Hearty Slow Cooker Beef Stew with Potatoes and Carrots

This easy beef stew slow cooker recipe comes together quickly and then simmers gently all day while you go about your schedule. By dinnertime you’ll have tender beef, flavored broth, and soft vegetables for a comforting, homey meal.

One-pot slow cooker dinners are perfect for busy households. Simply add the ingredients to the slow cooker, stir, set to high, and let it do the work. No stovetop browning is required for this version, so prep is fast and cleanup is minimal.

The ingredient list is short but focused on flavor: paprika, oregano, thyme, salt, pepper, and beef broth combine to produce a rich, savory stew. The long, gentle cooking time turns inexpensive stew meat into tender bites that the whole family will enjoy.

If you appreciate simple recipes that deliver on taste, this slow cooker paprika beef stew is worth keeping in your rotation. It’s nourishing, satisfying, and ideal for pairing with bread or a fresh salad.

Serve with flaky biscuits, skillet cornbread, or crusty bread to soak up the broth. Leftovers reheat well and often taste even better the next day, when flavors have had time to meld.

📋 Recipe

Easy Beef Stew Slow Cooker Recipe

A simple, hearty slow cooker beef stew seasoned with paprika, oregano, and thyme. Minimal prep, maximum comfort.

Rating: 5 from 2 votes

Course: Main Course, Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 6–8 hours

Total Time: 6 hours 10 minutes (approx.)

Servings: 6 servings

Calories: 231 kcal

Author: Sally

Ingredients

• 1½ pound stew meat or other beef, cut into ½-inch cubes
• 1 medium onion, chopped
• 4 medium potatoes, chopped (about 2 cups)
• 1 large carrot, chopped (about 1 cup)
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon salt, more to taste
• ½ teaspoon ground black pepper
• 3 cups beef broth

Instructions

1. Turn the slow cooker on to high heat.
2. Add the beef and chopped onion to the slow cooker. Drizzle with the olive oil and toss to coat evenly.
3. Add the potatoes, carrot, paprika, oregano, thyme, salt, pepper, and beef broth. Stir gently to combine.
4. Cover and cook on high for 6–8 hours, or until the meat is tender and the vegetables are soft. Reduce heat if the liquid is boiling too vigorously.
5. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot with a salad and bread of your choice.

Nutrition

Calories: 231 kcal | Carbohydrates: 29 g | Protein: 13 g | Fat: 7 g | Saturated Fat: 2 g | Sodium: 874 mg

Fiber: 5 g | Sugar: 3 g | Potassium: 903 mg | Vitamin A and C contributors from carrots and potatoes.

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Notes & Tips

• For best texture, cut vegetables to uniform sizes so they cook evenly. Smaller pieces will soften more quickly.
• If you prefer a thicker stew, remove the lid during the last 30–45 minutes of cooking to allow some liquid to evaporate, or stir in a slurry of cornstarch and water and cook until thickened.
• To adapt the recipe for low heat, cook 8–10 hours on low instead of high; the result will be similarly tender.
• Leftovers keep well in the refrigerator for 3–4 days, or freeze portions for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.
• Swap root vegetables like parsnips or turnips for variety, or add a bay leaf while cooking for additional depth.