Go Back

Slow Cooker Beef and Potato Stew with Garlic Butter

Slow cooker beef and potato stew simmers until the beef is fork-tender and the potatoes are soft, then gets finished with fragrant garlic butter and parsley. A cornstarch slurry thickens the savory broth into a rich gravy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 9 hours 30 minutes
Resting 10 minutes
Total Time 10 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

For the stew
  • 2.5 lb boneless beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 4 cup low-sodium beef broth
  • 1 tsp dried thyme
  • 2 bay leaves
  • 1.5 lb Yukon Gold potatoes cut into 1 1/2-inch pieces
  • 4 carrots medium, cut into 1-inch pieces
  • 3 tbsp cornstarch
  • 3 tbsp cold water
For the garlic butter
  • 4 tbsp unsalted butter
  • 4 cloves garlic finely minced
  • 2 tbsp parsley chopped fresh

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

Brown the beef and load the slow cooker
  1. Pat the beef dry and season it all over with the salt and pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat.
  3. Brown the beef in batches for 2 to 3 minutes per side, then transfer it to a 6-quart slow cooker.
  4. Add the onion to the skillet and cook for 3 to 4 minutes, stirring occasionally.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the Worcestershire sauce and beef broth, scraping up any browned bits, then pour the mixture over the beef.
Cook and thicken the stew
  1. Add the thyme, bay leaves, potatoes, and carrots to the slow cooker and stir.
  2. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are soft.
  3. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the stew.
  4. Cover and cook on HIGH for 20 to 30 minutes, until the gravy thickens.
Make the garlic butter and finish
  1. Melt the butter in a small saucepan over low heat.
  2. Add the garlic and cook for 30 to 60 seconds, until fragrant.
  3. Remove the garlic butter from the heat and stir in the parsley.
  4. Stir the garlic butter into the stew and remove the bay leaves.
  5. Let the stew rest for 10 minutes before serving.

Notes

For the deepest flavor, brown the beef in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days; freezer-friendly, though the potatoes may soften after thawing. For a dairy-free option, replace the butter with olive oil.