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Homemade Crockpot Beef and Carrot Stew served in a large black bowl with bite-sized beef chunks, carrots, onions, and rich brown broth. Fresh parsley is sprinkled over the stew, with carrots, herbs, and a cutting board on a rustic wooden table.

Crockpot Beef and Carrot Stew

Nesting Lane
Crockpot Beef and Carrot Stew is an easy slow cooker beef stew with tender meat, vegetables, and a rich broth. Perfect for a hearty dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Slow Cooker
Large Skillet
Cutting Board
Sharp Knife
Vegetable Peeler;
Wooden Spoon
Small Bowl
Whisk

Ingredients
 

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

Serving Size: 1½ cups

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

Calories: 395kcalCarbohydrates: 17gProtein: 33gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 104mgSodium: 890mgPotassium: 1226mgFiber: 4gSugar: 7gVitamin A: 19170IUVitamin C: 12mgCalcium: 82mgIron: 4mg
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