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Crockpot Beef and Potato Stew (Dump-and-Go) with beef chunks and potatoes in savory gravy

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

Equipment

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

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

Instructions
 

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