This Slow Cooker Beef and Carrot Stew is the perfect comfort-food dinner for busy days. Tender pieces of beef simmer slowly with sweet carrots, onions, garlic, and fragrant herbs in a rich, savory broth until everything is melt-in-your-mouth delicious.
The slow cooker does most of the work, making this recipe ideal for family dinners, chilly evenings, and easy meal prep. Serve it with mashed potatoes, crusty bread, or rice to soak up every drop of the flavorful gravy.
Recipe overview
Prep time
20 minutes
Cook time
7–8 hours on LOW or 4–5 hours on HIGH
Total time
About 8 hours on LOW
Servings
6 people
Difficulty
Easy
Ingredients
- 2 lb (900 g) beef chuck, cut into 1½-inch cubes
- 5 medium carrots, peeled and cut into thick slices
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups (720 ml) beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 2 tablespoons all-purpose flour, optional, for thickening
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, for garnish
Optional additions:
- 2 medium potatoes, cut into chunks
- 2 celery stalks, sliced
- ½ cup frozen peas, added near the end of cooking
Step-by-step instructions
Step 1: Prepare and brown the beef
Pat the beef dry with paper towels and season it with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. This step adds extra depth and richness to the stew, although you can skip it if you prefer a quicker preparation. Transfer the beef to your slow cooker.
Step 2: Add the vegetables
Add the carrots, onion, and garlic to the slow cooker with the beef. If using potatoes or celery, add them now as well. Spread the ingredients evenly so the vegetables cook in the flavorful broth.
Step 3: Make the savory broth
In a bowl or measuring jug, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the beef and vegetables. Add the thyme, rosemary, and bay leaf, then stir gently to distribute the seasonings.
Step 4: Slow-cook until tender
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the carrots are soft but still hold their shape. Cooking time can vary by slow cooker and the size of the beef pieces.
Step 5: Thicken the gravy
If you prefer a thicker gravy, mix the flour with 3 tablespoons of cold water until smooth. Stir the mixture into the stew, cover, and cook on HIGH for another 15–20 minutes, until the gravy thickens. For a gluten-free alternative, use cornstarch mixed with cold water according to package directions.
Step 6: Finish and serve
Remove the bay leaf and taste the stew. Adjust the salt and pepper as needed. If using frozen peas, stir them in during the final 15–20 minutes. Sprinkle with fresh parsley and serve hot with crusty bread, rice, or mashed potatoes.
Tips for the best beef and carrot stew
- Use beef chuck: This cut becomes tender and flavorful during slow cooking.
- Cut carrots thickly: Larger pieces hold their shape better during long cooking.
- Don’t add too much liquid: The slow cooker retains moisture, so 3 cups of broth is generally enough for this recipe.
- Brown the beef for extra flavor: The caramelized surface creates a richer-tasting gravy.
- Wait before adding flour: Thickening near the end helps you control the final consistency.
- Taste before serving: Broths and Worcestershire sauce vary in saltiness, so adjust seasoning at the end.
What to serve with beef and carrot stew
8
This hearty stew pairs beautifully with:
- Creamy mashed potatoes
- Crusty French bread or sourdough
- Steamed rice
- Buttered egg noodles
- Roasted green beans or broccoli
- Soft homemade dinner rolls
Storage and reheating
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in airtight, freezer-safe containers for up to 3 months for best quality.
- Reheating: Warm gently in a saucepan over medium-low heat until thoroughly hot. Add a splash of beef broth if the gravy has thickened too much.
- Meal prep: Divide into individual portions for convenient lunches and dinners throughout the week.
Refrigerate leftovers within 2 hours of cooking.
Frequently asked questions
Can I make beef and carrot stew without browning the beef?
Yes! Add the raw beef directly to the slow cooker with the other ingredients. Browning is optional, but it gives the stew a deeper flavor.
Can I add potatoes to this recipe?
Absolutely. Add 2–3 medium potatoes, cut into chunks, at the beginning of cooking. You may need a little extra broth if you add more vegetables.
Why is my beef still tough?
It probably needs more time. Continue cooking until the beef is fork-tender. Slow cookers and beef cuts vary, so tenderness is a better guide than the clock alone.
Can I make this recipe gluten-free?
Yes. Use gluten-free beef broth and Worcestershire sauce, and thicken the gravy with cornstarch instead of all-purpose flour.
Can I prepare this stew the night before?
You can chop the vegetables and mix the broth ingredients ahead of time, storing them separately in the refrigerator. For food safety, keep raw beef refrigerated and assemble the stew shortly before cooking rather than leaving raw ingredients sitting at room temperature.
Printable recipe card
Slow Cooker Beef and Carrot Stew
Tender beef and sweet carrots cooked slowly in a rich, savory herb gravy.
PREP
20 min
COOK
7–8 hrs LOW
SERVES
6
Ingredients
- 2 lb beef chuck, cubed
- 5 medium carrots, thickly sliced
- 1 large onion, chopped
- 3 garlic cloves, minced
- 3 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons flour mixed with 3 tablespoons cold water, optional
- Fresh parsley, for garnish
Instructions
- Season the beef and brown it in olive oil in batches, if desired.
- Place the beef, carrots, onion, and garlic in the slow cooker.
- Whisk the broth with tomato paste and Worcestershire sauce. Pour over the ingredients.
- Add thyme, rosemary, and the bay leaf.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender.
- For thicker gravy, stir in the flour slurry and cook on HIGH for another 15–20 minutes.
- Remove the bay leaf, adjust the seasoning, garnish with parsley, and serve warm.
