Slow Cooker Beef Stew with Carrots & Peas
There’s something deeply comforting about a warm bowl of Slow Cooker Beef Stew with Carrots & Peas. This recipe is a classic done right—tender beef chuck simmered slowly in a rich broth infused with thyme, rosemary, and a hint of tomato paste, combined with sweet carrots and vibrant peas. It’s the perfect meal to come home to after a long day, filling your kitchen with cozy aromas and your belly with satisfying flavors. Whether you’re meal prepping for the week or looking for a no-fuss Sunday dinner, this stew hits all the right notes.
Why You’ll Love This Recipe
If you’ve ever craved a Hearty Beef Stew that’s both nourishing and easy to prepare, this Slow Cooker Beef Stew with Carrots & Peas is your answer. The slow cooker does all the heavy lifting, making the beef melt-in-your-mouth tender without constant attention. It’s loaded with wholesome ingredients and just the right balance of herbs and seasoning to make every bite flavorful. Plus, the addition of peas adds a pop of color and sweetness that perfectly complements the earthy carrots and savory beef. This stew is an ideal family-friendly dish, hearty enough to serve with crusty bread or over creamy mashed potatoes.
The Essentials
- 2 pounds beef chuck, cut into 1-inch cubes – the perfect cut for slow cooking, becoming tender and juicy.
- 4 cups beef broth – the flavorful base that brings everything together.
- 3 large carrots, sliced – add sweetness and texture.
- 2 cups frozen peas – stirred in at the end for freshness and vibrant color.
- 1 onion, chopped – builds depth of flavor.
- 3 cloves garlic, minced – adds aromatic warmth.
- 2 tablespoons tomato paste – intensifies the stew’s richness.
- 2 teaspoons dried thyme – classic herbaceous note.
- 1 teaspoon dried rosemary – lends a fragrant pine-like aroma.
- Salt and pepper to taste – essential seasoning.
- 2 tablespoons olive oil – for searing the beef and sautéing the aromatics.
- 2 bay leaves – subtle earthy flavor that rounds out the stew.
Appliances & Accessories
- Slow cooker – the star appliance that slowly cooks the stew to perfection.
- Large skillet – for browning the beef cubes and sautéing onions and garlic.
- Sharp knife – to cut the beef and slice the carrots evenly.
- Wooden spoon – for stirring and mixing ingredients.
- Measuring spoons and cups – to keep ingredient quantities precise.
From Start to Finish: Slow Cooker Beef Stew with Carrots & Peas
Step 1: Prep and Sear the Beef
Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to crowd the pan, and sear each side until browned, about 3-4 minutes per side. This step locks in the juices and builds a deep, savory flavor base.
Step 2: Sauté Aromatics
In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 3 minutes. Stir in the tomato paste and cook for an additional minute to bring out its rich, concentrated flavor.
Step 3: Combine Ingredients in the Slow Cooker
Transfer the seared beef and sautéed aromatics to your slow cooker. Add the sliced carrots, dried thyme, dried rosemary, bay leaves, and beef broth. Give everything a gentle stir to combine.
Step 4: Slow Cook to Perfection
Cover and cook on low for 7-8 hours or on high for 4-5 hours. The slow cooking process will make the beef incredibly tender and infuse the broth with rich flavor.
Step 5: Add Peas and Final Touches
About 30 minutes before serving, stir in the frozen peas. They’ll thaw and cook quickly, adding a fresh pop of color and sweetness. Taste the stew and adjust salt and pepper as needed.
Step 6: Serve and Enjoy
Discard the bay leaves before serving. Ladle the stew into bowls and enjoy it on its own or with a side of crusty bread or creamy mashed potatoes. For a fun twist, try serving alongside Roasted Carrot Tahini Bowls With Warm Farro to complement the carrots and bring in some hearty grains.
Ingredient Flex Options
- Beef cut: You can swap beef chuck for brisket or stew meat, but avoid lean cuts that may dry out.
- Vegetables: Feel free to add potatoes, parsnips, or celery for extra texture.
- Herbs: Fresh herbs like rosemary or thyme can be used instead of dried—just increase the quantity slightly.
- Broth: Beef broth can be substituted with vegetable broth for a lighter stew.
- Tomato paste: A splash of tomato sauce or crushed tomatoes can work in a pinch.
If You’re Curious
Wondering why the slow cooker method is so popular for this beef stew? Slow cooking allows the tougher cuts of meat to break down gently, resulting in tender, flavorful beef that’s hard to achieve with quicker methods. The low and slow heat also melds the herbs, vegetables, and broth into a harmonious, rich stew.
The addition of peas at the end keeps their bright flavor and texture intact, rather than overcooking them into mush, which is a common mistake in many stews.
- This stew freezes beautifully, making it a perfect meal prep option.
- The tomato paste adds depth without overpowering the natural beef flavor.
- Bay leaves infuse subtle earthiness but are removed before serving to avoid any bitter notes.
Keep-It-Fresh Plan
Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, gently warm on the stovetop or in the microwave until steaming. If the stew thickens too much upon cooling, stir in a splash of broth or water to loosen it.
This stew also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat slowly. For best texture, add fresh peas when reheating rather than freezing them with the stew.
Slow Cooker Beef Stew with Carrots & Peas Q&A
Can I use fresh peas instead of frozen?
Yes! Fresh peas can be used, but add them at the same point as frozen peas—about 30 minutes before serving—to keep their texture and sweetness intact.
What can I serve with this stew?
This Slow Cooker Beef Stew with Carrots & Peas pairs wonderfully with crusty bread, creamy mashed potatoes, or even simple buttered noodles. For a grain option, try serving alongside warm farro or barley.
Is it necessary to brown the beef first?
Browning the beef isn’t mandatory, but it adds a fantastic depth of flavor and a richer color to the stew. If you’re short on time, you can skip this step but expect a slightly less robust flavor.
Can I make this stew in an Instant Pot?
Absolutely! Use the sauté function to brown the beef and aromatics, then cook on the stew or manual setting for about 35-40 minutes with natural pressure release. Add peas after cooking and let them warm through before serving.
Next Up in Your Queue
- Hearty Beef Stew – a classic stew with rich flavors and tender beef, perfect for chilly evenings.
- Roasted Carrot Tahini Bowls With Warm Farro – a vibrant, wholesome bowl featuring roasted carrots and nutty farro.
The Takeaway
This Slow Cooker Beef Stew with Carrots & Peas is a no-fail recipe that combines tender beef, sweet carrots, and fresh peas in a savory, herb-infused broth. It’s easy to prepare, makes your kitchen smell incredible, and satisfies hunger with every hearty spoonful. Perfect for busy weeknights or relaxed weekend meals, this stew is a timeless dish you’ll want to keep in your recipe arsenal. Enjoy it as a comforting dinner or meal prep for the week ahead—a true crowd-pleaser that’s as simple as it is delicious.
Warm, nourishing, and utterly delicious—what more could you want from a stew?
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Slow Cooker Beef Stew with Carrots & Peas
Ingredients
Equipment
Method
- Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef in batches, making sure not to crowd the pan, and sear each side until browned, about 3-4 minutes per side.
- In the same skillet, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 3 minutes.
- Stir in the tomato paste and cook for an additional minute to bring out its rich, concentrated flavor.
- Transfer the seared beef and sautéed aromatics to your slow cooker.
- Add the sliced carrots, dried thyme, dried rosemary, bay leaves, and beef broth. Give everything a gentle stir to combine.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and flavors meld.
- About 30 minutes before serving, stir in the frozen peas. They will thaw and cook quickly.
- Taste the stew and adjust salt and pepper as needed.
- Discard the bay leaves before serving. Ladle into bowls and enjoy with crusty bread or mashed potatoes if desired.
Notes
- This stew freezes well for up to 3 months; thaw overnight before reheating.
- For best texture, add fresh peas when reheating rather than freezing them with the stew.
- Browning the beef adds depth of flavor but can be skipped for convenience.
- Feel free to add other vegetables such as potatoes or celery for extra texture.
- Substitute beef broth with vegetable broth for a lighter stew option.
