Go Back

Slow Cooker Beef and Herbed Potatoes

A comforting one-pot dinner featuring tender braised beef, garlic-scented onions, and herbed baby potatoes, all simmered to perfection in a slow cooker.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Beef and Vegetables
  • 2 pounds beef stew meat (chuck or similar, cut into 1–1.5 inch pieces)
  • 1 pound baby potatoes, halved (Yukon Gold or red potatoes work best)
  • 1 onion, chopped (yellow or sweet)
  • 4 cloves garlic, minced
  • 2 cups beef broth (low-sodium if preferred)
Herbs and Seasoning
  • 2 tablespoons olive oil (for browning)
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • Salt and pepper to taste

Method
 

Preparation
  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Season the stew meat with salt and pepper. Brown the pieces in batches so they sear rather than steam. Remove and set aside.
  3. Put the browned beef into the slow cooker.
  4. Add the chopped onion, minced garlic, and halved baby potatoes to the slow cooker.
  5. Pour 2 cups beef broth over the meat and vegetables. Sprinkle in 1 tablespoon dried thyme and 1 tablespoon dried rosemary. Add salt and pepper to taste.
  6. Stir gently to combine and distribute the herbs. Cover the slow cooker.
Cooking
  1. Cook on low for 6–8 hours, or until the beef is fork-tender and the potatoes are cooked through. If you're short on time, cook on high for 3–4 hours but check tenderness earlier.
Serving
  1. Ladle into bowls and spoon some cooking liquid over the top for a simple, stew-like presentation.

Notes

Refrigerate leftovers within 2 hours in an airtight container. Leftovers keep well for 3–4 days. For freezing, cool completely and store in freezer-safe containers for up to 3 months.