If there’s one dish that always brings a sense of comfort and coziness, it’s Classic Slow Cooker Beef Stew with Potatoes and Carrots. Imagine succulent chunks of beef, tender potatoes, and sweet carrots all mingling in a savory herbed broth—the ultimate definition of home-cooked goodness! Put everything in the slow cooker and let the aromas fill your kitchen, promising a dinner that’s not just easy but incredibly satisfying. This stew is perfect for Sundays, chilly evenings, or any time you crave a hearty, rustic meal with minimal fuss.

Ingredients You’ll Need
The beauty of this recipe is how a handful of humble, well-chosen ingredients join forces to make every spoonful rich and satisfying. Each addition is essential, layering in flavors and textures that bring Classic Slow Cooker Beef Stew with Potatoes and Carrots to life.
- Beef chuck roast (2 pounds, cut into 2-inch pieces): This marbled cut becomes mouth-wateringly tender after slow cooking, delivering unbeatable depth to the stew.
- Olive oil (1 tablespoon): A quick sear in olive oil amps up the flavor of your beef right from the start.
- Onion (1 medium, chopped): Sweet, soft, and perfectly aromatic, onions create a delicious foundation.
- Garlic (3 cloves, minced): Just the right amount for warmth and punch in each bite.
- Beef broth (2 cups): Rich and hearty, this forms the backbone of the stew’s luxurious broth.
- Worcestershire sauce (1 tablespoon): A splash of this adds unmistakable savory depth and brightness.
- Dried thyme (1 teaspoon): Earthy and slightly minty, thyme plays up the classic stew flavor.
- Dried rosemary (1 teaspoon): Robust and woodsy, rosemary pairs perfectly with beef.
- Salt and pepper (to taste): Essential for seasoning all the layers just right.
- Potatoes (4 large, peeled and chunked): Creamy and comforting, potatoes soak up the divine broth.
- Baby carrots (2 cups): Naturally sweet and vibrant, they hold up beautifully in long, slow cooking.
- Bread for serving (4 slices): A must for soaking up every last drop of rich stew!
- Fresh parsley, chopped for garnish: Adds a pop of color and freshness as a finishing touch.
How to Make Classic Slow Cooker Beef Stew with Potatoes and Carrots
Step 1: Brown the Beef
Start by heating the olive oil in a large skillet over medium-high heat. Working in batches if needed, brown the beef pieces on all sides, seasoning them with salt and pepper as you go. This big burst of flavor at the beginning makes all the difference, so don’t rush! Once each piece is gloriously seared, transfer the beef to your slow cooker.
Step 2: Sauté the Aromatics
In the same skillet, toss in your chopped onion and minced garlic. Sauté for a few minutes until they’re fragrant and beginning to turn golden. This step makes your kitchen smell irresistible and ensures the stew has a deep, sweet backbone.
Step 3: Deglaze with Broth and Worcestershire
Pour the beef broth and Worcestershire sauce into the skillet, scraping up all those tasty browned bits stuck to the pan. That’s pure flavor gold! Stir in your dried thyme and rosemary, then season with a bit more salt and pepper. Mix everything together and pour this aromatic liquid over the beef in the slow cooker.
Step 4: Add Potatoes and Carrots
Time for the veggies! Layer the potato chunks and baby carrots into the cooker, nestling them down among the beef. Give everything a gentle stir so the flavors start mingling from the get-go, but don’t over-mix—the slow cooker will do the work for you.
Step 5: Slow Cook to Perfection
Put the lid on and let your Classic Slow Cooker Beef Stew with Potatoes and Carrots work its magic. Set the slow cooker on low for 8 hours or high for 4 hours. By the time it’s done, the beef will be fork-tender, the potatoes creamy, and the carrots meltingly sweet.
Step 6: Serve and Enjoy
Set out toasted bread slices and ladle that beautiful stew right over them. Sprinkle with fresh parsley for a pop of color and extra freshness. Get ready for a dish that’s humble, heartwarming, and perfect for any occasion.
How to Serve Classic Slow Cooker Beef Stew with Potatoes and Carrots

Garnishes
Fresh chopped parsley is the classic choice, adding both vibrant color and a subtly peppery flavor to each bowl. If you’re feeling fancy, a little grated parmesan or lemon zest can give each serving a gourmet lift. Serve each portion with a flourish so your Classic Slow Cooker Beef Stew with Potatoes and Carrots really feels special.
Side Dishes
This stew is a meal in itself, but you can never go wrong with a crisp green salad or roasted Brussels sprouts on the side. Crusty artisan bread (even gluten-free varieties) is non-negotiable for dipping into all that luscious gravy. For a heartier feast, try a spoonful of buttery mashed potatoes right alongside.
Creative Ways to Present
You can get playful: serve your Classic Slow Cooker Beef Stew with Potatoes and Carrots in hollowed-out bread bowls for a cozy, rustic vibe, or in individual ramekins for easy dinner parties. For a colorful twist, sprinkle some diced red bell peppers or a handful of frozen peas on top just before serving.
Make Ahead and Storage
Storing Leftovers
Your stew will develop even more flavor overnight! Let leftovers cool, then transfer them to an airtight container. Store in the fridge for up to four days—just remember, Classic Slow Cooker Beef Stew with Potatoes and Carrots often gets even better with a little time.
Freezing
This stew is an excellent candidate for freezing. Portion any extra into freezer-safe containers or bags (leaving a bit of space for expansion) and freeze for up to three months. Thaw overnight in the fridge before reheating for best texture and flavor.
Reheating
To reheat, simply warm the stew on the stovetop over medium heat or use the microwave in short bursts, stirring gently. If it’s thickened up in the fridge or freezer, add a splash of beef broth or water to loosen things up. The potatoes and carrots hold their shape beautifully, so every serving tastes freshly made.
FAQs
Can I use a different cut of beef?
Yes! While chuck roast is ideal for Classic Slow Cooker Beef Stew with Potatoes and Carrots since it becomes meltingly tender, stewing beef, brisket, or even leaner cuts will work in a pinch. Just keep in mind that some cuts may not turn out quite as juicy.
Can I make this stew gluten free?
Absolutely. As long as you choose a gluten-free Worcestershire sauce and serve with gluten-free bread, Classic Slow Cooker Beef Stew with Potatoes and Carrots is naturally gluten free thanks to all the wholesome, simple ingredients.
What if I want a thicker stew?
If you like your stew extra thick, whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the pot during the last 15 minutes. It’ll thicken up beautifully without affecting the flavor.
Can I cook this on the stovetop?
You bet! Simply follow the same steps, but instead of using a slow cooker, simmer everything in a large Dutch oven or heavy pot on low for about 2 to 2.5 hours, until the beef is tender and the vegetables are cooked through.
Can I add other vegetables?
Of course! While Classic Slow Cooker Beef Stew with Potatoes and Carrots is perfect as is, feel free to toss in celery, parsnips, peas, or mushrooms for even more color and flavor. Just be sure to add quick-cooking veggies like peas toward the end so they don’t overcook.
Final Thoughts
Honestly, there’s nothing quite as inviting as a big bowl of Classic Slow Cooker Beef Stew with Potatoes and Carrots after a long day. It’s hearty, wholesome, and effortlessly simple—just the kind of meal worth sharing with people you love. Give this recipe a try and let it become a new classic in your kitchen!
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Classic Slow Cooker Beef Stew with Potatoes and Carrots Recipe
This Classic Slow Cooker Beef Stew with Potatoes and Carrots is a hearty and comforting dish that is perfect for cozy dinners. Tender beef chunks, potatoes, and carrots are cooked in a savory broth with herbs, creating a delicious and satisfying meal.
- Total Time: 4 hours 20 minutes (high) or 8 hours 20 minutes (low)
- Yield: 6 servings
Ingredients
Beef Stew:
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Additions:
- 4 large potatoes, peeled and chunked
- 2 cups baby carrots
- 4 slices bread for serving
- Fresh parsley, chopped for garnish
Instructions
- Brown beef: In a skillet, brown the beef in olive oil, season with salt and pepper, then transfer to the slow cooker.
- Sauté onion and garlic: In the same skillet, sauté the onion and garlic until fragrant. Add beef broth and Worcestershire sauce, scraping up any browned bits.
- Season and pour: Add thyme, rosemary, salt, and pepper to the skillet, then pour the mixture over the beef in the slow cooker.
- Add vegetables: Add potatoes and carrots to the slow cooker, stirring gently to combine.
- Cook: Cook on low for 8 hours or high for 4 hours until the beef and vegetables are tender.
- Toast bread and serve: Before serving, toast the bread and serve the stew over it, garnishing with chopped parsley.
Notes
- For a thicker stew, add a cornstarch slurry at the end.
- Use gluten-free Worcestershire sauce for a gluten-free option.
- This stew can also be cooked on the stovetop with a longer simmering time.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American, Comfort Food
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg