Description
This crockpot beef and potato stew brings together tender chuck roast, hearty potatoes, and rich gravy in one cozy, slow-cooked dish.
Ingredients
Scale
- 1½ lb beef chuck, cut in 1½-inch cubes
- 1½ tsp kosher salt + ½ tsp black pepper
- 2 tbsp all-purpose flour (for browning; optional)
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 3 carrots, cut in 1-inch chunks
- 1 lb waxy potatoes (Yukon gold/baby), halved or chunked
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme½ tsp dried rosemary (crushed)
- 1 bay leaf
- 2 cups beef broth (low-sodium)
- 1 tbsp soy sauce (optional)
- 1 tbsp butter (optional)
Gravy Options:
- Slurry: 1½ tbsp cornstarch + 1½ tbsp cold water
- Roux: 1½ tbsp butter + 1½ tbsp flour (stovetop finish)
Instructions
- (Optional Sear) Pat beef dry and season. Toss with flour. Brown briefly in a skillet, then transfer to the crockpot.
- Add onion, garlic, carrots, potatoes, tomato paste, Worcestershire, herbs, salt, pepper, broth, soy sauce. Nestle beef inside.
- Cook on Low for 7–8 hours or High for 4–5 hours until beef is tender.
Choose gravy method:
- Slurry: Mix cornstarch and water. Stir into stew, cover, cook on High 10–15 min until thickened.
- Roux: Melt butter, whisk in flour, then stew liquid. Add to crockpot, stir and cook 5–10 min more.
- Add butter if using, taste, adjust salt. Garnish with parsley. Serve warm with bread.
Notes
- For added flavor, swap ½ cup of the broth with dry red wine. Add peas during the last 10 minutes if desired.
- To make gluten-free, use the cornstarch method and skip flour dredging.
- Prep Time: 15 minutes
- Cook Time: 8 hours (Low) or 5 hours (High)
- Category: Comfort
- Method: stew
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 375Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 20
- Carbohydrates: 22g
- Fiber: 3 g
- Protein: 30g
Keywords: Crockpot Beef & Potato Stew