Slow Cooker Beef Stew with Potatoes and Carrots

Name: Slow Cooker Beef Stew with Potatoes and Carrots
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 people
Cuisine: American
Ingredients: 2 lb beef chuck roast, cut into 1½-inch chunks, patted dry; 1½ tsp salt; ½ tsp black pepper, freshly ground; 2 tbsp olive oil; 1 large yellow onion, diced; 4 cloves garlic, minced; 1½ lb Yukon Gold potatoes, cut into 1-inch chunks; 1 lb carrots, peeled and cut into 1-inch pieces; 4 cups beef broth; 2 tbsp tomato paste; 1 tsp dried thyme; ½ tsp dried rosemary; 2 bay leaves; 2 tbsp fresh parsley, chopped

Tender chunks of beef fall apart in a rich, savory broth alongside soft potatoes and sweet carrots. Everything goes into the slow cooker in the morning, and by dinnertime you have a deeply flavored, stick-to-your-ribs stew that fills the house with the smell of home. No fussy steps, no babysitting the stove. Just real comfort in a bowl.

By TasteBuds

Published and updated September 19, 2026

Recipe details

Yield: 6 people
Prep time: 20 minutes
Cook time: 8 hours
Total time: 8 hours 20 minutes

Ingredients

2 lb beef chuck roast, cut into 1½-inch chunks, patted dry
1½ tsp salt (for seasoning the beef)
½ tsp black pepper, freshly ground
2 tbsp olive oil (optional, for browning if desired)
1 large yellow onion, diced
4 cloves garlic, minced
1½ lb Yukon Gold potatoes, cut into 1-inch chunks (about 4 medium potatoes)
1 lb carrots, peeled and cut into 1-inch pieces (about 4 large carrots)
4 cups beef broth (check label for allergens)
2 tbsp tomato paste
1 tsp dried thyme
½ tsp dried rosemary
2 bay leaves
2 tbsp fresh parsley, chopped (for garnish)

Instructions

Pat 2 lb beef chuck roast, cut into 1½-inch chunks completely dry with paper towels. Season all over with 1½ tsp salt and ½ tsp black pepper, freshly ground. Drier beef will brown better if you choose to sear it.
Optional browning step for deeper flavor: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid crowding, sear the beef chunks on all sides until nicely browned, about 6 minutes per batch. Transfer browned beef to the slow cooker. If skipping this step, just add the seasoned beef directly to the slow cooker.
Dice 1 large yellow onion.
Mince 4 cloves garlic.
Cut 1½ lb Yukon Gold potatoes (about 4 medium) into 1-inch chunks.
Peel and cut 1 lb carrots (about 4 large) into 1-inch pieces.
Add the 1 large yellow onion, diced, 4 cloves garlic, minced, 1½ lb Yukon Gold potatoes, cut into 1-inch chunks, and 1 lb carrots, peeled and cut into 1-inch pieces to the slow cooker with the beef.
In a small bowl or directly in a measuring cup, whisk together 4 cups beef broth, 2 tbsp tomato paste, 1 tsp dried thyme, ½ tsp dried rosemary, and 2 bay leaves until the tomato paste is fully dissolved. Pour this mixture over the beef and vegetables in the slow cooker. Give everything a gentle stir to distribute the ingredients evenly.
Cover the slow cooker and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender and the vegetables are soft. The stew is done when the beef shreds easily with a fork and the potatoes are cooked through.
Chop 2 tbsp fresh parsley for garnish.
Remove and discard the 2 bay leaves. Taste the stew and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish each serving with the 2 tbsp fresh parsley, chopped.