Slow-Cooked Beef Stew with Carrot-Potato Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A rich, fall-apart beef stew with carrots and potatoes simmered in savory broth until deeply flavorful. This american-inspired slow cooker ready in about 495 minutes pairs beef chuck, carrots, potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 2 lbs beef chuck
• 2 cups carrots
• 2 cups potatoes
• 1 cup onion
• 4 cloves garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1.5 tsp salt
• 1/2 tsp black pepper
• 2 tbsp cornstarch

Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium-high heat. Add 2 lbs diced beef chuck and sear for 3 minutes per side until browned. Transfer to a slow cooker.
2. Step 2: Add 1 cup diced onion and 4 minced garlic cloves to the skillet. Sauté for 3 minutes until fragrant.
3. Step 3: Stir in 2 cups sliced carrots, 2 cups cubed potatoes, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried rosemary, 1.5 tsp salt, and 1/2 tsp black pepper. Cook for 2 minutes.
4. Step 4: Return seared beef to the slow cooker, then pour in 4 cups beef broth. Cover and cook on low for 7-8 hours until beef is tender.
5. Step 5: Stir in 2 tbsp cornstarch mixed with 2 tbsp cold water to thicken the stew. Cook for 15 more minutes until sauce coats the back of a spoon.