Slow-Cooked Beef and Root Vegetable Stew with Carrots
A deeply savory stew with tender beef and earthy root vegetables, slow-cooked to develop rich flavors without fuss. This american-inspired slow cooker ready in about 440 minutes pairs Beef chuck, medium Carrots, medium Potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 Beef chuck
- 2 medium Carrots
- 3 medium Potatoes
- 1 large Onion
- 3 cloves Garlic
- 4 cups Beef broth
- 2 tbsp Tomato paste
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
Instructions
- Step 1: Pat 1.5 lbs beef chuck cubes dry, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high until shimmering, then sear beef in batches for 3-4 minutes per side until browned, transferring to slow cooker.
- Step 2: Add 1 diced onion and 3 minced garlic cloves to the skillet, sautéing for 2 minutes until softened, then stir in 2 tbsp tomato paste and cook for 1 minute until fragrant.
- Step 3: Pour 4 cups beef broth and 1 tsp dried thyme into the slow cooker with seared beef. Add 2 diced carrots and 3 diced potatoes, securing lid and cooking on low for 7 hours until beef is fork-tender.
- Step 4: Remove lid, check seasoning, and adjust salt if needed. Let rest 10 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Root Vegetable Stew with Carrots take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Beef and Root Vegetable Stew with Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Root Vegetable Stew with Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Beef and Root Vegetable Stew with Carrots for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Beef and Root Vegetable Stew with Carrots?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this slow-cooked are incredible.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
