Description

This Slow Cooker Chunky Beef and Potato Stew is a hearty and comforting meal perfect for chilly days. Tender beef chuck cubes are browned and then slow-cooked with potatoes, fire-roasted tomatoes, and a blend of flavorful spices and herbs. With minimal hands-on prep and a rich, savory broth enhanced by balsamic vinegar and Worcestershire sauce, this stew delivers a satisfying, robust taste that’s ideal for family dinners or meal prep.

Ingredients

Scale

Beef and Coating

2 pounds lean chuck stew meat, cut into large bite-sized pieces
1/4 cup flour
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper

Cooking Fats

2 tablespoons extra-virgin olive oil, divided

Vegetables and Aromatics

3 large potatoes, peeled and chopped into large bite-sized pieces
1/2 cup onion, chopped
1 garlic clove, minced
14 1/2 ounces fire-roasted diced tomatoes, can with juice (BPA-free)

Liquids and Flavorings

3 to 4 cups low-sodium beef broth
1 teaspoon balsamic vinegar
2 teaspoons Worcestershire sauce

Herbs and Spices

1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
1 teaspoon paprika
1 bay leaf

Thickening (Optional)

2 tablespoons flour
1 tablespoon softened butter

Instructions

Prepare the Beef Coating: In a bowl, whisk together flour, salt, and black pepper. Dredge the beef cubes thoroughly in the flour mixture, coating each piece evenly to help create a flavorful crust and thicken the stew later.
Brown the Beef: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the coated beef cubes and brown them on all sides, approximately 30 seconds per side, until golden. The goal is to sear the exterior, not to cook the meat through. Remove browned beef and set aside. Repeat the process with the remaining tablespoon of olive oil and beef cubes.
Combine Ingredients in Slow Cooker: Transfer all browned beef pieces, including drippings, into the slow cooker. Add the chopped onions, potatoes, Worcestershire sauce, and the entire can of diced tomatoes with their juice.
Add Broth and Seasonings: In a separate container, stir together the balsamic vinegar, beef broth (adjust amount based on preferred stew consistency), minced garlic, dried oregano, paprika, and bay leaf. Pour this mixture into the slow cooker over the beef and vegetables.
Slow Cook the Stew: Cover the slow cooker and cook on high for 4 to 6 hours or on low for 8 to 10 hours. This slow cooking process tenderizes the beef and melds the flavors.
Thicken the Stew (Optional): About 15 minutes before serving, to achieve a thicker stew, mix 2 tablespoons of flour with 1 tablespoon of softened butter to create a paste. Stir this mixture into the stew and continue cooking to incorporate and thicken the liquid.
Serve and Enjoy: Once thickened to your liking, remove the bay leaf, stir the stew well, and serve hot. Enjoy this hearty and flavorful meal!

Notes

Use lean chuck stew meat or any other beef stew cut for best tenderness and flavor.
Browning the beef cubes before slow cooking adds depth of flavor and improves texture.
Adjust the amount of beef broth depending on how thick or soupy you prefer the stew.
For a gluten-free version, substitute the flour with a gluten-free alternative such as cornstarch or rice flour.
Optional thickening with flour and butter helps create a richer, more luxurious stew consistency.
The stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 20 minutes
Cook Time: 6 hours
Category: Main Dish, Stew
Method: Slow Cooking
Cuisine: American

Keywords: slow cooker beef stew, chunky beef potato stew, slow cooked stew, hearty beef stew, easy slow cooker recipes