Slow Cooker Beef and Potato Stew

TheChic_slow-cooker-beef-stew

Beef.  It’s what’s for dinner!

During the chilly winter months, its all about soups and stews.  This slow cooker beef and potato stew will become a family favorite!  In the morning, you simply throw all the ingredients into your slow cooker and by dinnertime you have a delicious pot of stew ready to eat.  I like to make a big batch of this stuff because it tastes even better the following days.

TheChic_slow-cooker-beef-stew-1

This stew is best served with a couple slices of toasted crusty bread to soak up all the savory juices.

I have found that Yukon Gold potatoes are best for this dish.  Red potatoes don’t absorb liquids very well and Russets fall apart with prolonged cooking.  Yukon Gold are perfect because they don’t require peeling, they keep their shape, and they cook to be creamy and flavorful.

I added tomato paste and soy sauce to enhance the beefy flavors while increasing the umami goodness.  Carrots are hard to overcook, they maintain their shape and provide a nice sweetness to this beefy stew.

TheChic_potato-thickener-tip

And my top secret ingredient in thickening this stew- potato flakes (instant mashed potato)!  While I’ve never made mashed potatoes from a box, I do love using instant mashed potatoes as a thickener.  It is a nice alternative to using cornstarch or making a roux.  You simply add the potato flakes into the hot stew, stir to combine and it instantly thickens.  The starch in potatoes make it a natural thickener.  And don’t worry about using instant potatoes- they are made using real potatoes that have been cooked then dehydrated.

TheChic_beef-potato-stew-ingredients

Slow Cooker Beef and Potato Stew, serves 4-6

Ingredients

1 1/2 cup reduced sodium chicken broth

1- 10.5 oz can condensed French Onion soup

1 cup water

3 Tbsp tomato paste

1 Tbsp reduced sodium soy sauce

3 pounds boneless beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed

3/4 tsp kosher salt

1/2 tsp black pepper

1 1/2 pounds baby Yukon Gold potatoes, scrubbed and cut in half or quarters

1 medium onion, large dice cut

3 medium carrots, peeled, cut into large chunks

2 cups frozen peas

additional salt and pepper, to taste

1/4 cup potato flakes (instant mashed potato), as need to thicken stew

crusty bread, toasted for serving

Instructions

1.Add chicken broth, onion soup, water, tomato paste, and soy sauce into bowl of slow cooker.  Whisk to break up and distribute tomato paste.

2.  In a large bowl, season beef with salt and pepper.  Mix to combine.

3.  Add seasoned beef, potatoes, onion, and carrots to slow cooker.  Cover with lid and cook on high for 6-7 hours until the beef is tender.

4. Before serving, add frozen peas and allow to cook for 5-8 minutes.  Stir in 1/4 cup potato flakes to thicken soup.  Add additional potato flakes 1 tablespoon at a time to achieve desired thickness.  Season with additional salt and pepper to taste.  Serve with toasted crusty bread.

*Note: As with most braised dishes, this stew tastes much better the following day once the beef has absorbed all the flavors.  Simply reheat gently and serve as usual.  DO NOT BOIL when reheating because it will dry out the meat.

TheChic_beef-potato-stew
Slow Cooker Beef and Potato Stew
Serves 4
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Ingredients
  1. 1 1/2 cup reduced sodium chicken broth
  2. 1- 10.5 oz can condensed French Onion soup
  3. 1 cup water
  4. 3 Tbsp tomato paste
  5. 1 Tbsp reduced sodium soy sauce
  6. 3 pounds boneless beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
  7. 3/4 tsp kosher salt
  8. 1/2 tsp black pepper
  9. 1 1/2 pounds baby Yukon Gold potatoes, scrubbed and cut in half or quarters
  10. 1 medium onion, large dice cut
  11. 3 medium carrots, peeled, cut into large chunks
  12. 2 cups frozen peas
  13. additional salt and pepper, to taste
  14. 1/4 cup potato flakes (instant mashed potato), as need to thicken stew
  15. crusty bread, toasted for serving
Instructions
  1. Add chicken broth, onion soup, water, tomato paste, and soy sauce into bowl of slow cooker. Whisk to breakup and distribute tomato paste.
  2. In a large bowl, season beef with salt and pepper. Mix to combine.
  3. Add seasoned beef, potatoes, onion, and carrots to slow cooker. Cover with lid and cook on high for 6-7 hours until the beef is tender.
  4. Before serving, add frozen peas and allow to cook for 5-8 minutes. Stir in 1/4 cup potato flakes to thicken soup. Add additional potato flakes 1 tablespoon at a time to achieve desired thickness. Season with additional salt and pepper to taste. Serve with toasted crusty bread.
Notes
  1. *As with most braised dishes, this stew tastes much better the following day once the beef has absorbed all the flavors. Simply reheat gently and serve as usual. DO NOT BOIL when reheating because it will dry out the meat.
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58 Responses to “Slow Cooker Beef and Potato Stew”

  1. Jayem Kaye

    Might I suggest embedding a “PRINT” option for your recipes? It would be helpful!
    I’m trying this recipe out tonight…with it being -13 degrees below zero! Brrrrrrr

    Reply
  2. Melanie @ Carmel Moments

    Found your site through foodgawker. This stew looks filling and delicious. Perfect for these cold nights! Beautiful photos!

    Reply
  3. Brenda @ Chatting Over Chocolate

    Your stew caught my eye on foodgawker, and I had to stop by to tell you how delicious it looks …& pin it too, of course! 😉 Thanks so much for sharing!!

    Reply
  4. Shawna

    Made this stew today and it was good! The family was so full with one bowl. Thank you!

    Reply
  5. Christina S.

    I’m trying this recipe tomorrow! It looks delicious! One question: can I cook this recipe on low for a longer period of time or is it not advised?

    Reply
    • Maryanne Cabrera

      Hi Christina, do you have a timer on your slow cooker? After a set amount of time, the slow cooker should move over to “keep warm” setting so your food doesn’t get overcooked. Otherwise, I think you could get away with a couple more hours on low setting.

      Reply
  6. Jessica

    I’m making this stew tonight! I was looking for easy crock pot on Pinterest and the photo of this recipe caught my eye. I’m going to use venison instead of beef because that’s what I have on hand. Can’t wait to try it once it’s done! 🙂

    Reply
    • Rachel Hollis

      Jessica,
      That sounds awesome! My sister and her family live in the mountains in Oregon so they sub venison in for beef all the time. Let me know how it turns out. ~Rachel

      Reply
  7. Lisa

    I came across this recipe last week on Pintrest and I’ve made it twice already! It’s the best stew recipe I’ve ever made, thanks so much!

    Reply
  8. Stacy

    Instead of the chicken broth and soy sauce.. what about using beef brooth? do I delete the soy if using beef brother?

    Reply
    • Rachel Hollis

      Hi Stacy,
      I think that would work well too though you might need to add a little extra salt since the soy sauce gives the dish extra flavor. Let me know how it turns out! ~Rachel

      Reply
  9. Rebecca Newton

    Hello 🙂

    I made this last night with 2.66 pounds of beer stew meat and cooked on high for 6 hours and ran into a slight problem…the meat is over cooked while the carrots and potato’s are way undercooked…any suggestions? I made slight changes to your recipe, not sure if that’s why I ran into this problem. I used 32 ounces of beef stock as my liquid, 2.66 pounds of beef stew meat seasoned with salt and pepper, about 6 baby Yukon gold potatoes chopped in half, and a handful of veggies consisting of baby carrots and chopped celery and onion. Also after about 5 hours I added 1/4 cup of potato flakes and then about 3 more tablespoons and still not very thick. Next time I will probably add more potato flakes but I mainly want to learn how to fix having over cooked meat and undercooked potatoes and carrots. Thanks for any advice!

    Reply
    • Rachel Hollis

      Hmmm Rebecca, I’m not sure exactly what happened.

      Do you know what temperature you cooked it on? Too much heat might account for the overcooked meat, maybe try it at half the temperature? Also, did you add your potatoes and meat at the same time? It sounds like you did which confuses me because 5 hours is definitely enough to cook potatoes all the way through. Perhaps try cubing them instead of just a cut in half. You can also try more liquid. I’m sorry that I don’t have a more concrete answer for you, but hopefully these tips will help. ~Rachel

      Reply
  10. Hanh

    Bought all the ingredients to make this and turns out I only purchased a pound of meat! If I add more potatoes and carrots with less beef, will it change the flavor?

    Reply
  11. Jaime Thompson

    Made this today! Such a quick an easy recipe! It has great flavor! We will be making this again!

    Reply
  12. Anett

    Hey,
    just got a slow cooker and now can’t wait to try all these delicious dishes. What size of slow cooker are your recipes for? I only got a small (3.5 litres) one so I guess I would have to adjust the amounts?
    Anett

    Reply
  13. Allison

    I made this today for dinner and my house smells divine! I’ve been wanting beef stew for quite awhile and this recipe hit the spot – thanks!

    Reply
  14. carmen

    Making this for dinner tonight! Was going to make steak and then i saw this recipe. Added celery and mushrooms. Also used cream of mushroom and garlic soup. Have fresh baked sourdough and onion bread. Looking forward to dinner! Thank you.

    Reply
  15. Vincent Reagan

    Instead of using the three pounds of boneless beef chuck cut into 1 1/2-2″ pieces could I just substitute 3 pounds of beef stew meat? Just cutting out a step. Thank you. .
    🙂

    Reply
  16. Dennay

    Hi! I’m making this right now. It’s been cooking on high for about three hours and the liquid is boiling quite a bit. Do you think I should cook it on low for the remaining 4 hours? Not sure if the meat will overcook if it boils for another 4 hours. Thank you! Also, it smells AMAZING!

    Reply
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