Beef and potato stew is a go-to comfort dish. It's hearty and warm, and is perfect for dinner or lunch any time of year. When this stew is made in the slow cooker, as in the recipe that follows, it makes for a classic dish that doesn't even take a whole lot of effort. Just toss everything in and the stew will thicken as it cooks to perfection.
This stew is kept pretty simple. All it requires is beef, a handful of vegetables, and some aromatics and seasonings that come through in every bite. It can be eaten on its own, or served with crusty bread that's perfect for dipping into that thick and luscious gravy.
Slow Cooker Chunky Beef and Potato Stew
4
10 minutes
8 hours
8 hours, 10 minutes
2 pounds stewing beef cubes
1/2 cup all-purpose flour
1 onion, small dice
4 potatoes, medium dice
1 pound carrots, peeled and cut in medium dice
4 cloves garlic, smashed
1/3 cup tomato paste
3 tablespoons Worcestershire sauce
2 bay leaves
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Toss the stewing beef with the all-purpose flour. Shake off the excess and place in the bottom of a 6-quart slow cooker.
Add all other ingredients to the slow cooker and stir to mix.
Place lid on slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5.
