Slow Cooker Chunky Beef and Potato Stew

Posted on By Admin

Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6

This Slow Cooker Chunky Beef and Potato Stew is the epitome of comfort food. Tender chunks of beef, hearty potatoes, and savory spices come together in a rich broth that will warm you from the inside out. This recipe is perfect for busy weeknights or lazy weekends when you want a delicious, home-cooked meal without a lot of fuss.

Ingredients:

  • 2 pounds lean chuck stew meat or other beef stew meat, cut into large bite-sized pieces
  • 1/4 cup flour
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 large potatoes, peeled and chopped into large bite-sized pieces
  • 14 1/2 ounces fire-roasted diced tomatoes, canned, with juice (BPA-free cans)
  • 1 garlic clove, minced
  • 1/2 cup onion, chopped
  • 1 teaspoon balsamic vinegar
  • 1 bay leaf
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 3 to 4 cups low-sodium beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
  • 1 teaspoon paprika

Directions:

  1. In a large bowl, toss the beef with the flour until evenly coated.
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches and brown on all sides, about 5 minutes per batch. Add more oil as needed.
  3. Transfer the browned beef to a 6-quart slow cooker.
  4. Add the remaining olive oil to the skillet and sauté the onions and garlic until softened, about 3 minutes.
  5. Add the onions, garlic, potatoes, tomatoes (with juice), balsamic vinegar, bay leaf, salt, pepper, beef broth, Worcestershire sauce, oregano, and paprika to the slow cooker.
  6. Cover and cook on low for 8 hours or on high for 4 hours, or until the beef is tender and the potatoes are cooked through.
  7. Remove the bay leaf before serving.

Notes:

  • For a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir into the stew during the last 30 minutes of cooking.
  • This stew can also be cooked on the stovetop. Follow the same directions, but simmer in a covered pot over low heat for 2 to 3 hours, or until the beef is tender.

FAQ:

Can I use a different type of meat?
Yes, you can use any type of beef stew meat or even substitute with lamb or pork if you prefer.

Can I freeze this stew?
Yes, this stew freezes well. Allow it to cool completely before transferring to a freezer-safe container. It will keep in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in a pot on the stove or in the microwave until warmed through.

Can I add other vegetables?
Absolutely! This stew is very versatile. Feel free to add carrots, celery, or any other vegetables you like.

What should I serve with this stew?
This stew is delicious on its own but pairs well with crusty bread or a side salad.

Can I make this stew in advance?
Yes, this stew actually tastes even better the next day as the flavors have had time to meld together. Just store it in the refrigerator and reheat when ready to serve.

Kitchen Equipment Needed:

  • Large skillet
  • 6-quart slow cooker
  • Large bowl
  • Wooden spoon
  • Chef’s knife
  • Cutting board
  • Measuring cups and spoons

Storing Leftovers:

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove until warmed through.

This Slow Cooker Chunky Beef and Potato Stew is sure to become a family favorite. Its hearty and comforting flavors make it the perfect meal for any occasion.

Recipes