Slow Cooker Chunky Beef & Potato Stew

Calling all meat lovers with massive appetites! This Slow Cooker Chunky Beef & Potato Stew is a hearty, protein-packed dish that will warm your stomach and fill you for hours. Cooked potatoes offer savory starch with a soft, buttery texture. Fire-roasted tomatoes pair beautifully with lean steak chunks as they release a range of juicy, bold flavors.

Our recipe also calls for Worcestershire sauce and nutritious spices like paprika that give the dish a zesty kick. Simply throw together these clean, wholesome ingredients and allow the appliance to work its magic. The dishย serves as an ultra-satisfying, incredibly simple meal. We promise that it will become a new family favorite. As a bonus, stews are a snap to store overnight or freeze for days, so stock up!

Slow Cooker Chunky Beef & Potato Stew

Slow Cooker Chunky Beef & Potato Stew

Yields: 10 servings | Calories: 317 | Total Fat: 16g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 194mg | Carbohydrates: 24g | Fiber: 4g | Sugar: 2g | Protein: 21g | Smart Points: 10 |

Ingredients

  • 2 pounds lean chuck or other beef stew meat, cut into large bite-sized pieces
  • 1/4 cup flour
  • 2 tablespoons extra-virgin olive oil, divided
  • 3 large potatoes, peeled and chopped into large bite-sized pieces
  • 1 (14.5 ounce) can diced fire-roasted diced tomatoes, with juice (BPA-free cans)
  • 1 clove garlic, minced
  • 1/2 cup chopped onion
  • 1 teaspoon balsamic vinegar
  • 1 bay leaf
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1-1/2 cups low sodium beef broth
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
  • 1 teaspoon paprika

Directions

  1. Whisk flour, salt, and pepper together in a bowl. Dredge the beef cubes in the flour mixture.
  2. 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.
  3. Add meat pieces to the slow cooker along with the drippings. Add onions, potatoes, worcestershire sauce, and can of diced tomatoes with juice.
  4. Stir balsamic vinegar along with broth, 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.
  5. 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.
  6. Enjoy!
https://skinnyms.com/slow-cooker-chunky-beef-and-potato-stew-recipe/

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67 Comments on "Slow Cooker Chunky Beef & Potato Stew"

  1. Barbara  March 4, 2016

    recipe looks simple enough, however, you don’t say how much or what kind of oil to use to brown the meat. thanks

    Reply
    • Gale Compton  March 5, 2016

      Barbara, It’s 2 tablespoons olive oil. Please see updated recipe.

      Reply
  2. Susanne  April 16, 2016

    Hello
    Is it necessary to brown the meatfirst as it’s all going in the pot?

    Reply
    • Gale Compton  April 17, 2016

      Susanne, It’s not necessary, just a personal preference.

      Reply
  3. britney  May 13, 2016

    When does the bay leaf go in?

    Reply
    • Kym Votruba  May 13, 2016

      Add the bay leaf when the seasonings are added just before cooking. We’ve added this to the instructions. Thanks!

      Reply
  4. Robert Leonf  July 3, 2016

    If fire roasted tomatoes are unavailable, what can be it’s substitute?

    Reply
  5. Hali  September 12, 2016

    If I am not a fan of chunks of tomatoes in my stew, would have an idea for a substitute? Thanks๐Ÿ™‚

    Reply
    • Gale Compton  September 12, 2016

      Hall, Look for petit tomatoes instead. ๐Ÿ™‚

      Reply
    • Deborah Levesque  March 21, 2017

      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!

      Reply
  6. Marg  September 19, 2016

    Could I prepare the beef and potatoes the night before?

    Reply
  7. Mary  September 27, 2016

    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!

    Reply
    • Kym Votruba  September 27, 2016

      We know the feeling, Mary! ๐Ÿ™‚ Please let us know how you like it.

      Reply
  8. Jil  September 30, 2016

    If i dont have a slow cooker how long should it be on the stovetop?

    Reply
    • Nichole  October 1, 2016

      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!

      Reply
  9. Margot  October 6, 2016

    What size slow cooker (how many quarts) do I need for this recipe?

    Reply
    • Nichole  October 8, 2016

      Hi Margot!

      A 7 to 8 quart slow cooker will work.

      Reply
  10. Darla  October 11, 2016

    What kind of potatoes did you use?

    Reply
    • Kym Votruba  October 12, 2016

      We used Russet, but white or yellow would work, too.

      Reply
  11. Sandra  October 12, 2016

    Did you have to do anything extra to make the gravy thick like it looks in the picture?

    Reply
    • Nichole  October 15, 2016

      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.

      Reply
  12. Michelle  October 25, 2016

    If I wanted to add carrots, how much should I add? Would I need to tweak the recipe at all to add them?

    Reply
  13. Cat  October 25, 2016

    What’s a general serving size for this meal?

    Reply
    • Nichole Furlong  October 29, 2016

      About one and a half cups.

      Reply
  14. Eamon  November 22, 2016

    Hi can you freeze this stew for later use?
    Thanks

    Reply
  15. Christie  November 28, 2016

    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?

    Reply
    • Gale Compton  November 29, 2016

      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. ๐Ÿ™‚

      Reply
  16. Vilma  January 8, 2017

    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

    Reply
  17. Carolyn  January 26, 2017

    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 ๐Ÿ™‚ Oh and the thickener was used and worked perfectly! Thanks!

    Reply
    • Gale Compton  January 27, 2017

      Carolyn, Ahhhh…you’re such a kind person! ๐Ÿ™‚ Thank you for the feedback, much appreciated.

      Reply
  18. Susan S  January 27, 2017

    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.

    Reply
  19. Carm  February 1, 2017

    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!

    Reply
    • Kym Votruba  February 1, 2017

      We’re so happy to hear you enjoyed the recipe!

      Reply
  20. Barb  February 9, 2017

    What is the serving size for a this meal is it 1 cup or less please let me know

    Reply
  21. Vicki  February 11, 2017

    Any recommendation for making this gluten free? Could I replace flour with rice flour maybe?

    Reply
    • Gale Compton  February 11, 2017

      Vicki, Yes, rice flour should be fine. ๐Ÿ™‚

      Reply
  22. Mike  February 23, 2017

    This sounds delicious, but how many stock cubes? Your recipe ingredients only mention cups of beef broth.

    Reply
    • Gale Compton  February 24, 2017

      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.

      Reply
  23. Helen  March 1, 2017

    I’m in the UK and can’t find the tomatoes anywhere any ideas? Or what else can I use? Thanks Helen

    Reply
    • Gale Compton  March 2, 2017

      Helen, You can use fresh tomatoes as well…just dice them and add along with the juice.

      Reply
  24. Mardee  April 6, 2017

    What type potatoes work the best?

    Reply
    • Gale Compton  April 7, 2017

      Mardee, Red, Idahos, or russet potatoes are all good choices.

      Reply
  25. Andreea  April 17, 2017

    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!

    Reply
  26. Andreea  April 17, 2017

    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!

    Reply
    • Gale Compton  April 18, 2017

      Andreea, Use the same amount of flour as cornstarch.

      Reply
  27. Ramona  April 19, 2017

    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?

    Reply
    • Gale Compton  April 19, 2017

      Ramona, Sure. You could replace the potatoes with sweet potatoes.

      Reply
  28. Andrea T.  May 7, 2017

    Is it okay if the broth doesn’t cover the stew when initially adding to slow cooker?

    Reply
    • Emilia Horn  May 7, 2017

      Yes, Andrea, that’s fine! Between the broth and the tomatoes, you should still have enough liquid.

      Reply
  29. Jennifer M  May 29, 2017

    I don’t have stew tomatoes. Would it be okay to use tomato sauce?

    Reply
    • Emilia Horn  May 29, 2017

      You can try tomato sauce, but the stew might turn out a little watery.

      Reply
  30. Kristie  June 25, 2017

    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!

    Reply
    • Gale Compton  June 26, 2017

      Kristie, We’re so happpy you enjoyed the stew. It truly is a delicious recipe. ๐Ÿ™‚

      Reply
  31. Candace  October 1, 2017

    Hi, we don’t eat tomatoes at all. Would this still turn out ok with leaving the tomatoes out?? Thanks!

    Reply
    • Gale Compton  October 2, 2017

      Candace, Yes, still delicious even without tomatoes. You might want to add about 1/2 cup broth to make up the difference.

      Reply
  32. Rosemary  October 2, 2017

    Can I leave out the oregano?

    Reply
  33. Jenn Smith  November 2, 2017

    Do you have instructions to make this recipe with the 6quart Instant Pot pressure cooker?

    Reply
    • Nichole Furlong  November 4, 2017

      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!

      Reply
  34. Jenn Smith  November 2, 2017

    Also, do you have instructions to make this recipe with CHICKEN in the 6 quart Instant Pot pressure cooker?

    Reply
    • Nichole Furlong  November 4, 2017

      Jenn, to make this with chicken, substitute chicken for the beef, chicken broth for the beef broth, and omit the Worcestershire sauce.

      Reply

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