Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe

I absolutely love making this Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe on cozy weekends. There’s something so comforting about tender beef simmered low and slow with hearty potatoes and sweet carrots, all infused with earthy herbs. It’s one of those dishes that fills your kitchen with the warmest aromas and promises a satisfying meal at the end of the day.

When I first tried this recipe, I was amazed at how effortlessly the crockpot did most of the work while still delivering rich, melt-in-your-mouth flavors. Whether you’re feeding a family or meal-prepping for the week, this stew is a reliable, nourishing classic you’ll want to turn to again and again.

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Ingredients You’ll Need

Each ingredient in this Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe plays a key role, blending together for a rich, hearty experience. I always recommend fresh veggies and good-quality beef stew meat to get the best results.

• Beef Stew Meat: Look for well-marbled pieces; they stay tender and juicy after slow cooking.
• All Purpose Flour: Used for coating the beef to help create a beautiful crust and thicken the stew.
• Vegetable Oil: For browning the meat; don’t substitute with butter here to prevent burning.
• Yellow Onion: Adds sweetness and depth when sautéed just right.
• Garlic Cloves: Fresh minced garlic brings a fragrant touch that lifts the whole stew.
• Yukon Gold Potatoes: Their creamy texture holds up well during long cooking, becoming perfectly tender.
• Butter: Used for sautéing onions and scraping up those caramelized bits—the flavor gold mine!
• Carrots: Sweet and earthy, they soften into tender morsels that balance the beef.
• Beef Broth: The stew’s base liquid; opt for a good quality broth or homemade for extra richness.
• Cornstarch: Mixed into a slurry at the end to give the stew a luscious, thickened sauce.
• Garlic and Herb Blend: Seasoning mix to boost the savory flavor effortlessly.
• Salt and Pepper: Essential for seasoning throughout cooking and finishing to taste.
• Dried Thyme: Adds a subtle woodsy note that pairs beautifully with beef.
• Bay Leaves: Simmered in the stew to deepen the herbal aroma.

Variations

I love making this Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe my own by tweaking it depending on the season or what I have on hand. Don’t hesitate to play around with it and find your favorite version!

• Swap Veggies: I’ve swapped carrots for parsnips or added celery for extra crunch—each gives the stew a new dimension.
• Make it Gluten-Free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour for coating the beef.
• Boost Umami: Adding a splash of Worcestershire sauce or a few dried mushrooms in the broth amps up savory depth.
• For a Hearty Twist: Toss in pearl onions or diced sweet potatoes to mix things up when I want a little extra sweetness.

How to Make Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe

Step 1: Season and Coat the Beef

I start by seasoning the stew meat generously with the garlic and herb blend, along with salt and pepper. Then I season the all-purpose flour with the same spices and dredge each piece of beef in it. This simple step does double duty—flavoring and helping to create that beautiful crust when browned, plus it helps thicken the stew later.

Step 2: Brown the Beef in Batches

Heat about half a cup of vegetable oil in a large skillet over medium-high heat. I brown the meat in batches to avoid overcrowding, which traps moisture and prevents browning. Searing each side until golden locks in flavor and juices. Once all beef is browned, I transfer it straight to the crockpot. Don’t skip this—it makes a huge difference in the stew’s final depth.

Step 3: Sauté Onions and Garlic

Using the skillet with all those delicious browned bits still clinging to the bottom, I add butter and scrape the pan with a wooden spoon—that’s flavor gold that you don’t want to lose. Then I add diced onion and splash in half a cup of beef broth to deglaze the pan. Cooking for a few minutes softens the onion, followed by adding minced garlic and cooking for about 5 more minutes until fragrant and translucent.

Step 4: Assemble the Crockpot

I pour the sautéed onion, garlic, and broth mixture over the browned meat in the crockpot. Then I add chopped Yukon Gold potatoes and sliced carrots for that perfect balance of tender veggies. Next, I pour in the remaining beef broth and season everything with salt, pepper, and dried thyme. Finally, I tuck in three bay leaves on top to deepen the herbal aroma as it cooks.

Step 5: Cook Low and Slow

Set your crockpot on low for about 7 to 9 hours or on high for 5 to 7 hours. Check for tenderness—the meat should be falling apart and the vegetables soft. This slow cooking melds flavors beautifully and turns tough stew meat into something silky and delicious.

Step 6: Thicken the Stew

When everything’s perfectly cooked, I mix 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Stir it into the stew and keep cooking for another 10 minutes to thicken up the broth into a luscious gravy. Don’t forget to remove the bay leaves before serving and adjust seasoning with salt and pepper as needed.

How to Serve Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe

Garnishes

I like to sprinkle fresh chopped parsley or thyme on top just before serving—it adds a pop of color and a fresh herbal aroma that brightens the rich stew. Sometimes a dollop of sour cream or a little sprinkle of freshly grated Parmesan elevates the dish even more.

Side Dishes

This beef stew is hearty enough to stand alone, but I often serve it alongside crusty bread or warm dinner rolls to soak up all that wonderful sauce. A crisp green salad balances the richness, making it a well-rounded meal.

Creative Ways to Present

For a cozy dinner party, I’ve served this stew in rustic bread bowls—everyone loved tearing into their own warm, edible serving vessel. It also makes a charming centerpiece when ladled into individual crockpot liners or small cast-iron pots for a personal touch.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover stew into airtight containers and refrigerate it for up to four days. It tastes even better the next day because the flavors have more time to meld, making for an easy, reheatable meal during busy weekdays.

Freezing

This Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe freezes beautifully in individual portions. Just cool completely before freezing to avoid sogginess, then reheat gently to keep the vegetables tender but not mushy.

Reheating

I reheat stew gently on the stovetop over medium-low heat, stirring occasionally. This helps the sauce regain its perfect consistency. Microwave works too, but I recommend adding a splash of beef broth if it seems a bit thick or dry.

FAQs

Final Thoughts

This Crockpot Beef Stew with Potatoes, Carrots, and Herbs Recipe has become a go-to comfort meal in my family, especially during chilly months when everyone craves something warm and satisfying. I love how forgiving it is—whether you’re an experienced cook or just starting out, it’s hard to mess this up. So, next time you want a hassle-free, hearty dinner that tastes like you’ve been cooking all day, give this stew a try. I promise it’ll become one of your favorite crockpot recipes too!

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