Slow Cooker Beef Stew with Potatoes and Carrots

Dinner · Main Dishes

Slow Cooker Beef Stew with Potatoes and Carrots

Beef, potatoes and carrots cook slowly in a savory broth with garlic, paprika and Worcestershire sauce. A little flour gives the finished stew its comforting body.
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Prep
20 minutes
Cook
10 hours
Total
10 hours 20 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Tender beef, potatoes and carrots in a lightly thickened broth seasoned with paprika, garlic and Worcestershire sauce.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 lb beef chuck or stew meat (fully thawed, cut into 1-inch pieces)
  • 1/4 cup All-Purpose Flour
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper (ground)
  • 1 1/2 cups low-sodium beef broth (plus more if needed)
  • 4 med Carrots (peeled and cut into 1/2-inch slices)
  • 3 med Potatoes (cut into 1-inch pieces)
  • 1 med Yellow Onion (chopped)
  • 1 Celery stalk (chopped)
  • 1 tsp Worcestershire sauce
  • 1 tsp Paprika (ground)
  • 1 clove Garlic (minced)
  • 1 lg Bay Leaf

Prepare even pieces

Cut the thawed beef into one-inch pieces and keep the root vegetables evenly sized. Put vegetables at the bottom of the slow cooker, where they can soften alongside the meat.

Wait for fork-tender beef

LOW and HIGH settings have different timing ranges, and cookers vary. The stew is ready when both the beef and the vegetables are tender, rather than at a fixed minute on the clock.

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Keep tomorrow’s serving simple

Refrigerate portions promptly in shallow containers. Reheat on the stove or in the microwave, adding a little broth if needed.

Adapted from BUCHKO’s Slow Cooker Beef Stew on Allrecipes, with clarified preparation and slow cooker guidance.

Browse more in the recipe collection.

The cooking plan

How to make Slow Cooker Beef Stew with Potatoes and Carrots.

  1. Use fully thawed beef. Keep the meat and prepared vegetables refrigerated until ready to start cooking. Arrange the carrots, potatoes, onion and celery in the bottom of a 5–6-quart slow cooker, following its manufacturer’s fill limits.

  2. Mix the flour, salt and black pepper in a bowl. Toss the beef with this mixture until evenly coated, then add it over the vegetables. Add any flour remaining in the bowl.

  3. Stir the broth with the Worcestershire sauce, paprika and garlic, then pour over the meat and vegetables. Add the bay leaf and stir gently. The liquid will not completely cover the ingredients; the vegetables and meat release moisture as they cook.

  4. Cover and cook on LOW for about 8–12 hours or HIGH for 4–6 hours, until the beef is fork-tender and the carrots and potatoes are tender throughout. Avoid lifting the lid often. Time varies with the cooker and beef; add hot broth if it looks dry when checking near the end.

  5. Remove and discard the bay leaf. Stir gently and taste, adjusting salt and pepper as needed. Serve hot. If the beef is still tough, continue cooking until tender rather than judging only by the clock.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Slow Cooker Beef Stew with Potatoes and Carrots

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Tender beef, potatoes and carrots in a lightly thickened broth seasoned with paprika, garlic and Worcestershire sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 10 hours
Total Time 10 hours 20 minutes
Servings: 6 servings
Course: Main Course
Ingredients Equipment Instructions Notes

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Ingredients
  

  •  
    2 lb beef chuck or stew meat fully thawed, cut into 1-inch pieces
  • ¼ cup All-Purpose Flour
  • ½ tsp Salt
  • ½ tsp Black pepper ground
  •  
    1 ½ cups low-sodium beef broth plus more if needed
  • 4 med Carrots peeled and cut into 1/2-inch slices
  •  
    3 med Potatoes cut into 1-inch pieces
  • 1 med Yellow Onion chopped
  •  
    1 Celery stalk chopped
  • 1 tsp Worcestershire sauce
  • 1 tsp Paprika ground
  • 1 clove Garlic minced
  • 1 lg Bay Leaf

Equipment

Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Large slow cooker
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Use fully thawed beef. Keep the meat and prepared vegetables refrigerated until ready to start cooking. Arrange the carrots, potatoes, onion and celery in the bottom of a 5–6-quart slow cooker, following its manufacturer’s fill limits.
  2. Mix the flour, salt and black pepper in a bowl. Toss the beef with this mixture until evenly coated, then add it over the vegetables. Add any flour remaining in the bowl.
  3. Stir the broth with the Worcestershire sauce, paprika and garlic, then pour over the meat and vegetables. Add the bay leaf and stir gently. The liquid will not completely cover the ingredients; the vegetables and meat release moisture as they cook.
  4. Cover and cook on LOW for about 8–12 hours or HIGH for 4–6 hours, until the beef is fork-tender and the carrots and potatoes are tender throughout. Avoid lifting the lid often. Time varies with the cooker and beef; add hot broth if it looks dry when checking near the end.
  5. Remove and discard the bay leaf. Stir gently and taste, adjusting salt and pepper as needed. Serve hot. If the beef is still tough, continue cooking until tender rather than judging only by the clock.

Notes

The listed 10-hour cooking time is an estimate within the LOW range. HIGH takes about 4–6 hours. Use thawed meat and follow your slow cooker’s fill recommendations; vegetables belong at the bottom because they cook more slowly.
For a thicker finish, remove the lid near the end only if your cooker’s instructions permit, and allow extra time for reduction. Refrigerate leftovers in shallow containers within 2 hours and use within 3 days. Reheat to 165°F (74°C) on the stove or in the microwave rather than reheating cold stew in the slow cooker.

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