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Best Easy Cozy Slow Cooker Beef and Potato Stew Recipe

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A hearty, comforting slow cooker beef and potato stew with melt-in-your-mouth beef, creamy Yukon Gold potatoes, and a rich, savory broth. Perfect for busy weeknights or lazy Sundays.

Ingredients

Scale
  • 2 to 2.5 lbs beef chuck roast, cut into 1.5-inch cubes
  • 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 4 medium carrots, peeled and sliced into 1/2-inch rounds
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour (optional, for thickening)
  • Fresh parsley for garnish

Instructions

  1. Pat the beef cubes dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until a deep brown crust forms on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
  3. Reduce heat to medium. Add diced onion to the same skillet and cook for 2-3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1-2 minutes, stirring constantly.
  5. Pour about 1/2 cup of beef broth into the skillet, scraping up browned bits. Pour this mixture into the slow cooker over the beef.
  6. Layer carrots and potatoes on top of the beef in the slow cooker. Add Worcestershire sauce, dried thyme, crushed rosemary, and bay leaves.
  7. Pour the remaining 3.5 cups of beef broth over everything. Gently stir to distribute herbs and seasonings.
  8. Cover and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft.
  9. If desired, thicken the broth: remove 1/2 cup hot liquid, whisk with 2 tablespoons all-purpose flour until smooth, then stir back into the slow cooker. Cook on HIGH for 15-20 minutes until thickened.
  10. Remove bay leaves. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.

Notes

Searing the beef is crucial for deep flavor. Use LOW for best texture. Season at the end to avoid over-salting. Let the stew rest on WARM for 30 minutes before serving for best flavor. The stew tastes even better the next day.

Nutrition

Keywords: slow cooker beef stew, beef and potato stew, cozy stew, comfort food, easy stew recipe, slow cooker recipe

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