Slow Cooker Beef and Potato Stew
This comforting beef stew comes together in a slow cooker, letting the chuck roast become melt‑in‑your‑mouth tender while potatoes, tomatoes, and aromatic spices create a rich, filling meal.
Instructions
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1. In a skillet, heat the olive oil over medium heat and brown the chuck roast pieces on all sides. Transfer the browned meat to the slow cooker.
2. Add the chopped onion, minced garlic, cubed potatoes, bay leaves, beef broth, fire‑roasted tomatoes (with their juice), Worcestershire sauce, balsamic vinegar, salt and pepper, dried oregano, flour, and paprika to the slow cooker. Stir to combine.
3. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the meat is tender and the vegetables are cooked through.
4. If a thicker stew is desired, whisk together 2 tbsp flour and 1 tbsp softened butter to form a slurry. Stir the slurry into the stew during the last 15 minutes of cooking.
5. Remove the bay leaves before serving. Taste and adjust seasoning if needed, then serve hot.
Tips
For extra color and flavor, finish the stew with a sprinkle of fresh parsley. Add frozen peas and sliced carrots in the last 30 minutes if you want a more traditional vegetable‑laden stew.
Video
“Beef Stew | Beef Stew Slow Cooker | Guisado De Carne” by Smokin' & Grillin with AB, watch on YouTube.
About this recipe
The stew features chunks of chuck roast simmered with beef broth, fire‑roasted tomatoes, potatoes, onion, and a blend of herbs and seasonings. A splash of Worcestershire and balsamic vinegar adds depth, while paprika and oregano round out the flavor profile. For a thicker texture, a simple flour‑butter slurry can be stirred in during the last minutes of cooking.
Serve the stew hot, ladled into bowls with a crusty roll or a simple side salad. It makes a satisfying dinner for chilly evenings and leftovers taste even better the next day.
