Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe

If you’re craving something utterly cozy and incredibly satisfying, let me share my Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe that I’ve come to absolutely love. This dish is like a warm hug in a bowl—perfectly tender beef and sweet veggies swimming in rich, savory gravy, served alongside creamy mashed potatoes. Trust me, once you try this, it’ll become your go-to comfort dinner, especially on chilly nights.

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Ingredients You’ll Need

The beauty of this Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe lies in its simple, everyday ingredients that come together in a flavour-packed sensation. Using a good quality chuck steak is key for tenderness, and keep an eye out for fresh veggies—you’ll want vibrant carrots and sweet frozen peas for the best taste and texture.

• Chuck (braising) steak: This tougher cut becomes tender and juicy with slow cooking.
• Sea salt flakes: Enhances natural flavors; flaky salt seasons better than regular table salt here.
• Freshly cracked black pepper: Gives a subtle kick and aroma.
• Plain (all-purpose) flour: Helps brown the beef and thickens the stew beautifully.
• Olive oil: Use a good quality one for browning the meat to perfection.
• Water: To deglaze the pan—this trick unlocks tons of flavor from those browned bits.
• Onion: Adds sweetness and depth.
• Fresh garlic: Because garlic simply makes everything better.
• Carrots: They’re sweet, tender, and add lovely color.
• Tomato paste (concentrated tomato puree): Boosts richness and umami.
• Worcestershire sauce: A secret umami bomb that lifts the stew.
• Beef stock: The stew’s flavorful base.
• Dried or fresh thyme: For that subtle earthy aroma that pairs perfectly with beef.
• Bay leaves: Infuse the stew with warmth and complexity.
• Frozen peas: Stirred in at the end for a pop of sweetness and freshness.
• Cornflour (cornstarch): Mixed with cold water to thicken the stew as a final step.
• Mashed potatoes: Creamy and buttery, the ultimate accompaniment that’s freezer-friendly.
• Fresh thyme leaves (optional): A pretty and flavorful garnish to finish.

Variations

I love how flexible this Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe is. Over the years, I’ve tweaked it depending on what’s in season or what my family fancies—feel free to make it your own.

• Add root veggies: I’ve added parsnips or turnips when I had them on hand for extra earthiness.
• Swap peas for green beans: My kids sometimes prefer green beans, and it works great.
• Make it gluten-free: Use a gluten-free flour alternative and cornstarch to accommodate dietary needs.
• Pour in red wine: Once, for a richer flavor, I added half a cup of dry red wine before slow cooking—delicious!

How to Make Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe

Step 1: Prep and Brown the Beef

This first step makes all the flavor magic happen. Toss the bite-sized chuck steak pieces in salt, pepper, and flour—this coating helps you get that gorgeous caramelized crust. Next, heat olive oil in batches over medium-high heat. Don’t crowd the pan; you want each piece nicely browned, not steamed. It usually takes 2-3 minutes per batch. Once browned, set your beef aside, and don’t forget to deglaze the pan with a splash of water to pick up all those tasty browned bits stuck to the bottom. That liquid is pure gold for your stew base.

Step 2: Sauté Aromatics and Combine Ingredients in Slow Cooker

Now, add chopped onion and freshly minced garlic to that pan water and cook for 1-2 minutes until fragrant and slightly softened. Transfer those aromatics and all your browned beef into the slow cooker. Toss in the sliced carrots, tomato paste, Worcestershire sauce, beef stock, thyme, and bay leaves. Give it all a good stir to combine flavors before settling in to cook.

Step 3: Slow Cook Until Tender and Flavorful

Set your slow cooker on high for 3-4 hours or low for 7-8 hours depending on your schedule. This slow, gentle cooking transforms everything—especially that chuck steak—into fork-tender bliss. You’ll know it’s ready when both the beef and carrots give way easily to a fork.

Step 4: Final Touches—Add Peas and Thicken

About 15 minutes before you’re ready to eat, stir in the frozen peas and your cornstarch slurry (cornflour mixed with cold water). Leave the slow cooker lid off for those last 15 minutes to let it thicken up nicely. Finally, fish out the bay leaves and thyme sprigs. Give the stew a taste and season with extra salt and black pepper to your liking.

Step 5: Serve with Perfect Mashed Potatoes

I like to serve this rich stew scooped over a big dollop of buttery mashed potatoes, which soak up every drop of that luscious gravy. I often make freezer-friendly mashed potatoes ahead of time, so dinner comes together even faster.

How to Serve Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe

Garnishes

I usually finish this stew with a sprinkle of fresh thyme leaves—it adds a pop of color and a bright herbal note that contrasts beautifully with the rich sauce. Sometimes, a little chopped parsley works well if you want more freshness or don’t have thyme on hand.

Side Dishes

While mashed potatoes are a classic accompaniment here, I’ve also enjoyed this stew with buttery dinner rolls or a crusty artisan bread to soak up all that glorious gravy. If you want to balance the meal, a simple green salad with a tangy vinaigrette is a refreshing contrast.

Creative Ways to Present

For special occasions, I like to serve the stew in individual ramekins over mashed potatoes, topped with a thyme sprig and a drizzle of extra gravy. It makes the meal feel extra cozy and elegant without much extra work. You can even serve it family-style in a beautiful slow cooker set right on the table, so everyone digs in together.

Make Ahead and Storage

Storing Leftovers

I usually let the stew cool completely, then store it in airtight containers in the fridge. It keeps beautifully for up to 3 days, and the flavors actually deepen overnight. Just reheat gently to avoid overcooking the meat or veggies.

Freezing

This stew freezes wonderfully, which is great for meal prep. Freeze in portions with the mashed potatoes stored separately to keep the best texture. When you thaw, do so overnight in the fridge before reheating.

Reheating

Reheat leftovers slowly on the stove or in the microwave, stirring occasionally and adding a splash of beef stock or water if it gets too thick. This keeps the beef moist and the sauce luscious, so it tastes just like the day you made it.

FAQs

Final Thoughts

This Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe holds a special place in my kitchen and heart because it’s so reliably comforting yet fuss-free. I remember the first time I tried it after a particularly long day—it felt like a total kitchen win. You’ll enjoy the rich flavor, the tenderness of the beef, and how well it feeds a hungry family. I can’t recommend making this enough whenever you want that soul-satisfying meal that reminds you of home.

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