Slow Cooked Beef Potatoes (Printer-Friendly Version)
Tender beef cubes and chunky potatoes cooked slowly with rich seasonings for a warming dish.
# What You'll Need:
→ Beef and Vegetables
01 -
2 pounds beef, cut into 1-inch cubes
02 -
1½ pounds potatoes, peeled and cut into chunks
03 -
1 large onion, chopped
04 -
5 cloves garlic, minced
05 -
2 tablespoons olive oil
→ Sauce
06 -
2 cups beef broth
07 -
2 tablespoons Worcestershire sauce
08 -
2 tablespoons tomato paste
09 -
1 tablespoon soy sauce
10 -
2 beef bouillon cubes, crumbled
11 -
1 teaspoon salt
12 -
½ teaspoon black pepper
13 -
1 teaspoon dried thyme
14 -
½ teaspoon smoked paprika
15 -
1 teaspoon cornstarch (optional)
16 -
2 tablespoons water (for cornstarch slurry, optional)
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat and brown the beef cubes on all sides to develop flavor and color.
02 -
Add chopped onion and minced garlic to the skillet and cook until fragrant.
03 -
Transfer the beef mixture to the slow cooker and distribute the diced potatoes evenly on top.
04 -
In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, soy sauce, crumbled bouillon cubes, salt, black pepper, dried thyme, and smoked paprika until smooth.
05 -
Pour the sauce over the beef and potatoes, cover, and cook on low for 6-8 hours or on high for 3-4 hours until beef is tender and potatoes are cooked through.
06 -
Mix cornstarch with water to form a slurry, stir into the slow cooker during the last 20-30 minutes of cooking, and allow the sauce to thicken before serving.
# Additional Tips:
01 -
Brown beef cubes before slow cooking to enhance flavor and depth. Uniformly sized beef and potato chunks ensure even cooking.
02 -
Layer potatoes at the bottom of the slow cooker to guarantee thorough cooking, with beef on top to allow juices to permeate the vegetables.
03 -
Adding a splash of dry red wine in place of some beef broth can deepen the sauce flavor.