Calling all meat-lovers with massive appetites!
Now that we’re in the heart of the colder months, curling up to a belly-warming bowl of stew sounds absolutely heavenly. And honestly, nothing beats this incredible slow cooker chunky beef and potato stew! Tender, juicy beef compliments warm, decadent potatoes and bathes in an indulgent broth that simply satisfies. Our comforting stew fills you up and soothes the soul. It makes the perfect weeknight recipe to throw together in a moment’s notice, and hits the spot on a chilly night.
Massive Appetites Will Meet Their Match
This slow cooker chunky beef and potato stew gives all meat lovers out there a reason to rejoice! With its hearty, protein-packed profile, our recipe satisfies even the largest appetites, and will keep you feeling full for hours on end. Cooked potatoes turn warm and buttery in this stew. The starch pairs beautifully with fire-roasted tomatoes and lean steak chunks. Together, these key ingredients release a range of bold, juicy flavors your taste buds will go crazy for.
Aromatics like paprika give this decadent stew a zesty kick. At the same time, Worcestershire sauce lends a unique tanginess that flavors the steak chunks beautifully. Garlic and dried oregano give this beef and potato stew some impressive depth of flavor. These potent spices not only contribute to incredible taste, but they also offer powerful health benefits your body will appreciate.
How to Make Slow Cooker Chunky Beef and Potato Stew
We love easy slow cooker recipes like this one, because they’re a snap to make and loaded with flavor. With your slow cooker doing most of the work, our beef and potato stew doesn’t take a whole lot of effort on your part. This classic, nourishing meal makes for a hearty dinner and satisfying lunch the next day!
Our recipe takes just 20 minutes of your time to prep, and then you can go about the rest of your day! First, dredge your beef cubes in a mixture of flour, salt, and pepper. Afterwards, place meat in a large skillet and cook until the beef cubes are just browned on the outside. Add meat and drippings to the slow cooker, along with onions, potatoes, worcestershire sauce, and diced tomatoes. Stir in the remaining ingredients, and allow your slow cooker to take over from there!
This savory slow cooker stew lets you choose from cooking on high for 4-6 hours, or low for 8-10 hours. Both options will yield scrumptious results, so choose whatever fits within your schedule best!
For added tastiness, soak up your stew with Grandma’s Homemade Wheat Bread recipe. Yum!
The Takeaway
This slow cooker chunky beef and potato stew serves as an ultra-satisfying, incredibly simple meal. We promise that it will become a new family favorite. As a bonus, stews like this one make wonderful leftovers when you store overnight or freeze for days, so stock up!
Slow Cooker Chunky Beef and Potato Stew
Ingredients
- 2 pounds lean chuck stew meat or other beef stew meat, cut into large bite-sized pieces
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil divided
- 3 potatoes large, peeled and chopped into large bite-sized pieces
- 14 1/2 ounces fire-roasted diced tomatoes can, with juice (BPA-free cans)
- 1 garlic clove minced
- 1/2 cup onion chopped
- 1 teaspoon balsamic vinegar
- 1 bay leaf
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 3 to 4 cups beef broth low-sodium
- 2 teaspoons worcestershire sauce
- 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
- 1 teaspoon paprika
Instructions
- Whisk flour, salt, and pepper together in a bowl. Dredge the beef cubes in the flour mixture.
- Place half the oil in a large skillet over medium heat. Place half of beef cubes into the skillet and cook on all sides, for about 30 seconds per side, or until golden. Do not cook the meat through, just brown the outside. Remove and set aside. Add the rest of the oil and the remaining beef cubes and repeat.
- Add meat pieces to the slow cooker along with the drippings. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.
- Stir balsamic vinegar along with broth (use more or less, depending on how much liquid you like), garlic, oregano, paprika, and bay leaf, and add in. Cover and cook on high for 4 to 6 hours or low for 8 to 10 hours. Stir well.
- Note: For a thicker stew, combine 2 tablespoons flour with 1 tablespoon softened butter. Add and stir to the stew about 15 minutes before serving. Enjoy!
Nutrition Information
Have you made this recipe?
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Let us know what you thought about this beef and potato stew recipe in the comment section! For more hearty recipes and healthy lifestyle tips, like us on Facebook and follow us on Pinterest. Subscribe to our newsletter for VIP access to the latest Skinny Ms. updates!
Editor’s note: This recipe was originally published on January 2, 2016.
recipe looks simple enough, however, you don’t say how much or what kind of oil to use to brown the meat. thanks
Barbara, It’s 2 tablespoons olive oil. Please see updated recipe.
Hello
Is it necessary to brown the meatfirst as it’s all going in the pot?
Susanne, It’s not necessary, just a personal preference.
A lovely.good well balanced meal i added a little more smoked paprika. Doubled upnon recipe to freeze for another meal for the three of us.lovely with rose’ wine and a slice of homemade wholemeal bread.
When does the bay leaf go in?
Add the bay leaf when the seasonings are added just before cooking. We’ve added this to the instructions. Thanks!
If fire roasted tomatoes are unavailable, what can be it’s substitute?
Robert, Same size can but diced. 🙂
Look for Hunts…
If I am not a fan of chunks of tomatoes in my stew, would have an idea for a substitute? Thanks?
Hall, Look for petit tomatoes instead. 🙂
Me either! I used 1 large can (28 oz) of whole tomatoes…squeezed the juice out of the tomatoes and added it along with the juice in the can. Worked for me!
Could I prepare the beef and potatoes the night before?
Marg, Sure, that would work! 🙂
I used a normal can of tomatoes and smoked paprika because that is what I had. This recipe turned out so well it is one of my favourites. So delicious and comforting
Here I am at work on the graveyard shift, starving, didn’t bring my lunch and the hospital cafeteria leaves a lot to be desired. Do you know how hard it is for me to see these pictures of this fabulous stew?? Will for sure make this on my next day off!
We know the feeling, Mary! 🙂 Please let us know how you like it.
If i dont have a slow cooker how long should it be on the stovetop?
Thanks for your question, Jil!
This can be cooked on the stove top in about 2 hours. Bring the stew to a boil and reduce to simmer and cover. Simmer until the beef and veggies are tender! Stir frequently, the stew is more likely to burn on the bottom when cooked on the stove. I recommend using a dutch oven, if you have one. Otherwise any old soup pot will work!
What size slow cooker (how many quarts) do I need for this recipe?
Hi Margot!
A 7 to 8 quart slow cooker will work.
What kind of potatoes did you use?
We used Russet, but white or yellow would work, too.
Did you have to do anything extra to make the gravy thick like it looks in the picture?
Hi Sandra,
Your finished stew should be nice and thick. If it’s too runny for your preference, mix 1 tablespoon cornstarch with 3 tablespoons cold water. Stir into the hot stew and cook for another 15 minutes or so on high in the slow cooker. You can repeat the process if needed. Another option is to remove a few of the potatoes, mash them,and return to the stew.
If I wanted to add carrots, how much should I add? Would I need to tweak the recipe at all to add them?
Michelle, No additional tweaking needed. I would recommend 2 carrots, sliced. 🙂 We have several other Beef Stew recipes on the site with carrots added. https://skinnyms.com/?s=beef+stew
What’s a general serving size for this meal?
About one and a half cups.
Hi can you freeze this stew for later use?
Thanks
Freezing should be fine! 🙂
Making this now, and it smells delicious, but not nice and thick like the photo. Mine looks more like a soup with chunks of meat and veggies. I followed all the directions exactly. The photo looks like the stew was made on the stove with a soup pot. If I were to make mine on the stove next time, will it help to make a thick gravy sauce?
Christie, I added a note about making a thicker stew. Making the stew on the stovetop will make a thicker stew since the slow
cooker doesn’t allow for evaporation. 🙂
Just started making this. So far smells good and looks good. Definitely will use the tip for
thicker stew. Add to carrots, otherwise followed the
instructions to the t
This was excellent! I used Venison and it was very tender, I did add a few strips of fatback to bump up the fatty flavor. It made a full 6 qt crockpot full. My neighbor was ill and I gave he and his wife a huge bowl with some rice. Very happy campers 🙂 Oh and the thickener was used and worked perfectly! Thanks!
Carolyn, Ahhhh…you’re such a kind person! 🙂 Thank you for the feedback, much appreciated.
I made this last night. For my family, I added a bit of honey and a squirt of ketchup. They loved it. Definitely easy and will make again.
I would like to add thick sliced steak mushrooms so I’m guessing I’ll add them about half way through the cooking process, correct? Plus I added some purple and yellow carrots. DIVINE, once I added some cornstarch to thicken up a tad it was a knockout! Also doubled the balsamic. Thanks for an amazing recipe!
We’re so happy to hear you enjoyed the recipe!
What is the serving size for a this meal is it 1 cup or less please let me know
Barb, 1 cup.
Any recommendation for making this gluten free? Could I replace flour with rice flour maybe?
Vicki, Yes, rice flour should be fine. 🙂
This sounds delicious, but how many stock cubes? Your recipe ingredients only mention cups of beef broth.
Mike, This recipe doesn’t call for cubes but rather already prepared beef broth. Beef broth can be found next to chicken and vegetable broth in grocery stores.
I’m in the UK and can’t find the tomatoes anywhere any ideas? Or what else can I use? Thanks Helen
Helen, You can use fresh tomatoes as well…just dice them and add along with the juice.
What type potatoes work the best?
Mardee, Red, Idahos, or russet potatoes are all good choices.
The recepie says it will be ready between 4 to 6 hours ,so when is ready for sure,after4-5or 6 hours?
Am I suppose to open the lid after 4 and check it or how does it work?!
Thank you!
Yes, check after four but will likely take 6.
Forgot to ask:
can i use flour( and how much flour and water combine togheter),if I do not have cornstarch in the house?!
Thanks!
Andreea, Use the same amount of flour as cornstarch.
My husband doesn’t like potatoes so I was thinking to make this minus potatoes and serve it over some type of noodle. Do you think that would go well?
Ramona, Sure. You could replace the potatoes with sweet potatoes.
Is it okay if the broth doesn’t cover the stew when initially adding to slow cooker?
Yes, Andrea, that’s fine! Between the broth and the tomatoes, you should still have enough liquid.
I don’t have stew tomatoes. Would it be okay to use tomato sauce?
You can try tomato sauce, but the stew might turn out a little watery.
Made this tonight for the first time and it is so delicious! It’s a 100 degrees today and was told I was crazy making a stew when its this hot but I don’t care! I found your recipe on pintrest. Every 5 recipes I was looking at was this recipe. I said “ok ok I get it I will make you!” I did and now its not showing as much lol. I am glad I made it and will make it again. Thank you for the note about making it thicker. It helped a lot! Thank you for a wonderful recipe!
Kristie, We’re so happpy you enjoyed the stew. It truly is a delicious recipe. 🙂
Hi, we don’t eat tomatoes at all. Would this still turn out ok with leaving the tomatoes out?? Thanks!
Candace, Yes, still delicious even without tomatoes. You might want to add about 1/2 cup broth to make up the difference.
Can I leave out the oregano?
Roaseymary, Sure, it’s still yummy. 🙂
Do you have instructions to make this recipe with the 6quart Instant Pot pressure cooker?
Hi Jenn! You can make this in an Instant Pot! Instead of using a skillet on the stove, set your Instant Pot to the saute setting to cook the beef. Once browned, add the veggies and cook for 5 minutes. Change the Instant Pot setting to Meat/Stew, add the remaining ingredients, and cook with high pressure for 35 minutes. Let the Instant Pot sit for 10 minutes before releasing the steam and opening the lid.
If thicker stew is needed, follow the directions in the original recipe!
Also, do you have instructions to make this recipe with CHICKEN in the 6 quart Instant Pot pressure cooker?
Jenn, to make this with chicken, substitute chicken for the beef, chicken broth for the beef broth, and omit the Worcestershire sauce.
My husband is allergic to Vinegar would it still turn out great if i omit it from tge stew?
Hi, Sabrina. It should be fine to omit the vinegar and the recipe will still taste good.
Made this tonight for dinner, delicious! Great recipe, Mahalo!
Brian, Great! Mahalo to you. 🙂
You can make a stew even if you have no beef, you can use wieners, or ground meat in balls, or chicken pieces, to name a few, and it can be delicious! the way I make my stew, in a clean pot or pan, I add the cooking oil, chopped onions, chopped tomato, meat, then cook until the onions are soft and tender, then add potatoes, then add the water not too little water or too much, just the right amount, then add salt and pepper then cook on medium, and check the stew often or it can burn easily, so that is my easy way of making my stew, and of course everyone has their own way, and if any of you want to do like I do, then good luck! and bon appetite!
Deanna, Thank you so much for the great tips. You’re right, everyone has their own version and yours sounds delicious. 🙂
Making this right now smells so good didnt have oregano so i used dried basil instead
Basil is a great substitute! Make sure you let us know how your stew turns out!
This is now my “go-to” and favorite beef stew recipe! Love it! I add carrots and peas and cook it stove-top. I cook the meat with all the ingredients till done then add the veggies and continue cooking on low till they are done. Perfect and delicious!!
Anything to substitute the tomatoes? Can I just put the juice in? I hate tomato chunks.
Sure, just the juice is fine. 🙂
I didn’t use olive oil and flour at the start, cooked in casserole dish in the oven for 2hrs on medium heat, then thickened with cornflour in water to thicken therefore reducing fat so reducing calorie count
I making this right now and it doesn’t look like there’s near enough liquid as everything on top isn’t covered or even close to being covered
Jenn, Feel free to add more liquid.
Did not care for this recipe. Not a lot of flavor.
Hi Cheri, please feel free to add your own spices and seasonings to add your desired flavor.
Made this last night and my husband and son both gave me compliments. That is so rare.
Hi Jennifer! Glad it was a hit! Have a great day!
I made this before and it is soo good. I came back here to get the recipe again to make it again. I want it again. Have a craving for some beef stew. Great recipe
Tamara, YEAH! Enjoy once more. 🙂
If sweet potatoes are used, are they pared?
I Billie, pared is not necessary.
Just made mine today, now to wait for the end result. I made it a couple of months ago and it was so good. Such a delicious and easy slow cooked meal.
Par boiled the spuds and fried the onion off a bit with the meat, but other than that, I kept to the recipe and it is spot on for my tastes with the thickening at the end 🙂
Glad to hear you love the recipe, Deb!
Add a little tomatoe puree instead
Well. I have it cooking now, I ran into a problem. I put in regular beef broth, instead of low sodium. I’m not sure if it is going to be too salty. It’s only been cooking 30 minutes. Is there something I can do. Or will it be ok. Any help would be appreciated.
Debbie, It should be fine. You can also add a little water if it tastes too salty.
Amazing recipe! I fell in love the first time I made it. With the shelter in place, and cold rainy weather, this was the perfect thing to make my house smell scrumptious and to fill my families bellies.
We’re glad you love the recipe, Erica!
Seemed like way too many potatoes for the recipe.
Hi, this recipe is for 10 servings (or 10 people). Three potatoes should be just right!
Looks very good