Slow Cooked Beef Potatoes

This hearty slow cooker beef and potatoes recipe has become my goto meal for chilly days when I want something warming, filling, and effortless. Tender beef cubes slowly simmer with chunky potatoes and a blend of rich seasonings, offering a comforting, satisfying dish that fills the house with irresistible aromas. It’s perfect for busy weekdays or relaxed weekends when you want a nofuss meal that tastes like it took hours of lovingly tending.

I first tried this recipe on a blustery fall weekend, and now my family looks forward to it whenever the temperature drops. It’s become a cozy tradition we all cherish.

Ingredients

• Beef: Two pounds of beef cut into oneinch cubes for even cooking and tender bites
• Potatoes: One and a half pounds of potatoes peeled and chopped into chunks to hold their shape and absorb flavors
• Onion: One large onion chopped to add sweetness and depth
• Garlic: Five cloves of fresh garlic minced to give fragrant pungency and warmth
• Olive oil: Two tablespoons of olive oil to brown the beef and create a flavorful base
• Beef broth: Two cups of beef broth for a rich, savory cooking liquid
• Worcestershire sauce: Two tablespoons Worcestershire sauce adds umami and a subtle tang
• Tomato paste: Two tablespoons tomato paste deepens the sauce with concentrated tomato flavor
• Soy sauce: One tablespoon soy sauce boosts the savory notes without overpowering
• Beef bouillon: Two beef bouillon cubes to intensify meaty depth
• Salt: One teaspoon salt for seasoning
• Black pepper: Half a teaspoon black pepper to add mild heat and complexity
• Dried thyme: One teaspoon dried thyme for herbal earthiness
• Smoked paprika: Half a teaspoon smoked paprika brings warmth and a gentle smoky finish
• Cornstarch: One teaspoon cornstarch for optional thickening at the end, mixed with two tablespoons water to create a slurry

Instructions

Prepare the Beef and Vegetables:

Heat olive oil in a skillet over medium heat. Brown the beef cubes evenly on all sides to develop caramelized flavor and rich color. Next, add chopped onion and garlic, sautéing until fragrant and softened. This step builds the essential flavor foundation. Transfer the browned beef mixture to the slow cooker and scatter the diced potatoes evenly on top. Proper layering helps ensure even cooking.

Mix the Sauce:

In a separate bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, soy sauce, crumbled beef bouillon cubes, salt, black pepper, dried thyme, and smoked paprika until everything is fully combined and smooth. This mixture will infuse the beef and potatoes with deep savory richness during the slow cooking process.

Combine and Cook:

Pour the sauce evenly over the beef and potatoes in the slow cooker. Cover and cook on low for six to eight hours or on high for three to four hours. The goal is tender beef that falls apart easily and potatoes that are thoroughly cooked but still hold shape.

Thicken the Sauce (Optional):

If you prefer a thicker sauce, mix the cornstarch with water to create a slurry and stir it into the slow cooker during the final 20 to 30 minutes of cooking. This allows the sauce to thicken into a luscious gravy to coat every bite.

I love the smoky undertone that the smoked paprika brings to this dish. It transforms the whole pot into something cozy and comforting on chilly evenings. This recipe also reminds me of the first time I shared it with close friends on a weekend retreat, where it warmed us after a long day outdoors and created lasting memories around the table.

Storage Tips

Store any leftovers in airtight containers in the refrigerator for up to four days. Reheat gently on the stove or microwave until warmed through. For longer storage, freeze portions in sealed containers for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Sweet potatoes work great as a substitute for regular potatoes if you want a slightly sweet and more vitamin rich version. Lamb can replace beef for a richer taste with a different aromatic profile. Adding a splash of dry red wine instead of some of the broth adds elegance and complexity to the sauce.

Serving Suggestions

Sprinkle freshly chopped parsley or serve with a dollop of sour cream to add brightness and creaminess. Accompany this dish with crusty bread or steamed rice to soak up every drop of sauce. A side of steamed green vegetables like broccoli or asparagus balances the meal with texture and color.

Serve warm with crusty bread or steamed rice to soak up the sauce. Leftovers reheat well and make an easy meal later.

Common Questions About Recipes

→ Can I skip browning the beef?

Skipping browning is possible but not ideal. Searing beef adds caramelization that enhances color and depth of flavor.

→ How do I thicken the sauce?

Stir a slurry of cornstarch and water into the slow cooker during the last 20-30 minutes to achieve a thicker sauce.

→ Can the dish be prepared ahead of time?

Yes, you can prep beef, potatoes, onions, garlic, and the sauce components the day before and refrigerate separately until cooking.

→ Is there a way to speed up cooking time?

Cooking on the high heat setting reduces time to about 3-4 hours. Check beef tenderness and potato doneness to avoid overcooking.

→ Why did my potatoes turn mushy?

Potatoes may become mushy if cut too small or cooked too long. Use larger chunks and add them midway for better texture.

→ Can I substitute other ingredients?

Yes, sweet potatoes add sweetness and creaminess, lamb offers a richer flavor, and red wine deepens the sauce's complexity.