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–+ servings
Slow Cooker Beef and Potato Stew

Best Slow Cooker Beef and Potato Stew for Cozy, Hearty Dinners

This Slow Cooker Beef and Potato Stew blends rich flavors and simple ingredients for a comforting meal.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds Beef chuck roast Choose well-marbled beef for tenderness.
  • 4 medium Russet potatoes Peeled and chopped.
  • 3 medium Carrots Sliced.
  • 1 large Onion Chopped.
  • 4 cloves Garlic Mince until fragrant.
  • 4 cups Beef broth Use low-sodium.
  • 2 tablespoons Tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Fresh thyme Or 1 teaspoon dried.
  • 2 leaves Bay leaves
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Black pepper To taste.
Optional Add-ins
  • 2 stalks Celery Chopped.
  • 1 cup Pearl onions Optional.
  • 1 cup Red wine Optional.

Equipment

  • Slow Cooker
  • heavy skillet

Method
 

How to Make Slow Cooker Beef and Potato Stew
  1. Prep Ingredients: Trim excess fat from beef chuck, then cut into 1-inch cubes. Peel and chop russet potatoes, slice carrots and onions, and mince garlic cloves until fragrant.
  2. Brown Beef: In a heavy skillet, heat a drizzle of oil over medium-high. Brown beef cubes in batches, 3–4 minutes per side, until a rich golden crust forms.
  3. Sauté Aromatics: Push beef to one side, add onions and garlic; sauté 2–3 minutes until onions soften and garlic is fragrant, stirring often.
  4. Assemble Stew: Transfer beef, onions, garlic, potatoes, and carrots into the slow cooker. Pour in beef broth, tomato paste, Worcestershire sauce, thyme sprigs, and bay leaves. Season generously.
  5. Cook Stew: Cover the slow cooker; cook on low for 7–8 hours or on high for 4 hours, until beef is tender and potatoes are fork-soft. Let flavors meld beautifully.
  6. Finish & Serve: Remove bay leaves and thyme stems, stir the stew. Taste and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1000IUVitamin C: 20mgCalcium: 40mgIron: 4mg

Notes

Store leftover stew in an airtight container for up to 3 days or freeze for up to 3 months. Thaw overnight before reheating and add beef broth to revive texture.

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