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Slow Cooker Beef Stew with Carrots

Savor the rich flavors and tender texture of Slow Cooker Beef Stew with Carrots. This comforting dish is perfect for those cozy evenings when you crave a satisfying and nourishing meal. With its melt-in-your-mouth beef, hearty vegetables, and aromatic broth, this slow-cooked stew is a true taste of home.
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The Story

Slow Cooker Beef Stew with Carrots is a hearty and flavorful dish that combines succulent beef, tender carrots, and a medley of aromatic ingredients. Prepared in a slow cooker, this stew develops rich flavors and a mouthwatering texture. With minimal effort, you can enjoy a bowl of warm, comforting goodness that will please the whole family.


1.5 pounds stewing beef, cut into bite-sized pieces
4 carrots, peeled and sliced
1 onion, chopped
3 cloves of garlic, minced
3 cups beef broth
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon dried thyme
Salt and pepper, to taste
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
4 Servings

Prep Time:

0 Hrs 20 Mins

Cook Time:

6 Hrs 0 Mins

Total TIme:

0 Hrs 0 Mins



In a skillet, heat some oil over medium-high heat. Brown the stewing beef on all sides until nicely seared. Transfer the beef to the slow cooker.


Add the carrots, onion, and garlic to the slow cooker.


In a mixing bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, bay leaves, salt, and pepper. Pour the mixture over the beef and vegetables in the slow cooker.


Cover the slow cooker and cook on low for 6-8 hours or on high for 4-6 hours, or until the beef is tender.


If desired, about 30 minutes before serving, mix the flour with a little water to create a slurry. Stir the slurry into the stew to thicken the broth. Continue cooking until the stew thickens slightly.


Discard the bay leaves. Adjust the seasoning with salt and pepper, if needed.


Ladle the Slow Cooker Beef Stew with Carrots into bowls, garnish with fresh chopped parsley, and serve hot.

Tips for this recipe

For extra depth of flavor, you can add a splash of red wine or a tablespoon of balsamic vinegar to the stew before cooking.

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