Slow Cooker Beef Stew with Potatoes Tips, FAQ & printable recipe

Tips for success

To achieve the absolute deepest flavor in your gravy, make sure to use a high-quality, rich beef broth as the liquid base. If you prefer an even thicker gravy at the end of cooking, you can easily adjust the consistency.

Simply mash one or two of the cooked potato chunks directly into the stew using the back of a spoon. The released starches will instantly blend into the gravy, thickening it naturally without changing the overall flavor profile of the dish.

For the best results, always cook this stew on the low heat setting of your slow cooker if time permits. While the high setting will cook the beef and potatoes faster, the low and slow method is far superior for breaking down the tough connective tissues in the chuck roast.

Cooking on low for eight hours yields a noticeably more tender, melt-in-your-mouth texture than cooking on high for four hours, making the patience well worth it.

Variations

• Herbed Beef Stew: Stir in a teaspoon of dried thyme and a dried bay leaf with the broth for an earthy, aromatic twist.
• Rich Garlic Beef Stew: Add four minced garlic cloves to the slow cooker insert along with the beef and potatoes for a deep, savory flavor boost.

Storage and make-ahead

Fridge

Store in airtight containers in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in airtight freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot and bubbling throughout.

Allow any leftover beef stew to cool down at room temperature for no more than two hours before storing. Transfer the cooled stew into airtight glass or plastic containers, ensuring the lid is sealed tightly to prevent the food from drying out.

Properly stored, the stew will keep beautifully in the refrigerator for up to three to four days. In fact, the flavors often deepen and improve after a day or two in the fridge.

This beef stew is an excellent candidate for making ahead of time. You can fully cook the recipe a day or two before you plan to serve it. Simply store the entire batch in the refrigerator.

When you are ready to serve, gently reheat the stew on the stovetop over medium-low heat, stirring occasionally, until it is hot and bubbling throughout. This makes it perfect for stress-free entertaining or busy weeknights.

Serving ideas

Serve this comforting stew hot, ladled generously into deep, warmed bowls to keep the rich gravy flowing. The combination of tender beef and hearty potatoes makes this a complete, satisfying meal all on its own. It pairs wonderfully with a side of crusty warm bread, which is perfect for wiping up every last drop of the glossy, savory dark gravy from the bottom of your bowl.

For an elegant presentation, serve the stew alongside a simple, crisp green salad dressed with a light vinaigrette. The bright, acidic notes of the salad provide a refreshing contrast to the deep, savory richness of the slow-cooked beef and potatoes. You can also serve it over a bed of buttered egg noodles or polished white rice if you want to stretch the meal further.

Frequently asked questions

Recipe card

Slow Cooker Beef Stew with Potatoes

Prep 15 minCook 8 hRest 3 minTotal 8 h 18 minServes 6

Ingredients

• 2 lb beef chuck roast, cut into 1 1/2-inch cubes
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into chunks
• 3 cups beef broth

Instructions

1. Cut the beef chuck roast into uniform one-and-a-half-inch cubes. Peel the Yukon Gold potatoes and cut them into large, sturdy chunks. Keep the ingredients separate on a clean cutting board until you are ready to assemble the stew in the slow cooker.
2. Place the beef cubes and the potato chunks into the bottom of a six-quart slow cooker. Arrange them in a relatively even layer to ensure that they cook at the same rate throughout the long simmering process.
3. Pour the savory beef broth slowly over the beef and potato chunks in the slow cooker. Gently stir the ingredients once to distribute the broth and ensure that the liquid settles around all the beef and potato pieces.
4. Cover the slow cooker with its lid. Cook on the low setting for 7 to 8 hours, or on the high setting for 4 to 5 hours, until the beef is ultra-tender. The beef must reach an internal temperature of 145°F (63°C) to be safe. Once reached, turn off the heat and let the meat rest for 3 minutes.
5. After letting the stew rest for 3 minutes, stir it gently to combine. If you prefer a thicker consistency, mash a couple of the potato chunks against the side of the slow cooker insert to release starch, then stir them back into the dark gravy.

Estimated nutrition per serving

Calories

350

Protein

32 g

Carbohydrates

18 g

Fat

16 g

Fiber

2 g

Sugar

1 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.