Herb-Infused Slow Cooker Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, comforting stew with tender beef, sweet carrots, and earthy potatoes, simmered to perfection in a slow cooker for minimal effort and maximum flavor. This american-inspired slow cooker ready in about 500 minutes pairs stew beef, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs stew beef
• 2 tbsp olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 4 medium, peeled and sliced into 1/2-inch rounds carrots
• 3 medium, peeled and cut into 1-inch cubes potatoes
• 2 cups beef broth
• 1 cup, chopped celery
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cornstarch

Instructions

1. Step 1: Season 1.5 lbs stew beef with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat, then sear the beef in batches until browned on all sides (3-4 minutes per batch), transferring to the slow cooker.
2. Step 2: Add remaining 1 tbsp olive oil to the skillet, sauté 1 large diced onion and 3 minced garlic cloves for 2 minutes until fragrant, then add 1 cup chopped celery and cook 2 more minutes until softened.
3. Step 3: Transfer onion mixture to slow cooker, add 4 sliced carrots, 3 cubed potatoes, 2 cups beef broth, 1 tbsp tomato paste, 1 tsp dried thyme, 1 bay leaf, and remaining salt and pepper. Stir to combine.
4. Step 4: Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours until beef is fork-tender and vegetables are cooked through.
5. Step 5: If stew is too thin, mix 2 tbsp cornstarch with 2 tbsp cold water to form a slurry, stir into stew, and cook on HIGH for 15 minutes until thickened and sauce coats the back of a spoon.