This is the tastiest soup I've had in a long time, and it's incredibly easy to prepare with a slow cooker!

 There’s nothing quite like the comforting aroma of a beef and potato stew simmering away in the kitchen, especially on a cool Midwestern evening. This hearty dish is a staple in many homes, passed down through generations, and it’s perfect for bringing the family together around the table. With chunks of tender beef, creamy potatoes, and colorful carrots, this stew is both nourishing and satisfying. It warms not just the belly, but the heart, making it a favorite for Sunday dinners or any night you want to create a little extra warmth and love.

This beef and potato stew pairs wonderfully with a crusty loaf of bread for dipping into the rich broth. A simple side salad with a light vinaigrette complements the hearty flavors, adding a refreshing crunch. You might also consider serving it with roasted green beans or steamed broccoli for an extra boost of vegetables.
Slow Cooker Beef and Potato Stew

Servings: 6
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 tablespoons tomato paste

    1 teaspoon dried thyme

    1 teaspoon salt

    1/2 teaspoon black pepper

    1 cup shredded cheddar cheese

    Fresh parsley, chopped, for garnish

Directions

 Directions

Add the beef, potatoes, carrots, onion, and garlic to the slow cooker.

    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 over the top and allow it to melt.

    Serve hot, garnished with fresh parsley.

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Variations & Tips

    For a sweeter twist, add a cup of sweet corn or a handful of peas during the last hour of cooking.

    If you have picky eaters, puree some of the vegetables into the broth for a smoother texture.

    For a gluten-free version, be sure to use gluten-free beef broth. You can also thicken the stew with a gluten-free flour if desired.

    If you enjoy a little heat, a pinch of red pepper flakes adds a subtle kick.

If you’d like, I can also:

    Make this shorter for a recipe card

    Rewrite it in a more rustic or more modern tone

    Adjust it for a thicker, chowder-style stew

Just tell me 😊