Ingredients You’ll Need
- 1.5–2 pounds beef stew meat, cut into 1-inch cubes
- 4 medium russet or Yukon gold potatoes, peeled (optional) and diced
- 2 medium carrots, peeled and sliced (optional but recommended)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 (10.5-ounce) can condensed cream of mushroom soup (or cream of celery)
- 2 tablespoons tomato paste or ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon paprika
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons olive oil (for browning beef, optional)
Optional Thickener
- 2 tablespoons cornstarch + 2 tablespoons cold water
Optional Garnish
- Chopped fresh parsley
Step-by-Step Instructions
Step 1: Prep the Ingredients
Dice the potatoes into ½–¾-inch cubes so they cook evenly without becoming mushy. Dice the onion, slice the carrots, and mince the garlic. Set everything aside.
Step 2: Brown the Beef (Optional but Recommended)
Heat the olive oil in a large skillet over medium-high heat. Pat the beef dry and season lightly with salt and pepper. Brown the beef in batches, searing for about 3–4 minutes per batch until browned on most sides. Transfer the beef to the slow cooker.
Tip: This step adds rich flavor, but you can skip it and add raw beef directly if you’re short on time.
Step 3: Layer the Vegetables
Add the diced potatoes, carrots, and onion to the slow cooker, spreading them evenly around the beef. Sprinkle the minced garlic over the top.
Step 4: Make the Sauce
In a medium bowl, whisk together the beef broth, condensed soup, tomato paste (or ketchup), Worcestershire sauce, thyme, rosemary, paprika, salt, and black pepper until mostly smooth.
Step 5: Combine Everything
Pour the sauce evenly over the beef and vegetables. Gently stir just enough to coat everything without breaking up the potatoes.
Step 6: Slow Cook
Cover and cook:
- On LOW: 7–9 hours
- On HIGH: 4–5 hours
The dish is ready when the beef is fork-tender and the potatoes are fully cooked.
Step 7: Thicken the Sauce (Optional)
If you’d like a thicker, gravy-like sauce, whisk the cornstarch and cold water together. Stir it into the slow cooker 20–30 minutes before serving, turn to HIGH if needed, and cook until thickened.
Step 8: Taste and Adjust
Taste the sauce and add more salt or pepper if needed. Switch the slow cooker to WARM.
Step 9: Serve
Spoon the beef and potatoes into bowls, making sure each serving gets plenty of sauce. Garnish with fresh parsley if desired.
Variations & Helpful Tips
Add More Vegetables
This recipe is very flexible. Add celery, mushrooms, or frozen peas (stir in peas during the last 20–30 minutes).
Make It Creamier
Stir in ¼–½ cup sour cream or Greek yogurt at the end (after turning off the heat) for extra richness.
Herb & Spice Swaps
Not a fan of rosemary? Skip it and use Italian seasoning or extra thyme. A pinch of smoked paprika or chili flakes adds warmth.
Lighter Version
Use 1–1¼ pounds beef and add more vegetables like parsnips or extra carrots to lighten the meal without sacrificing flavor.
Make-Ahead Tip
Prep everything the night before. Store the beef and vegetables together and the sauce separately. In the morning, dump everything into the slow cooker and go.
Freezer-Friendly Meal
Add the raw beef, vegetables, and sauce to a freezer bag and freeze flat. Thaw overnight in the fridge and cook as directed.
Storage & Reheating
- Refrigerator: Up to 4 days in an airtight container
- Freezer: Up to 3 months
- Reheat: Gently on the stovetop or in the microwave with a splash of broth if needed
Final Thoughts
This Slow Cooker Beef and Potato Supper is classic comfort food at its best—warm, hearty, and incredibly satisfying. With tender beef, soft potatoes, and rich gravy, it’s a meal that feels homemade in the best way and fits perfectly into busy schedules.