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Easy Crockpot Beef and Potato Stew: Best Set-and-Forget Dinner

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This easy crockpot beef and potato stew is the kind of recipe that saves dinner on busy days—and makes you look like you planned it all along. The beef turns buttery soft, the potatoes soak up all that savory broth, and the whole thing comes together with about 15 minutes of active work.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1.5-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and cut into 1-inch chunks
  • 3 celery stalks, sliced into 1/2-inch pieces
  • 4 medium Yukon Gold potatoes, peeled and cut into 1.5-inch chunks
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt, plus more to taste
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)

Instructions

  1. Brown the beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add beef in a single layer (do not crowd the pan; work in batches if needed). Let sit undisturbed for 3-4 minutes until a deep brown crust forms. Flip and brown the other side for 2-3 minutes. Transfer browned beef to the slow cooker.
  2. Sauté the aromatics: In the same skillet (do not wipe it out), reduce heat to medium. Add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan. Transfer onion and garlic to the slow cooker.
  3. Layer the vegetables: Add carrots, celery, and potatoes to the slow cooker on top of the beef and onions. Do not stir—keeping potatoes on top helps them stay intact.
  4. Make the broth: In a medium bowl or large measuring cup, whisk together beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, smoked paprika, and black pepper. Pour over everything in the slow cooker. Add bay leaves on top. Do not add salt yet.
  5. Cook low and slow: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The stew is done when beef is fork-tender and potatoes are soft but still hold their shape.
  6. Thicken the broth (optional): About 30 minutes before serving, remove bay leaves. In a small bowl, whisk together cornstarch and cold water until smooth. Stir slurry into the stew. Cover and cook on HIGH for 20-30 minutes until broth thickens.
  7. Season and serve: Taste and add salt as needed (about 1/2 to 1 teaspoon). Stir in fresh parsley if desired. Serve hot in bowls with crusty bread or over rice.

Notes

Don’t skip browning the meat—it creates deep flavor. Pat beef dry before seasoning for better browning. Add potatoes later if cooking on HIGH to avoid mush. Taste before salting as broth and Worcestershire sauce contain sodium. Let stew rest on WARM for 15-20 minutes before serving for best flavor.

Nutrition

Keywords: crockpot beef stew, slow cooker beef stew, beef and potato stew, set-and-forget dinner, easy stew recipe, comfort food, beef chuck stew

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