in the slow cooker. Pat the thawed beef dry and season it with the measured salt and pepper. Keep the pieces roughly equal in size.
- Brown in batches. Heat the oil in a large skillet over medium-high heat. Brown the beef in two or three batches, turning to color several sides without trying to cook it through. Transfer each batch to the cooker.
- Deglaze the pan. Lower the heat and stir the garlic and tomato paste into the skillet for about 30 seconds. Pour in a little of the measured broth and scrape up the browned bits. Add this mixture to the cooker with the remaining broth, Worcestershire sauce, thyme, and bay leaf.
- Cook until fork-tender. Cover and cook on LOW for about 8–9 hours or HIGH for 4½–5½ hours. The potatoes should be tender and the beef should yield easily to a fork. For whole-muscle beef, 145°F (63°C) plus a 3-minute rest is the minimum safety standard; chuck stew needs substantially longer cooking for tenderness.
- Thicken and add peas. Remove the bay leaf. Stir the cornstarch slurry again, then gently mix it into the hot liquid with the thawed peas. Cover on HIGH for 15–20 minutes, until the gravy thickens and the peas are hot. A saucepan can be used if the cooker does not simmer enough.
- Check seasoning. Gently fold the stew rather than stirring aggressively, which can break up the potatoes. Taste the gravy and adjust salt or pepper. Ladle the meat, vegetables, and gravy into six bowls.
Notes
More Crockpot Meals
Browse the Crockpot Meals collection for more slow cooker dinner ideas.
Save this recipe to your Pinterest board so you can find it when planning your next slow cooker meal.
Cooking and Storage Reference
For general handling guidance, see USDA slow cooker safety, leftover storage and reheating, and safe minimum cooking temperatures.
