Crockpot Beef and Potato Stew (Dump-and-Go) – Cozy Lazy Dinner

Chef Emma here, and this one comes from a real “life-is-too-busy” morning. I had backpacks flying, a missing shoe crisis, and exactly zero time to stand over a stove—yet I still wanted a warm, comforting dinner that felt like home. So I grabbed my slow cooker, piled in beef, potatoes, and a few pantry seasonings, and let the crockpot work its quiet magic while we tackled the day.

This crockpot beef and potato stew is the kind of meal that makes weeknights feel calmer. It’s hearty, budget-friendly, and built for lazy dinners—you dump everything in, walk away, and come back to tender beef and cozy potatoes in a rich, savory broth.

If you love crockpot recipes that feed the whole family and taste even better the next day, this is the stew to keep on repeat.

Crockpot Beef and Potato Stew (Dump-and-Go)

A cozy dump-and-go crockpot beef and potato stew made with tender beef, hearty potatoes, carrots, and a rich savory broth. Perfect for lazy dinners and busy weeks.

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Servings: 6

Ingredients Equipment Method Notes

Ingredients

  

• – 2 pounds beef stew meat or chuck roast cut into 1-inch cubes
• – 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
• – 4 medium carrots peeled and sliced (about 2 cups)
• – 2 celery ribs sliced (optional)
• – 1 medium yellow onion chopped
• – 4 cloves garlic minced
• – 3 cups low-sodium beef broth
• – 2 tablespoons tomato paste
• – 2 tablespoons Worcestershire sauce
• – 1 teaspoon dried thyme
• – 1 teaspoon dried rosemary
• – 1 teaspoon smoked paprika optional
• – 2 teaspoons kosher salt start with 1 1/2 and adjust at end
• – 1/2 teaspoon black pepper
• – 2 bay leaves
• Thickener choose one:
• – 2 tablespoons cornstarch + 2 tablespoons cold water
• OR
• – 3 tablespoons all-purpose flour + 3 tablespoons water
• Optional:
• – 1 cup frozen peas
• – 1 tablespoon butter
• – Chopped parsley

See also  Mediterranean Greek Stuffed Bell Peppers | 28g Protein High-Protein Dinner

Equipment

• – Slow cooker (6-quart)
• – Cutting board & knife
• Measuring cups & spoons
• – Large spoon
• – Small bowl + whisk

Method

 

1. Add potatoes, carrots, celery (if using), onion, and garlic to the slow cooker. Add beef on top.
2. In a bowl, whisk broth, tomato paste, Worcestershire, thyme, rosemary, paprika, salt, and pepper. Pour over contents.
3. Add bay leaves. Cover and cook on LOW 7–8 hours or HIGH 4–5 hours, until beef is tender and potatoes are cooked.
4. Remove bay leaves. Stir together cornstarch + cold water (or flour + water) until smooth, then stir into stew. Cook on HIGH 10–15 minutes to thicken.
5. Stir in peas during last 5 minutes if using. Taste and adjust seasoning. Serve warm.

Notes

– Yukon Gold or red potatoes hold their shape best.
– For extra flavor, brown the beef first (optional).
– Store leftovers refrigerated up to 4 days or freeze up to 3 months.

Calories: 430
Protein: 36g
recipeYield: 6 servings

Summary

This crockpot beef and potato stew is a true dump-and-go dinner: beef stew meat, potatoes, carrots, and simple seasonings slow-cook into a thick, flavorful stew with almost no hands-on work.

It’s one of those beef recipes that feels old-fashioned in the best way—warm, filling, and perfect for busy nights, chilly weather, or anytime you need comfort in a bowl.

Equipment

• Slow cooker (6-quart works best)
• Cutting board + knife
• Measuring cups + spoons
• Large spoon for stirring
• Small bowl + whisk (for thickener at the end)
• Ladle (optional, but helpful)

Ingredients

For the Stew

• 2 pounds beef stew meat (or chuck roast cut into 1-inch cubes)
• 1 ½ pounds Yukon Gold potatoes, cut into 1-inch chunks (about 5–6 medium)
• 4 medium carrots, peeled and sliced (about 2 cups)
• 2 celery ribs, sliced (optional, but adds flavor)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 3 cups low-sodium beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary (or ½ teaspoon if strong for your family)
• 1 teaspoon smoked paprika (optional, but so cozy)
• 2 teaspoons kosher salt (start with 1 ½ and adjust at the end)
• ½ teaspoon black pepper
• 2 bay leaves

Thickener (Choose One)

• 2 tablespoons cornstarch + 2 tablespoons cold water (quick and smooth)
  OR
• 3 tablespoons all-purpose flour + 3 tablespoons water (classic)

Optional Add-Ins at the End

• 1 cup frozen peas
• 1 tablespoon butter (stir in for a silky finish)
• Chopped parsley (for serving)

Directions

Step 1: Layer everything in the crockpot

Add potatoes, carrots, celery (if using), onion, and garlic to the bottom of the slow cooker. Add the beef on top.

Step 2: Mix the broth base

In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, paprika, salt, and pepper. Pour it over everything.

Step 3: Add bay leaves and cook

Tuck in the bay leaves. Cover and cook:

• LOW: 7–8 hours (best texture)
• HIGH: 4–5 hours

Step 4: Thicken the stew

Remove bay leaves. Mix cornstarch + cold water (or flour + water) until smooth. Stir into the crockpot, cover, and cook on HIGH for 10–15 minutes until thickened.

Step 5: Finish and serve

Stir in frozen peas (if using) for the last 5 minutes. Taste and adjust salt and pepper. Serve warm with chopped parsley on top.

Tips and Variations

• Best cut of beef: Chuck roast (cut yourself) usually turns out extra tender and flavorful.
• No mushy potatoes: Yukon Gold hold their shape better than russet potatoes in the crockpot.
• Extra cozy flavor: Add ½ teaspoon onion powder and ½ teaspoon garlic powder with the broth.
• Make it veggie-packed: Add 1 cup mushrooms or 1 cup green beans during the last 2 hours on LOW.
• Spice level: Keep it mild for kids, then add crushed red pepper to adult bowls.
• Meal prep win: This stew tastes even better the next day, making it perfect for lunches.

Serving Ideas

• Warm biscuits or dinner rolls
• A simple side salad
• Steamed green beans or roasted broccoli
• Over mashed potatoes for ultimate comfort

Storage Notes

• Fridge: 4 days in an airtight container
• Freezer: Up to 3 months (freeze portions flat for easy stacking)
• Reheat: Stovetop on low with a splash of broth, or microwave in 1-minute bursts

Nutrition Facts

Nutritional Highlights

This crockpot beef and potato stew is packed with high-quality protein from beef, plus potassium and fiber from potatoes and vegetables.

Dietitian Tips

• Use low-sodium broth and salt lightly at the start—then adjust at the end for better control.
• Add extra veggies (mushrooms, green beans, spinach) to boost fiber and volume without changing the cozy vibe.

FAQs

1) Can I put raw beef in the crockpot without browning?
Yes—this is a true dump-and-go stew. Browning adds extra flavor, but it’s optional for busy days.

2) What potatoes are best for slow cooker stew?
Yukon Gold or red potatoes hold their shape best and don’t get grainy.

3) Can I use frozen vegetables?
Yes. Add frozen peas or mixed veggies during the last 30 minutes so they don’t turn mushy.

4) How do I make it thicker?
Use the cornstarch slurry at the end, and let it cook 10–15 minutes. For even thicker stew, repeat with 1 more tablespoon cornstarch + 1 tablespoon water.

5) Can I make this stew gluten-free?
Yes—use cornstarch (not flour) as the thickener and double-check Worcestershire sauce labeling.

6) Can I freeze crockpot beef and potato stew?
Yes. Potatoes can soften slightly after freezing, but it still tastes great. Freeze in meal-size portions for easy dinners.

Conclusion

This crockpot beef and potato stew is the ultimate comfort-meets-convenience dinner—hearty, hands-off, and perfect for lazy dinners when the day has already taken everything out of you. It’s a family-friendly classic that warms the house, fills hungry bellies, and makes leftovers you’ll actually look forward to.

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