Slow Cooker Herb-Infused Beef and Root Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, comforting stew with tender beef, carrots, potatoes, and a fragrant herb broth, simmered to perfection in the slow cooker for a weeknight dinner that requires minimal effort. This american-inspired slow cooker ready in about 500 minutes pairs beef chuck, olive oil, large, diced yellow 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 beef chuck
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 3 cloves, minced garlic
• 2 medium, peeled and sliced carrots
• 2 medium, peeled and cubed potatoes
• 1 cup frozen peas
• 4 cups beef broth
• 1 tbsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs beef chuck cubes and cook for 5-7 minutes, turning occasionally, until browned on all sides; transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 diced yellow onion and cook for 3 minutes until softened, then add 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Transfer the onion mixture to the slow cooker with the beef. Add 2 sliced carrots, 1.5 cubed potatoes, 1 cup frozen peas, 4 cups beef broth, 1 tbsp dried thyme, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
4. Step 4: Cover and cook on LOW for 8 hours or HIGH for 4 hours until the beef is fork-tender and vegetables are cooked through.
5. Step 5: If desired, mix 2 tbsp all-purpose flour with 2 tbsp cold water to make a slurry, then stir into the stew. Cook on HIGH for 30 minutes until thickened.