Slow Cooked Beef Potato Stew

Discovering this slow cooked beef and potato stew was like finding a warm hug on a chilly fall evening. The first time I made it, the whole house smelled like cozy comfort, and I knew I had found a new family favorite.

I remember the first time unexpected guests popped by right at dinnertime and I pulled this stew out of the slow cooker. It was a total lifesaver and turned into an impromptu celebration around the table.

Ingredients

• Beef chuck: I always choose well-marbled chuck because it stays tender and juicy after hours of slow cooking.
• Potatoes: Medium starchy potatoes work best to soak up all the delicious broth without falling apart.
• Carrots and celery: These add just the right natural sweetness and texture balance.
• Beef broth: I prefer gluten-free broth to keep this stew accessible, and it's key for that deep savory base.
• Herbs & spices: Thyme, bay leaf, and Worcestershire sauce create a flavor harmony that's hard to beat.

Instructions

Season and Sear:

Start by seasoning the beef cubes really well with salt and pepper. Heat oil in your skillet until almost smoking, then brown the beef in batches. You want that rich crust that smells like dinner is official.

Add Vegetables and Liquids:

Once the meat is nestled in your slow cooker or Dutch oven, pile on potatoes, carrots, celery, onion, and garlic. Pour over beef broth, stir in tomato paste, splash in red wine if you're using it, and sprinkle thyme and your bay leaf. The Worcestershire sauce ties it all together.

Cook Low and Slow:

Cover and let the magic happen — on low for 6 to 8 hours or on the stovetop simmering gently for about 2 to 2.5 hours. This slow simmer lets flavors blend and textures soften perfectly.

Thicken and Finish:

Make a slurry with cornstarch and cold water, then stir it into the stew during the last 15 minutes. This gives it that cozy, thickened hug of a sauce. Don't forget to remove the bay leaf before serving.

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This stew became more than food when my family gathered after a long day, sharing stories over bowls of it. It's that kind of dish that comforts and connects, turning simple moments into lasting memories.

Keeping It Fresh

This stew actually tastes better the next day once the flavors have had even more time to marry. I usually make it a day ahead if I can, then reheat gently for that fresh-from-the-pot warmth.

Serving Ideas That Clicked

Serve with crusty bread to soak up every last drop or over buttered noodles for a comforting meal. A simple green salad adds a fresh contrast that makes the whole meal shine.

A Time This Recipe Saved the Day

Once, a power outage meant no oven or stove for dinner, but I had made this stew earlier and kept it warm in my slow cooker on the backup generator. Everyone was warm and happy, and I realized this recipe isn't just delicious — it's reliable.

• Don't forget to taste and adjust seasonings at the end, it can always use a little boost.
• If you're short on time, using the stovetop method still delivers great depth and tenderness.
• Leftovers freeze beautifully, making busy weeknight dinners a breeze.

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Thanks for hanging out and chatting about this stew with me — I hope it brings you as much warmth and joy as it has brought me.

Recipe Questions & Answers

→ What cut of beef works best for this stew?

Beef chuck cut into 1-inch cubes is ideal for slow cooking due to its tenderness and flavor development over long cooking times.

→ Can I use other root vegetables besides potatoes?

Yes, sweet potatoes or parsnips make excellent substitutions to add a different sweetness and texture to the dish.

→ How can I make the stew gluten-free?

Use cornstarch instead of flour to thicken the stew, and ensure Worcestershire sauce and broth labels confirm gluten-free status.

→ Is it necessary to sear the beef before slow cooking?

Searing beef cubes adds a deeper, caramelized flavor to the stew but can be skipped if short on time.

→ What wine pairs well with this slow-cooked beef dish?

A robust red such as Cabernet Sauvignon complements the rich flavors and herbs in the stew.

→ How long should the stew cook on stovetop for best results?

Simmer on low covered for about 2 to 2.5 hours, stirring occasionally until beef and vegetables are tender.