Slow-Cooked Beef and Vegetable Stew with Carrots and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting, hearty stew simmered slowly with tender beef and a medley of root vegetables, perfect for chilly evenings. This french-inspired slow cooker ready in about 500 minutes pairs cut into 1-inch cubes beef chuck roast, olive oil, chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 20 min Cook: 480 min Serves 6 French cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat 1.5 lbs beef chuck roast (cut into 1-inch cubes) dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side, then transfer to a slow cooker.
  3. Step 3: Add 3 medium peeled and sliced carrots, 2 medium peeled and cubed potatoes, 1 chopped red onion, and 2 chopped celery stalks to the slow cooker around the beef. Sprinkle with 3 minced garlic cloves, 1 tsp dried thyme, and 2 bay leaves.
  4. Step 4: Pour in 3 cups beef broth, then sprinkle with 2 tbsp all-purpose flour, stirring to combine. Season with an additional 1/4 tsp salt and 1/4 tsp black pepper.
  5. Step 5: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and vegetables are cooked through.
  6. Step 6: Discard the bay leaves, garnish with 2 tbsp fresh parsley, and serve.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Beef and Vegetable Stew with Carrots and Potatoes take to make?

Total time is about 500 minutes (20 min prep + 480 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 Vegetable Stew with Carrots and Potatoes?

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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Beef and Vegetable Stew with Carrots and Potatoes?

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 Vegetable Stew with Carrots and Potatoes 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 Vegetable Stew with Carrots and Potatoes?

French 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.

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