Slow-Cooked Beef Stew with Carrots and Potatoes

When I think of this stew, I picture my grandmother’s kitchen on a rainy Sunday: the windows fogged, a low simmer singing from the pot, and the whole house smelling like beef, caramelized onions, and butter. I learned to stir and sneak a carrot before anyone noticed, and she taught me how patience turns tough meat into velvet. That memory pops up every time I slow-cook a batch—this recipe follows that same slow-then-proud logic. It fills the house with a rich, savory aroma, the kind that makes neighbors peek over the fence. Cozy, simple, and forgiving—the kind of dinner you come home to after a long day.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 420 minutes
• Total Time: 440 minutes

Why This Recipe is Awesome

This stew tastes like comfort in a bowl: fork-tender beef, sweet orange carrots, and creamy potatoes swimming in a glossy, savory gravy. It’s easy enough for a weeknight if you plan ahead and impressive enough for a Sunday dinner. Plus, the slow cooking brings out deep, beefy flavors nobody can resist. It’s so easy even your slow cooker can’t mess it up—although I’ll give you tips to avoid small detours. Who doesn’t love a meal that makes the whole house smell like nostalgia?

Ingredients

For the Main Dish:

• 2 1/2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tbsp vegetable oil (or canola)
• 2 tbsp unsalted butter
• 1 large yellow onion, chopped (about 1 1/2 cups)
• 3 cloves garlic, minced
• 4 medium carrots, cut into 1-inch pieces (about 3 cups)
• 3 medium Yukon Gold or Russet potatoes, cut into 1-inch chunks (about 4 cups)
• 3 tbsp all-purpose flour
• 2 tbsp tomato paste
• 1 cup dry red wine (optional — use extra broth if you skip)
• 4 cups low-sodium beef broth
• 2 tbsp Worcestershire sauce
• 2 tsp kosher salt (adjust to taste)
• 1 tsp freshly ground black pepper
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 1 bay leaf
• 2 tbsp chopped fresh parsley, for garnish

For the Sauce / Garnish (if applicable):

• 1 tbsp cold butter (optional, whisk in at the end for shine)
• Crusty bread or mashed potatoes, for serving (optional)

How I Make It

Step 1:

I pat the beef cubes dry with paper towels—that little step helps the meat brown instead of steam. Heat a large skillet over medium-high heat and add 1 tbsp vegetable oil. When the oil shimmers, I add the beef in batches so the pan stays crowded-free and the pieces get a good, dark crust—listen for that satisfying sizzle. Brown all sides (about 3–4 minutes per batch) and transfer the meat to a plate.

Step 2:

Lower the heat to medium and add the remaining 1 tbsp oil plus 2 tbsp butter. Toss in the chopped onion and cook until edges go golden and smell sweet—about 5 minutes. Stir in the garlic for 30 seconds until fragrant. Sprinkle the 3 tbsp flour over the onions and stir constantly for a minute to cook the raw flavor out; this will help thicken the stew.

Step 3:

Stir in 2 tbsp tomato paste and let it darken slightly, then pour in the 1 cup red wine (if using) to deglaze the pan, scraping the brown bits—those are flavor gold. Let the wine reduce for 2 minutes. Transfer everything to your slow cooker, add the browned beef, 4 cups beef broth, 2 tbsp Worcestershire, 2 tsp thyme, 1 bay leaf, salt, and pepper. Nestle in the carrots and potatoes so they cook evenly.

Step 4:

Set the slow cooker to Low for 7–8 hours (I usually aim for 7 hours) or High for 4 hours. Check about an hour before the end and taste for seasoning. You’ll know the stew’s done when the beef pulls apart easily with a fork and the potatoes feel tender—no resistance when you poke them. The gravy should look glossy and coat the back of a spoon.

Step 5:

Remove the bay leaf, stir in 1 tbsp cold butter if you want an extra shine, and adjust seasoning. Sprinkle with chopped parsley and serve hot with crusty bread. I like to ladle it into deep bowls so the steam curls up and people you love lean in to take that first breath—happy sigh guaranteed.

Pro Tips

• Brown meat in batches. Don’t crowd the pan—browning builds flavor.
• If your gravy turns out thin, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the hot stew. Cook 10–15 minutes on High to thicken.
• Swap red wine for extra broth if you cook with kids or prefer non-alcoholic. The dish stays rich.
• Cut veggies into similar sizes so carrots and potatoes finish at the same time—no one likes crunchy carrot surprises.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use stew beef or short ribs instead of chuck for a richer mouthfeel; cooking time stays about the same.
• Replace red wine with 1 cup low-sodium beef broth if you want alcohol-free; flavor stays deep but slightly less complex.
• For a gluten-free stew, swap the 3 tbsp flour for 2 tbsp cornstarch mixed in at the end as a slurry.
• Make it dairy-free by leaving out the butter—use a splash of olive oil to finish instead.

Variations & Tips

• Spicy: Add 1 tsp smoked paprika and a pinch of red pepper flakes for warmth.
• Herby: Toss in chopped rosemary and a splash of balsamic at the end for brightness.
• Kid-friendly: Omit wine and keep the seasoning mild; add a bay leaf for aroma only.
• Vegetarian twist: Swap beef for hearty mushrooms and use vegetable broth (cooking time shortens to 2–3 hours on Low).
• Slow-braised twist: Instead of a slow cooker, use a Dutch oven at 325°F for 2–2½ hours covered in the oven.
• Creative: Stir in a dollop of Dijon mustard for a subtle tang before serving.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Let the stew cool, then refrigerate up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth if it thickened too much. Stew often tastes better the next day as flavors meld.

Can I double the recipe?

Sure thing. Use a larger slow cooker or divide between two units. You may need to add 30–60 minutes extra on High or adjust Low timing slightly—watch the tender test (fork-tender beef).

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for beef that shreds with a fork, tender potatoes, and a rich gravy that coats the spoon. The smell will smell deep and inviting—trust your nose.

What if I don’t have ingredient X?

Short on thyme? Use 1 tsp dried or a pinch of dried Italian seasoning. No Worcestershire? Use 1 tbsp soy sauce plus 1 tsp balsamic vinegar for a similar umami lift.

How I Like to Serve It

I serve this stew hot with large slices of buttered crusty bread or over creamy mashed potatoes for maximum comfort. A simple green salad with a bright vinaigrette adds a crisp counterpoint. It works for weeknight family dinners, cozy weekends, and it shows up at potlucks like it owns the room. In winter, the bowl feels like a warm blanket. In fall, it smells like harvest and Sunday.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove.
• Safe cooking temp for beef stews depends on cut tenderness rather than a specific temp; cook until pieces reach fork-tender doneness. If you check with a thermometer, braising temperatures around 190–205°F in the liquid give tender results.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!