Slow Cooker Chunky Beef and Potato Stew

A hearty, homestyle classic made simple

When it comes to comfort food, few dishes satisfy like a warm bowl of Chunky Beef and Potato Stew — especially when it’s been simmering all day in a slow cooker. This classic dish is the ultimate one-pot meal, filled with tender chunks of beef, soft golden potatoes, and rustic vegetables, all brought together in a rich, savory broth.

Whether you're prepping dinner for a busy weeknight or planning a cozy weekend meal, this slow cooker version lets you enjoy deep, developed flavor with almost no hands-on time.

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Why You’ll Love This Recipe

✔️ Hearty and satisfying – Packed with protein, fiber, and flavor
✔️ Effortless slow cooking – Just toss in the ingredients and go
✔️ Perfect for meal prep – Tastes even better the next day
✔️ Family-friendly – A comforting classic that everyone loves
✔️ Minimal ingredients, maximum flavor

This stew is the kind of recipe that brings people to the table — and back for seconds.

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Ingredients You’ll Need

You don’t need fancy ingredients for a stew that tastes like it came from grandma’s kitchen. Here’s what you’ll need:

• Beef chuck roast or stew meat – Cut into bite-sized chunks

• Potatoes – Yukon golds or red potatoes hold their shape best

• Carrots – Peeled and sliced into hearty chunks

• Celery & onions – Essential aromatics for depth of flavor

• Garlic – Adds warmth and richness

• Beef broth – Use low-sodium if preferred

• Tomato paste or diced tomatoes – For acidity and umami

• Worcestershire sauce – A splash of bold, tangy depth

• Bay leaf, rosemary, thyme – Fresh or dried herbs work well

• Salt & pepper – To season throughout

Optional Add-ins:

• Frozen peas (add in the last 30 minutes)

• Cornstarch slurry (for thickening)

• A splash of red wine (for richness)

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How to Make Chunky Beef and Potato Stew in the Slow Cooker

1. Prep the ingredients: Chop your vegetables and cut the beef into chunks.

2. (Optional) Brown the beef: Sear the beef in a hot skillet for deeper flavor. This step is worth it, but you can skip it if you’re short on time.

3. Add everything to the slow cooker: Layer beef, vegetables, broth, tomato paste, herbs, and seasonings.

4. Cook low and slow:

   • Low: 7–8 hours

   • High: 4–5 hours

5. Finish and serve: Stir in peas or a cornstarch slurry during the last 30 minutes, if using. Discard bay leaf, taste, and adjust seasoning before serving.

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Serving Suggestions

This stew is a complete meal on its own, but here are a few delicious sides to round it out:

• Crusty bread or buttermilk biscuits

• Simple green salad with vinaigrette

• Steamed green beans or roasted root vegetables

Top with chopped parsley, a sprinkle of black pepper, or even a little grated parmesan for an extra kick.

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Storage and Leftovers

This stew stores beautifully and reheats like a dream:

• Refrigerate: Up to 4 days in an airtight container

• Freeze: Freeze for up to 3 months. Thaw overnight in the fridge.

• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed

Bonus: Like most stews, the flavor deepens overnight — so don’t hesitate to make it ahead!

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Final Thoughts

There’s something incredibly satisfying about walking into your kitchen after a long day and being greeted by the rich aroma of slow-cooked beef and potatoes. This Slow Cooker Chunky Beef and Potato Stew is everything you want in a comfort meal: simple ingredients, rich flavor, and effortless preparation.

Whether you’re feeding a crowd or just craving something cozy, this recipe is sure to become a staple in your kitchen.

So plug in that slow cooker, chop a few vegetables, and let this classic stew do all the work. One bowl, and you'll be hooked.