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A Bowl of Love for Chilly Nights
There’s something about the smell of stew bubbling away that makes a house feel like a home, isn’t there? Especially in the Midwest, when the sky gets a little gray and the breeze has that autumn nip — this kind of meal just feels right. It reminds me of Sunday afternoons growing up: the clatter of a spoon in a Dutch oven, Dad sneaking a taste when Mom wasn’t looking, and the whole house smelling like dinner was giving you a hug.
This slow cooker beef and potato stew is one of those dishes that doesn’t try to be fancy — it just is good. Tender chunks of beef, soft, buttery potatoes, and sweet carrots in a rich broth… it’s comfort food at its best. And when you top it off with melty cheddar cheese and a little parsley? Well, that’s just the cherry on top.
Why You’ll Want to Make This Stew (Again and Again)
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Hands-off cooking – Toss it in the slow cooker and let it work its magic
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Hearty and filling – No one leaves the table hungry
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Family-friendly flavors – Even picky eaters love it
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Freezer-friendly – Great for leftovers or meal prep
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Customizable – Easy to add or swap veggies
Ingredients You’ll Need
(You probably already have most of this in your pantry!)
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2 pounds beef stew meat, cut into bite-sized cubes
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3 large potatoes, peeled and diced (Yukon Golds are great, but use what you have)
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4 carrots, peeled and sliced into rounds
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1 large onion, chopped
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4 cloves garlic, minced
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4 cups beef broth
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2 tablespoons tomato paste
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1 teaspoon dried thyme
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1 teaspoon salt, more to taste
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½ teaspoon black pepper
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1 cup shredded cheddar cheese (optional, but delicious)
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Fresh parsley, chopped for garnish
How to Make It (You’ll Love How Easy This Is)
1. Layer the goodness
Start by adding the beef, diced potatoes, sliced carrots, chopped onion, and garlic to your slow cooker. No need to brown the beef first — although you can if you’ve got the time and want a little extra depth of flavor.
2. Mix up the broth
In a medium bowl (or just a large measuring cup), whisk together the beef broth, tomato paste, thyme, salt, and pepper. Pour it over everything in the slow cooker — it should just about cover the ingredients.
3. Set it and forget it
Cover and cook on LOW for 8–10 hours, or on HIGH for about 5–6 hours, until the beef is tender and the potatoes are melt-in-your-mouth soft. Give it a stir once or twice if you’re around, but don’t worry if you’re not.
4. Add a cheesy finish
About 15 minutes before serving, sprinkle the shredded cheddar cheese right over the top. Pop the lid back on and let it get all melty and gooey. You can stir it in, or leave it as a cheesy topper — totally up to you.
5. Dish it up
Ladle it into big bowls, sprinkle with fresh parsley, and serve with something to mop up that broth. Trust me — you’ll want every last drop.
How to Serve It (And What to Put on the Side)
This stew is the kind of meal that does a lot of heavy lifting all by itself, but if you want to round it out:
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A hunk of crusty bread (or warm dinner rolls)
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A simple salad with a tangy vinaigrette to cut the richness
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Some roasted green beans or buttery peas on the side
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And for dessert? Maybe a warm apple crisp or a slice of pie — go full cozy.
Variations & Tips
Because no two kitchens are the same:
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Make it sweeter – Toss in a handful of frozen peas or sweet corn near the end
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Sneaky veggie trick – Blend some of the cooked veggies into the broth for picky eaters
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Spice it up – A pinch of red pepper flakes or a splash of hot sauce adds a nice kick
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Gluten-free? – Double-check your beef broth, and skip thickening unless needed
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Want it thicker? – Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes
From My Kitchen to Yours
This stew isn’t just dinner — it’s memories. It’s slowing down after a long day. It’s second helpings and warm bellies and “Can I take some for lunch tomorrow?” It’s the kind of meal that never goes out of style, and one you’ll be proud to serve.
If you make it, I’d love to hear how it turned out for you! Did you throw in something extra? Did the kids go back for seconds? Let me know in the comments — from one home cook to another, there’s nothing better than swapping stories over good food.
Slow Cooker Beef and Potato Stew
Ingredients
- 2 pounds beef stew meat cubed
- 3 large potatoes peeled and diced
- 4 carrots sliced
- 1 large onion chopped
- 4 cloves garlic minced
- 4 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- Fresh parsley chopped, for garnish
Instructions
- In a slow cooker, combine the beef, potatoes, carrots, onion, and garlic.
- In a separate bowl, whisk together the beef broth, tomato paste, thyme, salt, and pepper.
- Pour the broth mixture over the ingredients in the slow cooker.
- Cover and cook on low for 8–10 hours, or until the beef is tender and the potatoes are cooked through.
- About 15 minutes before serving, sprinkle the shredded cheddar cheese on top and allow it to melt.
- Serve hot, garnished with fresh parsley.
Notes
Nutrition