Why Make This Recipe
Slow Cooker Beef and Carrot Stew is a comforting and hearty dish perfect for busy days. With minimal effort, you can create a warm meal that is packed with flavor. The slow cooking process allows the beef to become tender and the vegetables to absorb all the delicious broth. It’s not only filling, but also a great way to use up those root vegetables. Plus, it’s a one-pot meal, which means less cleaning up afterward!
How to Make Slow Cooker Beef and Carrot Stew
Ingredients:
- 2 lbs beef stew meat, cut into chunks
- 4 large carrots, peeled and sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 potatoes, peeled and cubed (optional)
- 2 celery stalks, chopped
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 2 tbsp olive oil (for browning)
Directions:
- Season the beef with salt and pepper. In a skillet, heat olive oil over medium-high heat and brown the beef on all sides. Transfer the beef to the slow cooker.
- In the same skillet, lightly sauté the onions and garlic until softened (about 2-3 minutes) and then add them to the slow cooker.
- Add the carrots, celery, and the potatoes (if using) into the slow cooker.
- Stir in the tomato paste, diced tomatoes, beef broth, thyme, rosemary, and bay leaf.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and the flavors meld together.
- Remove the bay leaf, adjust seasoning with salt and pepper, and serve hot with crusty bread, mashed potatoes, or a side salad as desired.
How to Serve Slow Cooker Beef and Carrot Stew
Serve the beef stew hot. It pairs well with sides like crusty bread, mashed potatoes, or a fresh salad. You can also add a sprinkle of fresh herbs or a dollop of sour cream for extra flavor.
How to Store Slow Cooker Beef and Carrot Stew
To store leftovers, let the stew cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 3 months. Just thaw in the fridge before reheating.
Tips to Make Slow Cooker Beef and Carrot Stew
- For extra flavor, you can add a splash of red wine along with the beef broth.
- Make sure to brown the beef well; this step adds depth to the stew’s flavor.
- Feel free to add other vegetables like green beans or peas for more variety.
- Adjust the thickness of the stew by adding more or less beef broth to your liking.
Variation
You can easily make this stew with lamb instead of beef, or add different herbs like oregano or basil to change up the flavor.
FAQs
1. Can I use frozen beef stew meat?
Yes, you can use frozen beef stew meat. Just make sure to thaw it completely before browning or cooking.
2. Is it okay to leave out the potatoes?
Absolutely! You can skip the potatoes if you prefer. The stew will still be delicious with just the beef and other vegetables.
3. How can I thicken the stew?
If you want a thicker stew, mix a tablespoon of cornstarch with a bit of water, then stir it into the stew in the last hour of cooking.