>>51683
To be fair my family's version of "stew" is to sear, and sometimes not even do that, some roast and throw it in a slow cooker with beef broth for several hours, and the carrots and potatoes will go in almost just as early. So even the carrots are usually broken down at that point. If you do it the more traditional way on a stove they shouldn't break down that much. Would probably still be more soft than a red potato though.