Slow Cooker Beef Stew with Veggies - Easy Crock Pot Recipe

Craving a meal that's both deeply comforting and incredibly easy? Our recipe crock pot beef stew with vegetables is exactly what you need! Imagine fall-apart-tender beef shoulder roast, swimming in a rich, African-inspired tomato sauce, bursting with hearty potatoes and vibrant veggies. This isn't just any stew; it's a true "set-it-and-forget-it" marvel that transforms simple ingredients into a flavorful feast with very little hands-on time. Perfect for chilly evenings, busy weekends, or whenever you need a bowl of soul-satisfying warmth, this slow cooker beef stew with potatoes and carrots promises big flavor without the fuss. Get ready to discover your new favorite way to enjoy a classic!

Ingredients

• For the Beef:
• 2.5 lbs beef shoulder roast (or chuck roast), trimmed of excess fat and cut into 1½-inch cubes
• 1 tablespoon olive oil (for browning)
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper, divided
• For the Vegetables & Potatoes:
• 1 large yellow onion, chopped
• 3 medium carrots, peeled and sliced into ½-inch rounds
• 2 celery stalks, sliced into ½-inch pieces
• 4 cloves garlic, minced
• 2 lbs Yukon Gold potatoes (or similar waxy potatoes), peeled and cut into 1-inch cubes
• Optional: 1 bell pepper (any color), chopped; ½ cup frozen peas or green beans (for later)
• For the Flavor Builders & Seasonings:
• 1 (14.5 ounce) can crushed tomatoes or tomato sauce
• 2 cups beef broth (or 2 beef bouillon cubes dissolved in 2 cups hot water)
• 1 tablespoon paprika (½ regular, ½ smoked, if available)
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• ¼ teaspoon white pepper (optional, for a subtle kick)
• 1 bay leaf
• Optional: 1 small whole chili pepper (like a bird's eye or serrano, for heat)
• 1 tablespoon cornstarch or all-purpose flour (for thickening, if needed)
• 2 tablespoons cool beef broth or water (for slurry)
• 1 tablespoon apple cider vinegar or lemon juice (for brightening)
• Fresh parsley or green onions, chopped (for garnish)

Directions

1. Prep the Beef and Vegetables
   1. Pat your beef shoulder roast cubes thoroughly dry with paper towels. This is crucial for a good sear! Trim off any large pieces of excess fat.
   2. Season the beef cubes with ½ teaspoon of salt, ¼ teaspoon of black pepper, and half of the paprika, curry powder, and thyme. Toss to coat evenly.
   3. Chop your onions, carrots, celery, and potatoes into roughly even, bite-sized pieces. If using optional bell peppers, chop those now too.
2. Brown the Beef for Maximum Flavor
   1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
   2. Working in batches (don't overcrowd the pan!), sear the seasoned beef until it's deep brown on at least two sides. You're not cooking it through, just building a rich, caramelized crust. This browning step adds incredible depth of flavor that you won't get otherwise.
   3. Transfer the browned beef to your slow cooker. Keep any browned bits (fond) in the pan – they’re packed with flavor!
3. Build the Flavor Base
   1. In the same skillet (no need to clean it!), add the chopped onions, carrots, and celery. Sauté over medium heat for about 5-7 minutes, scraping up any browned bits from the bottom of the pan as they soften.
   2. Add the minced garlic and the remaining paprika, curry powder, thyme, and white pepper (if using). Cook for another minute until fragrant, stirring constantly.
   3. Pour in a splash (about ¼ cup) of the beef broth to deglaze the pan, scraping up all those delicious browned bits from the bottom. This captures all that amazing flavor.
   4. Stir in the crushed tomatoes or tomato sauce until well combined and slightly thickened.
4. Load the Slow Cooker (Correct Order)
   1. Layer the cut potatoes and any other root vegetables (like extra carrots) on the bottom of your slow cooker. This helps them cook evenly in the stew's liquid.
   2. Add the seared beef and any juices that accumulated on its plate.
   3. Pour the tomato-vegetable mixture from the skillet over the beef and potatoes.
   4. Add the remaining beef broth, the bay leaf, and the optional whole chili pepper (if using). Remember, you don't want to drown your beef stew with potatoes in too much liquid, as the vegetables and beef will release their own juices as they cook.
5. Cook Low and Slow
   1. Cover your slow cooker and cook on LOW for 7-8 hours or on HIGH for 3½-4½ hours. Cooking on low generally yields the most tender, melt-in-your-mouth beef.
   2. The stew is done when the beef on the bone (if using, or just the cubes) is fork-tender and easily falls apart, and the potatoes and carrots are soft and easily pierced with a fork.
6. Finish, Thicken, and Adjust Seasoning
   1. Once cooked, if there's a lot of excess fat on top, you can skim it off with a spoon.
   2. If your stew is too thin for your liking, whisk together the cornstarch or flour with 2 tablespoons of cool beef broth or water to create a smooth slurry. Stir this into the slow cooker, turn the setting to HIGH, and cook for another 15-20 minutes, or until the stew has thickened to your desired consistency.
   3. Taste the stew and adjust the seasoning. This is a crucial step! Add more salt to taste. If the flavors seem a bit flat, stir in a splash of apple cider vinegar or lemon juice – it truly brightens everything up.
   4. Remove the bay leaf and any whole chili peppers. Stir in fresh chopped herbs like parsley or green onions right before serving for a burst of freshness.