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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 102 reviews
  • Author: Alvarez
  • Prep Time: 10 minutes
  • Cook Time: 7 to 8 hours (low) or 3 to 4 hours (high)
  • Total Time: 8 hours 10 minutes (including prep and slow cooking)
  • Yield: 4 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: British

Description

This Slow-cooker Beef Stew is a comforting and hearty dish featuring tender chunks of chuck steak slowly cooked with carrots, peas, and rich beef stock. Enhanced with garlic, tomato paste, Worcestershire sauce, and aromatic thyme and bay leaves, it delivers deep, savory flavors with minimal effort. Perfect for a cozy meal served alongside creamy mashed potatoes, this classic stew is ideal for easy, warming dinners.

Ingredients

Scale

Beef and Seasoning

  • 1.2–1.5 kg (2 lb 10 oz–3 lb 5 oz) chuck (braising) steak, cut into bite-sized pieces
  • 1 tsp sea salt flakes, plus extra to taste
  • ½ tsp freshly cracked black pepper, plus extra to taste
  • ¼ cup (35 g) plain (all-purpose) flour

Cooking Components

  • 3 tbsp olive oil
  • ¼ cup (60 ml) water
  • 1 onion, chopped
  • 1 tbsp freshly minced garlic
  • 3 large carrots, peeled and sliced diagonally
  • 2 tbsp tomato paste (concentrated tomato puree)
  • 2 tbsp Worcestershire sauce
  • 3 cups (750 ml) beef stock
  • 1 tsp dried thyme or two sprigs of fresh thyme
  • 2 bay leaves
  • 1 cup (155 g) frozen peas
  • 3 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water

To Serve

  • Freezer-friendly Mashed Potatoes
  • Fresh thyme leaves (optional)

Instructions

  1. Prepare the beef: Place the beef in a large, shallow dish and sprinkle it with sea salt, freshly cracked black pepper, and plain flour. Use tongs to toss the beef pieces until they are evenly coated with the flour mixture, which will help to thicken the stew later.
  2. Brown the beef: Heat half of the olive oil in a large, heavy-based frying pan over medium–high heat. Add the beef in batches, making sure not to overcrowd the pan, to ensure proper caramelization rather than stewing. Cook each batch for 2–3 minutes until the pieces are well browned on all sides. Transfer the browned beef to a plate and set aside.
  3. Cook the aromatics: Add the water to the pan and scrape the base with a wooden spoon to loosen any browned, sticky bits for extra flavor. Add the chopped onion and minced garlic, stirring and cooking for 1–2 minutes until softened and fragrant.
  4. Transfer to slow cooker: Place the browned beef, along with the cooked onion and garlic, into the slow cooker. Add the sliced carrots, tomato paste, Worcestershire sauce, beef stock, thyme (dried or fresh), and bay leaves. Stir to combine all ingredients evenly.
  5. Slow cook the stew: Cook the stew on high for 3–4 hours or on low for 7–8 hours, until the beef is tender and the carrots are cooked through.
  6. Thicken and finish: In the last 15 minutes of cooking, stir in the frozen peas and the cornflour mixed with cold water to thicken the stew. Remove and discard the bay leaves and thyme sprigs if used. Leave the slow cooker lid off during this time to help the stew thicken slightly.
  7. Season and serve: Taste and adjust the seasoning with extra salt and pepper as needed. Serve the beef stew hot with a side of creamy mashed potatoes, and garnish with fresh thyme leaves if desired for a fragrant finish.

Notes

  • This recipe uses chuck steak which is excellent for slow cooking as it becomes tender and flavorful when cooked low and slow.
  • Do not overcrowd the pan when browning the beef to ensure good caramelization, which adds depth to the stew’s flavor.
  • The cornflour slurry added at the end helps thicken the stew to a nice, hearty consistency.
  • Leaving the slow cooker lid off during the thickening stage reduces excess liquid for a richer texture.
  • This stew pairs wonderfully with mashed potatoes or crusty bread to soak up the hearty sauce.

Nutrition

  • Serving Size: 1 pan (approximate serving)
  • Calories: 685
  • Sugar: 10.1 g
  • Sodium: 1590.2 mg
  • Fat: 23.1 g
  • Saturated Fat: 7.6 g
  • Unsaturated Fat: Approximately 14.8 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 41.6 g
  • Fiber: 6.7 g
  • Protein: 76 g
  • Cholesterol: 186.8 mg

Find it online: https://mycopyrecipe.com/slow-cooker-beef-stew-with-carrots-peas-and-mashed-potatoes-recipe/