Gather round, my friends, and let’s embark on a culinary journey that will transform your idea of comfort food. In this Crockpot Creamy Beef Potato Stew, we’ll be elevating the classic flavors of a hearty stew into a visually stunning and soulful dish that will make your heart (and taste buds) sing. Get ready to experience the perfect balance of tender beef, creamy potatoes, and a medley of aromatic spices, all simmered to perfection in your trusty slow cooker.
Why You’ll Love This Crockpot Creamy Beef Potato Stew
Indulge in the ultimate cozy and comforting meal that’s been elevated to new heights of elegance. This Crockpot Creamy Beef Potato Stew is the perfect blend of classic flavors and refined sophistication, making it a dish that’s sure to become a new family favorite. The slow-cooked beef is melt-in-your-mouth tender, while the creamy potatoes and aromatic spices create a luscious and deeply satisfying experience. Prepare to be swept away by the irresistible aroma and the visually stunning presentation of this comfort food masterpiece.
Ingredients
Gather up the essential ingredients for this Crockpot Creamy Beef Potato Stew, including tender beef, creamy potatoes, savory broth, and a medley of fragrant spices. Together, these components will create a decadent and gourmet-inspired dish that’s sure to impress.
- 2 lbs – Beef chuck roast, cut into 1-inch cubes
- 3 lbs – Russet potatoes, peeled and diced
- 1 large – Yellow onion, diced
- 3 cloves – Garlic, minced
- 4 cups – Beef broth
- 1 cup – Heavy cream
- 2 tbsp – All-purpose flour
- 2 tsp – Dried thyme
- 1 tsp – Smoked paprika
- 1 tsp – Salt
- 1/2 tsp – Black pepper
Ingredient Substitutions
- Protein: Swap in ground beef or lamb for a different texture and flavor profile.
- Potatoes: Use a mix of Yukon Gold and sweet potatoes for a more vibrant color and added nutrition.
How to Make Crockpot Creamy Beef Potato Stew
Prepare to be swept away by the irresistible aroma and the visually stunning presentation of this comfort food masterpiece.
Step 1 — Prep Work
Begin by searing the beef cubes in a hot pan until browned on all sides, about 5-7 minutes. Transfer the seared beef to your slow cooker. In the same pan, sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes. Add the diced potatoes to the slow cooker, followed by the sautéed onions and garlic.
Step 2 — Main Cooking Process
In a medium bowl, whisk together the beef broth, heavy cream, and flour until the flour is fully incorporated. Pour this mixture over the ingredients in the slow cooker. Add the dried thyme, smoked paprika, salt, and black pepper, and stir to combine. Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender and the potatoes are fork-tender.
Step 3 — Final Steps/Assembly
Once the stew is cooked, taste and adjust the seasoning as needed. If the stew is too thin, you can thicken it further by mixing a tablespoon of flour with a bit of water and stirring it into the slow cooker during the final 30 minutes of cooking.
Step 4 — Finishing Touches
For a final touch of elegance, drizzle a bit of high-quality olive oil over the top of the stew and garnish with freshly chopped parsley or thyme. This simple addition will elevate the presentation and enhance the overall sensory experience.
Chef Tips & Variations
- Swap Protein: Substitute the beef for ground Italian sausage or boneless, skinless chicken thighs for a different flavor profile.
- Seasonal Vegetables: Incorporate diced carrots, celery, or parsnips to add more color and texture to the stew.
- Spice it Up: Add a pinch of cayenne pepper or a few dashes of hot sauce to give the stew a subtle kick of heat.
- Dairy-Free Option: Use coconut milk or unsweetened almond milk in place of the heavy cream for a dairy-free version.
Serving & Storage
Serve with: Crusty artisanal bread, grated Parmesan cheese, or a fresh green salad.
Storage: Leftover stew can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. To reheat, simply warm on the stovetop or in the microwave until heated through.
Reheat: For best results, reheat the stew gently on the stovetop, stirring occasionally, until heated through. Avoid rapid boiling, as this can cause the dairy components to curdle.
Make-Ahead: This Crockpot Creamy Beef Potato Stew is an excellent make-ahead meal. Prepare the stew up to 3 days in advance, store it in the refrigerator, and reheat it when ready to serve.
Nutrition Information
This Crockpot Creamy Beef Potato Stew is a hearty and nourishing dish that combines high-quality protein, complex carbohydrates, and essential vitamins and minerals. Enjoy the wholesome goodness in every spoonful.
- Serving Size: 1 cup
- Calories: 410 kcal
- Protein: 26 g
- Carbs: 32 g
- Fat: 21 g
- Sodium: 710 mg
Frequently Asked Questions
Can I make this stew on the stovetop instead of in a slow cooker?
Absolutely! If you don’t have a slow cooker, you can easily adapt this recipe to the stovetop. Sear the beef, sauté the vegetables, and then simmer the stew on the stovetop for 1-2 hours, or until the beef is tender and the potatoes are cooked through.
Can I use a different type of potato?
Yes, you can use a variety of potatoes in this recipe. Yukon Gold or red potatoes would also work well, though they may have a slightly different texture than the classic russet potatoes.
How can I make this stew thicker?
If you prefer a thicker consistency, you can try a few different methods: 1) Increase the amount of flour in the cream mixture, 2) Mash some of the cooked potatoes against the side of the slow cooker to release their starch, or 3) Add a cornstarch slurry (1-2 tablespoons of cornstarch mixed with water) during the last 30 minutes of cooking.
Can I make this stew in an Instant Pot?
Absolutely! To make this Crockpot Creamy Beef Potato Stew in an Instant Pot, simply follow the same steps, but cook the stew on the high pressure setting for 30-35 minutes, with a natural release.
How can I make this stew gluten-free?
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or use a cornstarch slurry to thicken the stew instead.
Try These Next
- Slow Cooker Whiskey Maple Beef Stew
- Slow Cooker Instant Pot
- Savory Bacon Cheddar Chicken Stew In The Instant Pot
Crockpot Creamy Beef Potato Stew
- Total Time: 500 minutes
- Yield: 6 servings 1x
Description
This Crockpot Creamy Beef Potato Stew is a hearty and comforting dish, perfect for chilly days. Tender beef, creamy potatoes, and savory vegetables come together in a delicious stew that cooks slowly to enhance the flavors.
Ingredients
2 lbs beef stew meat
4 medium potatoes, diced
1 cup carrots, sliced
1 cup celery, chopped
1 onion, diced
3 cloves garlic, minced
4 cups beef broth
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch (optional, for thickening)
Instructions
1. 1. In a large skillet, brown the beef stew meat over medium heat.
2. 2. Transfer the browned beef to the crockpot.
3. 3. Add the diced potatoes, carrots, celery, onion, and garlic to the crockpot.
4. 4. Pour in the beef broth and add Worcestershire sauce, thyme, salt, and pepper.
5. 5. Cover and cook on low for 8 hours or high for 4 hours.
6. 6. About 30 minutes before serving, stir in the heavy cream.
7. 7. If desired, mix cornstarch with a little water and add to the stew to thicken.
8. 8. Serve hot and enjoy your creamy beef potato stew!
Notes
For a richer flavor, you can add a splash of red wine.
Feel free to add other vegetables like peas or corn for extra nutrition.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Slow Cooker & Instant Pot
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg