This comforting Slow Cooker Beef and Potatoes recipe is perfect for busy days when you want a hearty, home-cooked dinner with minimal effort. Tender chunks of beef slowly cook with potatoes, onions, garlic, and savory broth until everything is flavorful and delicious.
Prep time
15 minutes
Cook time
7–8 hours
Servings
6
Ingredients
- 2 pounds beef stew meat, cut into 1–2-inch chunks
- 1½ pounds potatoes, peeled if desired and cut into cubes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced (optional)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 tablespoon olive oil (optional, for browning)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
Step 1: Prepare the beef and potatoes
Cut the beef into bite-sized chunks. Wash and cut the potatoes into evenly sized cubes. Dice the onion and mince the garlic.
Step 2: Brown the beef (optional)
Heat olive oil in a skillet over medium-high heat. Brown the beef in batches for 2–3 minutes per side. This adds extra flavor, but you can skip this step if you prefer a quicker preparation.
Step 3: Add everything to the slow cooker
Place the potatoes, carrots, and onion in the slow cooker. Add the beef chunks and minced garlic on top.
Step 4: Prepare the flavorful broth
Whisk together the beef broth, tomato paste, Worcestershire sauce, salt, pepper, paprika, and thyme. Pour the mixture evenly over the beef and vegetables.
Step 5: Slow cook until tender
Cover with the lid and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the potatoes are cooked through. Avoid lifting the lid frequently.
Step 6: Thicken the gravy (optional)
If you prefer a thicker sauce, stir together the cornstarch and cold water. Mix it into the slow cooker, cover, and cook on HIGH for another 15–20 minutes until thickened.
Step 7: Serve and enjoy
Taste and adjust the seasoning. Sprinkle with fresh parsley if desired, then serve warm with crusty bread, dinner rolls, or a simple green salad.
Tips for the best results
- Choose the right beef: Chuck roast or beef stew meat works especially well for slow cooking.
- Cut evenly: Similar-sized potato pieces help everything cook at the same rate.
- Add enough liquid: The broth does not need to cover every ingredient, but there should be enough to create a flavorful gravy.
- For extra flavor: Brown the beef first and scrape the browned bits from the skillet into the broth.
- Avoid mushy potatoes: Cut them into larger chunks and check for doneness near the end of cooking.
Storage and reheating
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze cooled portions in airtight containers for up to 3 months for best quality. Potatoes may soften after thawing.
- Reheating: Reheat on the stove or in the microwave until the food reaches 165°F (74°C). Refrigerate leftovers within 2 hours.
Frequently Asked Questions
Can I put raw beef directly into the slow cooker?
Yes. You can add raw beef directly to the slow cooker; browning is optional and mainly adds flavor.
Can I use sweet potatoes instead?
Yes. Sweet potatoes work well, although they may soften more quickly, so cut them into larger chunks.
Can I make this recipe without carrots?
Absolutely. Simply leave them out or replace them with celery, mushrooms, or additional potatoes.
What should I serve with slow cooker beef and potatoes?
Dinner rolls, crusty bread, steamed green beans, or a fresh garden salad all make great sides.
Recipe card
Slow Cooker Beef and Potatoes
A hearty, comforting dinner with tender beef, potatoes, and rich savory gravy.
Prep
15 min
Cook
7–8 hrs
Yield
6 servings
Quick method
- Add beef, potatoes, onion, garlic, and optional carrots to the slow cooker.
- Pour in seasoned broth with tomato paste and Worcestershire sauce.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- Thicken the gravy if desired and serve hot.
