There’s something about a slow cooker stew that feels like a gentle hug on a tough day. I remember the first time I made this beef and potatoes stew—it was one of those late autumn evenings where the wind was rattling the windows and I was distractedly trying to finish a book but kept getting drawn to the kitchen. The aroma of garlic and rosemary simmering away was impossible to ignore. Somewhere between the savory smell and the sound of the slow cooker humming, I realized dinner was going to be something more than just a meal; it was a pause button for the busy day.
Why You’ll Love It:
- Hands-off cooking means you can prep in 20 minutes and forget about it for hours, which is a lifesaver on hectic days.
- The flavors deepen over time, but it’s simple — and that’s kind of the point. No need for fancy ingredients or complicated steps.
- Tender beef and hearty potatoes make it a filling, satisfying dish that feels like comfort food without being heavy.
- It’s a one-pot meal that leaves you with minimal clean-up, which honestly makes me feel a little victorious after a long day.
If you’re worried about timing, it’s pretty forgiving. I’ve sometimes started it a bit later and still had a delicious meal; the beef just gets extra tender the longer it cooks.
Print
Slow Cooker Beef and Potatoes Stew
- Total Time: 8 hours 20 minutes
- Yield: 6
Description
A hearty and comforting slow cooker beef and potatoes stew, perfect for a cozy meal. Tender beef, potatoes, and vegetables simmered in a rich, flavorful broth.
Ingredients
2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon olive oil
1 pound baby potatoes, halved
3 large carrots, peeled and sliced into 1/2-inch pieces
1 large onion, diced
3 cloves garlic, minced
3 cups beef broth
1 cup water
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add beef cubes and brown on all sides, about 5-7 minutes. Transfer browned beef to the slow cooker.
In the slow cooker, add baby potatoes, sliced carrots, diced onion, and minced garlic.
In a medium bowl, whisk together beef broth, water, tomato paste, dried thyme, dried rosemary, salt, and black pepper.
Pour the broth mixture over the beef and vegetables in the slow cooker.
Add bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until beef is tender and potatoes are cooked through.
About 30 minutes before serving, mix all-purpose flour and cold water in a small bowl until smooth.
Stir the flour mixture into the stew to thicken the broth.
Cover and cook on high for the remaining 30 minutes.
Remove bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes: This stew is a breeze with just a slow cooker and a skillet to brown the beef, but if you skip the browning step, it still turns out tasty—just a touch less caramelized. I usually serve it with crusty bread to soak up the rich broth, but it’s also great alongside a simple green salad when you want something lighter. You could swap out the baby potatoes for sweet potatoes or add a splash of red wine for a deeper flavor, though I haven’t tested those tweaks extensively. Sometimes I toss in a handful of frozen peas at the end for a pop of color and sweetness, but that’s totally optional.
FAQ:
Can I use a different cut of beef? Chuck roast is ideal for slow cooking, but brisket or short ribs could work if you have them handy.
Is it possible to make this in an Instant Pot? Yes, though the texture may differ slightly; use the slow cooker function or adjust cooking times accordingly.
How should leftovers be stored? Keep leftovers in the fridge for up to three days or freeze in portions for up to three months. Reheat gently to preserve tenderness.
Ready to cozy up with a bowl of this stew? Your slow cooker is waiting.