Crockpot Beef and Potato Stew (Dump-and-Go)

Chef Maxime learned this lesson the hard way: busy nights don’t wait for complicated recipes. He once tried to “wing it” with a stew, chopped everything too small, and ended up with mushy potatoes and chewy beef.

So he rebuilt the recipe into a true dump-and-go dinner—big chunks, bold flavor, and a gravy-like broth that tastes slow-simmered even though the crockpot does the work. This Crockpot Beef and Potato Stew (Dump-and-Go) now saves weeknights, meal prep plans, and those “what’s for dinner?” moments.

Crockpot Beef and Potato Stew (Dump-and-Go)

Cozy Crockpot Beef & Potato Stew (Dump-and-Go) with tender beef, hearty potatoes, and vegetables in a savory broth—an easy crockpot dinner for busy nights. Equipment: 6-quart slow cooker, knife, cutting board, measuring cups/spoons, mixing bowl (optional), ladle.

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Servings: 6

Ingredients Equipment Method Notes

Ingredients

  

• 2 lb beef chuck roast 1 ½-inch chunks
• 1 ½ lb Yukon gold potatoes 1 ½-inch chunks
• 4 carrots thick slices
• 2 celery stalks chopped (optional)
• 1 yellow onion chopped
• 4 garlic cloves minced
• 4 cups low-sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 2 tsp kosher salt 1 tsp black pepper
• 1 tsp smoked paprika 1 tsp dried thyme, ½ tsp dried rosemary (optional)
• Optional thickener:
• 2 tbsp cornstarch + 2 tbsp cold water
• Optional finish:
• 1 cup frozen peas parsley

Equipment

• 6-quart slow cooker, knife, cutting board, measuring cups/spoons, mixing bowl (optional), ladle.
• Ingredients:

Method

 

1. Add potatoes, carrots, celery, onion, and beef to crockpot.
2. Whisk broth, tomato paste, Worcestershire, and seasonings; pour in. Add bay leaves.
3. Cook Low 7–8 hours or High 4–6 hours until tender.
4. Optional: Stir cornstarch slurry into hot stew; cook 10–15 minutes to thicken.
5. Optional: Stir in peas 10–15 minutes, remove bay leaves, season to taste.

Notes

Cut potatoes large for best texture. Thaw beef before slow cooking. Store sauce-free; reheat gently.
Calories: 430
Protein: 34 g
Servings people: 6

Summary

Crockpot Beef & Potato Stew (Dump-and-Go) delivers tender beef, hearty potatoes, and cozy vegetables in a rich broth—perfect for lazy dinners and family meals.

Why this stew works so well:

• It’s a true crockpot recipe: minimal prep, maximum comfort.
• It cooks low and slow for tender beef (Low 7–8 hours or High 4–6 hours).
• It thickens easily at the end if you want a gravy-style finish.

Category: Evening Eats
Pinterest Board fit: Slow Cooker Recipes, One-Pot Weeknight Dinners

Equipment (Crockpot Beef and Potato Stew)

• 6-quart slow cooker (crockpot)
• Cutting board + sharp knife
• Measuring cups/spoons
• Mixing bowl (for slurry, optional)
• Ladle
• Optional: skillet (only if you want to brown beef first—still weeknight-easy)

Ingredients for Crockpot Beef and Potato Stew (Dump-and-Go)

Stew

• 2 lb beef chuck roast, cut into 1 ½-inch chunks (stew meat works too)
• 1 ½ lb Yukon gold potatoes, cut into 1 ½-inch chunks
• 4 medium carrots, sliced thick
• 2 celery stalks, chopped (optional but great)
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups low-sodium beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce (check label for preferred brand)
• 2 tbsp olive oil (optional, for browning beef)
• 2 bay leaves

Seasoning

• 2 tsp kosher salt (start with 1 ½ tsp if using regular broth)
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp dried rosemary (optional)

Thickener (optional but recommended for “stew gravy”)

• 2 tbsp cornstarch
• 2 tbsp cold water

Finish (optional)

• 1 cup frozen peas (stir in at the end)
• Fresh parsley, chopped
• Extra salt/pepper to taste

Focus Keyphrase to repeat naturally: Crockpot Beef and Potato Stew (Dump-and-Go)
Additional Keywords to include: crockpot recipes, beef recipes, lazy dinners, meals, dinner recipes, slow cooker beef stew, dump and go dinner, one-pot dinner.

Instructions (Crockpot Beef and Potato Stew)

Step 1: Build the crockpot (dump-and-go)

1. Add potatoes, carrots, celery (if using), and onion to the slow cooker.
2. Add beef chunks on top.
3. Whisk broth + tomato paste + Worcestershire + seasonings in a bowl (or whisk directly in the crockpot if it’s roomy).
4. Pour broth mixture over everything.
5. Add bay leaves.

Step 2: Cook low and slow

• Cook on Low 7–8 hours or High 4–6 hours until beef is fork-tender and potatoes are cooked through.

Step 3: Thicken (optional, but makes it restaurant-style)

1. Mix cornstarch with cold water until smooth.
2. Stir slurry into the hot stew.
3. Cook 10–15 minutes more, uncovered or covered, until thickened.

Step 4: Finish and serve

• Stir in peas for the last 10–15 minutes (optional).
• Remove bay leaves.
• Taste and adjust salt and pepper.
• Serve hot with parsley on top.

Food safety note for slow cookers: thaw meat before adding it to the crockpot so it reaches safe temperature fast enough.

Nutrition Facts (tableau)

Estimated per serving (6 servings), varies by cut of beef and portion size.

Nutritional Highlights

This Crockpot Beef and Potato Stew (Dump-and-Go) is a balanced comfort meal:

• Beef provides satisfying protein for hearty dinners.
• Potatoes and carrots add energy-supporting carbs and natural sweetness.
• The broth-based base keeps the meal filling without heavy ingredients.

Dietitian Tips

Make Crockpot Beef and Potato Stew (Dump-and-Go) fit your goals:

• For higher protein: add extra beef or stir in white beans near the end.
• For lower sodium: choose low-sodium broth and reduce added salt, then season at the table.
• For more fiber: add mushrooms, extra carrots, or stir in spinach at the end.

Tips and Variations for Crockpot Beef and Potato Stew (Dump-and-Go)

Make this recipe your signature with small upgrades.

Best tips for tender beef

• Use chuck roast and give it enough time—if it’s tough, it needs longer cooking.
• Cut beef in bigger chunks so it stays juicy.
• Don’t over-stir during cooking; it can break down potatoes too much.

Flavor variations (still no pork, no alcohol)

• Smoky BBQ twist: add 1 tbsp smoked paprika + a pinch of chipotle powder.
• Garlic herb stew: add extra thyme and rosemary, plus a squeeze of lemon at the end.
• Veggie-loaded: add mushrooms and green beans (green beans go in during the last 60–90 minutes).

Thickening options

• Cornstarch slurry at the end for a glossy, thick gravy.
• Mash a few potato chunks against the side of the crockpot and stir (easy, no extra ingredients).

Meal prep and storage

• Refrigerate up to 4 days in airtight containers.
• Freeze up to 3 months (texture of potatoes may soften slightly after thawing).

FAQs

1) Can I put raw beef straight into Crockpot Beef and Potato Stew (Dump-and-Go)?

Yes—this is designed as dump-and-go, so it cooks safely and becomes tender with enough time.

2) Should I brown the beef first?

Browning adds deeper flavor, but it’s optional. If time is tight, skip it and the stew still tastes cozy.

3) What potatoes work best?

Yukon golds hold texture well and stay creamy. Russets work but can break down more.

4) How do I stop potatoes from turning mushy?

Cut them large (about 1 ½-inch) and avoid overcooking on High for too long.

5) How do I thicken slow cooker beef stew?

Stir in a cornstarch slurry near the end and cook 10–15 minutes until thickened.

6) Can I add peas or spinach?

Yes—add peas in the last 10–15 minutes, and spinach in the last 5 minutes so it stays bright.

CONCLUSION for Crockpot Beef and Potato Stew (Dump-and-Go)

When the week feels nonstop, Crockpot Beef and Potato Stew (Dump-and-Go) keeps dinner simple while still tasting like you cooked all day. Keep the chunks big, season confidently, and thicken at the end for that classic stew finish.

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