So You’re Craving Something Tasty But Too Lazy to Spend Forever in the Kitchen, Huh? Same.
We all have those days when putting together a fancy meal feels more exhausting than running a marathon. Enter the magical world of crockpots, where culinary dreams stew away effortlessly while you kick back with your favorite show. Today, we are rolling out a comforting and hearty recipe for Crockpot Beef and Potatoes that’s as easy as pie—or should I say, as easy as beef stew? So grab a comfy seat, and let’s get cookin’.
Why This Recipe is Awesome
First off, if you can use a slow cooker, you’re already ahead of the game. Seriously, this recipe is practically idiot-proof. I mean, even I didn’t mess it up, and my cooking skills are about as advanced as a toddler’s. Also, this meal will fill your kitchen with an aroma that could make anyone question why they even bother going out to eat.
Not only is it delicious but it’s also perfect for those busy weekdays when you want something home-cooked without having to slave over a hot stove. Toss it all in and forget about it. Need I say more?
Ingredients You’ll Need
Here’s your grocery list for this tasty adventure. Note that I’ve added a dash of commentary to keep things interesting.
- 2 lbs beef chuck roast cut into 1.5-inch cubes (the star of the show)
- 1.5 lbs Yukon Gold potatoes quartered (because no self-respecting stew skips the spuds)
- 1 large yellow onion chopped (the tear-jerker of the bunch)
- 4 cloves garlic minced (the more, the merrier)
- 2 large carrots thickly sliced (a pop of color never hurt anyone)
- 1.5 cups low-sodium beef broth (don’t ruin it with the salty stuff)
- 2 tbsp Worcestershire sauce (try saying that five times fast)
- 1 tbsp balsamic vinegar (fancy pants ingredient)
- 2 tsp Dijon mustard (adds a little kick)
- 1 tsp dried thyme (for a hint of herbaceousness)
- 1 tsp dried rosemary (because we’re classy like that)
- 2 bay leaves (goodbye, boring)
- 1.5 tsp kosher salt (to taste)
- 1 tsp cracked black pepper (because life’s too short for bland)
- 2 tbsp cornstarch (for thickening up the goodness)
- 2 tbsp cold water (magic thickening potion)
Now that we’ve got the groceries sorted, let’s get to the fun part!
Step-by-Step Instructions
Ready, set, slow cook! Grab your ingredients and let’s dive into the nitty-gritty of this easy recipe.
- Pat the 2 lbs of chuck roast cubes dry with paper towels. This puts the beef on a spa day before cooking—no one likes soggy meat.
- Sprinkle 1.5 tsp salt and 1 tsp pepper over the beef. Toss it around like you mean it to coat every side.
- Sear the beef in a hot skillet for 2 minutes per side until a dark brown crust forms. This step gives your beef that golden tan, and trust me, it’s worth it.
- Place the quartered potatoes, chopped onion, minced garlic, and sliced carrots in the bottom of the crockpot. Think of this as laying a cozy bed for the beef.
- Transfer the seared beef cubes on top of the vegetable layer. Layering is key, folks!
- In a small bowl, combine the beef broth, Worcestershire sauce, balsamic vinegar, Dijon mustard, thyme, and rosemary. Mix it up like it’s cocktail hour.
- Pour a splash of the broth into your hot searing pan, scraping up the brown bits like they’re your lost treasures, then pour everything into the crockpot.
- Tuck the 2 bay leaves into the liquid. These little guys are flavor ninjas.
- Cover and cook on LOW for 8 hours. Yes, seriously. Go binge-watch something while it cooks.
- Whisk the cornstarch and cold water together about 30 minutes before serving. Stir this slurry into the pot until the liquid becomes glossy and thick.
- Turn off the heat and let it sit for 10 minutes. This helps the beef reabsorb juicy goodness like it’s on a juice cleanse.
And voila, you’re officially a crockpot magician!
Common Mistakes to Avoid
Ah, mistakes. We all make them, but they don’t have to be part of your crockpot repertoire. Here are some doozies to steer clear of:
- Thinking you don’t need to sear the meat. Rookie mistake. Searing locks in flavor and gives you that chew-worthy crust.
- Skipping the veggies. You might end up with an unbalanced meal—plus, who doesn’t love colorful veggies?
- Ignoring the cook time. If you think you can speed up that LOW setting, think again. This isn’t microwave popcorn.
- Not letting it sit before serving. Trust me, your patience will pay off. Don’t be the person serving beef bricks.
- Using low-quality ingredients. This isn’t the time to go bargain hunting. Good meat makes good stew. Simple as that.
Alternatives & Substitutions
Not feeling the chuck roast vibe? No problem. Here are some ideas to mix things up:
- Pork shoulder or chicken thighs can be swapped in for the beef—you’re still gonna get juicy, tasty meat.
- If you don’t have Yukon Gold potatoes, other varieties like red or russet will work. Just remember potatoes are potatoes, not rocket science.
- Got a mustard allergy? Try using horseradish for that zesty kick instead.
- If you’re fresh out of thyme and rosemary, Italian seasoning could fill in. Not exactly the same, but it’ll do the trick.
- Don’t have cornstarch? At times like this, a simple mix of flour and water can save your soup.
Take these alternatives with a grain of salt and personalize this dish to your liking.
FAQ
Alright question-hunters, here’s where I answer what you’ve been wondering while scrolling.
Can I use frozen beef? Well, technically yes, but why would you do that? Searing fresh meat will give you a much better flavor.
Is it okay if I skip the carrots? It’s fine, but why would you want to? Carrots add a nice sweetness and texture—plus, they look good!
Can I add more veggies? Of course! Go wild! Just remember that the more stuff you toss in, the longer it might take to cook.
Why low-sodium broth? Because you can actually control the saltiness—beef is already salty enough, trust me.
Do I really need the bay leaves? Not necessary, but they add an extra punch of flavor you don’t want to miss.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. Grab a bowl and cozy up to your crockpot creation that took minimal effort but will feed you for days. You’ve earned it, my friend. Remember, cooking should be fun, so don’t take it too seriously. Enjoy every bite of your delicious Crockpot Beef and Potatoes masterpiece! Happy eating!
Print
Crockpot Beef and Potatoes
- Prep Time: 15
- Cook Time: 480
- Total Time: 495
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo
Description
A comforting and hearty crockpot beef stew with potatoes, perfect for busy days.
Ingredients
- 2 lbs beef chuck roast, cut into 1.5-inch cubes
- 1.5 lbs Yukon Gold potatoes, quartered
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 large carrots, thickly sliced
- 1.5 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 1.5 tsp kosher salt
- 1 tsp cracked black pepper
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Pat the beef cubes dry with paper towels.
- Sprinkle salt and pepper over the beef and toss to coat.
- Sear the beef in a hot skillet for 2 minutes per side until browned.
- Place potatoes, onion, garlic, and carrots in the bottom of the crockpot.
- Transfer seared beef cubes on top of the vegetables.
- In a small bowl, combine beef broth, Worcestershire sauce, balsamic vinegar, Dijon mustard, thyme, and rosemary.
- Pour a splash of broth into the searing pan to deglaze and pour everything into the crockpot.
- Tuck bay leaves into the liquid.
- Cover and cook on LOW for 8 hours.
- Whisk cornstarch and cold water together 30 minutes before serving and stir into the pot.
- Turn off heat and let sit for 10 minutes before serving.
Notes
Searing the meat adds flavor and helps lock in juices. Use good quality ingredients for the best results.