This slow cooker chunky beef and potato stew is a warm, hearty dish perfect for chilly days. It’s packed with tender chunks of beef, soft potatoes, and rich flavors that develop over hours of slow cooking. This recipe is easy to throw together and is the ultimate comfort food for family dinners. The fire-roasted tomatoes add a slightly smoky flavor, while the Worcestershire sauce and balsamic vinegar create a savory depth. Best of all, you can set it and forget it, letting the slow cooker do all the work while you go about your day.
Ingredients:
2 pounds lean chuck stew meat (or other beef stew meat), cut into large bite-sized pieces
1/4 cup flour
2 tablespoons extra-virgin olive oil, divided
3 large potatoes, peeled and chopped into large bite-sized pieces
1 (14 1/2 ounce) can fire-roasted diced tomatoes (with juice)
1 garlic clove, minced
1/2 cup onion, chopped
1 teaspoon balsamic vinegar
1 bay leaf
1/2 teaspoon kosher or sea salt
1/2 teaspoon black pepper
3 to 4 cups low-sodium beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano (or 1 tablespoon fresh chopped oregano leaves)
1 teaspoon paprika
Instructions:
- Prepare the Beef:
In a bowl, whisk together the flour, salt, and pepper. Dredge the beef cubes in the flour mixture, coating them evenly. - Brown the Beef:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add half of the beef cubes, cooking on all sides for about 30 seconds per side until golden brown. You’re not cooking the meat through, just searing the outside. Remove and set aside. Add the remaining oil and beef cubes, repeating the browning process. - Transfer to Slow Cooker:
Place the browned beef and any drippings from the skillet into the slow cooker. Add the chopped onions, potatoes, Worcestershire sauce, and the can of diced tomatoes with the juice. - Add Seasonings and Broth:
Stir in the balsamic vinegar, beef broth (use more or less depending on your preferred consistency), minced garlic, oregano, paprika, and the bay leaf. Cover and cook on high for 4 to 6 hours, or on low for 8 to 10 hours, until the beef is tender and the potatoes are soft. - Thicken the Stew (Optional):
If you prefer a thicker stew, about 15 minutes before serving, combine 2 tablespoons of flour with 1 tablespoon of softened butter to form a paste. Stir this mixture into the stew and allow it to cook for the remaining time. - Serve:
Once done, give the stew a good stir, remove the bay leaf, and serve hot with your favorite bread or over rice.
Tips and Variations:
Veggie Add-ins: Feel free to add other vegetables like carrots, celery, or peas for extra nutrition and color. Add softer veggies, like peas, in the last 30 minutes of cooking.
Beef Cuts: If you can’t find chuck, any type of stew meat will work, including short ribs, brisket, or even lamb for a different twist.
Boost the Flavor: Adding a splash of red wine along with the broth will deepen the flavor of the stew. You can also add a tablespoon of tomato paste for a richer sauce.
Spice it Up: For a bit of heat, add a pinch of cayenne pepper or red pepper flakes. You can also swap out the paprika for smoked paprika for an extra smoky taste.
Gluten-Free Version: To make this stew gluten-free, use gluten-free flour for dredging the meat and thickening the stew.
How to Store and Reheat:
Refrigerating: Store any leftovers in an airtight container in the fridge for up to 4 days. The stew tastes even better the next day as the flavors continue to develop.
Freezing: This beef stew freezes well. Allow the stew to cool completely before transferring it to a freezer-safe container or portion into freezer bags. It will keep for up to 3 months in the freezer.
Reheating: To reheat, thaw the stew in the fridge overnight if frozen. Warm on the stovetop over medium heat until heated through. You can also reheat individual portions in the microwave in 1-2 minute intervals, stirring between each.
FAQs:
- Can I use a different type of meat?
Yes, you can substitute beef with lamb, pork, or even chicken for different flavors. Just adjust the cooking time accordingly to ensure the meat is tender. - Can I cook this on the stovetop instead of using a slow cooker?
Absolutely! To cook on the stovetop, brown the beef as directed, then add all ingredients to a large pot. Simmer on low heat for 1.5 to 2 hours, or until the beef is tender and the potatoes are cooked through. - How can I make the stew thicker without flour?
If you prefer not to use flour, you can mash some of the potatoes into the stew to thicken it naturally. Alternatively, use cornstarch or arrowroot as a gluten-free thickening agent. - Can I add wine to the stew?
Yes! Red wine pairs wonderfully with beef stew. Substitute about 1/2 cup of the beef broth with red wine for a richer flavor.
Enjoy this comforting and filling slow cooker chunky beef and potato stew, perfect for cozy family dinners!