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Delicious Crock Pot Beef Stew featuring tender beef, potatoes, and carrots in rich broth.

Crock Pot Beef Stew with Potatoes and Carrots

A comforting and easy-to-make beef stew cooked in a crock pot with tender beef, potatoes, and sweet carrots, perfect for cold days.
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Prep Time 10 minutes
Cook Time 9 hours
Total Time 9 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds Beef stew meat Cut into bite-size chunks if needed.
  • 1.5 pounds Potatoes Peeled or unpeeled, chopped.
  • 3-4 large Carrots Sliced thick.
  • 1 medium Onion Chopped.
  • 3-4 cloves Garlic Minced.
  • 4 cups Beef broth Use low sodium if preferred.
  • 2 tablespoons Tomato paste For richer color and flavor.
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Paprika
  • 1 teaspoon Dried thyme
  • 1 leaf Bay leaf
  • 2 tablespoons Cornstarch Plus water (2 tablespoons) to thicken at the end.
  • Salt and pepper To taste.
  • Optional: peas or mushrooms Add at the end if you like.

Method
 

Preparation
  1. If you want to sear, heat a skillet with a little oil, season the beef with salt and pepper, then brown it in batches for 2 to 3 minutes per side. Toss it into the crock pot.
  2. Add potatoes, carrots, onion, and garlic on top. Arrange potatoes lower so they sit in more liquid and cook evenly.
  3. Whisk broth, tomato paste, Worcestershire sauce, paprika, thyme, and a little extra pepper. Pour it over everything, then add the bay leaf.
Cooking
  1. Cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours. Low is better if you can.
  2. About 20 minutes before serving, mix cornstarch and water and stir it into the stew to thicken. Taste and adjust salt.

Notes

Do not overfill the crock pot. Layer smarter with potatoes closer to the bottom. If using cornstarch slurry, do it near the end to keep it smooth.