Slow Cooker Beef & Potato Stew
Description
This Slow Cooker Beef & Potato Stew is rich, hearty, and packed with tender beef, chunky potatoes, carrots, and onions simmered in a savory herb-infused broth. Slow cooking allows the beef to become incredibly tender while the vegetables soak up all the delicious flavor. It’s the perfect cozy family dinner for a cold evening!
Ingredients
2 lb beef chuck roast, cut into 1½-inch cubes
1½ lb potatoes, peeled and cut into chunks
3 carrots, sliced
1 large onion, chopped
3 cloves garlic, minced
3 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
½ tsp black pepper
½ tsp salt, or to taste
2 bay leaves
2 tbsp olive oil
2 tbsp all-purpose flour
1 cup frozen peas
2 tbsp fresh parsley, chopped
Instructions
Pat the beef cubes dry and season with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Transfer to the slow cooker.
Add the chopped onion and garlic to the skillet and cook for about 2 minutes. Stir in the tomato paste and flour and cook for another minute.
Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
Pour the broth mixture into the slow cooker.
Add the potatoes, carrots, Worcestershire sauce, thyme, rosemary, and bay leaves.
Stir gently to combine.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef and potatoes are tender.
Stir in the frozen peas during the final 15–20 minutes of cooking.
Remove the bay leaves, taste, and adjust seasoning.
Garnish with fresh parsley and serve hot.
🍲 Tips for the Best Stew
Chuck roast gives the best tender, rich results.
Brown the beef before slow cooking for deeper flavor.
Cut potatoes into similar-sized chunks so they cook evenly.
If the stew is thinner than desired, leave the slow cooker uncovered for the last 20–30 minutes.
For extra richness, stir in a tablespoon of butter just before serving.
Q&A
Q: Can I skip browning the beef?
Yes, but browning adds much more flavor and creates a richer stew.
Q: Can I use baby potatoes?
Absolutely. Simply halve or quarter them depending on their size.
Q: Can I add other vegetables?
Yes! Celery, mushrooms, green beans, corn, or peas are excellent additions.
Q: How long does it keep?
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Q: Can I freeze beef and potato stew?
Yes, although potatoes may become slightly softer after freezing and reheating. Cool completely before freezing in airtight containers.