Slow Cooked Beef Potato Stew (Printable)
Tender beef and potatoes simmered with vegetables and herbs for a comforting main dish.
# What You'll Need:
→ Meats
01 - 2.5 pounds beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 4 medium potatoes, peeled and cut into chunks
03 - 3 large carrots, peeled and sliced
04 - 2 celery stalks, chopped
05 - 1 large onion, chopped
06 - 3 cloves garlic, minced
→ Liquids
07 - 4 cups beef broth (gluten-free if needed)
08 - 2 tablespoons tomato paste
09 - ½ cup dry red wine (optional)
→ Herbs & Spices
10 - 2 teaspoons salt
11 - 1 teaspoon black pepper
12 - 2 teaspoons dried thyme
13 - 1 bay leaf
14 - 1 tablespoon Worcestershire sauce (gluten-free if needed)
→ To Thicken (optional)
15 - 2 tablespoons cornstarch or all-purpose flour
16 - 2 tablespoons cold water
# Directions:
01 - Season the beef cubes evenly with salt and black pepper.
02 - Heat a small amount of oil in a large skillet over medium-high heat. Brown the beef cubes in batches until golden on all sides. Transfer to the slow cooker or a Dutch oven if cooking stovetop.
03 - Add potatoes, carrots, celery, onion, and garlic to the pot with the beef.
04 - Stir in beef broth, tomato paste, red wine (if using), dried thyme, bay leaf, and Worcestershire sauce. Mix thoroughly to combine all ingredients.
05 - For slow cooker: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours until beef and vegetables are tender. For stovetop: Bring to a simmer, cover, and cook on low heat for approximately 2 to 2.5 hours, stirring occasionally.
06 - Mix cornstarch or flour with cold water to create a slurry. Stir the mixture into the stew and cook for an additional 10 to 15 minutes until thickened.
07 - Remove the bay leaf, adjust seasoning to taste, and serve the stew hot.
# Expert Advice:
01 -
- This stew reveals its rich flavors the longer it simmers, like it's sharing a delicious secret with you.
- The tender beef and hearty potatoes come together so perfectly that it's become my go-to for those days when I want something both simple and special.
02 -
- Don't rush searing the beef — those browned edges are flavor gold.
- Adding the thickening slurry toward the end changed everything for me; the stew feels so much more luxurious and inviting.
03 -
- Use room temperature beef when searing to get even browning.
- The secret is low and slow cooking, patience is the key to meltingly tender beef.