There’s something deeply soothing about coming home to a meal that’s been quietly bubbling away for hours, filling the house with the rich scent of herbs and beef. This slow cooker beef and potatoes stew is just that kind of comfort. The moment you lift the lid, you’re greeted by the tender chunks of beef nestled alongside soft potatoes and carrots, all swimming in a savory broth that’s thickened just enough to coat every bite.
I remember the first time I made this stew—it was one of those days when everything felt a little off, and honestly, I wasn’t even sure if I’d have the patience to wait the full 8 hours. But the smell started drifting from the kitchen somewhere around mid-afternoon, and it was impossible not to keep sneaking a peek. I might have stirred it a couple of times too many, just to check if it was ready yet, even though I knew it needed the time. The slow cooker does the heavy lifting here, and the reward is a dish that feels like it’s been made with time and care, even if the day was hectic.
Why You’ll Love It
- A hands-off meal that lets you set it and forget it, freeing up your day for other things (or naps).
- Rich, comforting flavors that build slowly—this isn’t a rush job, and that’s kind of the point.
- Perfect for feeding a crowd or having leftovers that taste even better the next day.
- The recipe leans on simple ingredients, but the slow cooking brings out a depth that feels anything but basic.
And if you’re worried about equipment, don’t be—if you have a slow cooker, you’re all set. This stew pairs wonderfully with a crusty piece of bread or a simple green salad to balance the richness. Maybe you want to swap out the baby potatoes for sweet potatoes or add a splash of red wine to the broth for a little extra oomph—I haven’t tested all these variations, but hey, that’s part of the fun, right?
Print
Slow Cooker Beef and Potatoes Stew
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker beef and potatoes stew, perfect for a cozy meal. Tender beef chunks and potatoes simmered with vegetables and rich broth for a flavorful dish.
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 rounds
1 large onion, chopped
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
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons cold water
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the beef cubes to the skillet and brown on all sides, about 5-7 minutes. Transfer the browned beef to the slow cooker.
Add the halved baby potatoes, sliced carrots, chopped onion, and minced garlic to the slow cooker.
In a medium bowl, whisk together the 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 the bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
About 30 minutes before serving, mix the all-purpose flour with cold water to create a slurry.
Stir the slurry into the stew to thicken the broth.
Cover and continue cooking for the remaining 30 minutes.
Remove the bay leaves before serving.
Garnish with chopped fresh parsley and serve hot.
- Prep Time: 20 minutes
- Cook Time: 8 hours
Kitchen Notes: No need for fancy gadgets here, just your trusty slow cooker and a skillet to brown the beef before it goes in. Serving it with a sprinkle of fresh parsley brings a pop of color and brightness that cuts through the hearty stew. If you’re feeling adventurous, try stirring in some frozen peas at the end or swapping rosemary for sage to change things up slightly.
FAQ
Can I prepare this stew the night before? Absolutely—just refrigerate overnight and reheat gently the next day.
What if I don’t have baby potatoes? Regular potatoes cut into chunks work just fine.
Can I freeze leftovers? Yes, store in an airtight container for up to 3 months, then thaw overnight before reheating.
Ready to cozy up with this slow cooker stew? It’s the kind of meal that reminds you food is more than just fuel—it’s a little comfort for the soul. Give it a try, save it for later, and enjoy every slow-cooked bite.