Slow Cooker Beef and Potatoes
8 h 25 min
|
easy
|
high-protein
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 8 h | 8 h 25 min |
Introduction
This slow cooker beef and potatoes is cozy, hearty comfort food that basically cooks itself while you go about your day.
Tender beef cubes, soft potatoes, and a rich, savory gravy make this an easy one-pot dinner everyone will love.
It’s perfect for busy weeknights, chilly weekends, or any time you want a no-fuss, stick-to-your-ribs meal.
Ingredients (6 servings)
Ingredients for the Beef & Potatoes
Ingredients for the Sauce
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How to Make Slow Cooker Beef and Potatoes
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Prep the slow cooker and ingredients
Lightly grease your slow cooker insert if needed and set it nearby.
Peel and chunk the potatoes, chop the onion, and mince the garlic if not already done.
Pat the beef cubes dry with paper towels so they brown better.
-
Brown the beef
Heat the olive oil in a large skillet over medium high heat.
Add the beef in batches and sear until browned on at least two sides.
Transfer the browned beef to the slow cooker, leaving the fat in the pan.
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Sauté the aromatics
Add the onion and garlic to the skillet and sauté until softened and fragrant.
Scrape the onion and garlic, plus any browned bits, into the slow cooker.
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Add potatoes and mix the sauce
Spread the potato chunks evenly over the beef in the slow cooker.
In a bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, and soy sauce.
Stir in the bouillon cubes, salt, pepper, thyme, and smoked paprika until combined.
Pour the sauce mixture evenly over the beef and potatoes.
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Slow cook until tender
Cover the slow cooker and cook on low for 7 to 8 hours, or on high for 4 to 5 hours.
The beef should be very tender and the potatoes should be soft when pierced with a fork.
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Thicken the sauce (optional)
If you want thicker sauce, stir the cornstarch and water together in a small bowl.
Stir the slurry into the slow cooker, cover, and cook on high for 15 to 20 minutes.
Season to taste with extra salt and pepper before serving, if you like.
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Serve
Gently stir the beef and potatoes to coat everything in the sauce without breaking the potatoes too much.
Serve hot in bowls with some cooking liquid spooned over the top.
Substitutions
- Use beef chuck roast instead of lean beef cubes
- Beef chuck has more marbling, so it turns meltingly tender and gives the sauce a deeper, richer beefy flavor.
- Use Yukon gold potatoes instead of all-purpose white potatoes
- Yukon golds hold their shape better, stay creamy inside, and give the stew a slightly buttery taste without extra fat.
- Use tamari instead of regular soy sauce
- Tamari keeps the same savory depth and saltiness but can be a good choice if you need a gluten-conscious option.
Tips
- Choose the right cut of beef
- Well-marbled chuck roast or blade roast works best, because the fat and connective tissue break down into juicy, tender bites.
- Brown in batches for better flavor
- Crowding the pan steams the meat, so sear in batches to build a deep brown crust and a more flavorful sauce.
- Keep potato size consistent
- Cut potatoes into similar sized chunks so they cook evenly and finish tender at the same time as the beef.
- Do not lift the lid too often
- Every peek releases heat and extends cook time, so only open the slow cooker when you add the slurry or check doneness.
- Skim fat for a cleaner sauce
- If the sauce seems greasy, let the dish sit a few minutes, then spoon off the fat pooled on top before serving.
Nutrition Facts *
| Energy | 447 | kcal |
|---|---|---|
| Protein | 34 | g |
| Total Fat | 22 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why is my beef still tough after slow cooking for hours?
- Most often the beef just needs more time, especially if the cubes are large or the slow cooker runs a bit cool. Make sure you used a braising cut like chuck, keep the lid on, and continue cooking until the meat shreds easily with a fork.
- How can I keep the potatoes from turning mushy?
- Use waxy or all-purpose potatoes like Yukon gold, and cut them into larger chunks rather than small dice. Avoid stirring too often while cooking, and if your slow cooker runs very hot, cook on low instead of high.
- Can I add more vegetables to this recipe?
- Yes, sturdy vegetables like carrots or celery can go in at the start with the potatoes. Tender vegetables like peas or green beans should be stirred in during the last 20 to 30 minutes so they stay bright and not overcooked.
- Can I skip browning the beef to save time?
- You can, and the dish will still be tasty, but the flavor will be milder and the color paler. If you skip browning, taste the sauce at the end and add a little extra Worcestershire or smoked paprika to boost savoriness.
Serving Suggestions
This cozy slow cooker beef and potatoes makes an easy, satisfying dinner for chilly nights or busy weekdays.
For extra richness, top each bowl with a dollop of sour cream or a sprinkle of sharp cheddar.
Leftovers taste amazing tucked into toasted rolls the next day for a hearty, almost French dip style sandwich.
More pairings:
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