How to Make Slow Cooker Chunky Beef and Potato Stew
We love easy slow cooker recipes like this one because they’re a snap to make and loaded with flavor. With your slow cooker doing most of the work our beef and potato stew doesn’t take a whole lot of effort on your part. This classic nourishing meal makes for a hearty dinner and satisfying lunch the next day!
Our recipe takes just 20 minutes of your time to prep and then you can go about the rest of your day! First dredge your beef cubes in a mixture of flour salt and pepper. Afterwards place meat in a large skillet and cook until the beef cubes are just browned on the outside. Add meat and drippings to the slow cooker along with onions potatoes worcestershire sauce and diced tomatoes. Stir in the remaining ingredients and allow your slow cooker to take over from there!
This savory slow cooker stew lets you choose from cooking on high for 4-6 hours or low for 8-10 hours. Both options will yield scrumptious results so choose whatever fits within your schedule best!
For added tastiness soak up your stew with Grandma’s Homemade Wheat Bread recipe. Yum!
The Takeaway
This slow cooker chunky beef and potato stew serves as an ultra-satisfying incredibly simple meal. We promise that it will become a new family favorite. As a bonus stews like this one make wonderful leftovers when you store overnight or freeze for days so stock up!
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 potatoes large peeled and chopped into large bite-sized pieces
- 14 1/2 ounces fire-roasted diced tomatoes can 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 beef broth low-sodium
- 2 teaspoons worcestershire sauce
- 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano leaves
- 1 teaspoon paprika
Instructions
- Whisk flour salt and pepper together in a bowl. Dredge the beef cubes in the flour mixture.
- Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides for about 30 seconds per side or until golden. Do not cook the meat through just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.
- Add meat pieces to the slow cooker along with the drippings. Add onions potatoes worcestershire sauce and can of diced tomatoes with juice.
- Stir balsamic vinegar along with broth (use more or less depending on how much liquid you like) garlic oregano paprika and bay leaf and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.
- Note: For a thicker stew combine 2 tablespoons flour with 1 tablespoon softened butter. Add and stir to the stew about 15 minutes before serving. Enjoy!
