If you’re craving a cozy, soul-satisfying meal that basically cooks itself while you go about your day, then this Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe is exactly what you need. I absolutely love how tender and flavorful the beef turns out, and pairing it with sweet carrots, bright peas, and silky mashed potatoes just sends this dish to another level of comfort food heaven.

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Why You’ll Love This Recipe

Unbeatable Tenderness: Slow cooking breaks down the chuck steak into melt-in-your-mouth goodness.
Hands-Off Convenience: You prep it in minutes, then set it and forget it – perfect for busy days.
Balanced Flavors: The sweetness of carrots and peas complements the rich beef perfectly.
Comfort on a Plate: Creamy mashed potatoes soak up all that stew sauce, making every bite heavenly.

The image shows a white bowl filled with a layered meal on a white marbled surface. The bottom layer is smooth, creamy mashed potatoes in a light cream color. On top of this is a thick layer of rich brown beef stew with chunks of tender beef, bright orange carrot slices, and green peas scattered throughout. The stew looks moist and flavorful with black pepper and small green herb leaves sprinkled over the top. Another similar bowl is slightly visible in the background on the right side. The photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This recipe uses simple, budget-friendly ingredients that come together perfectly to make a stew bursting with flavor. Always choose a good quality chuck steak; it’s the secret to that tender, succulent beef stew you’re aiming for.

Chuck steak: This cut is perfect for slow cooking because the marbling melts and softens the meat.
Sea salt flakes: I like these for seasoning because they dissolve nicely and bring out all the flavors.
Freshly cracked black pepper: Adds a bit of warmth and complexity.
Plain flour: Helps you get that lovely caramelized crust on the beef and thickens the stew later.
Olive oil: For browning the beef to develop those deep, rich flavors.
Water: Used to deglaze the pan, scraping up those tasty browned bits.
Onion and garlic: The flavor bomb duo that forms the base of your stew.
Carrots: Peeled and sliced diagonally so they cook evenly and look pretty.
Tomato paste: Adds a rich, tangy depth to the sauce.
Worcestershire sauce: A little umami magic for savory complexity.
Beef stock: Your stew’s liquid heart – make sure it’s good quality or homemade.
Thyme and bay leaves: Traditional herbs that give warm, earthy notes.
Frozen peas: Stirred in at the end for a burst of color and sweetness.
Cornflour and cold water: This slurry helps you thicken the stew right before serving.
Mashed potatoes: Creamy and smooth, perfect for soaking up the stew’s sauce.
Fresh thyme leaves (optional): For a fresh, aromatic sprinkle on top.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing with this stew to suit whatever mood I’m in or what I have in the fridge. Feel free to mix and match veggies or adjust seasonings – this recipe is forgiving and flexible.

Adding root veggies: I sometimes toss in parsnips or potatoes for extra heartiness; they soak up all those tasty juices beautifully.
Seasonal swaps: In spring or summer, I swap peas for fresh green beans or baby corn to keep things fresh.
Low-sodium option: Use low-sodium beef stock and reduce added salt, then adjust seasoning at the end.
Make it gluten-free: Swap plain flour and cornflour for gluten-free alternatives – works like a charm!

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

Step 1: Coat and Brown the Beef

Start by tossing your bite-sized chuck steak with sea salt, black pepper, and plain flour. Using tongs makes it easier to coat every piece evenly—this step is crucial because it helps the beef caramelize beautifully instead of just stewing. Heat half your olive oil over medium-high in a heavy pan, then brown the beef in batches. Don’t overcrowd the pan – a crowded pan will steam the beef rather than sear it, and you won’t get that lovely caramelization. This step is worth the extra effort; it’s where much of the flavor develops!

Step 2: Sauté Onions and Garlic, Then Deglaze

Once the beef is browned and set aside, add water to the pan and scrape up all those stuck-on bits – that’s pure flavor gold. Then toss in your chopped onion and minced garlic, cooking for a couple of minutes until softened and fragrant. This little sautéing step adds a sweet base to your stew that slow cooking alone can’t achieve.

Step 3: Combine All Ingredients in the Slow Cooker

Transfer the beef, onion, and garlic mixture to your slow cooker. Add the sliced carrots, tomato paste, Worcestershire sauce, beef stock, thyme, and bay leaves. Give everything a good stir so all those flavors start mingling. Set your slow cooker to low for 7-8 hours or high for 3-4 hours. Trust me, low is best for super tender beef and perfectly cooked carrots, but if you’re short on time, high works too.

Step 4: Add Peas and Thicken the Stew

About 15 minutes before the stew is done, stir in the frozen peas and your cornflour slurry (cornflour mixed with cold water). This thickens the sauce nicely and adds a fresh pop from the peas. Remove the bay leaves and thyme sprigs (if using) to avoid bitter bites. I like leaving the lid off the slow cooker now so the sauce can reduce and thicken just a bit more—that little extra step raises this stew up a notch.

Step 5: Serve Hot with Creamy Mashed Potatoes

Season to taste with extra salt and pepper, then spoon the stew over freshly made mashed potatoes. If you want, sprinkle some fresh thyme leaves on top for a vibrant, aromatic finish. This pairing never fails to impress – soft, creamy potatoes soak up every bit of that rich stew, making it the ultimate comfort meal.

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Pro Tips for Making Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe

Brown in Batches: Don’t rush browning—do it in batches to really develop deep caramelization and flavor.
Don’t Skip the Deglaze: Those stuck bits on the pan are packed with flavor, so always add water and scrape them up after browning your meat.
Add Peas at the End: Adding peas too early makes them mushy; toss them in in the last 15 minutes for the perfect texture and color.
Leave Lid Off to Thicken: Removing the lid during the last 15 minutes helps thicken the sauce without extra thickening agents.

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

Two bowls on a white marbled surface each have two main layers: a smooth, creamy pale yellow layer of mashed potatoes on the side and a thick brown stew on top. The stew contains chunks of tender brown meat, bright orange carrot slices, and small green peas, with some herbs sprinkled throughout. A spoon rests in the front bowl, positioned slightly inside, ready to scoop the stew. The bowls are plain white and round, showing the hearty mix of colors and textures vividly, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this stew with a sprinkle of fresh thyme leaves—it brightens the dish and adds a lovely herbal aroma. Sometimes I’ll throw a dollop of sour cream or a little chopped parsley on top if I want an extra layer of freshness. These small touches make the dinner feel special without extra effort.

Side Dishes

Besides the mashed potatoes, crusty bread or a simple green salad are great accompaniments. A crunchy baguette is perfect for mopping up leftover stew juices. When it’s colder, I love a side of roasted root veggies to double down on the cozy vibes.

Creative Ways to Present

For special occasions, I’ve served this stew in individual cast iron cocottes topped with thyme sprigs—instantly charming and perfect for family-style dinners. I’ve also tried layering it over creamy polenta instead of mashed potatoes for a fun twist that’s equally comforting.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I always let the stew cool before storing to keep flavors fresh and avoid soggy textures in the mashed potatoes.

Freezing

This stew freezes like a dream — just separate the stew and mashed potatoes if you want the best texture later. Freeze in portion-sized containers for easy weeknight meals; it reheats wonderfully without losing that slow-cooked magic.

Reheating

I reheat the stew gently on the stovetop over low heat, stirring occasionally. For mashed potatoes, I add a splash of milk or cream and stir on low heat to bring back that creamy texture. Avoid microwaving too aggressively to keep everything luscious and not dried out.

FAQs

Can I use other cuts of beef for this stew?

Yes! While chuck steak is ideal for its marbling and tenderness after slow cooking, you can also use brisket or short ribs. Just keep in mind that leaner cuts might dry out, so adjusting cooking time and adding a bit more liquid helps.
Can I skip browning the beef?

You can, but browning adds a lot of depth and richness to the stew’s flavor. If you’re short on time, it’s okay, but I definitely recommend it for a truly tasty result.
Can I make the stew ahead of time?

Absolutely! The flavors actually deepen if you make it a day ahead. Just reheat gently on the stove, and add peas towards the end to keep them fresh and bright.
What if I don’t have a slow cooker?

No worries! You could simmer everything slowly on the stovetop over low heat for about 2-3 hours, or finish in a low oven (around 300°F/150°C) covered for a couple of hours, stirring occasionally.

Final Thoughts

This Slow-Cooker Beef Stew with Carrots, Peas, and Mashed Potatoes Recipe holds a special place in my kitchen rotation—it’s the ultimate cozy dinner that feels homemade but isn’t fussy at all. I recommend giving it a try on a lazy weekend or a chilly weeknight when you want to come home to a warm, comforting meal that hugs you from the inside out. I’m betting once you try it, it’ll become one of your favorites too!