This hearty Slow-Cooker Beef Stew with Carrots and Potatoes is made with beef stew meat, Yukon gold potatoes, Worcestershire sauce, thyme, and diced tomatoes with green chiles. This recipe creates a savory, cozy, and deeply comforting one-pot meal that is perfect for a main course. It is an easy, simple weeknight dinner that makes enough for 4 servings.

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Slow-Cooker Beef Stew with Carrots and Potatoes Ingredients

• 3 sprigs thyme
• 31​ cup all-purpose flour
• 41​ teaspoon ground allspice
• Kosher salt and freshly ground white pepper
• 2 pounds beef stew meat, cut into 121​-inch cubes
• 1 pound Yukon gold potatoes, peeled and quartered
• 3 medium carrots, cut crosswise into thirds
• 1 (1-inch) piece ginger, peeled and finely chopped
• 1 clove garlic, finely chopped
• 2 teaspoons Worcestershire sauce
• 1 (10-ounce) can Mexican-style diced tomatoes with green chiles
• 4 scallions, sliced (optional)
• Hot sauce, for serving (optional)

How To Make Slow-Cooker Beef Stew with Carrots and Potatoes

1. Season the beef: Strip the leaves from 1 sprig of thyme and finely chop them. In a large bowl, combine the chopped thyme leaves, flour, allspice, 21​ teaspoon of salt, and 41​ teaspoon of white pepper. Add the beef stew meat to the bowl and toss it well until all the pieces are fully coated in the seasoned flour.
2. Load the slow cooker: Put the potatoes, carrots, the remaining 2 sprigs of thyme, the chopped ginger, and the chopped garlic into a 5-to-6-quart slow cooker. Add the coated beef on top of the vegetables, making sure to reserve any excess seasoned flour left in the large bowl.
3. Make the thickening liquid: Whisk 21​ cup of water and the Worcestershire sauce into the bowl with the reserved seasoned flour. This liquid will become a gentle thickener for the stew. Pour this liquid mixture over the beef and vegetables in the slow cooker.
4. Add tomatoes and cook: Pour the can of Mexican-style diced tomatoes with green chiles on top. Cover the slow cooker with the lid and cook on the low setting for 7 hours or on the high setting for 4 hours.
5. Finish and serve: Once cooked, stir in the sliced scallions and season the stew with more salt to taste. Discard the thyme sprigs. Divide the stew among bowls and serve it with hot sauce on the side, if desired.

Recipe Tips

• Do not brown the beef: Unlike traditional stovetop stew, the flour coating and long, slow cooking are enough to tenderize the meat and thicken the stew without a searing step. This keeps the recipe very simple.
• Use white pepper: The recipe specifically calls for white pepper. This is often used in light-colored dishes as it blends in visually, but it also has a slightly different, more pungent flavor than black pepper.
• Do not stir until the end: Avoid stirring the stew during the cooking process. The liquid settles and the long cooking time is crucial for the beef to become fall-apart tender without drying out.
• Adjust the heat: The canned Mexican-style diced tomatoes and optional hot sauce add a kick. If you want a mild stew, substitute the Mexican-style tomatoes with regular canned diced tomatoes.

What To Serve Beef Stew with Carrots and Potatoes

This Beef Stew is a complete meal thanks to the beef, carrots, and potatoes, but it pairs wonderfully with sides for texture and flavor contrast. A light, fresh side of crusty sourdough bread or soft dinner rolls is perfect for dipping into the savory broth. A contrasting green vegetable, such as simple steamed peas or a light side salad with a tangy vinaigrette, cuts the richness of the stew nicely. For a slightly different serving option, ladle the stew over a bed of fluffy white rice.

How To Store Beef Stew with Carrots and Potatoes Leftovers

• Refrigerate: Store the leftover beef stew in an airtight container in the refrigerator for up to 3 to 4 days. The stew will thicken considerably as it cools, due to the starch from the potatoes and the flour.
• Freeze: Beef stew freezes well. Let it cool completely, then transfer it to freezer-safe containers, leaving a little room for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of water or beef broth to restore the desired liquid consistency.

Slow-Cooker Beef Stew with Carrots and Potatoes Nutrition Facts

• Calories: 450kcal
• Total Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 80mg
• Sodium: 400mg
• Total Carbohydrate: 35g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 40g

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Frequently Asked Questions

• Why is there ginger in this beef stew recipe? The small amount of finely chopped ginger adds an unexpected, warming depth to the stew’s flavor. It brightens the overall taste and pairs nicely with the savory beef and allspice without making the stew taste distinctly Asian.
• Can I use a different type of potato? Yes, but be careful of texture. Yukon gold potatoes hold their shape well and give the stew a nice creaminess. If you use a starchy potato like Russet, the pieces might break down completely and make the stew very thick. If you use waxy potatoes like red potatoes, they will hold their shape better but will not thicken the stew as much.
• Can I substitute the canned tomatoes with something else? If you want to avoid the spice, you can substitute the Mexican-style diced tomatoes with one 10-ounce can of regular diced tomatoes, and you may want to add 21​ teaspoon of chili powder for color and a mild earthy flavor, or just stick to plain diced tomatoes for a traditional flavor.

Try More Recipes:

• Slow Cooker Pot Roast Recipe
• Slow-Cooker Beef Curry Recipe
• Slow-Cooker Beef and Barley Recipe