Slow Cooker Pekin-Style Beef Stew with Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Hearty beef stew slow-cooked with carrots, potatoes, and aromatic herbs that evoke the comforting homecooked meals of Pekin, Illinois. This american-inspired slow cooker ready in about 500 minutes pairs beef chuck, cut into 1-inch cubes, medium carrots, peeled and sliced, large yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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, cut into 1-inch cubes
• 3 medium carrots, peeled and sliced
• 3 medium russet potatoes, peeled and cubed
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 2 tbsp water

Instructions

1. Step 1: Toss 2 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, until well seared and golden; transfer to slow cooker.
3. Step 3: In the same skillet, sauté 1 large chopped yellow onion and 3 minced garlic cloves for 3 minutes until softened and fragrant.
4. Step 4: Add 2 tbsp tomato paste to the skillet and cook for 1 minute until deepened in color, then pour in 4 cups beef broth and 1 tbsp Worcestershire sauce, stirring to combine.
5. Step 5: Pour the broth mixture over the beef in the slow cooker. Add 3 sliced carrots, 3 cubed russet potatoes, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/2 tsp black pepper.
6. Step 6: Cover and cook on low for 7-8 hours until beef is tender and vegetables are soft.
7. Step 7: If the stew is too thin, mix 2 tbsp water with 1 tbsp flour to create a slurry, stir into stew, and cook on high for 15 minutes to thicken before serving.