Slow-Cooked Beef Stew with Carrots and Potatoes
A hearty stew made with tender beef, root vegetables, and herbs, slow-cooked to perfection for a comforting meal. This american-inspired slow cooker ready in about 440 minutes pairs cut into 1-inch cubes stew beef, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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, cut into 1-inch cubes stew beef
- 2 tbsp all-purpose flour
- 1 tbsp olive oil
- 1 large, diced onion
- 3 cloves, minced garlic
- 4, peeled and sliced carrots
- 2, peeled and cubed potatoes
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp, dried thyme
- to taste salt
- to taste pepper
- 1 cup, frozen peas
Instructions
- Step 1: Pat 1.5 lbs beef cubes dry with paper towels, then toss with 2 tbsp all-purpose flour and season with salt and pepper.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3-4 minutes per side until seared; transfer to a slow cooker.
- Step 3: In the same skillet, add 1 large diced onion and sauté for 3 minutes until softened. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
- Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add the onion mixture to the slow cooker.
- Step 5: Add 4 carrots, 2 potatoes, 4 cups beef broth, 1 tsp dried thyme, salt, and pepper to the slow cooker.
- Step 6: Cook on low for 7 hours or on high for 4 hours until the beef is tender and vegetables are cooked through.
- Step 7: Stir in 1 cup frozen peas during the last 30 minutes of cooking.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Stew with Carrots and Potatoes 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 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 all-purpose flour from drying out.
Can I substitute ingredients in Slow-Cooked Beef 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 Stew with Carrots and Potatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stew with Carrots and Potatoes?
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
- ★★★★☆
Very good for a 420-minute recipe. Would bump up the spice level though.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
