Crockpot Beef and Carrot Stew is a hearty, comforting dinner that’s perfect for those days when you want a homemade meal without spending hours in the kitchen.
Tender chunks of beef, sweet carrots, and a rich, savory broth make this slow cooker beef stew especially good when the weather turns cold.
If you’re tired of the usual weeknight dinners, this is a great way to change things up. You can start it in the morning and have a satisfying meal ready by dinnertime.
The beef cooks slowly until it’s fork-tender, and the carrots soak up all that delicious broth.
You’ll need a large skillet to brown the beef before adding it to your slow cooker. That extra step gives the stew a deeper, richer taste. After that, there’s very little hands-on work.
This easy crockpot beef stew makes six generous servings, so it’s a practical choice for family dinner or meal prep. Leftovers are great for lunch the next day, too.
Serve it with crusty bread, dinner rolls, or a simple green salad. It’s a warm, filling meal that works great for busy weekdays and relaxed Sunday dinners.
Why You’ll Love This Crockpot Beef and Carrot Stew
Tender Beef Without Constant Attention
Slow cooking gives the beef plenty of time to become tender. You won’t need to stand over the stove or check on it throughout the afternoon.
Plenty of Carrots in Every Serving
With 1½ pounds of carrots, this stew has a generous amount of vegetables. They become soft and tender during cooking, with a little natural sweetness that tastes great with the savory beef.
A Rich Broth That’s Not Too Thick
This stew has a savory broth with garlic, herbs, and a little tomato paste. A small amount of cornstarch thickens it just enough without making it heavy or gravy-like.
Makes Six Generous Servings
Each serving is about 1½ cups, making this a satisfying main dish. You can feed the family and still have leftovers, depending on how many people you’re serving.
Great for Making Ahead
Beef stew is one of those meals that reheats beautifully. You can prepare it ahead of time and enjoy a homemade dinner on a day when cooking isn’t an option.
Ingredient Substitutions
Beef Chuck Roast
Beef stew meat works great if you don’t want to cut a roast yourself. Choose meat with some marbling so it stays tender during slow cooking.
Olive Oil
Avocado oil or canola oil can replace the olive oil. Both are good choices for browning the beef.
Carrots
Parsnips are a good substitute for some of the carrots. They’ll add a slightly different sweetness to the stew.
Yellow Onion
White onion works great in this recipe. You can also use sweet onion for a milder flavor.
Low-Sodium Beef Broth
Regular beef broth works, but you may want to reduce the added salt. Unsalted beef stock is another good option.
Worcestershire Sauce
Soy sauce can be used instead, although the flavor will be slightly different. Use gluten-free tamari if needed.
Dried Thyme
Fresh thyme works great if you have some available. Use 1 tablespoon of fresh thyme in place of 1 teaspoon dried.
Dried Rosemary
Fresh rosemary is a good substitute. Use 1 tablespoon chopped fresh rosemary instead of the dried rosemary.
Cornstarch
Arrowroot powder can replace the cornstarch in the same amount. Stir it in near the end of cooking, since prolonged heat can affect its thickening ability.
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Crockpot Beef and Carrot Stew
Equipment
Ingredients
- 2 pounds beef chuck roast cut into 1½-inch cubes
- 2 tablespoon olive oil
- 1 teaspoon salt divided
- ½ teaspoon ground black pepper
- 1½ pounds carrots peeled and cut into 1-inch pieces
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 3 cups low sodium beef broth
- 2 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- 2 tablespoon cornstarch
- 2 tablespoon cold water
- 2 tablespoon chopped fresh parsley
Instructions
- Pat the beef cubes dry with paper towels. Season with ½ teaspoon salt and the black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2 to 3 minutes per side. The beef does not need to cook through.
- Transfer the browned beef to the slow cooker. Add the carrots, onion, and garlic.
- In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and remaining ½ teaspoon salt.
- Pour the broth mixture over the beef and vegetables. Add the bay leaves and gently stir.
- Cover and cook on LOW for 8 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the carrots are soft.
- Remove and discard the bay leaves.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the mixture into the hot stew.
- Cover and cook on HIGH for another 15 to 20 minutes, until the broth thickens slightly.
- Taste and adjust the seasoning if needed. Sprinkle with fresh parsley before serving.
Notes
Tips and Tricks
Choose Chuck Roast – Chuck roast has enough marbling to become tender during slow cooking. Very lean cuts can turn dry. Don’t Crowd the Skillet – Browning the beef in batches gives it a better sear. Too much meat in the skillet at once can cause it to steam. Cut Carrots Evenly – Keeping the carrot pieces about the same size helps them cook evenly and prevents smaller pieces from becoming too soft. Keep the Lid Closed – Opening the slow cooker repeatedly releases heat and can increase the cooking time. Adjust the Thickness – For a thinner stew, add a little warm beef broth before serving. The broth will also thicken as the stew cools.Storing and Reheating
Refrigerating – Transfer leftovers to shallow, airtight containers and refrigerate within 2 hours. Store for up to 3 to 4 days. Freezing – Freeze cooled stew in freezer-safe containers for up to 3 months for best quality. Leave a little space at the top for expansion. Reheating on the Stove – Place the stew in a saucepan over medium-low heat. Stir occasionally until heated to 165°F. Add a splash of beef broth if it’s too thick. Reheating in the Microwave – Place a serving in a microwave-safe bowl and cover loosely. Heat in short intervals, stirring between each, until it reaches 165°F. Thawing – Thaw frozen stew overnight in the refrigerator before reheating.Nutrition
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