Slow Cooker Beef Stew Potatoes (Printable)

Tender beef and vegetables simmered slowly with potatoes in a rich, flavorful broth for easy comfort.

# What You'll Need:

→ Meats

01 - 2 pounds beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 4 medium potatoes, peeled and cut into 1-inch pieces
03 - 3 large carrots, peeled and sliced
04 - 2 celery stalks, chopped
05 - 1 large yellow onion, chopped
06 - 3 cloves garlic, minced
07 - 1 cup frozen peas

→ Liquids

08 - 4 cups beef broth (gluten-free if required)
09 - 1/3 cup dry red wine (optional)
10 - 2 tablespoons tomato paste
11 - 2 tablespoons Worcestershire sauce (gluten-free if required)

→ Spices & Seasonings

12 - 2 teaspoons kosher salt
13 - 1/2 teaspoon black pepper
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves

→ Thickeners

17 - 3 tablespoons cornstarch
18 - 3 tablespoons water

# How To Make:

01 - In a large skillet over medium-high heat, brown beef cubes in batches until all sides are seared. Transfer to the slow cooker.
02 - Place potatoes, carrots, celery, onion, and garlic into the slow cooker with the beef.
03 - Whisk together beef broth, red wine (if using), tomato paste, and Worcestershire sauce in a bowl, then pour over beef and vegetables.
04 - Add salt, black pepper, thyme, rosemary, and bay leaves; stir gently to combine.
05 - Cover and cook on LOW for 8 hours until beef and vegetables are tender.
06 - Mix cornstarch and water until smooth; add mixture to slow cooker and stir thoroughly.
07 - Add frozen peas, cover, and cook on HIGH for 20 to 30 minutes until stew thickens.
08 - Remove bay leaves, adjust seasoning if necessary, and serve hot.

# Expert Tips:

01 -
  • Eight hours of hands-off cooking means you can actually live your day instead of babysitting a pot.
  • The beef becomes so tender it falls apart with just a spoon, and that broth tastes like it simmered for days.
  • One slow cooker means one dish to clean, and honestly, that alone makes this worth it.
02 -
  • Don't skip the cornstarch mixture at the end—it's the difference between soup and stew, and it happens fast once the heat is high.
  • Beef chuck might look rough and fatty before cooking, but that's exactly why it transforms into something so tender; leaner cuts stay tough no matter how long you cook them.
03 -
  • Make this the day before and reheat it gently—the flavors actually deepen overnight, and it's even easier than cooking it fresh.
  • If your slow cooker runs hot, use low heat and start checking for doneness at the 6-hour mark; every slow cooker has its own personality.

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