Slow Cooker Beef and Potato Stew
ID: f8f114ba...
A comforting and hearty beef and potato stew slow-cooked to perfection. This warm, filling meal features tender chuck roast, fire-roasted tomatoes, and potatoes in a rich, savory broth.
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🍳 Cooking Flow
Cut the beef into cubes, coat them in seasoned flour, and sear in a skillet. → Chop potatoes and dice onions, then transfer them along with the browned beef into the slow cooker. → Add seasonings, fire-roasted tomatoes, garlic, balsamic vinegar, Worcestershire sauce, and beef broth, then stir. → Add bay leaves, cover, and cook on High for 5.5 hours or Low for 11 hours. → Optionally stir in a butter-flour slurry in the last 15 minutes to thicken the gravy.
Cooking Steps
Brief Cooking Order
Cut the beef into cubes, coat them in seasoned flour, and sear in a skillet. → Chop potatoes and dice onions, then transfer them along with the browned beef into the slow cooker. → Add seasonings, fire-roasted tomatoes, garlic, balsamic vinegar, Worcestershire sauce, and beef broth, then stir. → Add bay leaves, cover, and cook on High for 5.5 hours or Low for 11 hours. → Optionally stir in a butter-flour slurry in the last 15 minutes to thicken the gravy.
Introduction
A comforting and hearty beef and potato stew slow-cooked to perfection. This warm, filling meal features tender chuck roast, fire-roasted tomatoes, and potatoes in a rich, savory broth.
Step 1
Prep the beef by cutting the 2.5 lbs chuck roast into bite-sized cubes, making sure to trim away any excess fat.
Step 2
Dice the onion to yield about 1/2 cup.
Step 3
In a bowl, combine 1/4 cup of flour, 1/2 tsp of salt, and 1/2 tsp of black pepper. Whisk to mix thoroughly.
Step 4
Dredge the cubed beef in the flour mixture to coat all sides evenly.
Step 5
Heat olive oil in a skillet over medium heat. Sear the coated beef cubes on all sides until browned (do not cook them all the way through).
Ingredients List
Important Notes
Trimming excess fat from the chuck roast prevents a greasy film from forming on top of your stew.
Be sure to transfer the skillet drippings to the slow cooker because that is where a lot of the savory beef flavor is.
Using fire-roasted tomatoes instead of regular diced tomatoes adds a wonderful depth of smoky flavor to the broth.
If cooking on Low instead of High, double the cooking time (11 hours instead of 5.5 hours).
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