Slow Cooker Beef and Potato Stew Recipe

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This slow cooker beef and potato stew is one of those meals that feels like a warm hug on a cool day. It’s full of tender beef, chunky vegetables, and the kind of flavor that tastes like it’s been cooking all day because it has. The best part? It only takes about 10 minutes to throw everything in the slow cooker. Then you can go about your day while dinner simmers away.

I love making this when the weather starts to cool off. The air feels crisp, the light changes, and suddenly I want to wear slippers and eat something comforting. This stew is perfect for that. No fancy ingredients, just the basics: beef, carrots, potatoes, onion, celery, and a little seasoning. It’s a go-to in our house, and I hope it becomes one in yours too.

What You’ll Need

• 2 pounds stew meat, cut into bite-sized pieces
• 1 cup baby carrots
• 1 white or yellow onion, chopped
• 2 ribs celery, chopped
• 3 cups potatoes, cut into 1-inch chunks
• ½ cup sliced mushrooms
• ¼ cup all-purpose flour
• 4 cups beef broth
• 1 teaspoon salt (or to taste)
• ½ teaspoon Italian seasoning
• 1 teaspoon paprika (use smoked if you have it)
• 3 teaspoons minced garlic or 1 teaspoon garlic powder
• 2 tablespoons Worcestershire sauce
• Fresh thyme or parsley for garnish (optional)

You’ll also need:

A slow cooker (about 6-quart size is perfect)

How to Make It

1. Load up the slow cooker
   Add the beef, carrots, onion, celery, potatoes, and mushrooms to your slow cooker.
2. Sprinkle with flour
   Sprinkle the flour over the top and give everything a gentle stir. This helps thicken the stew while it cooks.
3. Add broth and seasonings
   Pour in the beef broth. Add salt, Italian seasoning, paprika, garlic, and Worcestershire sauce. Stir everything together.
4. Cover and cook
   Put the lid on and set your slow cooker to

• Low for 10 to 12 hours
• High for 4 to 6 hours
  You’ll know it’s done when the beef is nice and tender and the veggies are soft.

5. Stir and taste
   Give it a good stir. Taste and add a little more salt or seasoning if needed. Ladle into bowls and top with fresh herbs if you’d like.
6. Want it thicker?
   If the stew seems too thin, mix ¼ cup cold water with 2 tablespoons cornstarch. Stir that into the hot stew and cook on high for about 15 minutes until it thickens up.

Helpful Tips

No mushrooms? No problem. You can skip them or swap in bell peppers or zucchini.
Watching salt? Use low-sodium broth and add salt to taste at the end.
Need it gluten-free? Use cornstarch instead of flour.
Add-ins: A splash of balsamic vinegar or a bay leaf adds even more flavor.

This stew keeps well in the fridge for a few days and tastes even better the next day. You can also freeze leftovers in freezer-safe containers for an easy meal down the road.

Nutrition Info (per serving)

Calories: 517
Carbs: 41g
Protein: 58g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 141mg
Sodium: 1659mg
Potassium: 1799mg
Fiber: 6g
Sugar: 5g
Vitamin A: 4550 IU
Vitamin C: 37mg
Calcium: 112mg
Iron: 7mg

Note: These numbers are just estimates. They’ll vary depending on your ingredients and exact portions.