Slow Cooker Chunky Beef and Potato Stew

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Calling all meat lovers with massive appetites! This Slow Cooker Chunky Beef and 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 dish 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 (Freestyle): 10 |


  • 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
  • 3-4 cups low sodium beef broth
  • 2 teaspoons worcestershire sauce
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped oregano leaves
  • 1 teaspoon paprika


  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 (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.
  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!

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 SkinnyMs. updates!

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100 Comments on "Slow Cooker Chunky Beef and 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

    • Gale Compton  March 5, 2016

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

  2. Susanne  April 16, 2016

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

    • Gale Compton  April 17, 2016

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

  3. britney  May 13, 2016

    When does the bay leaf go in?

    • 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!

  4. Robert Leonf  July 3, 2016

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

    • Gale Compton  July 3, 2016

      Robert, Same size can but diced. 🙂

    • Nina  February 16, 2018

      Look for Hunts…

  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? Thanks?

    • Gale Compton  September 12, 2016

      Hall, Look for petit tomatoes instead. 🙂

    • 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!

  6. Marg  September 19, 2016

    Could I prepare the beef and potatoes the night before?

    • Gale Compton  September 19, 2016

      Marg, Sure, that would work! 🙂

    • Julia  July 4, 2020

      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

  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!

    • Kym Votruba  September 27, 2016

      We know the feeling, Mary! 🙂 Please let us know how you like it.

  8. Jil  September 30, 2016

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

    • 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!

  9. Margot  October 6, 2016

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

    • Nichole  October 8, 2016

      Hi Margot!

      A 7 to 8 quart slow cooker will work.

  10. Darla  October 11, 2016

    What kind of potatoes did you use?

    • Kym Votruba  October 12, 2016

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

  11. Sandra  October 12, 2016

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

    • 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.

  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?

  13. Cat  October 25, 2016

    What’s a general serving size for this meal?

    • Nichole Furlong  October 29, 2016

      About one and a half cups.

  14. Eamon  November 22, 2016

    Hi can you freeze this stew for later use?

  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?

    • 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. 🙂

  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

  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 🙂 Oh and the thickener was used and worked perfectly! Thanks!

    • Gale Compton  January 27, 2017

      Carolyn, Ahhhh…you’re such a kind person! 🙂 Thank you for the feedback, much appreciated.

  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.

  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!

    • Kym Votruba  February 1, 2017

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

  20. Barb  February 9, 2017

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

  21. Vicki  February 11, 2017

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

  22. Mike  February 23, 2017

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

    • 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.

  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

    • Gale Compton  March 2, 2017

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

  24. Mardee  April 6, 2017

    What type potatoes work the best?

    • Gale Compton  April 7, 2017

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

  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!

  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?!

    • Gale Compton  April 18, 2017

      Andreea, Use the same amount of flour as cornstarch.

  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?

    • Gale Compton  April 19, 2017

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

  28. Andrea T.  May 7, 2017

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

    • Emilia Horn  May 7, 2017

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

  29. Jennifer M  May 29, 2017

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

    • Emilia Horn  May 29, 2017

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

  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!

    • Gale Compton  June 26, 2017

      Kristie, We’re so happpy you enjoyed the stew. It truly is a delicious recipe. 🙂

  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!

    • 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.

  32. Rosemary  October 2, 2017

    Can I leave out the oregano?

  33. Jenn Smith  November 2, 2017

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

    • 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!

  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?

    • 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.

  35. Sabrina  December 17, 2017

    My husband is allergic to Vinegar would it still turn out great if i omit it from tge stew?

    • Jennifer Hanford  December 17, 2017

      Hi, Sabrina. It should be fine to omit the vinegar and the recipe will still taste good.

  36. Brian  January 8, 2018

    Made this tonight for dinner, delicious! Great recipe, Mahalo!

  37. Deanna  January 25, 2018

    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!

    • Gale Compton  January 26, 2018

      Deanna, Thank you so much for the great tips. You’re right, everyone has their own version and yours sounds delicious. 🙂

  38. Tiffamy  March 14, 2018

    Making this right now smells so good didnt have oregano so i used dried basil instead

    • Nichole Furlong  March 14, 2018

      Basil is a great substitute! Make sure you let us know how your stew turns out!

  39. linda  May 17, 2018

    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!!

  40. Auralia  May 25, 2018

    Anything to substitute the tomatoes? Can I just put the juice in? I hate tomato chunks.

  41. Janine  August 20, 2018

    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

  42. Jenn  September 23, 2018

    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

  43. Cheri Hauck  January 27, 2019

    Did not care for this recipe. Not a lot of flavor.

    • Nichole Furlong  January 28, 2019

      Hi Cheri, please feel free to add your own spices and seasonings to add your desired flavor.

  44. Jennifer  February 14, 2019

    Made this last night and my husband and son both gave me compliments. That is so rare.

    • Chef Sallie  February 14, 2019

      Hi Jennifer! Glad it was a hit! Have a great day!

  45. Tamara  May 6, 2019

    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

  46. Billie Tatum  September 19, 2019

    If sweet potatoes are used, are they pared?

    • Nichole Furlong  September 19, 2019

      I Billie, pared is not necessary.

  47. Deb  October 13, 2019

    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 🙂

    • Nichole Furlong  October 14, 2019

      Glad to hear you love the recipe, Deb!

  48. Maz  January 8, 2020

    Add a little tomatoe puree instead

  49. Debbie  January 9, 2020

    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.

    • Gale Compton  January 11, 2020

      Debbie, It should be fine. You can also add a little water if it tastes too salty.

  50. Erica  April 4, 2020

    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.

    • Nichole Furlong  April 5, 2020

      We’re glad you love the recipe, Erica!

  51. LL  June 12, 2020

    Seemed like way too many potatoes for the recipe.

    • Nichole Furlong  June 13, 2020

      Hi, this recipe is for 10 servings (or 10 people). Three potatoes should be just right!


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