Tender chunks of beef slow-cooked with potatoes in a rich, savory gravy that melts in your mouth with every bite.

Ingredients

2 lbs beef chuck roast, cut into chunks
4 potatoes, peeled and diced
1 onion, chopped
3 cloves garlic, minced
3 cups beef broth
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp flour
1 tsp paprika
1 tsp dried thyme
1/2 tsp black pepper
1 tsp salt
2 tbsp olive oil

Instructions

Heat olive oil in a skillet over medium-high heat.

Brown beef chunks on all sides for extra flavor.

Transfer beef to the slow cooker.

Add potatoes, onion, and garlic.

In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, flour, paprika, thyme, salt, and black pepper.

Pour mixture into the slow cooker.

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until beef is fork tender.

Stir before serving and spoon extra gravy over the top.

Serving

Serve hot with crusty bread, rice, or buttered noodles.

Storage

Store leftovers in the refrigerator for up to 4 days in an airtight container.

Tips

Sear the beef first for richer flavor
Add carrots or peas for extra vegetables
Use Yukon Gold potatoes for a creamy texture
For thicker gravy, stir in a cornstarch slurry at the end

FAQ

Can I freeze beef stew?
Yes, freeze for up to 3 months.

What cut of beef works best?
Chuck roast is ideal because it becomes tender during slow cooking.

Can I make this without potatoes?
Yes, substitute with carrots or mushrooms.

Do I need to brown the beef first?
Not required, but it adds deeper flavor.