Slow Cooker Beef Stew with Potatoes and Carrots
Ingredients
Main Ingredients
Beef chuck (cubed)
800 g
Potatoes (cubed)
600 g
Carrots (sliced)
300 g
Onion (chopped)
200 g
Garlic (minced)
15 g
Beef broth
750 ml
Tomato paste
60 g
Thyme
5 g
Bay leaf
2 pcs
Cornstarch
30 g
Water
60 ml
Instructions
Prepare vegetables
Peel and chop the potatoes, carrots, onion, and garlic into bite-sized pieces.
Load slow cooker
Place the chopped vegetables in the bottom of the slow cooker. Add the cubed beef on top.
Add liquids and seasonings
Pour in the beef broth, add tomato paste, thyme, and bay leaves. Stir to combine.
Cook on low
Cover and cook on Low setting for 8-10 hours until the beef is tender and vegetables are soft.
Thicken the stew (optional)
If desired, mix cornstarch with cold water to form a slurry. Stir into the stew and cook on High for 15 minutes until thickened.
Serve
Remove bay leaves and serve hot.
Storage
Store in airtight containers. Reheat gently to avoid overcooking vegetables.
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