Slow Cooker Chunky Beef and Potato Stew

Calling all meat-lovers with massive appetites!

There’s nothing I love more on a cold day than coming home to a pot of something warm and hearty already done. That’s exactly why this slow cooker chunky beef and potato stew has become one of my go-to comfort meals every winter. Tender chunks of beef, soft buttery potatoes, and a rich, savory broth simmer together all day so that by dinnertime, all I have to do is grab a bowl and dig in. It’s the kind of meal that fills you up, warms you from the inside out, and makes the whole house smell incredible while it cooks.

Reasons to Love This Recipe

I could go on forever about why this recipe has earned a permanent spot in my dinner rotation, but here’s the short version: it’s easy, it’s healthy, and it’s packed with flavor. I love that I can toss everything into the slow cooker in the morning (or even the night before) and basically forget about it until it’s time to eat. It’s a genuinely easy slow cooker beef stew that doesn’t ask much of me on a busy day, but still tastes like I spent hours in the kitchen.

It’s also one of those meals that satisfies even the biggest appetites at my table. The potatoes turn soft and almost buttery as they cook, soaking up all that rich, tomato-y broth, while the beef gets so tender it practically falls apart with a fork. Between the garlic, oregano, and smoky paprika, every spoonful has serious depth of flavor. And because I use low-sodium broth, I get to control the salt myself, which makes this a low sodium beef stew option I don’t feel guilty going back for seconds on.

Honestly, if you’re looking for a hearty beef stew recipe that checks every box — comforting, filling, and simple to throw together — this is it.

Ingredients Needed to Make This Beef Stew

Here’s everything you’ll need to pull this chunky beef stew together:

• 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 large potatoes, peeled and chopped into large bite-sized pieces
• 14 1/2 ounces fire-roasted diced tomatoes (can, with juice — I like using 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 low-sodium beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped oregano leaves)
• 1 teaspoon paprika

How to Make Slow Cooker Chunky Beef and Potato Stew

I promise this comes together with barely any effort once you get past the first few steps. Here’s exactly how I make it:

1. Whisk the flour, salt, and pepper together in a bowl. Dredge the beef cubes in the flour mixture until they’re evenly coated.
2. Heat half the oil in a large skillet over medium heat. Add half of the beef cubes and cook on all sides for about 30 seconds per side, just until golden brown. You’re not trying to cook the meat through here — just brown the outside for flavor. Remove and set aside, then repeat with the remaining oil and beef.
3. Add the browned meat to the slow cooker along with all those flavorful drippings. Toss in the onions, potatoes, Worcestershire sauce, and the can of diced tomatoes with juice.
4. Stir the balsamic vinegar into the broth (use more or less depending on how thick or brothy you like your stew), then add it in along with the garlic, oregano, paprika, and bay leaf. Cover and cook on high for 4 to 6 hours, or low for 8 to 10 hours. Give it a good stir before serving.

Note: If you want your stew extra thick, combine 2 tablespoons of flour with 1 tablespoon of softened butter, then stir it into the stew about 15 minutes before serving. It makes a world of difference!

Ingredient Swaps and Additions

One of the things I love about this recipe is how forgiving it is. A few swaps and add-ins I’ve tried myself:

• Beef: Chuck roast is my go-to, but stew meat, brisket, or even round roast all work great if that’s what you have on hand.
• Tomatoes: No fire-roasted diced tomatoes? Regular diced tomatoes or even a can of crushed tomatoes will do the trick.
• Veggies: I sometimes toss in carrots, celery, or parsnips along with the potatoes for extra color and nutrients.
• Herbs: Fresh thyme or rosemary make a nice addition if you want to change up the flavor profile a bit.
• Heat: A pinch of red pepper flakes or a dash of hot sauce gives this stew a subtle kick if you like things spicier.

FAQ: Slow Cooker Beef and Potato Stew

Can I make this on the stovetop instead of a slow cooker?
Yes! After browning the beef, transfer everything to a large Dutch oven and simmer, covered, over low heat for about 2 to 3 hours, or until the beef is tender.

What’s the best cut of meat for beef stew?
Chuck is my favorite because it turns fall-apart tender after a long, slow cook. It’s a well-marbled cut that holds up beautifully to hours in the slow cooker.

Can I freeze this stew?
Absolutely. This homemade beef and potato stew freezes really well — just let it cool completely, then store in an airtight container for up to 3 months.

Do I have to brown the meat first?
You don’t have to, but I highly recommend it. Browning locks in flavor and gives the broth so much more depth. It only adds a few extra minutes to your prep.

Is this recipe similar to a classic crockpot beef stew?
It is! This recipe follows the same comforting formula as a traditional crockpot beef stew, just with a few flavor boosters like balsamic vinegar and fire-roasted tomatoes to set it apart.

The Takeaway

If you’re after a cozy, no-fuss dinner that practically makes itself, this slow cooker beef and potato stew with tomatoes is exactly what you need. It’s hearty, it’s healthy, and it makes fantastic leftovers, so don’t be afraid to double the batch and freeze some for later. I have a feeling this one’s going to become a family favorite in your house the same way it has in mine.

For added tastiness, soak up your stew with Grandma’s Homemade Wheat Bread recipe. Yum!

Similar Recipes

If this comfort food beef stew hit the spot, you’re going to want to bookmark a few more of my favorite cozy, one-pot meals. From creamy chicken and dumplings to a fresh take on chicken posole, these are some of the best slow cooker dinner recipes I keep coming back to when I want something warm and satisfying without a ton of effort.

• Slow Cooker Thick and Chunky Beef Stew
• Healthy Slow Cooker Chicken and Dumplings 
• Slow Cooker White Bean Stew (pictured above)
• Instant Pot Chicken Posole Verde
• Slow Cooker Turkey Lasagna Soup

You might also like to try any of these 50 Slow Cooker Recipes Under 300 Calories!

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Editor’s note: This recipe was originally published on January 2, 2016.